The Skilful Cook Part 37

Salmon a la Tartare.

_Ingredients_--A piece of salmon.

Some tartare sauce.

Chopped parsley.

Coral.

_Method._--Boil the salmon carefully according to the directions given for boiling fish.

Garnish with coral and parsley, and serve with tartare sauce (_see_ Sauces).

If the salmon is served cold, the tartare sauce is poured over it. If hot, it is served in a sauce-boat.

A slice of salmon is frequently grilled, and served with tartare sauce.

Pickled Salmon.

_Ingredients_--Some boiled salmon.

1 dozen peppercorns.

2 saltspoonfuls of salt.

3 bay leaves.

Equal quant.i.ties of vinegar and the liquor the fish was boiled in.

_Method._--Lay the salmon in a deep pan or pie-dish.

Boil the fish liquor, vinegar, and other ingredients for a quarter of an hour.

Let it get cold, and then pour over the salmon, which should be allowed to remain in the pickle until the next day.

Whitebait.

_Ingredients_--Whitebait.

Flour.

_Method._--Put plenty of oil or fat into a stewpan, and make it hot (_see_ French Frying). The heat of the fat for whitebait should be 400.

Have a good heap of flour on a cloth.

As soon as the fat is hot, throw the whitebait into the flour, and, taking the cloth by each end, shake the whitebait rapidly until they are well floured.

Turn them quickly into a frying-basket.

Shake the basket well for the loose flour to drop off, and throw the whitebait into the fat for a minute.

As soon as they rise to the surface, remove them with a fish-slice, and drain them on kitchen paper.

Serve them with brown bread and b.u.t.ter, and slices of lemon.

Oyster Patties.

_Ingredients_--6 patty cases.

2 dozen oysters.

1 oz. of b.u.t.ter.

1 oz. of flour.

pint of milk.

pint of cream.

A few drops of lemon juice.

Pepper and salt.

A little cayenne.

_Method._--Beard the oysters, and cut off the hard white part; cut each oyster in two.

Strain the oyster liquor through muslin.

Put the beards into the milk, and simmer them in it to extract the flavour.

Then melt the b.u.t.ter in a saucepan, and mix in the flour smoothly.

Strain in the milk, and add the oyster liquor. Stir and cook well.

Then add the cream, and let it boil in the sauce.

Lastly, add the pepper, salt, cayenne, and the oysters.

Fill the patty cases with the mixture.

Put the lid on each, and decorate with powdered lobster coral.

Serve hot or cold.

Scalloped Oysters.

_Ingredients_--Some oysters.

A little b.u.t.ter, and bread-crumbs.

_Method._--Grease some scallop sh.e.l.ls, and place on each two or three oysters.

Cover them with broad-crumbs, and put a little piece of b.u.t.ter on each.

Brown them in a quick oven, and serve very hot.

Scalloped Oysters a la Francaise.