Left-Over Fish
Mix one cup of left-over flaked fish with three “hard boiled” eggs, chopped fine, and one-half teaspoon finely chopped parsley. Re-heat in one and one-half cups, thin White Sauce. Serve in a border of hot riced potato or steamed rice. Sprinkle all with paprika.
Mix well two cups each of cold cooked fish, flaked, and cold boiled potatoes, finely chopped. Season well with salt, pepper and one teaspoon finely chopped parsley. Fry out salt pork cut in small dice. (There should be about four tablespoons fat.) Remove scraps, add fish and potatoes. Stir until mixture is well mixed with fat and thoroughly heated through. Cook until hash is well browned underneath; fold as an omelet and turn on a hot platter. Serve with Cream or Tomato Sauce. Garnish with parsley and slices of lemon.
Press hot boiled potatoes through a ricer. (There should be two cups). Season with salt, pepper, two tablespoons butter and one egg beaten light. Beat mixture thoroughly and add an equal quantity left-over cooked fish, flaked. Moisten slightly with Cream Sauce. Shape into round flat cakes. Saute in hot bacon fat. Drain cakes on brown paper, first on one side, then on the other; a poached egg may be served on top of each cake. Garnish with crisp bacon and parsley.
Line a brick-shaped mold with well seasoned hot steamed rice, to the depth of three-fourth inch. Fill centre with remnants of cold boiled or baked fish, flaked, and seasoned with salt, pepper and slightly moistened with thin White Sauce. Cover with rice, place cover on mold and steam thirty-five minutes. Turn on a hot platter and serve with Egg Sauce. Sprinkle all with finely chopped parsley. A granite brick-shape bread pan may be used as a substitute for covered mold, covered with a buttered paper, butter side next to rice; tie the paper on with twine.
Process: Flake fish with a silver fork. Add seasonings and sauce; spread on plate to cool. Shape, and roll in cracker crumbs, egg and crumbs, and fry in deep hot fat; drain on brown paper. Serve with Egg, Hollandaise, or Tartare Sauce. Garnish with sliced lemon and parsley.
Turban of FishTurban of Fish
Turban of Fish
Process: Scald milk with onion, mace and parsley. Melt butter in a sauce-pan, add flour, salt and pepper. Remove seasoning from milk, add milk gradually, stirring constantly. Remove sauce to back of range, add yolk slightly beaten. Butter a baking dish; add a layer of fish, sprinkle with salt, pepper and a few drops lemon juice. Cover with part of sauce, continue until both fish and sauce are used, shaping pyramid-like in centre. Cover with crumbs and bake twenty minutes in hot oven. Serve at once.