If, however, quenelles or small creams are required, use suitable moulds, place them on paper, and pour in enough boiling fish stock or water to cover, bring to the boil again, and simmer very gently for fifteen or twenty minutes.
March, 2009
Dissolve 1 oz. of butter in a pan, then add 2 oz. of flour, and let this cook slowly over the fire till quite smooth, stirring it all the time, then gradually moisten it with 1 gill of boiling milk or fish stock, and allow this to cook together till it is quite smooth, and [...]
