(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
(Recipe #5, pages 148 – 149)
Cut the otter in pieces, remove the head, and let the pieces stand overnight with all kinds of herbs, diced carrots, onions, garlic, a few bay leaves, salt, coarsely ground spices, and a glass of vinegar. Then heat a knob of butter, add a couple of sliced onions and a few diced carrots, lay the pieces of otter on top, cover, and let them stew. Continue reading
(Recipe #3, page 148)
Place the frog legs in a container with water, vinegar, and salt; wash and scour them thoroughly with a brush. Then melt a stick of butter, place the frog legs into the melted butter with some salt, and stew them tightly covered until almost done. Then dust them with a bit of flour, add strong bouillon, mace, and a few lemon slices, cook until the frog legs are completely tender, and thicken the sauce by stirring in egg yolks. Continue reading
(Recipe #2a, page 148)
To make an Espagnole sauce, cover the bottom of a deep casserole with fresh butter to half the thickness of a finger, top it with a pound of sliced lean raw ham, followed by 3–4 large sliced Spanish onions, a loin of veal, 2 old partridges or 2 old pigeons, an old hen, and some scraps of raw or cooked fowl. Pour in two ladles of meat stock and place the casserole over low heat, letting the combination cook down and turn light brown, but being careful not to let it scorch. Then fill the casserole with bouillon, bring it to a boil, degrease it completely, add a few carrots, leeks, and parsnips, and simmer slowly. Continue reading
(Recipe #2, page 148)
If soup is to be made with pickled meat, cut it into small rectangular pieces; bring it to a boil only once in a very strong Espagnole sauce with Madeira and serve it immediately. Continue reading
(Recipe #1, pages 146 – 147)
Medium-size turtles are preferable to large ones, because the flesh of the latter is usually hard and tough. Hang the turtle by its hind feet on the morning of the preceding day; when the turtle stretches its head out of its shell, grasp it and cut it off with a sharp knife. Continue reading
(Recipe #95, page 146)
After cleaning the flounder, make an incision on one side, place them in a shallow tin pan, sprinkle with salt and pepper, pour a bit of melted butter over them, sprinkle with finely chopped onion and parsley along with fine bread crumbs, and dot with a few small pieces of butter. Continue reading
(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
(Recipe #41, page 134)
Cut the pike into moderate-size pieces and place them in an earthenware baking pan. For every 3 pounds of fish take 2 bay leaves, a few slices of onion, salt, 2 ounces of butter, and ¼ quart of sour cream; pour over the fish and bake about 20 minutes in a hot oven, basting the fish repeatedly with the sauce and sprinkling it with crumbled zwieback or grated Parmesan cheese.
When serving, stir some bouillon into the sauce mixed with lemon juice or a bit of vinegar and pour it over the fish. Remove the bay leaves and sliced onions.
Translated by David Green.
(Recipe #40, page 134)
Put the fish’s tail in its mouth and place it in not too large a casserole (to keep the broth from becoming tepid) with equal parts of vinegar and cold water, some onions, two bay leaves, some peppercorns, a half to whole parsley root, and the necessary salt. Set it on the stove and boil until done. Carefully remove the fish to a heated platter, pour the following sauce over it, and cover.
Prepare some mushrooms, crayfish tails, and crayfish butter. Stir 1 spoonful of flour into a knob of foaming butter; meanwhile stir 10 egg yolks into a scant quart of strong bouillon. Pour the bouillon into the flour and butter and let it come to a boil, constantly stirring. Add the mushrooms, crayfish tails, and butter, and a bit of lemon juice, and pour the sauce over the fish.
Translated by David Green.