. Recherché entrées : a collection of the latest and most popular dishes. skin and bone,also the fiUets of 9 large smelts, 2 whites of eggs, i gill ofcream, and seasoning. Pound the fish farce ingredients in a mortar with 3boneless smelts, tiU quite smooth, then work in the eggwhites, season and rub through a fine sieve. Keep onthe ice for i hour, and add the whipped cream last. Having prepared the fish farce as directed w^rk in atable-spoonful of Lemco diluted with 2 table-spoonfuls offish stock, then test its consistency in boiling waterorstock. Fillet the remaining 6 smelts, butter a plai
. Recherché entrées : a collection of the latest and most popular dishes. skin and bone,also the fiUets of 9 large smelts, 2 whites of eggs, i gill ofcream, and seasoning. Pound the fish farce ingredients in a mortar with 3boneless smelts, tiU quite smooth, then work in the eggwhites, season and rub through a fine sieve. Keep onthe ice for i hour, and add the whipped cream last. Having prepared the fish farce as directed w^rk in atable-spoonful of Lemco diluted with 2 table-spoonfuls offish stock, then test its consistency in boiling waterorstock. Fillet the remaining 6 smelts, butter a plain chartreusemould, and line the sides with the fillets of smelts,placing them in a slanting position, and put the mould onthe ice for an hour or so. Fill the prepared mould withthe fish farce. This must be done well but carefully, soas not to disturb the small fillets. Poach on top of thestove or in the oven, covered with a buttered paper forabout 40 minutes. Unmould the shape carefully on to a hot dish. Pourover a well made rich Sauce Mand6 (see Sauces), andserve. TOURNEDOS DE ECEUF A LA ST. JE AN. (p. 96.)
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Keywords: ., boo, bookcentury1900, bookdecade1900, booksubjectcbk, bookyear1907
