Page:Meier - The Art of German Cooking and Baking.djvu/163

 Place the pieces of fish and crab tails into a porcelain dish, pour the fish stock on and put it on ice to cool quickly. Then turn it out on a glass platter and garnish with head lettuce and lemon slices. Serve with a mayonnaise dressing.


 * 1 qt. strong beef bouillon

3 tbsps. of white wine

1 tsp. of lemon juice

12 layers of gelatine

4 doz. oysters

¼ lb. of caviar, ice

2 whites of eggs and shells

Preparation: The beef bouillon must be clear and free from fat; season it with white wine and lemon juice, and dissolve the gelatine in it. Stir the white of egg with some bouillon and add it, put in the crushed egg shells to cook for a second, then set aside to clarify. Strain it through a fine cloth. Fresh oysters are opened, cleaned and cut out of the shells. A dish is set on chopped ice, some oysters are placed in a circle into the dish and sufficient cold bouillon put on to cover; then let them get stiff. Repeat this until all oysters have been used. Put the rest of the bouillon on top and let it get stiff.

The caviar is poured into a sieve, let very cold water run over it until it becomes granular. In the center of the oyster jelly cut out a round hole, large enough to hold the quantity of caviar at hand. Heat the oyster jelly that has been cut out and pour it over the caviar. When it is perfectly stiff, turn it out on a platter and garnish with lemon slices and lettuce leaves. Serve with a cold mustard dressing.


 * 1½ lbs. of fat goose liver

¼ lb. of truffles

¼ lb. of champignons

¾ qt. very strong beef or chicken broth

½ tsp. of meat extract

3 tbsps. of Madeira

10 pieces of white gelatine

1 white of egg and shell for clearing

'Preparation:' Remove all fat from the broth. Dissolve the gelatine in it, color with the meat extract and season with Madeira. Add to it the white of egg beaten into some of the broth, and the crushed shell, cook a second and set aside to clarify, then strain through a fine cloth.