. American cookery. d anchovy paste to tint asdesired. Finish with a teaspoonful oflemon juice. Individual Salmon Mousseline The recipe as written will fill six fishmolds five inches long and two incheswide at the widest part. Purchase halfa pound of salmon from the tail skin and bones and scrape theflesh from the fibres. There should bea generous half cup of the fish. Poundthe fish in a wooden bowl with a pestle, cloth) or bits of truffle pressed into thebutter to represent eyes, fins or whole fish may be outlined or simplythe eyes and a few scales. When themolds are chi
. American cookery. d anchovy paste to tint asdesired. Finish with a teaspoonful oflemon juice. Individual Salmon Mousseline The recipe as written will fill six fishmolds five inches long and two incheswide at the widest part. Purchase halfa pound of salmon from the tail skin and bones and scrape theflesh from the fibres. There should bea generous half cup of the fish. Poundthe fish in a wooden bowl with a pestle, cloth) or bits of truffle pressed into thebutter to represent eyes, fins or whole fish may be outlined or simplythe eyes and a few scales. When themolds are chilled a little the butter willhold the decorations in place; fill themolds with the fish mixture, set themon folds of paper or cloth in a dish, pourin boiling water to surround them andlet cook in the oven until firm at thecenter. Serve, unmolded, with peas andany fish sauce. Pot Roast of Beef, en Casserole Select a piece of fresh beef from thebrisket, weighing between three and four SEASONABLE AND TESTED RECIPES 451. RICE-AND-CHICKEX CROQUETTES pounds. ]\Ielt some fat from top ofsoup kettle or from fat salt pork in aniron frying pan; in this brown the on one side and then on the other,until browned all over. Set the meatinto an earthem casserole, and in thefrying pan brown an onion, a carrot andtwo branches of celery, cut fine. Donot let the vegetables become verybrown; pour about three cups of boilingwater into the frying pan with thevegetables, and stir and boil until theglaze from the pan is dissolved in thewater; pour this liquid over the meat,and let cook in a very moderate ovenfive or six hours or until the meat is verytender. Remove the beef to a platter;pour two or three tablespoonfuls offlour smoothed in cold water into theliquid and stir until boiling; let boil tenminutes, then season as needed andstrain into a bowl. Potatoes, pared,parboiled ten minutes and drained, maybe added to the casserole thirtv or fortv minutes before serving. To serve, cutthe meat
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