Otter in fine herbs

(Recipe #6, page 149)

Prepare the otter and let it stand overnight as described above. Then take a few shallots or another onion, a bit of garlic, some parsley, 1 ounce of capers, 4 anchovies, a little thyme and basil, mince them all, stew them in a casserole with 4 tablespoons of olive oil, add the pieces of otter and stew them, turning once, then pour a glass of white wine over them. Continue reading

Anchovy canapés (popular after the soup)

(Recipe #76, page 142)

Toast slices of wheat bread (preferably made with milk) or brown them in butter, or else dip them in milk and egg and quickly fry them lightly in melted butter. Then brush the slices with the sauce described below and cover them with anchovies prepared as in section I, no. 21. Continue reading

Fricassee of pike

(Recipe #43, page 135)

Clean the fish thoroughly and cut it in pieces. Place a generous amount of fresh butter in an earthenware pot, add the fish, white wine, some lemon slices without seeds, finely chopped anchovies, and salt. Sprinkle the top with fine zwieback crumbs or grated stale white bread. Stew the fish covered for ¼ hour or until done and place it on a serving platter. Stir a few tablespoons of thick sour cream into the sauce and pour it over the fish.

Decorate the border of the fricassee with rice cooked as a ragout (see section XI, no. 16).

Translated by David Green.

Stewed pickerel

(Recipe #34, page 133)

Use a sharp knife to shave the scales very close to the skin, leaving it white; split the fish and cut it into pieces of a convenient size, rinse them well, boil them for 5 minutes in salted water, and place them in another kettle.

Meanwhile boil capers in white wine and some of the fish broth, with lemon juice and peel, a generous knob of fresh butter, and some grated white bread. Pour this sauce over the pickerel and let the fish stew in it gently for ¼ hour. If desired, when the fish are served the sauce can be slightly seasoned with anchovies. Then stir in an egg yolk and bring the pickerel hot to the table.

Translated by David Green.

Salmon with herbs

(Recipe #4, pages 126 – 127)

Clean the salmon thoroughly and cut it into appropriate pieces. Mix together the following herbs: parsley, shallots, tarragon, and capers, refreshed and filleted anchovies, and some ground pepper. Melt fresh butter and add the chopped herbs and enough lemon juice to lend an acidulated flavor. Place it on the stove; when it has warmed, add the salmon and let it stew for 2 hours, turning frequently; the butter must remain melted but must not brown. Now heat the pan with the butter and sauté the salmon for 10 minutes, brushing the herbs on both sides of the salmon frequently with a feather.

For the sauce, add 2 glasses of white wine to the herbs and boil down to a few spoonfuls of concentrated broth; if it is not acidulated enough, add some lemon juice. Stir in an egg yolk to thicken the sauce.

Translated by David Green.

Sweetbread pastries

(Recipe #19, page 122)

One veal sweetbread will serve 4 to 5 people. Place sweetbread over fire in cold water. Once sweetbread is warmed, please in cold water, remove skin. Brown with several finely chopped shallots in butter, and white bread soaked in cold bouillon or water and pressed to remove liquid. Add three eggs, of which the whites of half have been beaten foamy, add lemons, and a generous portion of fresh butter that has been beaten till creamy. As desired, stir in several cleaned and chopped anchovies. One may also add several oysters with their broth.

Pastry is filled before baking. Bake as noted in the first recipe for small pies and pastries.

Strassburg goose-liver pâté — no. 2

(Recipe #3, pages 118 – 119)

Finely mince 1 pound of veal, ½ pound of pork fat, and half a goose liver; add a slice of white bread soaked in white wine, ¼ pound of anchovies, 1–2 ounces of capers, the peel of a lemon, a handful of shallots sautéed in butter, truffles, cloves, thyme, and basil, all finely minced and well mixed. Prepare a mold as in the preceding recipe and spread the dough in it; place half the forcemeat on the dough, followed by 1½ sliced goose livers, truffles, and the rest of the forcemeat. Seal the pâté and bake it as in the preceding recipe.

Translated by David Green.