Page:Every Woman's Encyclopedia Volume 1.djvu/803

 775 KITCHEN AND COOKIRV USEFUL FISM RECHPE FILLETS OF SOLE A LA MODERNE Required : Two soles. Two dozen prawns. A few breadcrumbs. One ounce of butter. A little Bechamel sauce. J^or the Cardinal sauce : Half an ounce of butter. A little lemon juice. Salt, pepper, and grated nutmeg. Lobster coral. Half a pint of Bechamel, or white sauce. Have the fish skinned and fil- leted. Shell the prawns and chop them finely, then pound them in a. mortar, add- ing enough sauce to form a paste, season carefully with salt and pepper. Spread a layer of this mixture over the skinned side of each fil- let Roll each up neatly, tying it in shape with a piece of string. Brush each roll over with melted butter, then sprinkle it with breadcrumbs. Put the rolls on a buttered baking-tin, lay a piece of buttered paper across the top, and cook them for about ten minutes in a moderate oven, then carefully remove the string. Arrange some carefully prepared spinach Fillets of sole a la moderne in a circle on a hot dish, place the rolls of fish on this, garnishing each with a prawn's head. Pour round the dish some CARDINAL SAUCE Wash the lobster coral, dry it, then put it in a mortar with the half-ounce of butter, pound them well together, and rub them through a hair sieve. Heat the Bechamel, or white sauce, in a small pan, then add enough of the coral butter to give it a pretty colour ; whisk each bit of butter care- fully into the sauce before adding the next. Season it care- fully with salt, pepper, and a few grains of nutmeg, then use as directed. Full directions for making the foundation or Bechamel sauce have been given in a previous article. These should be followed out, care being taken not to over season, or the flavour of the fish will be lost. It is important, also, that this dish should be served very hot. When daintily pre- pared it affords a pleasing contrast in colour, with the deep green of the spinach and the coral red of the prawn heads and the sauce. A DAIMTY MEATLESS MEAL By Mrs. EUSTACE MILES How to Make Meatless Meals Attractive— Hints on Cooking and Service— The Order o£ the Dishes —The Balance of the Meal— A Specimen Menu and Recipes In the same way, potatoes can be cookecJ r^NE of the usual arguments against food reform is that the food is tasteless, dull, and unattractive. In many cases this is true. It is, therefore, most important for beginners and experimenters in meatless cookery fiYst to learn how to cook meatless meals attractively, and how to provide a lunch or dinner which will appeal even to the most rabid meat-eater. In preparing a meatless menu, full advan- tage should be taken of fresh vegetables, salads, and fruits. Freshly gathered garden vegetables should be cooked plainly. The important thing in cooking vegetables is fully to bring out the rich flavour of each individual vegetable. This can be done by slow, careful cooking in a double-pan cooker, or an earthenware casserole, in which the vegetables are cooked in their own juices, with some butter but no water, so that all their natural juices and flavours may be retained and served with them. by hot air in their jackets. THE ORDER OF THE DISHES The following menu is one that can be served for eight people, or, by halving the quantities, for four people. It is, moreover, a very good sample meal with which beginners in meatless cookery can experiment. The purpr:)se of nourishment is well served in this menu by the nuts, cheese, and eggs, which, together with the less nourishing vegetables and fruits, provide all the body- building and other substances required for a meal. If fresh fruit cannot be obtained for the puddings, the best bottled fruit should be used as a substitute. The consistency of such dishes as the walnut timbale and Welsh rarebit is of great importance. They must not be sloppy, nor, again, " stodgy," but firm enough to be