WARMED-OVER FISH
96.—CREAMED FISH
| 1 cup milk | 2 tablespoons flour |
| 1 slice onion | ½ teaspoon salt |
| 1 slice carrot | 1/8 teaspoon pepper |
| Bit of bay leaf | 1½ cups flaked fish |
| 1 tablespoon butter | ½ cup buttered crumbs |
Scald milk with onion, carrot, and bay leaf for fifteen minutes; strain; melt butter, add flour, and blend well; add milk, and stir until smooth; add seasonings and fish; turn into a greased baking dish, cover with crumbs, and bake in a hot oven fifteen minutes. Or arrange a border of mashed potato on a platter, and turn the creamed fish into the center, omitting the crumbs.
97.—FISH AND POTATO PIE
Line a deep greased dish with well-seasoned mashed potato to a thickness of one inch; fill to within one inch of the top with Creamed Fish (see No. 96); cover with potato, brush with melted butter, and bake in a hot oven until brown. Garnish with parsley and lemon.
98.—FISH TIMBALES
| 1½ cups hot milk | ½ teaspoon salt |
| 1 tablespoon butter | ½ teaspoon grated onion |
| 4 cup dried and sifted bread crumbs | 1 beaten egg |
| ¼ teaspoon paprika | 1½ cups cold flaked fish |
Scald milk, add other ingredients in order given; turn into greased individual molds and bake in a slow oven until firm; turn out upon serving dish and pour around them Cheese Sauce (see No. 188).
99.—CREOLE SALMON
| 2 tablespoons bacon fat | 1 cup hot milk |
| 1 green pepper finely chopped | ¼ teaspoon paprika |
| 1 onion finely chopped | ½ teaspoon salt |
| ½ cup tomato | 1 can salmon |
| 1/8 teaspoon soda |
Cook pepper and onion in bacon fat for five minutes; mix tomato and soda, and add to vegetables; bring to boiling point, and add seasonings and milk; add salmon, which has been rinsed with hot water and separated into flakes. Serve with a border of boiled rice.
100.—DUTCH SALMON
| 2 tablespoons bacon fat | 1 teaspoon salt |
| 4 cups cabbage coarsely chopped | 1/8 teaspoon pepper |
| ¼ cup boiling water | 1 can salmon |
Heat bacon fat in frying pan, add cabbage, and cook five minutes, stirring frequently; add water and seasonings, and cook fifteen minutes or until cabbage is tender. Rinse salmon with hot water, separate into flakes, and add to cabbage.
101.—SALMON LOAF
| 1 cup dried bread crumbs | 1 cup boiling water |
| 1 teaspoon salt | 1 beaten egg |
| ¼ teaspoon pepper | 1 can salmon flaked |
| 1 teaspoon onion juice |
Mix in order given, put in greased mold, and steam one-half hour. Serve with white sauce to which has been added the juice of half a lemon. To free salmon of the oily taste, place in a sieve, and rinse with hot water before flaking. Tuna fish may be used in place of salmon.
102.—SALMON AND PEAS SOUFFLÉ
| 1 cup hot milk | ¼ teaspoon paprika |
| ¾ cup soft bread crumbs | 1½ cups flaked salmon |
| 1 tablespoon butter | ½ cup peas |
| ½ teaspoon salt | Whites of 2 eggs |
Cook crumbs, butter, and seasonings in the hot milk for three minutes; add the salmon and peas; fold in the whites of the eggs, which have been beaten very stiff; put in a greased baking dish, and bake about twenty-five minutes in a moderate oven.
103.—FRIED SCALLOPS
Wash one pint of deep sea scallops, and cut each scallop into quarters; scald with boiling water, drain, season with salt and pepper, dredge with flour, dip in egg, and then in crumbs, and fry in deep fat about two minutes; drain on soft paper, and serve with Sauce Tartare (see No. 202).
104.—LOUISIANA SHRIMPS AND RICE
| 2 tablespoons beef drippings | 1 teaspoon salt |
| 1 onion finely chopped | ¼ teaspoon paprika |
| 3 tablespoons flour | 2 cups cooked rice |
| 1 cup stewed and strained tomato | 1 cup cooked shrimps cut in pieces |
| 1½ cups stock or water |
Cook onion in fat for five minutes, add flour, and stir until well blended; add tomatoes and stock, and stir until smooth; add seasonings, rice, and shrimps.