No. 45.
ROCK-FISH CUTLET.
[Can be made from any fish.]
Take a rock-fish, after washing it clean cut it down the back-bone, take out the back-bone, cut the ribs off, then cut the fish in square pieces. Take the skin off of them, lard them with small pieces of truffles, which have been skinned and sliced, the slices being cut in three-quarters. Then take a sharp-pointed knife and thrust them into the fish. Salt the fish and put in a cool place for 1 hour. A half hour before dinner take a medium-sized dripping-pan, put in ½ pint of milk and a tablespoonful of butter; lay all the pieces of fish separate in this pan with the truffle side up, put a press on them to keep them straight, set on top of stove for ¼ hour. When done, take ½ pint milk, together with what milk is in the pan, 2 tablespoonfuls of flour, 1 teaspoonful of white pepper, 1 tablespoonful of butter; mix the butter and flour together till they come to a cream, then pour the hot milk on to make rich sauce. Put in this sauce 1 dozen mushrooms and what truffles are left; cut mushrooms in four quarters. Take up fish and lap it around your dish. Boil French potatoes and put them in the centre of dish; garnish the dish with parsley and sliced lemon.
No. 46.
RISSOLES.
Puff paste—Chop the breast of a chicken same as making croquettes. After boiling it take out 2 teaspoonfuls of the mixture, then roll the paste out very thin; take a biscuit-cutter and cut the paste; take the 2 teaspoonfuls of chicken-mixture and a beaten egg and wet the edge of the cut paste, also wet it all over the top, and roll them in vermicelli. Boil them till brown in hot lard. Serve on a napkin laid on a dish garnished with water-cresses.
[See receipt for making [croquettes].]
No. 47.
CHICKEN CUTLETS.
[Quantity for one chicken.]
Boil the chicken sufficiently to eat; take it out and let it get cold; take all the white meat and chop up very fine with mushrooms and a celery stalk; take ¼ pound of butter, 2 full tablespoonfuls of flour, 2 yolks and 1 white of eggs, ½ pint of milk, ½ teacup of mushroom water, into which a little nutmeg has been grated, ½ pint of cream. Mix the butter and flour together, boil the milk and cream and mushroom water, into which put the butter and flour; this will make a rich sauce, which is seasoned to taste. When cooled a little add the beaten eggs; add chicken, stir up, making a rich paste; boil 15 minutes, stir while boiling, pour out in a platter, let get cold; make in shape of mutton cutlets or chops, take the ribs and put in for stems; then roll cutlets in beaten egg into which bread has been grated, put into hot lard and fry a delicate brown. Garnish with French pease and parsley, or mushrooms and parsley. Serve hot.