How to Cook Fish

by Myrtle Reed

FISH À LA REINE—I

Mix one pound of cold cooked flaked fish with Cream Sauce, seasoning with salt, pepper, and minced parsley. Add three chopped mushrooms and the yolk of one egg well-beaten and reheat, but do not boil. Serve in paper cases or shells.

FISH À LA REINE—II

Reheat cold cooked flaked fish in a Cream Sauce, seasoning with pepper, salt, and minced parsley. Add a cupful of chopped cooked mushrooms, and when very hot, take from the fire and stir in the beaten yolks of two eggs. Serve in patty-shells or individual dishes.

FISH RISSOLES—I

Flake cold cooked fish, add one-third the quantity of grated bread-crumbs, season with salt, pepper, grated onion, and melted butter, and add enough well-beaten yolk of egg to make a smooth paste. Cut pie-paste into three-inch squares. Place a teaspoonful of the minced fish in each square and cover with the paste. Wet the edges to make sure they adhere. Dip the rissoles in egg and crumbs, and fry in deep fat.

FISH RISSOLES—II

Season a cupful of cold cooked flaked fish with salt, pepper, and melted butter. Soak a French roll soft in half a cupful of milk, add the fish, and beat until smooth. Season with a little grated onion and mix with two eggs well-beaten. Bake in small buttered cups, turn out, and serve with any preferred sauce.

FISH SALAD

Cut a large fish into slices and boil the trimmings in water to cover with a chopped onion, a little butter, and pepper and salt to season. Boil for fifteen minutes, strain, and simmer the sliced fish in it until done. Take up the fish carefully and squeeze the juice of three lemons into the liquid. Season with cayenne, take from the fire and add the yolks of six eggs and the whites of three beaten with a little cold water. Reheat but do not boil; pour over the fish and let cool. Serve very cold.