SOUFFLÉS, mousses, creams and quenelles are methods of cooking fish most popular at present. These dishes require practice, and should not be attempted for a party until the cook has tried them several times for the home dinner. They are simple to make, but need experience in the cooking, as it is important that they […]
Archive for the 'Fish and How to Cook It' Category
To those people who possess a spit let me recommend this way of cooking fish. One of fairly good size should be chosen, then when prepared, stuff it with a good forcemeat, wrap it in a sheet of well oiled paper, and tie it carefully at the head, twisting the paper round at the tail, […]
