Fish Soufflée. Time—½ hour.
½ lb. cold cooked fish, 2 eggs, 2 oz. butter, pepper and salt to taste; anchovy sauce if liked.
Pound up the fish, melt the butter, add it to the fish with the beaten yolks of eggs and seasoning. Beat up the whites of eggs to a stiff froth, add them lightly to the other mixture in a pie-dish and bake in a quick oven about 20 minutes.
Halibut Crême. Time—¾ hour.
1 lb. cold cooked fish (halibut preferred), 2 oz. butter, 1½ oz. flour, ½ pint milk, 1 oz. grated cheese; pepper, salt and nutmeg to taste.
Remove the skin and bone from the fish, mash it up with a fork, then place it in a vegetable dish; melt the butter in a small saucepan, stir in the flour carefully, then add the milk by degrees. When it boils remove from the fire add the salt, pepper, and nutmeg, spread this mixture over the fish and sprinkle with grated cheese, or if preferred with bread-crumbs. Bake in the oven till brown.
Kedgeree. Time—¾ hour.
½ lb. boiled fish, ¼ lb. boiled rice, 2 eggs, 2 oz. butter, salt, cayenne pepper, and nutmeg to taste.
Boil the eggs hard, break the fish into small pieces, chop the white of egg and grate the yolks. When the boiled rice is dry, melt the butter in a stew-pan and add the rice, fish, white of egg, cayenne pepper, grated nutmeg, and salt. Mix well and serve on a hot dish, with the grated yolks sprinkled over.