Sauce For Little Creams Of Oysters A La Sieges

Put into a stewpan one gill of white wine, a tablespoonful of lemon-juice, one large sliced onion, a bunch of herbs, six or eight peppercorns, the liquor and beards from the oysters, one pint of fish stock or water, the bones from the whiting, the juice of one lemon and a little salt, and bring it to the boil; then simmer gently for half an hour, keeping well skimmed; then strain and mix three-quarters of a pint of it on to one and a half ounces of flour that has been fried with two ounces of butter without browning, stir altogether till it boils, add a gill of cream, tammy and use.

Outlets Of Oysters A La Creme Cotelettes D'huitres A La Creme

Put into a stewpan two and a half ounces of fine flour and two ounces of butter, and fry them together without discolouring, then mix into it half a pint of boiling oyster liquor and a wineglassful of white wine, and stir over the fire till it boils; season with a dust of Marshall's Coralline Pepper, a pinch of salt, and four or five drops of lemon juice; mix into it four raw yolks of eggs and stir again till it thickens, but do not let it boil, then wring it through the tammy. Put three and a half dozen small, or two and a half dozen large, oysters into a stewpan in their liquor, let this get hot, but do not let it boil; strain it, remove the beards from the oysters, and cut the latter into little dice shapes; add to these one or two finely-chopped truffles, mix it with the first preparation and put it aside till cold, then arrange it into small quantities on a floured table or slab, allowing about half a tablespoonful for each person; roll each portion in flour, dip into whole beaten-up egg, and then into freshly-made white breadcrumbs, and form them into nice neat cutlet shapes. Put them into a frying basket and fry in clean boiling fat till a nice golden colour. When cooked place in the top of each a little stem of parsley, arrange a cutlet frill on these, dish them up on a potato border (vol. i.), as in engraving, garnish the centre with fried parsley, pour the sauce round the base, and serve for an entree for dinner or luncheon.

Sauce For Oyster Cutlets A La Creme

Put the beards from the oysters into a stewpan with a wineglassful of white wine, one peeled and sliced onion, a bunch of herbs (thyme, parsley and bayleaf), six or eight pepper corns, and sufficient cold water to make .one pint of stock; simmer for half an hour. Fry together, without discolouring, one and a half ounces of butter with two ounces of flour, mix into this a pint of the stock, add half a gill of cream, the juice of half a lemon, the liquor from the oysters, and a dust of coralline pepper and salt; stir over the fire till it boils, tammy, and use after reboiling.

Little Mousses Of Salmon A La Nantaise Petites Mousses De Saumon A La Nantaise

Butter some little bomb moulds and ornament the tops in any pretty design with cut truffle, fill up the inside with a mixture prepared as below, using a forcing bag and plain pipe for the purpose, standing the moulds in others such as little bouche moulds in an upright position; place them in a stewpan, surround them with boiling water to three parts the depth of the moulds, watch the water reboil, then draw the pan to the side of the stove and let the contents poach for fifteen to eighteen minutes; then turn out on to a hot dish, pour round the sauce, prepared as below, and serve.