FILLETS BAKED WITH CUSTARD OR TOMATOES
Remove the fillets from any white fish, dredge them with salt and pepper, and lay them in a baking pan, one on top of the other. Beat two eggs, and add to them
- 2 cupfuls of milk,
- 1 saltspoonful of salt,
- 1 saltspoonful of pepper,
- 1 saltspoonful of nutmeg,
- 3 soda crackers rolled to powder.
Put two tablespoonfuls of butter into the pan with the fish, and set it in the oven. When the butter is melted, add one half the milk mixture, and baste the fish with it frequently. When the custard becomes set add a little more of the milk, and continue the operation until the fish is cooked. Lift the fish carefully from the pan with a pancake turner and broad knife. Place it on a hot dish, and pile on the top the flakes of custard. Instead of the milk mixture tomato may be used if preferred.
To one half can of tomato add
- 1 teaspoonful of salt,
- ½ teaspoonful of thyme,
- ¼ teaspoonful of pepper,
- 1 slice of onion,
- 1 bay-leaf,
- 3 cloves.
The whole of the tomato mixture may be put in the pan as soon as the butter is melted.
COLD FISH
Any kind of fish which is good boiled may be served cold, and in summer is often more acceptable in this way. Bass, trout, halibut, salmon, and bluefish are recommended. Serve with cold Béarnaise, Mayonnaise, or Tartare sauce. Garnish with lettuce leaves or water-cresses, and hard-boiled eggs.