No. 87. Farce.—Place in a saucepan four oz. very fresh bread crumbs and one cup consomme ([No. 14],) simmer gently ten minutes, at the end of which time stir constantly with a wooden spoon and boil ten minutes longer so as to form a stiff paste. This done put it on a plate to cool. Take four oz. breast of chicken from which remove the skin and sinews and pound extremely fine, add to this the bread crumbs in quantity about three quarters as much as there is of the chicken and pound together until well mixed, season with a little salt and pepper, a very little nutmeg and a piece of butter; then pound again adding by degrees two eggs, until you have obtained a fine, smooth paste. Small, delicate fish, like trout, may be stuffed with this farce, or it may be made into quenelles by forming into small balls and poaching for two minutes in boiling water. Serve in fish soups and with baked or boiled fish.
No. 88. Fish en Vinaigrette.—Boil the fish, which may be bass or halibut, in salt water for ten minutes to each pound. When done, stand it aside to cool. When cold, place it in the centre of a large dish. Chop fine the whites and yolks of two hard-boiled eggs, but keep them separate; also chop sufficient parsley to make two tablespoonfuls. Put a string of the yolks next to the fish; next to this put a string of whites, next capers and sprinkle the whole with chopped parsley. Split a lemon in two lengths; then each half into four pieces, and place these on each side of the fish, or the fish may simply be served on a bed of lettuce with a sauce tartare ([No. 43].)
No. 89. Forcemeat.—Two oz. lean ham, or bacon, quarter pound suet, peel of half a lemon, one teaspoon minced parsley, teaspoon minced sweet herbs, salt, cayenne and mace to taste, six oz. bread crumbs, two eggs. Shred the ham, or bacon, chop the suet, the lemon peel and mix all together with the minced herbs, seasoning and bread crumbs before wetting. Then beat and strain the eggs and work them in with the other ingredients and the forcemeat is ready for use. When made into balls it may be fried, or baked on a tin in the oven half an hour. No one flavor should predominate greatly, and the forcemeat should be sufficiently firm to cut with a knife, but not dry and heavy.
No. 90. Forcemeat.—Meat of one boiled lobster, half a sardine, one head boiled celery, yolk of one hard-boiled egg, salt, cayenne and mace to taste, four tablespoons bread crumbs, two oz. butter, two eggs. Pound the lobster meat and the soft parts in a mortar, add the celery, egg yolk, seasoning and bread crumbs and continue until the whole is nicely mixed. Melt the butter a little, beat up the eggs and work into the pounded lobster meat. Make into balls about an inch in diameter and fry of a nice pale brown. Serve with any fish that cannot be stuffed.
No. 91. Fricassee au Gratin.—Take two pounds of fish, free from bones and skin and cut in small pieces. Mix together half a pint of cream, one tablespoon of anchovy sauce, one tablespoon of tomato ketchup, a little salt and pepper; thicken with flour and butter rubbed smooth, heat very hot and put into the serving dish, lay in the fish, strew with cracker or bread crumbs and a few bits of butter, bake and brown.
No. 92. Golden Fillets.—Cut your fish into fillets, trimming away all ragged edges, then lay them for fifteen minutes in a mixture prepared as follows: One tablespoon of salad oil, one teaspoon of Chili vinegar, one of tarragon vinegar, one each of parsley and onion, chopped fine, a scant saltspoon of salt and one quarter as much pepper, mixed together smoothly. Take out the fillets and drain them, then dip each fillet into a batter made with one tablespoon of milk mixed with two oz. of flour and one tablespoon of oil to a smooth paste, then add yolks of two eggs and the whites whipped fine with one quarter saltspoon of salt. Fry each fillet separately in a wire basket three minutes in very hot fat. Drain and serve on a napkin.
No. 93. Kromeskies of Fish.—Prepare the fish as for croquettes; form into small rolls, and envelope each in a slice of salt pork, cut as thin as possible; fasten in place by the use of small wooden toothpicks. Dip in beaten egg, roll in crumbs, and fry in hot fat.
No. 94. Kedgeree.—Flake remnants of cooked fish, free from bones and skin, add hard-boiled egg chopped, and a cup of steamed rice. Mix all well together, with cream or butter to moisten, adding a little cayenne, salt and mustard. Put all into a saucepan and stir with a fork, until quite hot.
No. 95. Marinade of Fish.—Hot. Prepare the fish for stewing, pour over it a marinade and simmer until done. To make the Marinade take a sliced onion, a few slices of carrot and cook in two tablespoons of butter, with one teaspoon salt and simmer for ten minutes, then add one quart of cider, half a teaspoon pepper and the same of mustard, four cloves and a bouquet of sweet herbs. Cover and simmer one and a half hours. Strain and pour over the fish and stew.
No. 96. Marinade.—Cold. Bouquet sweet herbs, juice of half a lemon, two tablespoons of oil, six of vinegar, one teaspoon onion juice, cayenne, teaspoon salt, one quarter teaspoon pepper, little ground clove. Mix all together and sprinkle over any fish prepared for broiling, and let it stand five or six hours before cooking.