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should be thick; if too thick, add more cream or milk, salt, pepper and Parmesan cheese, then boil one minute. Cut the fish into small pieces and put into the gravy. Butter the shells or molds and fill with this mixture, strew the bread crumbs on and bake in the oven about 10 minutes, to a light yellow color. Serve immediately after taking out of the oven.
Remarks: This dish may be served as a fine side-dish together with head lettuce.
No. 38—FISH CROQUETTES.
Quantity for 6 Persons.
- 1 lb. of boiled fish
- 1 oz. of butter
- 3 tbsps. of flour
- ¾ pt. of cream
- 3 yolks of eggs
- 1 tbsp. of, lemon juice
- Salt
- 1 pinch of pepper
- 2 whites of eggs, beaten with 1 tbsp. of milk
- Flour
- Lard enough for frying
Preparation: The fish is cut into small pieces. The butter is melted, the 3 tablespoonfuls of flour stirred in, then add cream and season with lemon juice, salt and pepper. This gravy is cooked a few minutes and must be thick, the 3 yolks of eggs are stirred in and the fish added. After this mixture has cooled off, small croquettes are formed which are dipped into the white of egg and flour or bread crumbs. Heat the lard to the boiling point, (it must be deep enough so the croquettes will float in it) and bake them to a golden yellow color.
Remarks: Fry one croquette first; if it should not hold together, add more flour.
No. 39—FISH CUTLETS.
Quantity for 6 Persons.
The preparation and ingredients are the same as under No. 38. Form small cutlets, bread them the same as the croquettes and fry them in butter to a nice color. You may improve them with champignons or crab tails.
No. 40—FISH AND POTATO PUDDING.
Quantity for 6 Persons.
- 1½ lbs. of boiled fish
- 3 lbs. potatoes
- 1 pt. of cream or milk
- ⅛ lb. of butter
- 2 tbsps. of Parmesan cheese
- Salt, pepper
- 1 tbsp. of capers
- 1 tbsp. of roll crumbs
- 2 tbsps. of flour
Preparation: The boiled fish is cut up fine, the bones all taken out; the raw potatoes peeled and sliced fine. The bak-
