SMALL ENTRÉES, &c.
or decorated with chopped red and green chillies, minced parsley, coralline pepper, &c. Lobster, which is very good thus, is improved by the addition of two or three drops of Tabasco to the mixture. If there is not an ice cave, put the mixture to be frozen into a tin with a tight- fitting lid, luting the edge with a little fat or butter, and bury it in ice and salt for two and a half to three hours.
Filets de Sole à la diable.—Marinade some small fillets of sole, then roll them, tie into shape with a buttered strip of paper, bake in a buttered tin with a little lemon juice, under a buttered paper, till cooked, then put them aside till cold. Prepare a Devil sauce thus: Crush the hard-boiled yolks of two eggs to powder, with a teaspoonful of mustard flour, a pinch each of caster sugar and cayenne, half a teaspoonful each of salt and freshly-ground black pepper; mix well together, and moisten, almost drop by drop, with a full half gill of salad oil; when this is all well blended, stir in a very finely-minced shallot, or some minced chives, adding, by degrees, rather over half a gill of claret, the strained juice of a lemon, an equal amount of chilli vinegar, and as many drops of Tabasco as you please. Put a spoonful of this sauce into as many china or paper cases as you have fillets, then put a fillet into each and fill up the cases with the rest of the sauce; set a stoned olive farced with anchovy butter on each fillet, and place the dish on ice, or in the charged ice cave, for two or three hours before use. Some people use egg butter seasoned with cayenne, instead of the anchovy butter. Others, again, consider the sauce too hot (it is pretty strongly devilled), in which case, omit the Tabasco and the cayenne, using coralline pepper instead, and add the juice of a second lemon instead of the chilli vinegar.
Filets de Sole et de Saumon à la Russe.—Choose for this