- ½ lb. of fish
- ½ of a roll
- 1 tbsp. of butter
- Yolks of 2 eggs
- 1 tsp. of salt
- ½ tsp. of finely chopped parsley
- 1 tsp. of lemon juice
- ¼ cupful of roll crumbs
Preparation: Chop up the fish, remove skin and bones, mix well with yolks of eggs, salt and soaked ½ roll. Form 2 cutlets, dredge with crumbs and bake in the butter slowly for 8 minutes. Add some parsley and lemon juice to the butter.
No. 38—VEGETABLES FOR INVALIDS.
Cauliflower, scorzonera, spinage, purees of young carrots, artichokes, green peas, and macaroni may also be served to invalids. These vegetables are listed in Chapter 12; prepare them as there described, but for 1 person take only one-sixth the quantity of ingredients specified in those recipes.
Sweet Dishes for Invalids.
No. 39—RICE IN MILK.
Quantity for 1 Person.
- ¼ cupful of good rice
- ¾ pt. of milk
- 1 pinch of salt
- 1 tbsp. of sugar
Preparation: Heat the rice twice in cold water, pour off the water, add salt and milk and boil in a double boiler until very tender. Sprinkle the sugar over the rice when serving.
Remarks: If desired, the yolk of an egg can be stirred into this dish.