FISH À LA CRÈME—II
Butter a stoneware platter and put upon it cold cooked flaked fish mixed with Cream Sauce. Sprinkle with crumbs, dot with butter, and surround with a border of mashed potato mixed with beaten egg, using a pastry bag and tube. Sprinkle with cheese and bake in the oven.
FISH À LA CRÈME—III
Scald one quart of milk in a double-boiler with a blade of mace, a bay-leaf, and a sprig of parsley. Thicken with one tablespoonful each of corn-starch and butter rubbed together. Take from the fire, add salt and pepper to season, and the beaten yolks of two eggs. Put a layer of fish in a buttered baking-dish, then a layer of sauce, and repeat until the dish is full, having sauce on top. Cover with crumbs, dot with butter, and brown in the oven.
CREAMED FISH
Mix cold cooked flaked fish with Cream Sauce and season to taste. Peel large cucumbers, cut in two lengthwise, boil until tender in salted water, scoop out the pulp, and fill with the hot fish. Cover with crumbs, dot with butter, and brown in the oven.
CREAMED FISH WITH OYSTERS
Reheat cold cooked flaked fish with an equal quantity of oysters in Cream Sauce. Simmer until the edges of the oysters curl.
CREAMED FISH ON TOAST
Mix cold cooked flaked fish with Cream Sauce, season with lemon-juice, pour over hot buttered toast, and serve.