. Recherché entrées : a collection of the latest and most popular dishes. CONCOMBRE FARCIE AGRASIENNE. (/>• 55.;. MOUSSE DE JAMBON. FROID. (] Fish Entrees. 6i in the oven. Toss the shrimps in butter, then add thelemon juice, and the cream, lastly the lobster sauce, andre-heat. Cut the potatoes in halves. Scoop out some ofthe centre (soft) part, and put a little of the shrimp ragoutin each. Slip off the fillets of sole, and fill them with theragout, then place them in the potatoes. Re-heat, anddish up round a neatly cut croute of fried bread. Gar-nish with parsley and cut lemon. Serv
. Recherché entrées : a collection of the latest and most popular dishes. CONCOMBRE FARCIE AGRASIENNE. (/>• 55.;. MOUSSE DE JAMBON. FROID. (] Fish Entrees. 6i in the oven. Toss the shrimps in butter, then add thelemon juice, and the cream, lastly the lobster sauce, andre-heat. Cut the potatoes in halves. Scoop out some ofthe centre (soft) part, and put a little of the shrimp ragoutin each. Slip off the fillets of sole, and fill them with theragout, then place them in the potatoes. Re-heat, anddish up round a neatly cut croute of fried bread. Gar-nish with parsley and cut lemon. Serve hot with a boatof sauce B^rcv. Paupiettes de Sole h. la Royale. Skin 3 medium-sized soles, and remove the fiUets care-fully. Lay them in a dish with enough white wine(Chablis or Hock), and lemon juice to soak for an a fish farce with 3 whiting and the needfulquantity of cream and seasoning, mix with it somefinely chopped lobster and lobster butter. Spread thefillets with this and roll them up. Range them on abuttered saute-pan and insert on top of each severalprawns with a small round of truffle in
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Keywords: ., boo, bookcentury1900, bookdecade1900, booksubjectcbk, bookyear1907
