Pudding made from cold veal roast

(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

Turtle soup

(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

Another method (to pickle salt herring)

(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

Fried sole with lemon juice

(Recipe #70, page 141)

Prepare the sole as described above and lay the fish for 1–2 hours in vinegar, salt, and minced shallots and seasonings, then fry as described. Add lemon juice to the brown butter in the pan and pour it over the fish when serving.

This preparation goes very well with baby peas or served alone with a shrimp sauce.

Translated by David Green.

Minnows (small fish)

(Recipe #49, pages 135 – 136)

Minnows are neither scaled nor gutted, only rubbed with a bit of salt and washed on a sieve placed in water. At the same time, place a pot with water and salt, some bay leaves, a lot of peppercorns, and shallots or small onions on the stove, and boil for a bit to draw out the seasoning. Dump the fish into the water and remove the pot after a few moments; these tiny fish scarcely need cooking. Place them in a serving dish with the seasoning and send them to the table cold with oil and vinegar.

Translated by David Green.

Baked walleye or pikeperch

(Recipe #46, page 135)

Prepare the fish as described above; make closely spaced incisions on both sides, salt it, and it off after an hour.

Then mix several raw egg yolks with the juice of a lemon, minced shallots and parsley, and equal parts of fresh butter and anchovy butter; coat the fish with the mixture. Place it on slices of pork fat in a baking pan and bake it in a hot oven, occasionally adding a little white wine to the pan. When the walleye is done and a golden brown crust has formed, serve it at once, accompanied by a crayfish or oyster sauce.

Translated by David Green.

Perch with a French sauce

(Recipe #30, page 132)

Take perch weighing about ½ pound each, scale and gut them, wash them thoroughly, salt them, and place them in a casserole with plenty of butter. As soon as the have been heated on both sides, sprinkle some flour on them, turn the fish in it, and add sufficient French white wine to cover. At the same time, add some finely ground allspice, minced parsley, finely chopped shallots, and cook the perch slowly, tightly covered; they must not be allowed to fall apart.

Translated by David Green.

Pickled carp

(Recipe #25, pages 131 – 132)

Scale and gut the carp, separate the gall bladder from the liver, and remove the intestines; wash the fish, rub them inside and out with salt and let them rest a while. Replace the roe and dry the fish. They can also be divided and cut into pieces in advance.

Then brush the fish with high quality olive oil and cook it slowly on a gridiron until done and golden brown. Absent a gridiron, a frying pan will also serve, but it must be shaken frequently to keep the fish from sticking. While the fish is cooling, boil vinegar with lemon peel, shallots or onions, whole spices, mace, some salt, and a bay leaf; when the liquid has cooled, pour it over the fish. After a few days, the carp is ready to eat; it will keep for several weeks if the liquid is brought to a boil again halfway through the period.

Translated by David Green.