CHARTREUSE OF FISH—II
Mix one cupful of stale bread-crumbs with two cupfuls of cold cooked flaked fish and two eggs well-beaten. Season to taste, adding a little Worcestershire Sauce. Put into a buttered mould, steam for thirty minutes, and serve with any preferred sauce.
FISH CHOWDER
Skin three or four pounds of fresh fish and cut into convenient pieces for serving. Cut a quarter of a pound of fat salt pork into dice, and fry crisp. Skim out the dice and fry two sliced onions brown in the fat. Strain the fat into a deep kettle, cover with sliced raw potatoes, add the fish, salt and pepper to season, and enough boiling water or fish stock to cover. Simmer slowly until the fish is almost done, add two tablespoonfuls of butter, half a dozen split Boston crackers, four cupfuls of boiling milk, and the onion and pork dice. Reheat and serve.
COQUILLES OF FISH
Flake cold boiled fish and mix it with Cream Sauce. Season with anchovy essence, salt and pepper, then fill buttered shells with the mixture, cover with fried crumbs, heat thoroughly in the oven, and serve.
COURT BOUILLON FISH
Slice the fish in pieces (red fish is best), season with salt and pepper, and boil until done. Put two tablespoonfuls of butter into a frying-pan, when hot slice in one large onion and brown it, add one-half can of tomatoes, season with one teaspoonful of pepper, one-half teaspoonful of allspice, some finely chopped parsley, and one-half cupful of tomato catsup. Just before it begins to boil add one wineglassful of good Claret. Cut some bread into small cubes, fry in butter to garnish the dish. Place the fish in the centre of the platter, pour the gravy over and garnish with the bread cubes.
FISH À LA CRÈME—I
Reheat cold cooked fish, flaked, in a Cream Sauce.