Souchet Of Eels A La Berlin Souchet D'anguilles A La Berlin

Skin and wash a fresh eel and cut it in pieces about three inches long, put it into a stewpan with enough cold water (or fish stock, if you have it) to cover it, with one or two peeled and sliced onions, a bunch of herbs, such as thyme, parsley, bayleaf, six or eight peppercorns, and a pinch of salt; bring this to the boil, then let it simmer for about twenty minutes. When cooked, take out the pieces of eel, remove any fat from the liquor, and to each quart add four raw whipped whites of egg; bring again to the boil, simmer for about five minutes, then strain off the liquor through a clean soup cloth, after which reboil it and add the pieces of eel, also a tablespoonful of Julienne-cut strips of cucumber and lettuce, and tarragon, chervil, and parsley, also eight shredded cooked button mushrooms. Serve for dinner or luncheon. Soup should not be served when Souchet figures on the bill of fare.

Fillets Of Haddock With Lobster Cream Filets De Merluche Au Crime De Homard

Take a nice fresh haddock, remove the bone and flatten out the fish, season it with Marshall's Coralline Pepper and salt, and place it on a well-buttered tin, cover over with a buttered paper, and cook in a moderate oven for fifteen to twenty minutes according to the size of the fish; when cooked the fish should be quite white and firm. Dish up on a flat dish, pour round the dish some Lobster cream sauce (see recipe), sprinkle over the fish a little finely chopped fresh parsley, place down the centre of the fish a row of croutons of bread that are stamped out in rings about an inch and a half in diameter and half an inch thick, and fried in clean boiling fat to a pale golden colour, then brushed over with a little warm glaze, and the glazed side dipped into grated Parmesan cheese, and serve while quite hot for dinner or luncheon.

Lobster Cream Pain De Homard A La Creme

Take eight ounces of freshly cooked lobster, six ounces of Panard (vol. i.), a large tablespoonful and a half of thick Bechamel sauce (vol. i.), one ounce of butter, a little salt and coralline pepper, three tablespoonfuls of cream, two eggs and a half, a saltspoonful of essence of anchovy, and a little of Marshall's Liquid Carmine; pound the lobster, and when it is smooth take it from the mortar, and pound the panard; then mix the lobster and the panard together with the seasoning, butter, and Bechamel, and when it is quite a smooth paste add the eggs and then pass through a wire sieve. Take a plain mould, butter it well, and then sprinkle it lightly over with lobster coral or chopped truffle; put the mixture into a forcing bag with a plain pipe, and fill up the mould with it; knock the mould on the table to make the farce fall well into the mould, and then put it in a stewpan with a fold of paper at the bottom, and boiling water halfway up the mould; draw the stewpan to the edge of the stove, and let it steam for half an hour, taking care that the water does not boil into the farce. When ready to serve, just run the knife round the edge, and turn the cream on to the dish: on which it is to be served, and pour round it Lobster cream sauce (see recipe) and use for a dressed fish or for an entree for luncheon.