Little Fish A La Waddington Petits Poissons A La Waddington

Butter some little crayfish moulds very lightly, and fill them by means of a forcing bag and plain pipe with fish farce prepared as below, knock the moulds on the table so that the mixture is well pressed to the shapes, and place them in a saute pan on a piece of paper; cover them with boiling fish stock (made from the bones of fish) or water, and bring to the boil; then put the cover on the pan, draw it to the side of the stove and let the little fish poach for about fifteen minutes, taking care that they do not continue boiling; when cooked take up, and when quite cold turn them out on to a clean cloth. Wash the moulds and line them very thinly with Aspic jelly (vol. i.), then ornament them with very thin strips of French chillies, and put little rounds of truffle to represent the eyes; set this garnish with a few drops of aspic jelly, then replace the cooked fish, set these with aspic jelly, and when cold dip the moulds into hot water and turn out the fish; dish them up on a pile of finely chopped aspic jelly, as in engraving, sprinkle here and there a little lobster coral or coralline pepper and finely chopped parsley, and at intervals place a little thick Tartare sauce (vol. i.); garnish the centre with cooked button mushrooms and truffle if liked. This is a nice and elegant dish for a ball supper etc.

Farce For Little Fish A La Waddixgton

Take a nice fresh haddock, remove the skin, scrape off the meat, and pound it in the mortar till smooth, then add to it six ounces of Panard (vol. i.), a large tablespoonful of thick Bechamel sauce and one ounce of butter; pound all together till quite smooth, then add three whole eggs, a dust of Marshall's Coralline Pepper, and a pinch of salt, and rub through a fine wire sieve; mix with three tablespoonfuls of cream, and use as directed above.