Put half a tablespoonful of chopped onions into a stewpan, with half an ounce of butter, place it over the fire, fry the onions, but they must be kept white; then add half a teaspoonful of flour, and twelve of oyster liquor, (mix well) and eight tablespoonfuls of white sauce (No. 7), boil altogether ten minutes (or more till it becomes rather thickish), keeping it stirred the whole time, season with a little cayenne pepper, and salt, (it requires to be seasoned rather high,) then have ready blanched three dozen of oysters, cut each into four pieces, dry them on a cloth, and put them into the sauce, let them boil two minutes, add a few drops of essence of anchovies, and three yolks of eggs, stir again over the fire a minute to set the eggs, then put it out on a dish and set it to get cold; make half a pound of puff paste (No. 1132), roll it ten times, (or the trimmings of paste previously made will do,) roll it out as thin as a shilling, then cut it out with a round cutter the size of the top of a small teacup, lay a teaspoonful of the preparation of oyster on each piece, wet it round with the paste brush, turn one edge over on to the other and close it well, then egg and bread-crumb them, fry in very hot lard (enough for them to swim in), when done dish them on a napkin, garnish with fried parsley and serve very hot; it will take about five minutes to fry them.
No. 400. Rissoles de Homard.
Put a teaspoonful of chopped onions into a stewpan with half an ounce of fresh butter, fry them white, then add ten or fifteen tablespoonfuls of white sauce (according to the size of the lobster), stir over the fire and let it boil five minutes, or more, until rather thick, have a fresh lobster cut up into small dice, put it into the sauce, season with cayenne pepper, salt, a little chopped parsley, juice of a lemon, and a few drops of essence of anchovies, let it boil a minute, then add two yolks of eggs, stir it over the fire another minute, to set the eggs, and pour it out on a dish to get cold; make and serve the rissoles as in the last article.
No. 401. Rissoles of Shrimps.
Prepare the salpicon exactly the same as the lobster in the last article, but be careful that the shrimps are not too salt; prawns are better for this purpose than shrimps; they require but very little seasoning; make, fry, and serve the rissoles as before.
No. 402. Rissoles de laitances de Maquereau.
Put a quarter of a pound of butter in a sauté-pan, rub it over the bottom, lay in the soft roes of four mackerel, season them with a little white pepper, salt, a teaspoonful of lemon-juice, and a very little chopped parsley; place them over a moderate fire five minutes, turn them, but do not let them get the least brown; when quite done cut them into small dice without breaking, then put half a teaspoonful of chopped eschalots into a stewpan, with a few drops of salad oil; fry them quite white, then mix half a teaspoonful of flour with them, and ten tablespoonfuls of white sauce (No. 7), stir it over the fire, and boil till it becomes very thick (as the roes of mackerel are so very delicate), season with a little cayenne pepper, salt, and a little sugar if required; then put in two yolks of eggs, mix well, and add the mackerel roes, stir it very gently over the fire till the eggs become set, then put it on a dish to get cold; make, dress, and serve the rissoles as before. This delicate hors-d’œuvre requires great attention and proper seasoning.
No. 403. Rissoles de Gibier.
Roast a grouse or any other bird rather underdone, or the remains of some game left from a previous dinner will do, pick the meat off the bones and cut it into very small dice; then put a teaspoonful of chopped eschalots in a stewpan, with a quarter of an ounce of butter, fry them rather brown, add ten tablespoonfuls of game sauce (if none, make some with the bones as directed, No. 60), and four of brown ditto (No. 1), reduce over the fire till it becomes rather thick, season with a little cayenne pepper, salt, a teaspoonful of chopped mushrooms, and a teaspoonful of wine; let it boil, then add the game, with a little sugar and two yolks of eggs, stir it gently over the fire just to set the eggs, pour it on a dish to cool; make, dress, and serve the rissoles as before.