or milk, ½ a teaspoonful of lemon-juice, mace, cayenne, parsley, ⅓ of a pint of Hollandaise sauce (see Sauces, No. 304).
Method.—Divide the fish into small flakes, add the butter, cream and yolk of egg gradually, working the fish meanwhile with a fork. Season to taste with salt and cayenne, add the lemon-juice and a pinch of mace, and lastly the stiff-whisked white of egg. Have ready 6 well-buttered timbale or dariol moulds, fill them with the preparation, place them in a sauté-pan, surround to half their depth with boiling water, and cook on the stove or in the oven for about 30 minutes, or until the mixture is set. Then unmould, coat with the Hollandaise sauce, garnish with parsley, and serve.
Time.—One hour. Average Cost, 9d. to 11d. Sufficient for 5 or 6 persons. Seasonable, fresh salmon from February to September. From tinned salmon at any time.
2898.—SARDINES WITH PARMESAN. (Fr—Sardines au Parmesan.)
Ingredients.—Sardines, 2 ozs. of grated Parmesan cheese, 4 ozs. of flour, 1 oz. of oiled butter, 1 egg, salt and pepper, cayenne, frying-fat, Krona pepper.
Method.—Mix the flour, a dessertspoonful of cheese, a saltspoonful of salt, and a good pinch of cayenne together, add the yolk of the egg and as much cold water as is needed to form a stiff paste. Knead well for at least 10 minutes, then put the paste aside in a cool place for at least 1 hour. Meanwhile remove the skin and tails from the sardines, take out the backbone and replace the two halves, then dip each sardine in oiled butter and coat lightly with cheese. Roll the paste out as thinly as possible, and cut it into oblong strips just large enough to enclose a sardine. Moisten the edges of the paste with white of egg, place the sardines on one half, fold the other over, and pinch the edges together. Drop them into hot fat, fry until golden-brown, then drain well, sprinkle with grated cheese and Krona pepper, and serve.
Time.—Two hours. Average Cost, 1s. 6d. to 1s. 9d. Sufficient for 5 or 6 persons. Seasonable at any time.
2899.—SAUSAGES. (See Nos. 1049 and 1142.)
2900.—SAUSAGE CROQUETTES. (Croquettes de Saucisse.)
Ingredients.—1 lb. of pork sausages, ½ a lb. of mashed potatoes, ½ an oz. of butter, 1 whole egg, 1 yolk of egg, 1 dessertspoonful of cream or milk, breadcrumbs, frying-fat, salt, cayenne, nutmeg, fried parsley.
