CREAMED WHITEFISH À LA MADISON
Steam a large whitefish until tender, take out the bones, and flake fine. Cook together one tablespoonful of butter and two of flour, add two cupfuls of milk, and cook until thick, stirring constantly. Season with parsley, thyme, grated onion, salt, and pepper, take from the fire, add two eggs well-beaten, and three tablespoonfuls of butter. Put in a buttered baking-dish a layer of fish, then a layer of sauce, and repeat until the dish is full, having crumbs and butter on top. Brown in the oven.
JELLIED WHITEFISH
Boil two pounds of whitefish in salted and acidulated water, with four bay-leaves, a tablespoonful of pepper-corns, and half a dozen cloves. Take out the fish, strain the liquid, and reduce by rapid boiling to a quantity barely sufficient to cover the fish. Add the juice of a lemon and two ounces of dissolved gelatine. Flake the fish with a fork, removing all skin, fat, and bone, mix with the liquid, pour into a fish mould, wet with cold water, and put on ice until firm. Serve with Mayonnaise or Tartar Sauce.
WHITEFISH CROQUETTES
One cupful of cold boiled fish flaked fine. Add to it half a cupful of mashed potatoes, half a cupful of bread-crumbs, half a cupful of cream, the beaten yolks of two eggs, and salt and pepper to season. Shape into croquettes, dip into the beaten white of eggs, then into crumbs, and fry in deep fat. Garnish with parsley and serve with any preferred sauce.
WHITEFISH WITH FINE HERBS
Put a large whitefish in a buttered baking-pan with salt, pepper, grated nutmeg, minced parsley, chopped onions, and mushrooms to season. Moisten with white wine and white stock, and bake, basting frequently. Cover with Velouté Sauce, sprinkle with crumbs, dot with butter, bake brown, squeeze lemon-juice over, and serve.