—136—
No. 17—LARDED AND STUFFED PICKEREL.
Quantity for 6 Persons.
- 3½ lbs. of fish
- ⅛ lb. of bacon
- Salt, pepper
- ¼ lb. of butter
- 1 tbsp. of flour
- 1 pt. sour or sweet cream
- ½ tsp. of meat extract
- 1 tbsp. of Parmesan cheese
- Juice of ½ lemon
- 1 tsp. of capers
The Stuffing.
- 1 pt. can of champignons
- 2 tbsps. of butter
- ½ cup of sweet cream
- Salt, pepper
- 1 tbsp. of flour
Preparation: The preparation is the same as given in No. 16. The filling or stuffing is made from chopped champignons stewed in the butter, flour, salt, pepper and cream. This is stuffed into the fish which is then sewed up. The fish is larded and cooked according to directions in No. 16. The gravy is also prepared as in No. 16.
No. 18—STUFFED AND LARDED PIKE.
Quantity for 6 Persons.
The preparation and ingredients are the same as given under No. 16 and No. 17.
No. 19—FISH FRICASSEE FROM PICKEREL OR WHITEFISH.
Quantity for 6 Persons.
- 1 pickerel or whiteflsh, 3½ lbs.
- ½ lb. of bacon for larding
- ¼ lb. of butter
- 1 cup of cream
For the Fricassee.
- 18 crabs
- 2½ qts. of salt water
- 1½ lbs. veal sweetbreads
- Juice of ½ lemon
- Salt, pepper
- ⅛ lb. of butter
- 20 champignons
- 10 peeled truffles
- 2 tbsps. of butter
- 1 tbsp. of lemon juice
Preparation: The fish is dressed, washed, dried, the skin taken off the back and this larded with bacon. Then it is sprinkled with salt and put into a pan in a swimming position with ¼ lb. of butter and 1 cup of cream and fried slowly for 1 hour to a golden yellow color. During this time simmer the 18 crawfish or crabs in salt water for 45 minutes. They should not boil, but simmer. From eight crabs take out the meat and leave the other ten whole.
The veal sweetbreads are scalded, the membrane removed, salted and peppered, the lemon juice dripped on, then dredged with flour and fried in ⅛ lb. of butter to a nice brown color. The sweetbreads are cut into nice pieces. The champignons
