67

The "Queen" cookery books. No.13. Fis... · S. Beaty-Pownall · 1903
Source
The "Queen" cookery books. No.13. Fish "part 2 - cold fish"
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (4)
Instructions (3)
  1. When cooked, set it aside till cold, when you turn it out, and serve masked with any nice chaufroix sauce to taste.
  2. Serve with a garnish of seasoned watercress, tomato, or other salading, quartered hard-boiled eggs, crayfish tails, lobster, &c., according to the colour of the masking sauce.
  3. Of course truffles may be added to the farce, and prawns, caviar, &c., used in the garnish, but they are not indispensable.
Original Text · last edited 4 days ago
MOULDS, CREAMS, &c. 67 and when cooked, set it aside till cold, when you turn it out, and serve masked with any nice chaufroix sauce to taste; with a garnish of seasoned watercress, tomato, or other salading, quartered hard-boiled eggs, crayfish tails, lobster, &c., according to the colour of the masking sauce. Of course truffles may be added to the farce, and prawns, caviar, &c., used in the garnish, but they are not indispensable. Hake, halibut, sturgeon, &c., are all good served by this recipe.
Notes
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