Dish them on a napkin; pour a coffeespoonful of “Sauce Diable Escoffier” over each, and serve directly.
[986—QUENELLES D’HUÎTRES A LA REINE]
With four oz. of chicken fillets and six raw oysters, prepare a [mousseline] forcemeat in accordance with the directions given [335] ]under No. [195]. Mould this forcemeat, by means of a tablespoon, into large quenelles, in the centre of which lay two cold poached oysters.
Poach these quenelles after the manner of ordinary [mousselines]. This done, drain them on a piece of linen; arrange them in a circle on a round dish, and cover them with highly-seasoned Suprême sauce. Decorate each quenelle with a fine slice of truffle, and garnish the middle of the dish with some asparagus-tops, cohered with butter.
[987—BASS (Bar)]
This excellent fish is very little known, and, consequently, rarely sought after in England.
The large specimens are served, boiled, with the same kind of sauce as for turbot. The smaller ones are chiefly served à la Meunière or fried.
[988—BRILL (Barbue)]
Served whole, brill may be looked upon as the understudy, as it were, of the chicken-turbot, and all the preparations given for the latter may be adapted to the former.
If it be preferred filleted, it may be treated after the recipes given for fillets of sole. Hence for brill cooked whole refer to chicken-turbot and the recipes Nos. [925] to [938], and for filleted brill see recipes Nos. [865] to [922].