MOCK WHITE FISH
- Rice flour, 1⁄3 cup.
- Butter, 1 scant teaspoonful.
- Mace, ¼ teaspoonful.
- Salt to taste.
- Milk, 1 cup.
- Onion grated, 1 tablespoonful.
- Potatoes, mashed, 3 cups.
Heat the milk to boiling, stir in the rice, flour, butter, onion, mace, and salt. Cook all ten minutes, stirring frequently. Have the potatoes ready, freshly cooked and mashed; while hot add the rice mixture, and put into a pan to cool. When cool, cut in slices about five inches long, dip in egg and crumbs, put in oiled pan, and bake until nicely browned. Serve with parsley sauce.
FILLETS OF VEGETARIAN SALMON
- Milk. 1½ cups.
- Farina, ½ cup.
- Tomatoes, cooked and strained, ½ cup.
- Egg, 1.
- Salt to taste
- Nuttolene, ½ cup.
- Eggplant, boiled and mashed, 1½ cups.
- Bread crumbs, fine and dry, 1 cup.
- Color, vegetable red enough to make salmon color.
Cook and mash the eggplant, stir the nuttolene to a cream in a little of the milk, then add the rest of the milk, the eggplant, tomatoes, and salt. Set in double boiler; when scalding hot, add the farina and bread crumbs. Mix thoroughly and let cook fifteen or twenty minutes. Remove from the range, stir in the raw egg and the color, mixing till the color is perfectly blended. Turn into a deep pan to cool; should be about two inches deep. When cold cut into slices, egg, crumb, and bake. Serve with parsley sauce.