Fish Croquettes
- 2 cups cold cooked fish
salt and pepper
lemon juice and onion juice
1 cup Croquette Sauce
1 tablespoon chopped parsley
Mix all ingredients; add more lemon juice if needed. Shape, dip in crumbs, egg and crumbs, fry in deep fat.
One cup tomato may be substituted for the one cup milk or stock in Croquette Sauce.
Rolled Fillets of Flounder with Béchamel Sauce
- 2 flounders
2 tablespoons butter
1 tablespoon finely chopped parsley
1 tablespoon lemon juice
salt, pepper and cayenne
½ cup cream
4 hard-cooked eggs
4 lemons
Make eight fillets from the flounder. Melt butter; add lemon juice and parsley. Dip fillets in this mixture; roll and skewer fillets; put in baking dish; sprinkle with salt, pepper and cayenne. Cover with cream and cook in oven until tender. Arrange on platter, pour around the fillets [Béchamel Sauce], and garnish with lemon basket in the center, filled with sauce, yolks of eggs pressed through ricer and whites cut in shape of petals.
Curried Lobster in Rice Timbales
- 2 cups lobster meat
2 tablespoons butter
2 tablespoons flour
1 tablespoon chopped onion
1 tablespoon curry
1 cup cream or stock
3 egg yolks
salt, paprika and cayenne