Quantity for 6 Persons.
- 3½ lbs. of fish
- Salt
- 1 egg
- 2 tbsps. of milk
- Juice of 1 lemon
- ¼ lb. of butter
Preparation: The fish is cleaned well, dried, cut in halves, lengthwise, the bones taken out, salted, seasoned with lemon juice, dipped into egg beaten with milk and then into flour.
Heat the butter and fry the fish in the oven for ½ hour, basting frequently. Serve a butter dressing with it.
No. 37—SMALL FISH RAGOUTS IN SHELLS OR SMALL MOLDS; UTILIZING REMNANTS OF FISH.
Quantity for 6 Persons.
- 1 lb. of boiled fish
- 1 oz. of butter
- 2 tbsps. of flour
- ½ pt. of sweet or sour cream
- Juice of ½ lemon
- 1 tbsp. of Parmesan cheese
- 3 tbsps. of white wine
- Salt, white pepper
- 2 tbsps. of roll crumbs
- 1 small piece of butter
Preparation: The butter is heated, the flour stirred in, also the cream, wine and lemon juice and boiled. This gravy should be thick; if too thick, add more cream or milk, salt, pepper and Parmesan cheese, then boil one minute. Cut the fish into small pieces and put into the gravy. Butter the shells or molds and fill with this mixture, strew the bread crumbs on and bake in the oven about 10 minutes, to a light yellow color. Serve immediately after taking out of the oven.
Remarks: This dish may be served as a fine side dish together with head lettuce.
No. 38—FISH CROQUETTES.