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Keep on the head and fins. Make a force-meat or stuffing of grated bread crumbs, cold boiled ham or bacon minced fine, sweet marjoram, pepper, salt, and a little powdered mace or cloves. Moisten it with beaten yolk of egg. Stuff the inside of the fish with it, reserving a little to rub over the outside, having first rubbed the fish all over with yolk of egg.
And for a final and delightful detail a vine grew outside the house between the windows, whose tendrilled branches twined about the casements. "You are faithful to the old traditions, madame," said Pierquin, as he received a plate of that celebrated thyme soup in which the Dutch and Flemish cooks put little force-meat balls and dice of fried bread. "This is the Sunday soup of our forefathers.
Make a force-meat of any cold fish, form it into thin cakes, and fry of a light brown, or enclose them first in thin paste and then fry them. The roes of fish or the livers are particularly nice prepared in this way.
Make some force-meat thus: Fry a quarter of a pound of fat ham cut in dice with half a pound of lean veal. Take the ham up before it gets brown, as you do not need it crisp; when the veal is cooked take that up also, and if there is enough of the ham fat in the pan, put in half a pound of calf’s liver cut up in dice, if not, sauté it in butter.
Make a force-meat of pâté de foie gras and panada in equal proportions; season highly, spread the inside of the birds, sew them up as nearly in shape as possible; bake seven to ten minutes, then dip them into glaze; put a little pale aspic in a dozen dariole moulds, enough to cover the bottom a quarter of an inch, and when just set put in a bird breast down; set on ice a few minutes, then pour in aspic to cover the bird a quarter of an inch.
Have ready a force-meat or stuffing of minced onions and sage, mixed with a little grated bread and beaten yolk of egg, and seasoned with pepper and salt. Make deep incisions between the ribs and fill them with this stuffing. Put it on the spit before a clear fire and moisten it with butter or sweet oil, rubbed lightly over it. It will require three hours to roast.
Boil it slowly an hour and a half; or more, taking care to skim it. Make a thickening of an ounce and a half of butter, and a large table-spoonful of flour, mixed together with a little of the soup. Then stir it into the pot, adding a large table-spoonful of mushroom catchup, and some small force-meat balls, or little dumplings. Boil the soup half an hour longer.
Fill up what space is left with pieces of the flesh of pigeons, or of partridges, quails, or any game that is convenient. There must be no bones in the pie. You may add also some bits of ham, or some force-meat balls. Lastly, cover the other ingredients with half a pound of butter, and pat on the top crust, which, of course, must be also of an oval form to correspond with the bottom.
Lay in the centre of each circle a mound of the force-meat perhaps a large teaspoonful, only be careful to leave a quarter-inch margin all round.
A sufficient quantity of veal, of fat unsmoked bacon, and of bread panada must be chopped and pounded to make enough force-meat to stuff the pig in the proportion of one part bacon, two panada, and three of veal, seasoned with a teaspoonful of onion juice and two of powdered sage. The pig’s liver must have been boiled in stock, and cut in dice.
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