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	<title>Seafood Recipes | Fish Recipes</title>
	
	<link>http://www.1001seafoods.com/seafoods-recipes-blog</link>
	<description>Gourmet seafoods and classic fish recipes.</description>
	<lastBuildDate>Sun, 05 Jul 2009 13:13:09 +0000</lastBuildDate>
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		<title>Mousse of Salmon (Iced) | Ch V – How to Make Soufflés, Mousses, Quenelles and Moulds of Fish, and to Make Rissoles</title>
		<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>
		<comments>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/#comments</comments>
		<pubDate>Sun, 05 Jul 2009 13:12:13 +0000</pubDate>
		<dc:creator>Administrator</dc:creator>
				<category><![CDATA[Fish Recipes]]></category>
		<category><![CDATA[Fish and How to Cook It]]></category>

		<guid isPermaLink="false">http://www.1001seafoods.com/seafoods-recipes-blog/?p=513</guid>
		<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>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Timbale de Merlan aux Epinards | Ch V – How to Make Soufflés, Mousses, Quenelles and Moulds of Fish, and to Make Rissoles</title>
		<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>
		<comments>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/#comments</comments>
		<pubDate>Sun, 14 Jun 2009 18:59:03 +0000</pubDate>
		<dc:creator>Administrator</dc:creator>
				<category><![CDATA[Fish Recipes]]></category>
		<category><![CDATA[Fish and How to Cook It]]></category>

		<guid isPermaLink="false">http://www.1001seafoods.com/seafoods-recipes-blog/?p=511</guid>
		<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>
		<wfw:commentRss>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/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Soufflé d’Homard à la Princesse | Ch V – How to Make Soufflés, Mousses, Quenelles and Moulds of Fish, and to Make Rissoles</title>
		<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>
		<comments>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/#comments</comments>
		<pubDate>Sun, 31 May 2009 12:34:25 +0000</pubDate>
		<dc:creator>Administrator</dc:creator>
				<category><![CDATA[Fish Recipes]]></category>
		<category><![CDATA[Fish and How to Cook It]]></category>

		<guid isPermaLink="false">http://www.1001seafoods.com/seafoods-recipes-blog/510/souffle-dhomard-a-la-princesse-ch-v-how-to-make-souffles-mousses-quenelles-and-moulds-of-fish-and-to-make-rissoles/</guid>
		<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>
		<wfw:commentRss>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/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>Soufflé de Merlan au Champignons | Ch V – How to Make Soufflés, Mousses, Quenelles and Moulds of Fish, and to Make Rissoles</title>
		<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>
		<comments>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/#comments</comments>
		<pubDate>Sun, 17 May 2009 13:06:09 +0000</pubDate>
		<dc:creator>Administrator</dc:creator>
				<category><![CDATA[Fish Recipes]]></category>
		<category><![CDATA[Fish and How to Cook It]]></category>

		<guid isPermaLink="false">http://www.1001seafoods.com/seafoods-recipes-blog/509/souffle-de-merlan-au-champignons-ch-v-how-to-make-souffles-mousses-quenelles-and-moulds-of-fish-and-to-make-rissoles/</guid>
		<description><![CDATA[Cook the soufflé in a plain mould, and pour mushroom sauce over.
]]></description>
		<wfw:commentRss>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/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Soufflé à l’Indienne | Ch V – How to Make Soufflés, Mousses, Quenelles and Moulds of Fish, and to Make Rissoles</title>
		<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>
		<comments>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/#comments</comments>
		<pubDate>Mon, 27 Apr 2009 01:21:37 +0000</pubDate>
		<dc:creator>Administrator</dc:creator>
				<category><![CDATA[Fish Recipes]]></category>
		<category><![CDATA[Fish and How to Cook It]]></category>

		<guid isPermaLink="false">http://www.1001seafoods.com/seafoods-recipes-blog/508/souffle-a-lindienne-ch-v-how-to-make-souffles-mousses-quenelles-and-moulds-of-fish-and-to-make-rissoles/</guid>
		<description><![CDATA[Cook the soufflé in a ring mould, and serve with the centre filled with rice and a curry sauce poured over.
]]></description>
		<wfw:commentRss>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/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>A Plainer Fish Mould (made with Cooked Fish), (Hot) | Ch V – How to Make Soufflés, Mousses, Quenelles and Moulds of Fish, and to Make Rissoles</title>
		<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>
		<comments>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/#comments</comments>
		<pubDate>Sun, 05 Apr 2009 05:36:16 +0000</pubDate>
		<dc:creator>Administrator</dc:creator>
				<category><![CDATA[Fish Recipes]]></category>
		<category><![CDATA[Fish and How to Cook It]]></category>

		<guid isPermaLink="false">http://www.1001seafoods.com/seafoods-recipes-blog/507/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/</guid>
		<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>
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		<title>Recipe for Fish Cream (often called Timbale of Fish) and for Quenelles (Hot) – Part 2 | Ch V – How to Make Soufflés, Mousses, Quenelles and Moulds of Fish, and to Make Rissoles</title>
		<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>
		<comments>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/#comments</comments>
		<pubDate>Sun, 29 Mar 2009 04:22:56 +0000</pubDate>
		<dc:creator>Administrator</dc:creator>
				<category><![CDATA[Fish Recipes]]></category>
		<category><![CDATA[Fish and How to Cook It]]></category>

