(Recipe #38, page 161)
Ingredients: 1¾ pounds of finely chopped fresh-tasting veal roast, with skin and sinews removed, 8 eggs, a scant 6 ounces of butter, 2–3 ounces of 2-day-old grated milk-bread [bread soaked in milk], ½ cup of sweet cream, 6 finely chopped shallots, salt, and a bit of nutmeg. Continue reading
(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 #85, pages 143 – 144)
Prepare the herring as above, soaking them in water or preferably milk for two days to extract the salt completely. Then gut the fish and cut the flesh smooth. Layer the fish in a preserving jar or stoneware crock with whole shallots or small onions, capers, cloves, pepper, lemon slices, and a few bay leaves, and cover with vinegar. The milt can also be passed through a sieve and combined with vinegar to make a thick sauce and poured over the herring. 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 #35, page 133)
This preparation is best with a large fish, a pickerel or a pike. After it has been thoroughly cleaned, insert its tail into its mouth. To keep it whole, use a rack to lower it into salted water with a knob of butter (to make the flesh milder), boil until done, drain the fish partially, serve it in a deep, heated bowl with the caper sauce R, no. 8 poured over it very hot.
Translated by David Green.
(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.
(Recipe #13, pages 128 – 129)
Cut up the eel, salt it, and rinse it again. For 4 pounds of eel, take 1 tablespoon of flour, stir it over heat with 2 ounces of melted butter to make a roux, add good meat stock, lemon slices without peel or seeds, 1 bay leaf, and Madeira or white wine.
Cook the eel until done and place it on a warmed platter. Immediately add morels, capers, or mushrooms to the sauce, stir in egg yolks, and pour the sauce over the eel. Decorate the edge of the platter with a border of puff pastry.
Translated by David Green.
(Recipe #8, pages 127 – 128)
Clean the eel as described above, cut it in pieces, salt it, let it stand for an hour, and rinse it before continuing. Bring it to a boil in a strong, slightly salted bouillon that almost covers it, along with a few chopped mushrooms, and cook the eel until done.
Then roll oblong dumplings of fish forcemeat and boil them for 5 minutes at most in the ragout. Take fresh egg yolks in proportion to the eel, some flour, and knob of fresh butter, a few drops of lemon juice, and a bit of mace, knead the mixture together, and slowly let it dissolve in the boiling broth to form a smooth sauce. Continue reading
(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.
Cookbook for Germans in America 