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	<title>Seafood Recipes &#124; Fish Recipes</title>
	<link>http://www.1001seafoods.com/seafoods-recipes-blog</link>
	<description>Gourmet seafoods and classic fish recipes.</description>
	<lastBuildDate>Sun, 23 Aug 2009 18:08:49 +0000</lastBuildDate>
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		<title>How to Make Fish Rissoles</title>
		<description><![CDATA[There are, of course, many ways of making rissoles, and any method which results in a rissole which is crisp and golden outside and soft and well-tasting inside, is a successful one. I have found the following plan answer well -
Have ready some fish sauce: melted butter, parsley and butter, shrimp and lobster &#8211; it [...]]]></description>
		<link>http://www.1001seafoods.com/seafoods-recipes-blog/fish-recipes/how-to-make-fish-rissoles/</link>
			</item>
	<item>
		<title>Mousse of Lobster (Elaborate Iced Soufflé) &#124; Ch V – How to Make Soufflés, Mousses, Quenelles and Moulds of Fish, and to Make Rissoles</title>
		<description><![CDATA[A more elaborate Iced Soufflé.
Remove the meat from a lobster, and chop it up finely; stir it into 1 gill of bechamél sauce, season to taste, and heat whilst stirring; then stir in 1 gill of just liquid aspic jelly, pour it all into basin, and leave it to cool. Whisk 1½ gill of double [...]]]></description>
		<link>http://www.1001seafoods.com/seafoods-recipes-blog/seafood-recipes/mousse-of-lobster-elaborate-iced-souffle-ch-v-%e2%80%93-how-to-make-souffles-mousses-quenelles-and-moulds-of-fish-and-to-make-rissoles/</link>
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		<title>Mousse of Lobster (Iced) &#124; Ch V – How to Make Soufflés, Mousses, Quenelles and Moulds of Fish, and to Make Rissoles</title>
		<description><![CDATA[Mousse of Salmon (Iced)
Have ready a china soufflé dish (sufficiently large for eight persons), with a band of paper round. Take 1 lb. of cold boiled salmon, free from skin and bone, and pound it in a mortar. Then add to it ½ pint of hot fish stock, which has been stiffened with two leaves [...]]]></description>
		<link>http://www.1001seafoods.com/seafoods-recipes-blog/seafood-recipes/mousse-of-lobster-iced-ch-v-%e2%80%93-how-to-make-souffles-mousses-quenelles-and-moulds-of-fish-and-to-make-rissoles/</link>
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		<title>Mousse of Salmon (Iced) &#124; Ch V – How to Make Soufflés, Mousses, Quenelles and Moulds of Fish, and to Make Rissoles</title>
		<description><![CDATA[Have ready a china soufflé dish (sufficiently large for eight persons), with a band of paper round. Take 1 lb. of cold boiled salmon, free from skin and bone, and pound it in a mortar. Then add to it ½ pint of hot fish stock, which has been stiffened with two leaves of white leaf [...]]]></description>
		<link>http://www.1001seafoods.com/seafoods-recipes-blog/fish-recipes/mousse-of-salmon-iced-ch-v-%e2%80%93-how-to-make-souffles-mousses-quenelles-and-moulds-of-fish-and-to-make-rissoles/</link>
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		<title>Timbale de Merlan aux Epinards &#124; Ch V – How to Make Soufflés, Mousses, Quenelles and Moulds of Fish, and to Make Rissoles</title>
		<description><![CDATA[That is, a timbale steamed in a ring mould, with a purée of spinach in the centre.
A cold mousse of salmon or of lobster is delicious, and  a useful dish for summer dinner parties or suppers.
]]></description>
		<link>http://www.1001seafoods.com/seafoods-recipes-blog/fish-recipes/timbale-de-merlan-aux-epinards-ch-v-%e2%80%93-how-to-make-souffles-mousses-quenelles-and-moulds-of-fish-and-to-make-rissoles/</link>
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		<title>Soufflé d&#8217;Homard à la Princesse &#124; Ch V &#8211; How to Make Soufflés, Mousses, Quenelles and Moulds of Fish, and to Make Rissoles</title>
		<description><![CDATA[Make a soufflé of whiting, but add to it some pieces of boiled lobster and shred truffle, and decorate the top of the mould with shapes of truffle.  The same applies to timbales and creams.
]]></description>
		<link>http://www.1001seafoods.com/seafoods-recipes-blog/fish-recipes/souffle-dhomard-a-la-princesse-ch-v-how-to-make-souffles-mousses-quenelles-and-moulds-of-fish-and-to-make-rissoles/</link>
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		<title>Soufflé de Merlan au Champignons &#124; Ch V &#8211; How to Make Soufflés, Mousses, Quenelles and Moulds of Fish, and to Make Rissoles</title>
		<description><![CDATA[Cook the soufflé in a plain mould, and pour mushroom sauce over.
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		<link>http://www.1001seafoods.com/seafoods-recipes-blog/fish-recipes/souffle-de-merlan-au-champignons-ch-v-how-to-make-souffles-mousses-quenelles-and-moulds-of-fish-and-to-make-rissoles/</link>
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		<title>Soufflé à l&#8217;Indienne &#124; Ch V &#8211; How to Make Soufflés, Mousses, Quenelles and Moulds of Fish, and to Make Rissoles</title>
		<description><![CDATA[Cook the soufflé in a ring mould, and serve with the centre filled with rice and a curry sauce poured over.
]]></description>
		<link>http://www.1001seafoods.com/seafoods-recipes-blog/fish-recipes/souffle-a-lindienne-ch-v-how-to-make-souffles-mousses-quenelles-and-moulds-of-fish-and-to-make-rissoles/</link>
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		<title>A Plainer Fish Mould (made with Cooked Fish), (Hot) &#124; Ch V &#8211; How to Make Soufflés, Mousses, Quenelles and Moulds of Fish, and to Make Rissoles</title>
		<description><![CDATA[Take ¾ lb. of cooked fish (one or several kinds mixed), free from skin and bone, mince it and then pound it with 2 oz. of fresh breadcrumbs soaked in boiling milk, and enough butter to enable you to work the mixture easily. Season with pepper and salt, stir in two well-beaten eggs and a [...]]]></description>
		<link>http://www.1001seafoods.com/seafoods-recipes-blog/fish-recipes/a-plainer-fish-mould-made-with-cooked-fish-hot-ch-v-how-to-make-souffles-mousses-quenelles-and-moulds-of-fish-and-to-make-rissoles/</link>
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		<title>Recipe for Fish Cream (often called Timbale of Fish) and for Quenelles (Hot) &#8211; Part 2 &#124; Ch V &#8211; How to Make Soufflés, Mousses, Quenelles and Moulds of Fish, and to Make Rissoles</title>
		<description><![CDATA[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.
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		<link>http://www.1001seafoods.com/seafoods-recipes-blog/fish-recipes/recipe-for-fish-cream-often-called-timbale-of-fish-and-for-quenelles-hot-part-2-ch-v-how-to-make-souffles-mousses-quenelles-and-moulds-of-fish-and-to-make-rissoles/</link>
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