HADDOCKS A LA ROYALE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (13)
Instructions (11)
  1. Bone and stuff two haddocks with some quenelle force-meat of whiting.
  2. Place them head and tail on a baking-sheet.
  3. Season them with little pepper and salt, and bake them.
  4. After allowing the haddocks to cool, cover them with a thin layer of quenelle force-meat of whiting.
  5. Place thereon some contisés fillets of soles in a slanting direction.
  6. Mask the heads with a little of the force-meat mixed with some pounded lobster-coral, and form the eyes and mouth with truffles.
  7. Cover the haddocks with very thin layers of bacon.
  8. Place over all a buttered paper.
  9. About three-quarters of an hour before dinner, put the haddocks in the oven to finish baking, just before serving.
  10. Take off the paper, and remove the layers of bacon, and with a clean napkin absorb all the grease and moisture there may be upon them.
  11. Carefully remove the haddocks on to their dish, sauce them round with some Parisian sauce (No. 40), and garnish them with some quenelles of lobster, with a large scollop of truffle intervening between each quenelle, and send to table.
Original Text
HADDOCKS A LA ROYALE. BoNE and stuff two haddocks with some quenelle force-meat of whiting; place them head and tail on a baking-sheet; then season them with little pepper and salt, and bake them. After allowing the haddocks to cool, cover them with a thin layer of quenelle force-meat of whiting, and place thereon some contisés fillets of soles in a slanting direction; mask the heads with a little of the force-meat mixed with some pounded lobster-coral, and form the eyes and mouth with truffles; cover the haddocks with very thin layers of bacon,—placing over all a buttered paper. About three-quarters of an hour before dinner, put the haddocks in the oven to finish baking, just before serving. Take off the paper, and remove the layers of bacon, and with a clean napkin absorb all the grease and moisture there may be upon them; then carefully remove the haddocks on to their dish, sauce them round with some Parisian sauce (No. 40), and garnish them with some quenelles of lobster, with a large scollop of truffle intervening between each quenelle, and send to table.
Notes
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