Egg and bread-crumb them, and fry them in hot fat (see [French Frying]).
Serve on a folded napkin, and garnish with fried parsley.
Fish Pudding.
Make a mixture of fish and potatoes as in preceding recipe. Put it on a dish that will stand the heat of the oven, and mould it into the form of a fish.
Bake for half an hour.
Halibut.
This fish may be cooked and served like cod or turbot.
Red Mullets à l'Italienne.
- Ingredients—4 or 6 red mullets.
- 2 dessertspoonfuls of mushroom catsup.
- A little butter.
- Lemon juice.
- Pepper and salt.
- Some Italian sauce.
Method.—Lay the mullets in a well-buttered baking-sheet; moisten them with the catsup, and sprinkle with lemon juice, pepper, and salt.