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Classic
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page 39
little while in their own juice (this juice should be preserved), 24 mussels
cooked for 5 min. in their shells and then removed (their juice should be
preserved), 12 small pieces of toast fried in butter. 5th. Make a sauce Normande
as follows: Let melt in a sauce pan 2 tablespoonsful butter mixed with 4
tablespoonsful flour, add the juice of the fillets, the oysters and the mussels,
and also the fish stock (3rd) passed through a strainer or a sifter, stir well
the whole, then beat in a bowl 2 yolks with some of this sauce, put the sauce
pan on a corner of the range, pour in the contents of the bowl and then pour the
sauce over the fillets. 6th. Let bake in an oven from 5 to 10 min. and serve
with potatoes apart (No. 67).
78. FILLETS DE TRUITE A LA CREME.
FILLETS OF TROUT WITH CREAM.
PROPORTIONS.--For five persons:
Trout...................4 to 5 lbs.
Butter..................4 tablespoonsful.
Flour...................2 tablespoonsful.
Milk....................3 pints.
Salt and white pepper...A little.
Time--3/4 hour to 1 hour.
PREPARATION.--1st. and 2d. Same as for No. 76. 3d. Let melt in a sauce pan 2
tablespoonsful butter mixed with 2 tablespoonsful flour, then add 3 pints milk,
some salt and white pepper, let boil awhile and pour this sauce over the
fillets. 4th. Let bake in an oven till clear brown.
79. FILLETS DE TRUITE A LA TANTY.
FILLETS OF TROUT A LA TANTY.
(For great dinners or banquets.)
PROPORTIONS.--For five persons:
Trout.....4 to 5 lbs.
Lobster...2 to 3 lbs.
Butter....3/4 lb.
Flour.....3 tablespoonsful.
Milk......1 quart.
Carmine...A little.
Time.--1 hour.
PREPARATION.--1st and 2d. Same as No. 76. 3d. Take the flesh and the tail and
the claws of the lobster, slice it and dispose these slices on or around the
fillets. 4th. Make a sauce "Tanty" as follows: Let melt in a sauce pan 1/4 lb.
butter, mixed with 3 tablespoonsful flour, add little by little and while
stirring 1 quart milk, some salt and pepper and the paws and shells of the
lobsters broken fine in a mortar, some salt and white pepper, add also a little
bit carmine (this is to give nice flavor and fine rose color). 5th. Let boil for
5 minutes, pass the whole through a sifter and pour this sauce on the fillets.
Let bake for 10 minutes and serve with potatoes (No. 67).
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