Left-over Fish en Casserole
Line a brick-shaped mold with well seasoned hot steamed rice, to the depth of three-fourth inch. Fill centre with remnants of cold boiled or baked fish, flaked, and seasoned with salt, pepper and slightly moistened with thin White Sauce. Cover with rice, place cover on mold and steam thirty-five minutes. Turn on a hot platter and serve with Egg Sauce. Sprinkle all with finely chopped parsley. A granite brick-shape bread pan may be used as a substitute for covered mold, covered with a buttered paper, butter side next to rice; tie the paper on with twine.
Fish Croquettes
- 2 cups cold cooked fish.
- ¾ cup thick White Sauce.
- ½ teaspoon salt.
- ⅛ teaspoon pepper.
- ½ teaspoon finely chopped parsley.
- 1 teaspoon lemon juice.
Process: Flake fish with a silver fork. Add seasonings and sauce; spread on plate to cool. Shape, and roll in cracker crumbs, egg and crumbs, and fry in deep hot fat; drain on brown paper. Serve with Egg, Hollandaise, or Tartare Sauce. Garnish with sliced lemon and parsley.
Turban of Fish
- 2½ cups cold baked or boiled fish.
- 1½ cups scalded milk.
- 1 slice onion.
- 1 blade mace or a few grains nutmeg.
- 1 spray parsley.
- 4 tablespoons butter.
- 4 tablespoons flour.
- ¾ teaspoon salt.
- ⅛ teaspoon pepper.
- 1 teaspoon lemon juice.
- Yolk two eggs.
- ¾ cup cracker crumbs.
Turban of Fish
Process: Scald milk with onion, mace and parsley. Melt butter in a sauce-pan, add flour, salt and pepper. Remove seasoning from milk, add milk gradually, stirring constantly. Remove sauce to back of range, add yolk slightly beaten. Butter a baking dish; add a layer of fish, sprinkle with salt, pepper and a few drops lemon juice. Cover with part of sauce, continue until both fish and sauce are used, shaping pyramid-like in centre. Cover with crumbs and bake twenty minutes in hot oven. Serve at once.