How to Cook Fish

by Myrtle Reed

FISH TIMBALE—IV

Add one cupful of cold cooked flaked fish to one cupful of very thick Cream Sauce and season with salt, cayenne, lemon-juice, and minced parsley. Take from the fire, add the yolks of three eggs, well-beaten, and cool. Fold in the whites of three eggs beaten stiff, fill buttered individual moulds two-thirds full, set into a pan of hot water, and bake for fifteen or twenty minutes. Serve with any preferred sauce.

TURBAN OF FISH—I

Prepare a Cream Sauce, seasoning with grated onion, powdered mace, minced parsley, and lemon-juice. Add the yolks of two eggs. Put a layer of cold cooked flaked fish in a buttered baking-dish, season with salt, pepper, and lemon-juice, spread with the sauce, and repeat until the dish is full. Cover with crumbs, dot with butter, sprinkle with grated Parmesan cheese, and brown in the oven.