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Classic
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page 101
and boil in one quart of water until it dissolves. Strain into another saucepan,
with a pinch of salt and a tablespoonful of sugar. To this add the mushrooms and
mirin sauce, and mix all together, with the chicken meat, salt, pepper, spices,
etc. Have ready a lacquered box or smooth wooden box or mold, and pour in the
mixture. Let it set, and, when serving, cut it in slices.
KAREFISH NIGORE
(Sole Jelly)
One medium-sized sole; one cupful of mirin sauce; two carrots; one quarter pound
of dried mushrooms; one half pound of Kanton (dried seaweed jelly).
First prepare the sole by cutting away the head and thoroughly cleaning and
scaling. Cut in fillets or slices, removing the small bones. Take one cupful of
mirin sauce and a pinch of salt. Place in pot, and boil only a few minutes. Chop
into small pieces two carrots and about a quarter pound
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