Page:Meier - The Art of German Cooking and Baking.djvu/142




 * 3½ lbs. of fish

⅛ lb. of bacon

Salt, pepper

¼ lb. of butter

1 tbsp. of flour

1 pt. sour or sweet cream

½ tsp. of meat extract

1 tbsp. of Parmesan cheese

Juice of ½ lemon

1 tsp. of capers


 * 1 pt. can of champignons

2 tbsps. of butter

½ cup of sweet cream

Salt, pepper

1 tbsp. of flour

Preparation: The preparation is the same as given in No. 16. The filling or stuffing is made from chopped champignons stewed in the butter, flour, salt, pepper and cream. This is stuffed into the fish which is then sewed up. The fish is larded and cooked according to directions in No. 16. The gravy is also prepared as in No. 16.

The preparation and ingredients are the same as given under No. 16 and No. 17.


 * 1 pickerel or whiteflsh, 3½ lbs.

½ lb. of bacon for larding

¼ lb. of butter

1 cup of cream


 * 18 crabs

2½ qts. of salt water

1½ lbs. veal sweetbreads

Juice of ½ lemon

Salt, pepper

⅛ lb. of butter

20 champignons

10 peeled truffles

2 tbsps. of butter

1 tbsp. of lemon juice

Preparation: The fish is dressed, washed, dried, the skin taken off the back and this larded with bacon. Then it is sprinkled with salt and put into a pan in a swimming position with ¼ lb. of butter and 1 cup of cream and fried slowly for 1 hour to a golden yellow color. During this time simmer the 18 crawfish or crabs in salt water for 45 minutes. They should not boil, but simmer. From eight crabs take out the meat and leave the other ten whole.

The veal sweetbreads are scalded, the membrane removed, salted and peppered, the lemon juice dripped on, then dredged with flour and fried in ⅛ lb. of butter to a nice brown color. The sweetbreads are cut into nice pieces. The champignons