COLD FISH

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 (21)
Instructions (20)
  1. Free fish from skin and bones, cut into small dice.
  2. Cut up about one-third the quantity of cucumber into tiny cubes to match.
  3. Stir the cucumber into about one-fourth part of the previously prepared sauce.
  4. Season with white pepper, salt, and a little lemon juice.
  5. Stand on ice to cool.
  6. Roll this mince into balls about the size of a golf ball (or a little smaller).
  7. Mask them with the rest of the sauce, to which you have added about half a gill or so of just liquid aspic.
  8. Dust them lightly with minced parsley and truffles and some coralline pepper.
  9. Serve on a bed of chopped aspic.
  10. Any fish may be used in this way.
  11. Fill a border mould with tomato aspic, and leave till set.
  12. Have ready some ballettes set as above in white sauce, or paupiettes of sole masked with aspic cream.
  13. Set these on the tomato mould when turned out.
  14. Fix the fish in place with chopped golden aspic.
  15. Fill up the centre with a macédoine of cooked vegetables, tossed in mayonnaise, or with small cold potato balls, dusted with parsley and coralline pepper, and moistened with mayonnaise.
  16. Line some bombe moulds with aspic cream.
  17. Fill them with a delicate whiting cream seasoned with coralline pepper and lemon, and mix with some stiffly-whipped cream.
  18. Make a hollow in the centre of this farce and drop in one or two oysters (according to the size of the mould), bearded and seasoned with lemon juice and coralline pepper.
  19. Cover with more farce, set with aspic cream, and put it away till firm.
  20. Turn out, dish in a circle, and fill.
Original Text · last edited 4 days ago
COLD FISH. free from skin and bones, into small dice, and cut up about one-third the quantity of cucumber into tiny cubes to match, and stir these into about one-fourth part of the previously prepared sauce, season with white pepper, salt, and a little lemon juice, and stand it on ice to cool. Now roll this mince into balls about the size of a golf ball (or a little smaller), mask them with the rest of the sauce, to which you have added about half a gill or so of just liquid aspic, dust them lightly with minced parsley and truffles and some coralline pepper, and serve on a bed of chopped aspic. Any fish may be used in this way. Very pretty little dishes may be easily made of a border mould filled with aspic, and then turned out, and little balls, made as above, coloured chaufroix, or mayon- naise aspic, being used to coat them, as you please. For instance, fill a border mould with tomato aspic, and leave till set; have ready some ballettes set as above in white sauce, or paupiettes of sole masked with aspic cream, and set these on the tomato mould when turned out, fixing the fish in place with chopped golden aspic, and fill up the centre with a macédoine of cooked vegetables, tossed in mayonnaise, or with small cold potato balls, dusted with parsley and coralline pepper, and moistened with mayonnaise. Bombes de Merlan aux Huîtres.—Line some bombe moulds with aspic cream, then fill them with a delicate whiting cream seasoned with coralline pepper and lemon, and mix with some stiffly-whipped cream; make a hollow in the centre of this farce and drop in one or two oysters (according to the size of the mould), bearded and seasoned with lemon juice and coralline pepper, cover with more farce, set with aspic cream, and put it away till firm; then turn out, dish in a circle, and fill
Notes
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