Ingredients
- a pound of cold cod
- a pint of fish broth
- a pint of almond-flavoured custard
- 36 fifty lunches
Directions
(Eufs k la poisBonni^re.
Epaule d'agneau aux concombres.
Macaronade k la Dubois.
CroHtes aux laitauces.
1. A NICE way of turning cold cooked fish to account. Required, about a pound of cold cod, turbot, or any white fish ; trim the fish
into neat pieces, picking out all bones, f^V^'''^ make about half a pint of fish broth and poissonniae. turn it to a sauce. Now choose a silver gratin-dish. or fireproof china baking- dish, arrange the fish in the centre, surrounding it with a circle of hard-boiled eggs cut into halves, with their cut sides uppermost ; mask the whole with the sauce, dust over with grated Parmesan, and set in the oven. As soon as the surface has taken a slight colour the dish can be served.
2. Bone and roll the shoulder of lamb, seasoning well, and laying a few slices of cooked streaky bacon over the meat before rolling it ; tie it in shape and wrap it in buttered paper ; roast carefully, basting well, and removing the paper during the last seven or eight minutes. When done lay the roll on a hot dish, remove the ties, slice it neatly in quarter-inch slices,
36 FIFTY LUNCHES.
using a very sharp knife, so that they may overlap each other, brush over them some diluted glaze, and garnish with cucumber fillets that have been sepa- rately simmered in thickened broth, which will form their sauce when dished.
3. For this you want half a preserved pineapple, a pint of almond-flavoured custard, and a dozen macaroons. Lay the macaroons in a co)w^ote-dish and tipsify them with mai'aschino, cut the pineapple into quarter-inch squares and arrange a layer of them over the macaroons, moisten with the custard (which should be rather thick), sprinkle the surface with the rest of the pineapple, and, if you like, cover with whipped cream.
4. Make the short paste, recipe for which was given for No. 4, Menu vi., roll it out a quarter-inch thick, and, using a two-inch cutter, stamp it out in rounds ; prick these, lay them on buttered paper on a buttered baking-tin, and bake in a moderate oven. When done, take them out, and let them get cold. Complete them in this way, spread them over thinly with green butter, sprinkle over that chopped cooked herring roe and olives, and mask with mayonnaise sauce. Dish nicely garnished with broken aspic, and a small salade cuite in the centre.