Little Creams Of Fish With White Wine Sauce Petites Cremes De Poisson Au Vin Blanc

Lightly butter some little fish moulds and sprinkle them alternately with finely chopped truffle and lobster coral; then with a forcing-bag and plain pipe partly till each with fish farce prepared as below; arrange this well round the moulds, leaving a little well or hole in the centre of each cream; this should be made with the finger, which should be occasionally dipped into hot water. Fill up the spaces thus formed with about a teaspoonful of cooked lobster and truffles, or button mushrooms cut up in little dice shapes; cover this over with a little more of the farce, and smooth over the tops with a hot wet knife. Place the moulds in a saute pan on a piece of paper; cover them with boiling fish stock, place the pan on the stove, and let the liquor reboil; then draw the pan to the edge of the stove, cover it over, and poach the creams for about fifteen minutes. When cooked, turn them out, and dish them en couronne on a border of the Fish Farce (see recipe) or potato, and serve with White Wine sauce over. Serve for a fish entree for dinner or luncheon while quite hot.

Farce For Little Creams Of Fish

Free from bone and skin ten ounces of scraped fresh haddock, and pound it till smooth, then pound eight ounces of panard; mix these together and season with a little of Marshall's Coralline Pepper, a saltspoonful of salt, and three whole raw eggs; mix up all together into a smooth paste, and rub it through a wire sieve; mix with it a large tablespoonful of cream, and use.

Little Croustades Of Fish Petites Croustades Au Poisson

Rub two ounces of butter into a quarter-pound of fine flour till smooth, mix with it a pinch of salt, a dust of coralline pepper, two raw yolks of eggs, and sufficient cold water to make it into a stiff paste; roll out thinly, and with it line some little croustade cups; prick the paste well at the bottom to prevent it blistering, trim the paste evenly, line it with a buttered paper, fill up with raw rice or any dry grain and bake them till a pretty golden colour; then remove the papers and rice and fill up the centres with the ragout prepared as below, place a little ring of the same paste on the top of each croustade, and use. Serve on a dish-paper, or use for garnishing turbot, salmon, etc, for dinner or luncheon entree.

Ragout For Little Croustades Of Fish

Remove the bones from a hen lobster, cut the meat into neat square pieces (or take one bottle of prawns or crayfish), mix with a little cut truffle, button mushrooms, and sauce prepared as below, and use.

Sauce For Croustades

Fry one ounce of butter with half an ounce of arrowroot without browning, mix with one and a half gill of mush-room liquor, a few drops of lemon juice and a tablespoonful of sherry; stir till boiling, tammy, and use.