The Art of Cookery Made Easy and Refined

When three parts done put all on a dish, dip each piece in the liquor, breadcrumb, and broil them over a clear fire. Serve them up with anchovie sauce in a boat. _Entrée of Soles._ LET good-sized soles be cleaned and filletted; roll them up, put them into a stewpan, add a little fresh butter, lemon juice, pepper, and salt, and simmer them over a slow fire till done. Serve them up with a sauce over, made of button onions, mushrooms, egg balls, pickle cucumbers scooped round, slices of sweetbreads, and good strong cullis coloured with lobster spawn. N. B. The above fillets may be fried, and served up with the sauce round. _Entrée of Whitings, &c._ TAKE fillets of haddocks or whitings, wet them with whites of eggs, and lay upon them slices of salmon, seasoned with pepper and salt. Put them into a stewpan with a little fresh butter; stew the fish over a slow fire till done, with the pan close covered. Serve them up with a sauce over, made with chopped parsley, chopped mushrooms and eshallots, a little rhenish wine, mustard, and cullis, mixed and boiled together for ten minutes. _Entrée of Salmon._ MAKE white paper cases, and put a little sweet oil at the bottom of each. Cut into pieces some fresh salmon, pepper and salt them, and put them into the cases; then set them over a fire on a baking plate and in a stewpan covered over, with a fire at top and bottom. When broiled enough, serve them up with poached eggs on the top of the salmon, and anchovie sauce in a boat. _Entrée of Smelts, &c._ CLEAN, turn round, and fry of a good colour, some fresh smelts; then three parts boil a slice of fresh crimped cod cut two inches thick; pull it into flakes, have ready some benshamelle, whisk it with the yolks of two eggs, add the flakes of the cod, season with salt and lemon juice to the palate, and simmer the fish over a slow stove till done. Serve it up with the fried smelts