New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1896-03-08

DISHES FOR LENTEN DAYS.

- Ia re,,en DAYS when herring were a delIcacy
and lamprey cells were sought by epicures. the hsh
ple was A favori,e dish. There Is little doubt that
the pastry cover OF this dish was often a device
70 conceal the contents u the dish and allow some
cburchren to crafty their longing for flesh at a
season when flesh IS forbidden. II was pie or
Gloucester lampreys which caused the death OF an
r,,s,sh king II WAS a pie OF this kind. neverthe-
less that the corporation OF Gloucester annually
nrcse,,cd their sovereign as their choicest gift for
Christmas lamprey cells however. have FALLEN
from their high estate as royal food. They may be
purchased In our market in their season a, A
few pennce when once It took kingly edct TO pre-
vent the greedy hshmongers from charging over
two English shilngs apiece for them Even oTdi-
nary ceis have fallen disrepute and are little
sold today so the much Wanted eel pie mas been
forgotten. I.imprey cells are chiefly sold now 10
moor Italians when they are brought to market
The nttest survival - the fsh pie Is the salmon
patty or the ever delightful oyster or lobster patty
II you are not an expert In pun paste IL WI" De
cheaper FOR you purchase your patty shes from
French baker To prepare the filling for salmon
battles take an even half pint Of cooked salmon
|, should be torn in small flakes and put in lightly
no, hacked down Toss SIX minced mushrooms In
a ieaspoonfu Of butter: add half pint OF cream
sauce This sauce is made by mixing scant tabIe-
spoonful OF butter with teaspooniul OF honr ana
adding a half pint OF milk Beat the sauce Win d
wh.sk for three minutes. then add n saltspoon OF
salt three whole peppers and a bouquet OF small
spray Of parsley n quarter OF a bay lear, an men
piece OF celery md a tiny sprg OF thyme Let the
sauce simmer for hfteen minutes at the back OF the
stove 80 that II will not be perceptbly reduced but
attain the velvcty consistency OF veloute when
done strain II through Scotch cap or a pointed
stralner After adding the sauce TO the mushrooms
put in the faxed salmon and let the whole Doll
slowly for Ave minutes; add IA teaspoonfui OF cra"
FISH butter and the prepared salmon TO Hi SIX
patty shells. ~, A., -.
1'rawnsh butter Is made by pounding the meat
from six crawnsh. Melt the mixture In saucepan
Tor about three minutes and squeeze II through
coarse napkln. Excellent crdwhsh are taken In the
summer from Saratoga and Rensselaer, counties
The average natives look upon them with the great
est contempt and seem 10 consider them a iou sort
Of water Insect They are Il small, fresh water
lobster that IS being sought for extensively In the
cities of recent wears. not only Tor garnsnnS, Dut
for the famous blsque decrevisse. Lobster or
shrimp pattl.s are made exactly like salmon substl
tuting tho meat OF lobster or OF shrimp cut IN
dice for the FISH. - .,,
opfncl oysters OF small size The Blue Points are
excellent for this purpose Put them in n saucepan
with their tuice Add half a wineglass or pa.e
sherry and a teaspoonfu of butter. Let the oysters
simmer for five minutes. then add pint OF cream
sauce prepared Ia the same way IT was prepared
for salmon. The rule given must be doubled for
oysters Let the oyaters cook five minutes longer
after adding the sauce. and then finish 1t with the
tcosnoonnI of crawflsh butter and fill half a dozen
large pastry shells nearly double the size used for
salmon lobster or shrimp pattes. Set the oyster
pattes In rather hot oven after sprinklinS them