Slices, Jellied (Darnes de Cabillaud en gelée)

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 (20)
For à la Suédoise variation
Instructions (11)
  1. Cut some cold boiled cod into flat, neat slices.
  2. Pour some savoury aspic or fish jelly into a pan or tin to about 1/2in. in depth.
  3. Lay on this, as it sets, the sliced fish, garnishing each slice with a thin slice of hard-boiled egg, or any device cut to taste from hard-boiled egg white, pickled walnut, truffle, etc.
  4. Set this with a few drops of jelly, and, when it is firm, pour in sufficient jelly to cover the fish, and leave it till quite hard.
  5. Cut out each slice, leaving a margin of jelly round each.
  6. Dish these, one overlapping the other, down the centre of a dish, and serve garnished with seasoned watercress, and with horseradish cream in a boat.
  7. Slices from any large fish may be served thus, varying the garnish to suit the fish and individual taste.
  8. Any chaufroix sauce may be used, or mayonnaise aspic—green, red, white or yellow—to taste.
  9. Little fillets treated in this manner make an excellent garnish for any salad, and may be recommended for Sunday supper, as the fish may be jellied beforehand, the sauce also prepared at the same time, and the salading left ready washed, so that the maid doing the cook's work will only have to toss the salad in the mixture (which should have been tightly corked down in a wide-mouthed bottle), pile it on the dish, and arrange the fish round it, garnishing this, if liked, with pickled shrimps, quartered hard-boiled eggs, chopped jelly, etc., as you choose.
à la Suédoise
  1. Flake finely some cold cooked cod, freeing it from all bones and skin, and mix it lightly with a little Suédoise sauce.
  2. Place it in the centre of a ring of cold mashed or snow potatoes.
Original Text · last edited 4 days ago
rough puff paste and bake. When cooked remove the bouquet, and pour in a little creamy béchamel maigre. — Slices, Jellied (Darnes de Cabillaud en gelée). —Cut some cold boiled cod into flat, neat slices; pour some savoury aspic or fish jelly into a pan or tin to about ½in. in depth, then lay on this, as it sets, the sliced fish, garnishing each slice with a thin slice of hard- boiled egg, or any device cut to taste from hard-boiled egg white, pickled walnut, truffle, etc. Set this with a few drops of jelly, and, when it is firm, pour in sufficient jelly to cover the fish, and leave it till quite hard, when you cut out each slice, leaving a margin of jelly round each. Dish these, one overlapping the other, down the centre of a dish, and serve garnished with seasoned watercress, and with horseradish cream in a boat. Slices from any large fish may be served thus, varying the garnish to suit the fish and individual taste. Any chaufroix sauce may be used, or mayonnaise aspic— green, red, white or yellow—to taste. It may be observed that little fillets treated in this manner make an excellent garnish for any salad, and may be recom- mended for Sunday supper, as the fish may be jellied beforehand, the sauce also prepared at the same time, and the salading left ready washed, so that the maid doing the cook's work will only have to toss the salad in the mixture (which should have been tightly corked down in a wide-mouthed bottle), pile it on the dish, and arrange the fish round it, garnishing this, if liked, with pickled shrimps, quartered hard-boiled eggs, chopped jelly, etc., as you choose. — à la Suédoise.—Flake finely some cold cooked cod, freeing it from all bones and skin, and mix it lightly with a little Suédoise sauce; now place it in the centre of a ring of cold mashed or snow potatoes, O 2
Notes
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