Culinary jottings : a treatise in thirty chapters on reformed cookery for Anglo-Indian rites / by "Wyvern".

  • Kenney-Herbert, A. R. (Arthur Robert), 1840-1916.
Date:
1885
Catalogue details

Licence: Public Domain Mark

Credit: Culinary jottings : a treatise in thirty chapters on reformed cookery for Anglo-Indian rites / by "Wyvern". Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    an excuse, please, as a mere evasion, for, in point of fact, fish takes so short a time to di-ess thoroughly, that an hour should suffice for the most elaborate recipe. I always bear in mind the time that is necessary for the production of the dishes I select for my menus. Again, many people hesitate to offer their guests a dish of di-essed fish, fearing that it may be considered too rich. This is absm’d, for there are plain, as well as rich methods of varying this branch of cookery; and, in composing yom- menu, you should select one in harmony with the soup which precedes, and entree which is to follow it. Thus : if your soup be of a thick creamy khid, and your first eyitree (say) a vol-au-vent, let the fish be served in aspic iced, and with sauce ravigote or tartare. But if you give a clear consomme delicately flavoured, and order an iced entree to succeed the fish, you can indulge in a “ matelote aux champignons,” or seer “ a la creme de crevettes.” A thick soup, fish with lobster sauce, followed by an entree with cream in its composition, would form, for instance, a combination of good things obviously inartistic in design, and one which few could enjoy with impunity. As I observed in an early chapter of my “ jottings,” the charm of a dinner according to the new regime consists in the harmony of its lights and shadows. N.B.—If you follow the new style of menu, and present the releve after the fish, you need have no apprehension. With regard to the service of di’essed fish, especially if it be preceded by a clear soup. Fish, we all Icnow, I hope, may be boiled, fried, baked, roasted, stewed, or gi'illed; and by every method can tasty dishes be ju'cpared. I will begin with the principles to be observed in boiling fish, and take the other styles of cookery in the order I have named. After having thoroughly cleansed, and wiped the fish.