Page:Mrs Beeton's Book of Household Management.djvu/429

Rh timbale moulds with a thin layer of aspic jelly, decorate with a few thin slices of truffles, some nice flakes of salmon, and a few strips of red chilies. Set the garnish will with a little aspic, and put it aside to cool. Pound the remainder of the fish in a mortar together with 6 cooked oysters, the hard-boiled egg, and the anchovy-paste; season with a pinch of cayenne pepper, salt, and a little grated nutmeg. Rub through a fine sieve, add the tarragon vinegar, the cream, and about 1 gill of aspic jelly, mix the ingredients well together, and then fill the moulds. Put the anchovy fillets and a few slices of truffles between the farce, or stuffing, in filling. If the mixture does not quite fill the moulds, supply the deficiency with aspic jelly, and stand the moulds on the ice until required. For serving, immerse the moulds in tepid water, turn out the contents quickly, and place them on a round dish, garnish round the sides with chopped aspic and a few fancifully-cut slices of cucumber.

Time.—About 1 hour. Average Cost, 3s. to 3s. 6d. Sufficient for 6 persons. Seasonable at any time.

Ingredients.—2 slices of salmon, from ¾ to 1 inch in thickness, 2½ ozs. of butter, 1 oz. of flour, ¾ of a pint of fish stock, ¼ of a pint of cream, 1 onion coarsely-chopped, a bouquet-garni (parsley, thyme, bay-leaf), 1 tablespoonful of grated Parmesan cheese, 1 dessertspoonful of lemon-juice, salt and pepper.

Method.—Melt half the butter in a shallow stewpan or sauté-pan, fry the onion and the salmon quickly on both sides, then add the stock (boiling), the bouquet-garni, salt and pepper, cover closely, and simmer gently for 20 minutes. Meanwhile, melt the remainder of the butter in a stewpan, add the flour, and cook for 5 minutes. When the fish is done, take it out on to a hot dish and keep it warm. Strain the stock on to the flour and butter, and stir until it boils. Simmer for 5 minutes, add the cream, cheese, lemon-juice, season to taste, pour the mixture over the fish, and serve.

Time.—About 40 minutes. Average Cost, from 1s. 3d. to 1s. 9d. per lb. Sufficient for 5 or 6 persons. Seasonable from April to August.

Ingredients.—1½ lb. of salmon, a small flask of olive-oil.

Method.—Pour the oil into a small but deep pan, set over a clear fire, and when it ceases to bubble, put in the salmon, previously cleaned and dried with a cloth, and fry it gently until it is completely cooked through. It should be only a golden brown, and when the salmon