SMALL ENTRÉES &c.
olives farced with an anchovy fillet, between each little roll, and pour in sufficient just liquid aspic to set it; then fill up with the sauce given below, and serve as Timbale de Soles au vin blanc. For the sauce prepare about half a pint of Béchamel sauce, making it pretty thin, and stir into this two tablespoonfuls of finely- minced crab or coarse any shellfish may be used and 4oz. of best leaf gelatine dissolved in one or two table- spoonfuls of cream or new milk, and use it as it is just setting. For this dish the Béchamel sauce should be made of light French white wine only.
Whiting, small haddocks, small dories, or lemon soles may all be filleted in this way, and even fillets of gurnet are not to be despised under these maskings. They can all be cooked in the same way as the sole fillets, and are each and all improved by being marinated previously for an hour or two in oil, vinegar, spice, pepper, and salt.
Cold Curried Fish in Cases.—For 1lb. fish freed from skin and bone, take 2oz. of butter, one onion, one tablespoonful of curry powder, one tablespoonful of minced apple, one heaped dessertspoonful of flour, one tablespoonful of fresh or desiccated cocoanut, one gill white stock, half a pint of milk, half a gill of cream, the juice of half a lemon, salt, pepper, and caster sugar. Fry the peeled and finely-minced onion in the butter till tender, but not coloured; now stir in the curry, and fry it for a minute, then the flour and cocoanut, stirring it all well as it cooks, and lastly the minced apple, and moisten this all gradually with the stock and milk; stir it all till it boils, season to taste, and then lay in the flaked fish and simmer it gently till it is all tender and well blended; now turn it out, and when quite cold add the cream, &c. Dish in a border of cold rice