Heat and butter individual egg shirrers, or other fireproof dishes which can be sent to the table; put in a piece of buttered toast, cover with oysters, season lightly with salt and pepper, and bake in a hot oven about ten minutes, or until the edges ruffle. Garnish with toast points and lemon, and serve very hot.
WARMED-OVER FISH
96.—CREAMED FISH
| 1 cup milk | 2 tablespoons flour |
| 1 slice onion | ½ teaspoon salt |
| 1 slice carrot | 1/8 teaspoon pepper |
| Bit of bay leaf | 1½ cups flaked fish |
| 1 tablespoon butter | ½ cup buttered crumbs |
Scald milk with onion, carrot, and bay leaf for fifteen minutes; strain; melt butter, add flour, and blend well; add milk, and stir until smooth; add seasonings and fish; turn into a greased baking dish, cover with crumbs, and bake in a hot oven fifteen minutes. Or arrange a border of mashed potato on a platter, and turn the creamed fish into the center, omitting the crumbs.
97.—FISH AND POTATO PIE
Line a deep greased dish with well-seasoned mashed potato to a thickness of one inch; fill to within one inch of the top with Creamed Fish (see No. 96); cover with potato, brush with melted butter, and bake in a hot oven until brown. Garnish with parsley and lemon.
98.—FISH TIMBALES
| 1½ cups hot milk | ½ teaspoon salt |
| 1 tablespoon butter | ½ teaspoon grated onion |
| 4 cup dried and sifted bread crumbs | 1 beaten egg |
| ¼ teaspoon paprika | 1½ cups cold flaked fish |
Scald milk, add other ingredients in order given; turn into greased individual molds and bake in a slow oven until firm; turn out upon serving dish and pour around them Cheese Sauce (see No. 188).