NO. 46. FISH À LA JAPONNAISE, PREPARED FOR BAKING AND SHOWING HOW IT MAY BE GARNISHED.
NO. 47. SLICED CUCUMBER AROUND A MOUND OF ICE. TO SERVE WITH FISH.
Creamed hashed fish can be served in the same manner. After the fish has been mixed with the sauce spread it smoothly on the baking-platter, cover the top with buttered bread crumbs, and set it in the oven to brown.
FILLETS OF FISH WITH MUSHROOMS
Take fillets of flounder, season them with pepper and salt. Take half a can or more of mushrooms, a slice of onion, and a sprig of parsley, and chop them all fine; add a cupful of stock and a tablespoonful of sherry. Spread a part of this mixture on the bottom of a platter that can be used in the oven. Lay the fillets of fish on the mixture. Cover them with the rest of the mixture, then with bread crumbs and with small pieces of butter. Bake forty minutes or until the fillets are tender. Heat the rest of the mushrooms in a little stock. Place them around the edges of the dish and pour the stock over the whole if the fillets are at all dry. This dish should be very moist.
CREAMED FISH GARNISHED WITH POTATOES
Make a good white sauce, or any other sauce preferred. Cut cold boiled fish in pieces one or two inches across and heat them in the sauce without breaking them. Use a plentiful amount of the sauce. Turn the fish mixture on to a platter and sprinkle over the top a little parsley chopped very fine.
Season some mashed potato with salt, butter, and milk, and beat it until it is light and white. Press it through a pastry-bag with star tube into rosettes, forming a wreath around the creamed fish.