Sauce For Mousses Of Salmon

Put the bones and skin from the fish into a clean stewpan with two sliced onions, a bunch of herbs, a quarter-pint of white wine, the liquor and beards from the oysters, the juice of a lemon, five or six peppercorns, and a little salt and coralline pepper; cover with cold water, bring it to the boil, skim it and simmer it gently on the side of the stove for about half an hour; then mix three-quarters of a pint of it on to two ounces of butter and one and a half ounces of flour that have been fried together without browning, add to it twelve pounded sauce oysters, a quarter of a pint of single cream, and half an ounce of pounded live spawn; stir till boiling, tammy, and use.

Mousse Mixture For Salmon A La Nantaise

Pound half a pound of raw fresh salmon, that is free from skin and bone, till smooth, with a quarter of a pint of thick Tomato sauce (vol. i.), six raw bearded sauce oysters, half an ounce of pounded live spawn, a little salt, a dust of coralline pepper, an ounce of glaze, a few drops of carmine, one tablespoonful of thick Bechamel sauce (vol. i.), and three raw yolks of eggs; then rub altogether carefully through a fine wire sieve, add four stiffly-whipped whites of eggs that have been seasoned with a little salt, put the mixture into a forcing bag with a plain pipe, and use as directed.

Crayfish A La Pandore - Ecrevisses A La Pandore

Put a bottle of prepared crayfish bodies into a stewpan with some of the sauce prepared as below; just bring it to the boil, then add a little sprinkling of finely chopped fresh green parsley that has been pressed dry, and turn out in the centre of an entree dish, on which has been arranged a border of plainly boiled rice (vol. i.), sprinkle over a little of coralline pepper, and hard-boiled yolk of egg that has been nibbed through a wire sieve. Serve for an entree for luncheon or dinner as a second-course dish or in the fish course.

Sauce For Crayfish A La Pandore

Put into a stewpan an ounce of butter with an ounce of flour and fry together without browning; then mix in half a pint of new milk, one finely chopped eschalot, a dessertspoonful of anchovy essence, a dust of coralline pepper, and the strained juice of a lemon; boil up. wring through the tammy, rewarm in the bain-marie and use as directed.

Little Croustades A La Cleveland Petites Croustades A La Cleveland

Take some little fancy bouche moulds and thinly line them with puff paste (vol. i.) not quite a quarter of an inch thick, put a piece of buttered paper in each and fill them up with raw rice or any other dry grain; place them on a baking-tin. and cook them in a moderate oven till crisp and a nice golden colour; then remove the papers, and fill up the insides with a ragout of game; cover this over with mushroom puree (vol. i.), and arrange little rounds of plainly-cooked tomatoes on the tops. Dish up the croustades as in engraving, on a dish-paper, and serve very hot for an entree for dinner.