Fish Pudding
Reserve the skin and trimmings of 3 pounds halibut, sole, or flounder—use a combination of any two—and put the fileted fish twice through the finest blade of the food chopper. Pour off any juices. Put the fish again through the food chopper with 1 cup butter.
Combine ¼ cup flout, 4 egg yolks, 2 teaspoons salt, ¼ teaspoon pepper, and ½ teaspoon each of finely chopped chervil and dill With 2/3 cup heavy cream. Add the cream mixture to the ground fish and work the mixture until it is smooth. Fold in ¾ cup cream, whipped stiff, and 4 egg whites, beaten stiff.
Turn the pudding into a 3-quart fluted tube mold, generously buttered and lightly dusted with fine dry bread crumbs. Cover the mold securely and put it on a rack in a kettle of hot water that reaches halfway up the sides of the mold. Cover the kettle and steam the pudding for 1 ½ hours, adding more hot water as necessary. Unmold the pudding on a large warm serving platter and garnish the platter with small boiled potato balls, rolled in melted butter and in finely chopped parsley. Pass lobster truffle sauce separately and serve with a salad of diced cucumbers dressed with French dressing or sour cream.
Hummer Sosse (Lobster Truffle Sauce)
In a saucepan combine the skin and trimmings reserved from the fish used in the fish pudding with 2 cups water, I small onion, 1 carrot, 1 stalk of celery, half a bay leaf, 2 cloves, 4 pepper corns, and ½ teaspoon salt and simmer this stock for ½ hour. Strain the fish stock and reduce it over high heat to ½ cup.
Sauté 1 cup cooked lobster meat, diced, in 1 tablespoon butter. Add 1 tablespoon finely chopped truffle and keep the mixture warm. In the top of a double boiler over hot but not boiling water beat 4 egg yolks with 2 tablespoons of the fish stock. Cut 1 cup butter into 6 pieces. With a wire whisk, stir one piece of butter at a time into the yolks. Do not add another piece until the preceding piece has been thoroughly incorporated. As the sauce thickens, add the rest of the ½ cup fish stock to make a thick sauce. Whisk the sauce well and add a dash of lemon juice and salt and pepper to taste. If the sauce should separate, beat in quickly I tablespoon boiling water and stir to restore the emulsion. Stir in the warm lobster and truffles. If the sauce is not to be served at once, it may be kept warm by setting the top of the double boiler in a bowl of tepid water.
Cauliflower Polonaise
Simmer a very large cauliflower in boiling salted water to cover for about 15 minutes, or until it is just barely tender. Do not overcook. Drain it well and arrange it in a high-sided oven-proof dish just large enough to hold it. Scatter over the top of the cauliflower ½ pound cooked ham, cut in fine julienne. Sprinkle it with 2 teaspoons lemon juice, cover the dish with a plate, and keep it hot in the oven. Crush 6 Holland rusks with a rolling pin and brown the crumbs in ¼ pound butter. Watch carefully, as they brown quickly. Stir into the crumbs the white of 1 hard-cooked egg, forced through a ricer, and ¼ cup parsley, chopped. Spread this mixture over the ham-covered cauliflower and gently pour over it ¼ cup hot butter that has been browned in a skillet. Rice the yolk of a hard-cooked egg and sprinkle it and the grated rind of 1 lemon over the cauliflower. Season with salt and pepper and serve hot.
Krebssalat (Crayfish Salad)
Blanch a medium celery root in boiling water for a minute and peel it. Boil the root in salted water to cover for ½ hour or more, until it is just tender. Cut the root into cubes and marinate the cubes for ½ hour in a mild vinaigrette sauce (October, 1957). Drain and chill them.
In a kettle combine 3 cups water, 1 cup white wine, 1 onion, sliced, I stalk of celery, 1 bay leaf, 1 teaspoon caraway seeds, a sprig of thyme, ½ teaspoon pepper, and 1 teaspoon salt. Simmer this court-bouillon for 30 minutes. Wash 1 pound crayfish well and remove the intestinal vein at the tail. Boil the crayfish in the court-bouillon for about 20 minutes. Remove the meat from the tails and pour ¼ cup tarragon vinegar over it, tossing the warm meat so that it will absorb the vinegar. Chill the crayfish meat.
Bear together 1 uncooked egg yolk and the yolks of 2 hard-cooked eggs. Add I ½ tablespoons tarragon vinegar, I teaspoon each of sugar and salt, ½ teaspoon each of Dijon mustard and white pepper, and a pinch of cayenne pepper and beat well. Beat in ¼ tup olive oil, drop by drop, and 1 egg yolk. Slowly beat in ¾ cup salad oil, in a steady stream. Add I ½ teaspoons tomato ketchup and 1 teaspoon each of minced fresh chervil, tarragon, and dill. Add more salt and pepper to taste and chill the sauce.
Pinterest
