482.—FISH AND MACARONI. (Fr.—Poisson aux Macaroni.) (Another Method.)
Ingredients.—1 lb. of cooked fish, ¼ of a lb. of macaroni, 1½ ozs. of grated cheese, ½ an oz. of butter, pepper and salt, ¼ of a pint of white sauce (see sauces, No. 222).
Method.—Remove all skin and bones, and separate the fish into small flakes. Put the macaroni into salted boiling water, and boil rapidly for about 20 minutes, or until tender, then cut it into small pieces. Heat the white sauce, add 1 oz. of cheese, the fish and macaroni, season to taste, and mix well together. Turn the preparation into a buttered pie-dish, sprinkle the remaining cheese on the top, and add the butter in small pieces. Brown in a hot oven, and serve in the dish.
Time.—To bake, about 10 minutes. Average Cost, 1s. 3d. Sufficient for 4 or 5 persons. Seasonable at any time.
483.—FISH AND OYSTER PIE. (Fr.—Pâté de Poisson aux Huîtres.)
Ingredients.—1 lb. of any cold fish, such as cod or haddock, 1 dozen oysters, pepper and salt to taste, breadcrumbs or puff-paste, sufficient for the quantity of fish, ½ a teaspoonful of grated nutmeg, 1 teaspoonful of finely-chopped parsley, melted butter or white sauce.
Method.—Clear the fish from the bones, put a layer of it in a pie-dish, add a few oysters, with nutmeg and chopped parsley. Repeat this till the dish is quite full. A covering may be formed either of bread-crumbs, which should be browned, or puff-paste, which should be cut into long strips, and laid in cross-bars over the fish, with a line of paste first laid round the edge. Pour in some sauce No. 202, melted butter, or a little thin white sauce, and the oyster-liquor, then bake.
Time.—If made of cooked fish, ¼ of an hour; if made of fresh fish and puff-paste, ¾ of an hour. Average Cost, 2s. Sufficient for 6 persons. Seasonable at any time.
484.—FISH PIE. (Fr.—Pâté de Poisson.)
Ingredients.—1 lb. each of cold fish and mashed potatoes, 2 eggs, 1 tablespoonful of breadcrumbs, and 4 ozs. of finely-chopped suet, enough milk to reduce the mixture to the consistency of very thick batter, salt and pepper.
Method.—Chop the fish coarsely, mix it with the potatoes and suet, add a liberal seasoning of salt and pepper, the eggs and milk, and beat well. Turn into a greased pie-dish, and cook in a moderate oven for 1¼ to 1½ hours. Serve in the dish in which it is baked.
Time.—About 2 hours. Average Cost, 1s. to 1s. 6d., exclusive of the fish. Sufficient for 6 or 7 persons. Seasonable at any time.
