CODFISH FRITTERS
Cut into strips fresh boiled cod, or freshened and boiled salt cod.
Dip in fritter batter and fry in deep fat.
DEVILLED CODFISH
Flake cold cooked fish. Mix with an equal quantity of bread-crumbs
the yolks of two hard-boiled eggs, and melted butter, grated onion,
minced parsley, and pepper and salt to season. Add milk or oyster
liquor to moisten and fill buttered shells. Cover with crumbs,
dot with butter, and brown in the oven.
CODFISH A LA SEVILLE
Wash and dry one cupful of rice, brown it in olive-oil, and drain.
Put into a stewpan and cover with fillets of fresh cod, fried in
the oil. Add a sliced onion fried, half a dozen sliced tomatoes,
and salt, cayenne, and lemon-juice to season. Add two cupfuls of
stock, put a buttered paper on top, cover the pan, and bake half
an hour in the oven. Take out the fish carefully, mix the rice and
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seasoning together, and serve as a border around the fish.
CODFISH A LA BECHAMEL
Prepare according to directions given for Creamed Codfish, omitting
the egg and using white stock and milk in equal parts instead of
cream.
ESCALLOPED CODFISH A LA BECHAMEL
Prepare according to directions given for Codfish a la Bechamel,
adding the yolks of three eggs.
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