FISH À LA CRÈOLE
Chop an onion and a clove of garlic and fry in lard. Add three tablespoonfuls of flour, cook until brown, and add one can of strained tomatoes. Have the fish cut into convenient pieces for serving, dredge with seasoned flour, and sauté in butter until brown. Pour the sauce over, simmer until done, and serve.
FISH CROQUETTES—I
Mix cold cooked flaked fish with one-third the quantity of mashed potatoes and add enough Drawn-Butter Sauce to make a smooth paste, season with salt, pepper, and Worcestershire, cool, shape into croquettes, dip in egg and crumbs, and fry in deep fat.
FISH CROQUETTES—II
Prepare a very thick Cream Sauce and mix it with twice as much cold cooked fish flaked fine. Season to taste and cool. Add bread-crumbs or an egg, or both, if the mixture is not stiff enough. Shape into croquettes, dip in egg and crumbs, fry in deep fat, and serve with any preferred sauce.
CURRIED FISH—I
Fry two chopped onions in butter and add a tablespoonful of flour mixed with a teaspoonful of curry powder. Add two cupfuls of water or stock and cook until thick, stirring constantly. Reheat in this sauce cold cooked flaked fish; take from the fire, season with salt, pepper, and lemon-juice, and serve in a border of boiled rice.
CURRIED FISH—II
Season cold cooked flaked fish with grated onion and lemon-juice and reheat in Curry Sauce.