No. 1049. Crabs
May be dressed in salad, like lobster, cutting the hard part into as large slices as possible, and passing the soft through a hair sieve, and mixing it with the sauce.
No. 1050. Coquilles aux Huîtres.
Procure the deep shells of twelve oysters, which well clean, butter the interior slightly, and as many bread-crumbs as will adhere to the butter; you have previously blanched and bearded four dozen of oysters, lay them on a cloth to drain, then put a teaspoonful of chopped eschalot into a stewpan with a small piece of butter, pass them a few minutes over the fire, stir in a quarter of a tablespoonful of flour, add a pint of oyster sauce (No. 69), reduce one third, then add your oysters, season with a little pepper, salt, cayenne, chopped parsley, and essence of anchovies, stir gently over the fire, and when quite hot stir in the yolks of two eggs, stir over the fire a short time till it thickens, but do not let it boil, then fill the shells, egg and bread-crumb over, place in a hot oven ten minutes, salamander a nice colour, dress in pyramid, and garnish with fried parsley.
No. 1051. Salade de Filets de Soles.
Fillet two or three soles, then well butter a sauté-pan, lay in your fillets, which season with a little white pepper, salt, chopped parsley, and the juice of a lemon, place them over a slow fire, and when half done turn them over (they must be kept quite white), when done lay them flat upon a dish with another dish upon them till cold; cut each fillet in halves, trim them of nice shapes, and put them in a basin with a little chopped tarragon and chervil, chopped eschalots, pepper and salt; then dress a salad as directed (No. 1038), dress the fillets in crown upon the salad, and sauce over with a good mayonnaise sauce (No. 1364).
No. 1052. Filets de Soles aux Concombres.
Fillet two soles and dress them as above, cut each fillet in halves, then have sixteen pieces of cucumber the same size as the fillets, but thinner, dress them in turban alternately with the fillets upon a thin border of fresh butter, sauce over the fillets only with a sauce mayonnaise (No. 1364) in which you have added a little whipped cream, and dress a good salad cut rather fine in the centre. The remains of turbot or John Dorée, may be cut into fillets and served in either of the above methods.
Fillets of soles may also be served in aspic, or miroton à la cardinale, as directed for lobster (Nos. 1047 and 1046).