How to Cook Fish

by Myrtle Reed

RÉCHAUFFÉ OF FISH—II

Reheat one cupful of cooked flaked fish and one cupful of cooked macaroni in butter. Season with salt, pepper, and tabasco sauce, and add one cupful of stewed and strained tomatoes. Heat thoroughly and serve.

RÉCHAUFFÉ OF FISH—III

Prepare a Cream Sauce, using for liquid equal parts of cream and fish stock. Add cold cooked flaked fish which has been seasoned with salt, pepper, oil, and lemon-juice. Reheat, season with anchovy paste and minced parsley, and serve.

RÉCHAUFFÉ OF FISH—IV

Allow one cupful of Egg Sauce and four cupfuls of mashed potato to each two cupfuls of cold cooked flaked fish. Put a layer of potato in a baking-dish, lay the fish upon it, add the sauce, cover with potato, spread with melted butter, and brown in the oven.

RÉCHAUFFÉ OF FISH—V

Brown a tablespoonful of flour in butter, add two cupfuls of milk, and cook until thick, stirring constantly. Season with salt, pepper, cayenne, ginger, and mace. Reheat cold cooked flaked fish in the sauce.

RÉCHAUFFÉ OF FISH—VI

Reheat one and one-half cupfuls of stewed and strained tomatoes, seasoning with salt and pepper. Warm cold cooked flaked fish in the sauce, take from the fire, add the yolk of an egg beaten with a little cold water, and serve. The fish may be put on a serving-dish and the sauce poured over it if desired.