Page:Meier - The Art of German Cooking and Baking.djvu/162




 * 3 lbs. of eel

1½ qts. of water

¼ qt. of wine vinegar

10 pepper-corns

3 cloves

Salt

2 bay-leaves

1 sliced onion

Some soupgreens

¼ lemon, sliced

12 layers of white gelatine

¼ tsp. of meat extract

2 hard boiled eggs

White of 1 egg

Preparation: The eel is skinned, cut in pieces and the intestines taken out. The 1½ qts. of water are brought to boil with vinegar, pepper-corns, salt, bay-leaf, onions, lemon slices and soupgreens; add the eel and simmer gently for 15 minutes. Take out the pieces of eel and boil the broth down to 1 qt.. Into this put the crushed egg shells, the white of egg mixed with some broth, ¼ teaspoonful of meat extract and the gelatine and cook for a minute, then set aside. When the bouillon is clear, strain it through a fine cloth. Slice the two hard boiled eggs and cover the bottom of a porcelain dish with t!hem, then pour on some jelly and fish bouillon and let it get cold. After that put the eel pieces on and the rest of the sliced egg, then pour the rest of the stock over and let it get cold. When it is stiff, turn it out on a plate and garnish with head lettuce. It is best to prepare this dish the day before using it.


 * 2½ lbs. of salmon

1½ qts. of water

½ cup of wine vinegar

1 cup of white wine

½ sliced onion

¼ sliced lemon

12 pepper-corns

5 cloves

2 bay-leaves

10 pieces of gelatine

2 whites of eggs and shells

10 crab tails if you like

Salt

Preparation: Into the water put the wine vinegar, the wine, salt, pepper-corns, bay-leaves, cloves, onion slices, lemon slices and let it come to boil. Clean the fish well and put it into this water to simmer gently for ½ to ¾ hour. After this take the fish out, remove the bones, cut in pieces and boil down the stock to 1 qt. Beat the whites of 2 eggs with some of the broth and add it, also the crushed shells and 10 pieces or layers of gelatine. Let this mass cook a second and set aside to clarify, then strain through a fine cloth.