If the sauce intended for them is to be thickened with egg-yolks, and buttered at the last moment, put them into a saucepan [351] ]with a few tablespoonfuls of [fumet], and simmer them as directed in the case of an ordinary fish sauce, taking care to keep the saucepan well covered that the concentrated steam may assist the swelling of the quenelles. In this case they are added to the sauce at the last moment.
N.B.—Slices of truffle may always be added to the sauce. The quenelles are dished either in a silver timbale, in a shallow timbale-crust, or in a fine vol-au-vent crust, in accordance with the arrangement of the menu.
[1041—FISH CAKES]
Fish cakes or balls, which are greatly appreciated in both England and America, are made from any boiled fish. Salted cod, however, is best suited to their preparation, and is therefore used much more often than other kinds of fish.
Flake one lb. of cooked cod, and clear it of all skin and bones; pound it with one-half lb. of freshly-cooked, floury potatoes, two tablespoonfuls of reduced Béchamel sauce, and two whole eggs. Season with salt and pepper. When the paste has been well beaten and is smooth, take it out of the mortar and divide it into portions weighing about two oz. Roll these portions into balls upon a flour-dusted mixing-board, flatten them out to the shape of thick quoits, and treat them [à l’anglaise].
Fry them at the last moment in very hot fat, and dish them on a napkin with fried parsley all round.
[1042—WATERZOI]
In order to prepare Waterzoi, it is best, when possible, to have live fish at one’s disposal, not only because these are better able to resist the cooking process, but also owing to the fact that they are richer in gelatine in the live state.
The fish more generally used are the eel, the perch, the tench, the carp, the pike, &c.
After having scaled and emptied them, trim them and cut off their heads and tails. Cut the fish into sections; moisten these with just enough cold water to cover them; add a piece of butter, sufficient parsley roots or stalks to produce a decided taste, a few peppercorns, and some salt.