Zephyrs A La Maude Zephyrs A La Maude

Take four whole raw eggs and whisk them well till the mixture runs quite freely from the whisk, then mix with it a dust of Marshall's Coralline Pepper, a little salt, four tablespoonfuls of thick cream, one ounce of warm fresh butter, and six ounces of raw dried haddock that has been freed from skin and bone and then rubbed through a coarse wire sieve, six filleted Christiania anchovies, and one ounce of grated Parmesan cheese; mix up together, add the strained juice of one lemon, and then put the mixture into little buttered dariol or hexagon moulds. Place these in a stewpan on a piece of paper, and pour into the pan sufficient boiling water to three-parts cover the moulds; place the pan on the stove, watch the water reboil, then draw the pan to the edge of the stove and let the zephyrs remain till set; turn them out of the moulds, and when a little cool dip them into fine flour, then into whole beaten-up raw egg and freshly-made white breadcrumbs, and fry in clean boiling fat till a pretty golden colour. When cooked, dish up on a dish-paper or napkin on a hot dish, and serve for a breakfast, savoury, or second-course dish.

Croutes A La Madeleine Croutes A La Madeleine

Remove the fish from a raw dried haddock and rub it through a wire sieve; weigh half a pound of it and mix into it a quarter-pound of warm butter, a dust of Marshall's Coralline Pepper, twelve finely-chopped Appetit Sild, a teaspoonful of fresh parsley, and a tablespoonful of thick cream; stir together till quite smooth, then put the mixture into a forcing bag with rose pipe. Cut some pieces of bread about an inch thick and two inches wide, fry them a nice golden colour, and force out some of the puree on to each the full length of the bread; then put them on a tin on a paper, cover them over with a buttered paper and put them to cook in a moderate oven for about twelve minutes; then take up, sprinkle a little coralline pepper over each, and serve hot on a dish-paper for a savoury or for breakfast.

Croutes A La Marjorie Croutes A La Marjorie

Cut some slices of stale bread about a quarter of an inch thick, and stamp them out in rounds with a cutter about two inches in diameter; fry these in olive oil or lard till a nice golden colour; brush each over with a little warm glaze and sprinkle with chopped lax. Place on the top of each croute a stamped-out round of dried haddock that has been freed from bone and skin, made hot in a little fresh butter in the bain-marie, and sprinkled alternately round the edge with coralline pepper and finely-chopped raw green parsley. Garnish the centre of each round of haddock with very finely shredded hard-boiled white of egg and egg puree (see recipe), using for the latter a forcing bag with a small rose pipe. Dish up on a hot dish on a paper, garnish here and there with a little raw green parsley, and serve. This may be used for a savoury.