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crumbs, 1 teaspoonful of finely-chopped parsley, the yolks of 2 or 3 eggs, salt and pepper.

Method.—Wash and dry the liver, chop it finely, and mix with it the breadcrumbs and parsley. Add sufficient yolk of egg to bind the whole together, taking care not to make the mixture too moist. Season to taste, shape into quenelles (see "Quenelles of Veal"), poach until firm, and serve with a suitable sauce.

Time.—To poach, from 10 to 15 minutes. Sufficient for 4 or 5 persons. Seasonable from November till March.

434.—COD PIE. (Fr.Pâté de Cabillaud.)

Ingredients.—1½ lb. of cold cod, 1 doz. oysters (tinned may be used) ½ a pint of melted butter sauce, ½ a lb. of short paste, or mashed potatoes, salt and pepper, nutmeg.

Method.—Take off the beards of the oysters, simmer them for a few minutes in a little water, then strain and mix with the oyster liquor (from fresh oysters). Cut the oysters into 2 or 4 pieces, according to size; divide the fish into large flakes, put half of it into the dish, lay the oysters on the top, season with salt and pepper, grate on a little nutmeg, add the melted butter sauce, and cover with the rest of the fish. Make the short crust paste according to directions given for short crust paste. Or, when a potato covering is preferred, season the potato with salt and pepper, and warm and stir in a saucepan, with a small piece of butter, and 2 or 3 tablespoonfuls of milk. Bake about ½ an hour in a moderate oven.

Time.—From 1 to 1¼ hours. Average Cost, 1s. 9d. to 2s. Sufficient for 5 or 6 persons. Seasonable from November to March.

435.—COD, PROVENÇALE STYLE. (Fr.Cabillaud à la Provençale.)

Ingredients.—About 2 lb. of cod-fish (middle cut), ½ a pint of Velouté sauce, 1 gill white wine, 2 small shallots (chopped fine), 1 gill white stock, 2 ozs. butter, yolks of 2 eggs, 1 teaspoonful of anchovy-paste, 2 teaspoonfuls of capers, 1 teaspoonful of chopped parsley, a small bunch of parsley and herbs (bouquet-garni).

Method.—Wash and wipe the fish well, place it in a stewpan, season with pepper and salt, and add Velouté sauce, white wine, stock, chopped shallots, and bouquet-garni. Set it to simmer slowly until the fish is done, basting occasionally. Put the fish on a dish, and keep warm. Reduce the sauce until the desired consistency is obtained. Remove the herbs, add the yolks of eggs, work in the butter, and pass the