Ideal breakfast dishes, savouries, and curries / by C. Herman Senn.

  • Charles Herman Senn
Date:
[1900?]
Catalogue details

Licence: In copyright

Credit: Ideal breakfast dishes, savouries, and curries / by C. Herman Senn. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    18/80 (page 14)
    Smoked Fish Fritters. Fillet some smoked fish, such as bloater, had- dock, salmon, or kippered herring ; cut them into small pieces, season with white pepper mixed with a little curry powder. Dip each piece into some prepared frying batter, fry in hot fat until crisp and of a nice colour, drain well on a cloth, dish up on a folded napkin or dish paper, garnish with fried pars- ley, and serve. Fish Fritters. Prepare a batter with 4 oz. of sifted flour, 2 yolks and 1 whole egg, 2 table-spoonfuls of olive oil, and a gill of tepid water, and beat up well. The batter should be like thick cream. Stir in about £- lb. of cold white fish, such as whiting, fresh haddock, cod, or plaice, free from skin and bones. Drop the mix- ture from a table-spoon into very hot fat, and fry to a golden colour, drain, dish up, garnish with half slices of lemon and parsley, and serve hot. Scalloped Oysters. Thoroughly wash and drain some small scallop shells, and butter them when dry. Allow 3-4 oysters for each shell, remove the beards, and place them in the shells with alternate layers of bechamel sauce or other white sauce and cream ; season with salt and pepper ; spread a table-spoonful of sauce over the top of each, sprinkle with bread-crumbs, and place a few tiny bits of butter^*** .e and there on the surface. Bake in a sharp oven for 10 minutes. Dish up, garnish to taste, and serve hot. Fish Salad in Aspic. Mask the inside of a charlotte mould with well flavoured aspic jelly ; decorate it with small sprigs of fennel, then line with slices of tunny fish (this can be obtained in glass from most grocers). Fill the mould with a salad composed of cold fish (shredded), and cold boiled vegetables, such as carrot, cucumber, peas and beans ; the former should be cut into small shapes. Season with a mayonnaise sauce, and mix with sufficient aspic to set the salad. Place the mould when filled on the ice till set, then turn out on a dish and serve. Kidneys a l’lndienne. Fry in a small stew-pan a finely minced shallot in £ oz. of butter to a golden brown ; then add a gill