The Skilful Cook Part 42
Some sp.a.w.n or coral.
Egg and bread-crumbs.
Parsley.
_Method._--Remove the flesh from the body of the lobster, and cut it up.
Pound the coral in a mortar, with half an ounce of b.u.t.ter, and rub it through a hair sieve. (If sp.a.w.n is used it need not be pounded.)
Melt 1 oz. of b.u.t.ter in a stewpan.
Mix in the flour; add the water; stir until it thickens.
Then add the coral, and b.u.t.ter, and cook well.
Next the cream, lemon juice, cayenne, pepper, salt, and lastly the chopped lobster.
Spread the mixture on a plate to cool.
When cool, shape into cutlets.
Egg and bread-crumb, and fry in hot fat in a frying-basket.
Put a piece of the feeler in each, to represent a bone.
Garnish with fried parsley.
Lobster Cutlets in Aspic.
Shape some of the lobster-cutlet mixture into cutlets.
Roll in dried and powdered coral, and put a piece of feeler in each.
Pour a little aspic jelly into a clean Yorkshire-pudding tin, or frying-pan.
When set, lay the cutlets on it, and pour in, gently, enough aspic to cover them.
When firm, cut them out with a border of aspic to each, and serve on chopped aspic.
Fried Sole.
_Ingredients_--A sole.
Egg.
Bread-crumbs.
Parsley.
_Method._--Remove the dark skin, and notch the other, here and there, with a knife.
Dry the sole well in a floured cloth.
Brush over with egg, and cover with bread-crumbs.
Flatten them on with a broad-bladed knife, and fry the sole a golden brown in hot fat (for heat of fat _see_ French Frying).
A fish-fryer, or a deep frying-pan, should be used for the purpose; and there should be sufficient fat to cover the sole, so that it will not require turning.
When cooked, drain on kitchen paper.
Dish on a folded napkin.
Garnish with fried parsley.
Sole a la Parisienne.
_Ingredients_--1 sole.
1 winegla.s.s of sherry.
pint of good second stock.
A few drops of lemon juice.
1 teaspoonful of Harveys sauce.
1 teaspoonful of anchovy sauce.
Pepper and salt to taste.
_Method._--Remove the dark skin, and notch the other with a knife.
Lay the sole in a baking-pan, and pour over it the stock and sherry.
Cover with a dish, and bake for twenty or thirty minutes in a moderate oven.
Place it on a hot dish.
Boil the stock rapidly down to half the quant.i.ty.
Add to it the sauces, lemon juice, and seasoning, and pour it over the sole.
Fillets of Sole a la Rouennaise.
_Ingredients_--2 or more soles.
Lemon juice.
Lobster-cutlet mixture.
Some white sauce.
Chopped truffle.
_Method._--Remove both skins from the soles, and fillet them.
Spread some of the lobster-cutlet mixture on the half of each fillet, and fold over.
Place on a greased baking-sheet; sprinkle over lemon juice and salt, and cover with b.u.t.tered paper.