3½ lbs. of fish ⅛ lb. of bacon Salt, pepper ¼ lb. of butter 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.
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.
The preparation and ingredients are the same as given under No. 16 and No. 17.
No. 19—FISH FRICASSEE FROM PICKEREL OR WHITEFISH.
1 pickerel or whitefish, 3½ lbs. ⅛ lb. of bacon for larding ¼ lb. of butter 1 cup of cream
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 are heated in 1 tablespoonful of butter; lemon juice, salt, pepper, 2 tablespoonfuls of cream are added. The truffles are peeled and sliced and stewed with ½ tablespoonful of butter, 3 tablespoonfuls of bouillon, 1 pinch of salt. The crab meat from the 8 crabs is chopped fine and stirred with 1 tablespoonful of butter and 1½ tablespoonfuls of flour; add a little cream and boil. The lemon juice, salt, pepper and 1 yolk of egg are stirred in and set to cool. Small dumplings are formed from this mixture and fried in hot lard. The batter for the dumplings must be thick; try one first and if it does not hold together, add more flour. These small dishes must be prepared while the fish is cooking. That which is done must be kept hot in hot water. The fish, when done, is served on a hot platter in a swimming position, three crabs are placed on the fish’s back, the other seven along its sides. The pieces of sweetbread are also arranged neatly around the fish and the champignons and truffles, as well as the fish dumplings. All must be very hot and kept so until the gravy is done.