Marsala. For the sauce: 2 ozs. of finely-chopped raw ham, ¾ of an oz. of butter, 2 shallots finely-chopped, 4 button mushrooms finely-chopped, 1 clove, 1 bay-leaf, ¼ of a pint of Marsala, ¼ of a pint of good stock, ¼ of a pint of brown sauce, ¼ of a pint of tomato sauce (see Sauces, Nos. 233 and 282).
Method.—Let the slices of cod lie in salt and water for 1 hour, then drain and dry well. Heat the butter in a large stewpan, fry the cod until lightly browned on both sides, add the 12 mushrooms, the herbs, and the ¼ of a pint of Marsala, cover, and cook gently from 15 to 20 minutes, or until the fish is sufficiently cooked. Meanwhile, fry the ham, shallots and mushrooms in ¾ of an oz. of butter slowly for 10 minutes, then add the Marsala, stock, clove and bay-leaf, and boil rapidly. When reduced to about half the original quantity add the brown and tomato sauces, make thoroughly hot, then strain and serve in a sauce-boat. Dish up the fish and serve with the sauce.
Time.—About 2 hours. Average Cost, 4s. to 4s. 6d. Sufficient for 5 or 6 persons. Seasonable from September to February.
3723.—CROQUETTES OF CHESTNUTS. (Fr.—Croquettes de Marrons.)
Ingredients.—1 lb. of chestnuts, ¼ of a pint of cream, ¼ of a pint of crème patisserie (see No. 1738), essence of vanilla, castor sugar, egg and breadcrumbs, frying-fat.
Method.—Peel and scald the chestnuts, take off the inside peel, boil them until tender, and pass through a sieve. Put the chestnut purée into a small stewpan, stir in the cream and crème patisserie, mix well over the fire, then add vanilla essence to taste, and turn the preparation on a plate to cool. When firm enough to handle, form into cork-shaped croquettes, coat carefully with egg and breadcrumbs, and fry in hot fat. Drain well, and serve sprinkled with castor sugar.
Time.—About 1½ hours. Average Cost, 1s. 3d. Sufficient for 5 or 6 persons. Seasonable at any time.
3724.—CUCUMBERS "FARCITI." (Fr.—Concombres ferais.)
Ingredients.—2 medium-sized cucumbers, 2 tablespoonfuls of finely-chopped cooked chicken or veal, 1 tablespoonful of finely-chopped cooked ham, 1 tablespoonful of breadcrumbs, 1 egg, salt and pepper, brown breadcrumbs, stock, brown sauce (see Sauces, No. 233).
Method.—Remove the peel as thinly as possible, divide the cucumbers in halves, and scoop out the seeds. Mix the meat, ham, breadcrumbs and a little salt and pepper well together, moisten with 1 egg, and fill the cavities of the cucumbers with the preparation, piling it rather high in the centre. Sprinkle thickly with brown breadcrumbs, place them
