a band of buttered paper to support the soufflé when it rises above the level of the tin, pour in the preparation, and steam gently from 45 to 50 minutes. Serve with a good fish sauce (see Sauces).
Time.—1½ hours. Average Cost, 1s. to 1s. 3d.
3193.—FISH SOUFFLÉ. (Another Method.)
Ingredients.—1 whiting, 1 oz. of flour, ½ an oz. of butter, 2 eggs, ½ a gill of milk or water, pepper and salt.
Method.—Free the fish from skin and bone. Melt the butter, stir in the flour, add the milk, and cook until the panada leaves the sides of the pan quite clean. Pound the fish, panada and yolks of the eggs well together, season to taste, and pass the mixture through a fine sieve. Beat the eggs stiffly, stir them lightly into the preparation, then turn it into a soufflé-tin prepared as directed in the preceding recipe, and steam gently from 35 to 40 minutes. If preferred, the mixture may be steamed for 15 minutes in dariol moulds. Serve with a good white sauce poured over or round.
Time.—1¼ hours. Average Cost, 8d.
3194.—FRICASSEE OF FISH.
Ingredients.—½ a lb. of white fish, ¾ of a pint of cold water, 1 small blade of mace, 2 or 3 sprigs of parsley, a pinch of grated nutmeg. For the sauce: ½ an oz. of butter, ½ an oz. of flour, 1 gill of fish stock, ½ a gill of milk, 1 teaspoonful of lemon-juice.
Method.—Simmer the fish with the mace, parsley, nutmeg, and a little salt in the water until three-quarters cooked, then strain off the liquor and break the fish into flakes. Melt the butter in a stewpan, stir in the flour, add 1 gill of the fish liquor and the milk, and boil for 3 or 4 minutes. Season to taste, add the lemon-juice and fish, make thoroughly hot, and serve. Cooked fish may be used, in which case the fish stock should be prepared from the bones and skin.
Time.—20 minutes. Average Cost, 6d. to 8d.
Ingredients.—12 oysters, 1 oz. of butter, ½ an oz. of flour, 1 yolk of egg, ½ a gill of milk (about), ¼ of a gill of cream, 1 teaspoonful of lemon-juice, a small blade of mace, salt and pepper.
Method.—Blanch the oysters in their own liquor, then strain and add to it enough milk to increase the quantity to ½ a pint. Melt the butter in a stewpan, stir in the flour, add the mace, mixed liquor and milk, and boil from 2 or 3 minutes. Beat the cream and yolk of egg well together, strain them into the sauce, and stir by the side of the fire for 3 or 4 minutes to cook the egg, but do not let it boil or it will curdle.