		<guid isPermaLink="false">http://www.1001seafoods.com/seafoods-recipes-blog/506/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/</guid>
		<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.
]]></description>
		<wfw:commentRss>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/feed/</wfw:commentRss>
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		<item>
		<title>Recipe for Fish Cream (often called Timbale of Fish) and for Quenelles (Hot) | Ch V – How to Make Soufflés, Mousses, Quenelles and Moulds of Fish, and to Make Rissoles</title>
		<link>http://www.1001seafoods.com/seafoods-recipes-blog/fish-recipes/recipe-for-fish-cream-often-called-timbale-of-fish-and-for-quenelles-hot-ch-v-how-to-make-souffles-mousses-quenelles-and-moulds-of-fish-and-to-make-rissoles/</link>
		<comments>http://www.1001seafoods.com/seafoods-recipes-blog/fish-recipes/recipe-for-fish-cream-often-called-timbale-of-fish-and-for-quenelles-hot-ch-v-how-to-make-souffles-mousses-quenelles-and-moulds-of-fish-and-to-make-rissoles/#comments</comments>
		<pubDate>Sun, 15 Mar 2009 15:19:13 +0000</pubDate>
		<dc:creator>Administrator</dc:creator>
				<category><![CDATA[Fish Recipes]]></category>
		<category><![CDATA[Fish and How to Cook It]]></category>

		<guid isPermaLink="false">http://www.1001seafoods.com/seafoods-recipes-blog/505/recipe-for-fish-cream-often-called-timbale-of-fish-and-for-quenelles-hot-ch-v-how-to-make-souffles-mousses-quenelles-and-moulds-of-fish-and-to-make-rissoles/</guid>
		<description><![CDATA[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 [...]]]></description>
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		<title>Mousse of Oysters (Hot) | Ch V – How to Make Soufflés, Mousses, Quenelles and Moulds of Fish, and to Make Rissoles</title>
		<link>http://www.1001seafoods.com/seafoods-recipes-blog/fish-recipes/mousse-of-oysters-hot-ch-v-how-to-make-souffles-mousses-quenelles-and-moulds-of-fish-and-to-make-rissoles/</link>
		<comments>http://www.1001seafoods.com/seafoods-recipes-blog/fish-recipes/mousse-of-oysters-hot-ch-v-how-to-make-souffles-mousses-quenelles-and-moulds-of-fish-and-to-make-rissoles/#comments</comments>
		<pubDate>Sun, 01 Mar 2009 19:04:25 +0000</pubDate>
		<dc:creator>Administrator</dc:creator>
				<category><![CDATA[Fish Recipes]]></category>
		<category><![CDATA[Fish and How to Cook It]]></category>

		<guid isPermaLink="false">http://www.1001seafoods.com/seafoods-recipes-blog/504/mousse-of-oysters-hot-ch-v-how-to-make-souffles-mousses-quenelles-and-moulds-of-fish-and-to-make-rissoles/</guid>
		<description><![CDATA[Beard a dozen oysters and cut them up, straining the liquor into a cup. Stir together over the fire 1 oz. each of butter and fine sifted flour, letting it cook together till thoroughly blended, stirring it all the time; when thoroughly mixed, begin to add the oyster liquor, and if there is not 1 [...]]]></description>
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		<item>
		<title>Mousse of Fish (Hot) | Ch V – How to Make Soufflés, Mousses, Quenelles and Moulds of Fish, and to Make Rissoles</title>
		<link>http://www.1001seafoods.com/seafoods-recipes-blog/fish-recipes/mousse-of-fish-hot-ch-v-how-to-make-souffles-mousses-quenelles-and-moulds-of-fish-and-to-make-rissoles/</link>
		<comments>http://www.1001seafoods.com/seafoods-recipes-blog/fish-recipes/mousse-of-fish-hot-ch-v-how-to-make-souffles-mousses-quenelles-and-moulds-of-fish-and-to-make-rissoles/#comments</comments>
		<pubDate>Sun, 15 Feb 2009 13:27:31 +0000</pubDate>
		<dc:creator>Administrator</dc:creator>
				<category><![CDATA[Fish Recipes]]></category>
		<category><![CDATA[Fish and How to Cook It]]></category>

		<guid isPermaLink="false">http://www.1001seafoods.com/seafoods-recipes-blog/503/mousse-of-fish-hot-ch-v-how-to-make-souffles-mousses-quenelles-and-moulds-of-fish-and-to-make-rissoles/</guid>
		<description><![CDATA[To each ½ lb. of raw fish pureé (minced, pounded and sieved) allow ½ pint of thick cream, a gill of well-flavoured rich white sauce, and two raw eggs. Flavour with salt and white pepper, and cook in exactly the same way as a steamed soufflé.
]]></description>
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