MATELOTE OF FISH À LA NORMANDY
Fry brown in butter with sliced onions two pounds of fresh sliced fish, using several kinds. Add two tablespoonfuls of flour, half a dozen sliced mushrooms, salt, pepper, and lemon-juice to season, a pinch of sweet herbs, and Claret and stock in equal parts to cover. Simmer for half an hour and serve in a casserole.
FISH MOUSSELINES
Mince enough uncooked white fish to make two cups, add one cupful of soft bread-crumbs and one-half cupful of cream. Press through a colander, season with salt, pepper, lemon-juice, a suspicion of mace, and Worcestershire Sauce. Fold in carefully the beaten whites of four eggs. Turn into buttered moulds (round bottomed ones) and steam one-half hour. Turn out on separate plates, surround with the sauce, and drop tiny balls of boiled potato in the sauce. For sauce, make a stock of the fish bones and add to it two tablespoonfuls of butter and two of flour cooked together. There should be one and one-half cupfuls of stock. Add one-half cupful of cream; and, when boiling, salt, pepper, and one tablespoonful of grated horse-radish soaked in lemon-juice.
MOULD OF FISH
Line a buttered mould with seasoned mashed potato and fill the centre with alternate layers of Creamed Fish and sliced hard-boiled eggs. Cover with the potato and steam or bake. Turn out and serve with any preferred sauce.
FISH PATTIES—I
Mix cold cooked flaked fish with Cream Sauce and put into buttered patty-shells with alternate layers of crumbs. Sprinkle with crumbs, dot with butter, and brown in the oven.
FISH PATTIES—II
Reheat cold cooked flaked fish in Béchamel Sauce, adding a few cooked mushrooms. Fill patty-shells and brown in the oven.