SMALL ENTRÉES, &c.
sauce, from which, however, you should omit the gelatine for this purpose.
Though soles are here given, almost any fish is good with this sauce, fillets of sea trout or Dutch salmon being particularly to be recommended.
Darioles de Poisson à l'Indienne.—Fry two small peeled and sliced onions in 2oz. of butter, and when these are tender and lightly-coloured add about half a teaspoonful of curry powder, and fry this also for a minute; then stir in two small, sliced tomatoes, half a teaspoonful of curry paste, a good dessertspoonful of anchovy paste (the quantity of this is rather a matter of taste), pepper, and salt; moisten this all with half a pint of good fish stock, add a full bouquet (thyme, parsley, lemon peel, bay leaf, onion, &c.), and simmer all for ten minutes. Then stir in 1lb. of finely-minced cold fish, free from skin and bone, a dessertspoonful of chutney, and 4oz. of leaf gelatine previously dissolved in a very little fish stock; when this is all well blended, sieve it, and when cool, stir into it about half a gill of stiffly- whipped cream. Have ready some dariole moulds lined with aspic, or savoury jelly, fill these with the fish mixture, setting this with a little more jelly, and put them aside till firm. Then turn out, and serve garnished with cold boiled rice, in little heaps, and chopped jelly.
Petites Ballettes de Saumon aux Concombres.—Into three-quarters of a pint of good velouté made with fish stock, add a little essence of anchovy, a good dust of coralline pepper, 1oz. of best leaf gelatine, and about a gill or more of the court-bouillon in which the salmon was cooked, and boil it up sharply till the gelatine is per- fectly dissolved, and the sauce has reduced and thickened; now add to this a gill of cream, just boil it up again, then put it aside to cool. Cut up 1lb. of cold cooked salmon,