Mix with an equal quantity of hot mashed potatoes, moisten with
cream, and season with chopped green peppers fried in oil.
FINNAN-HADDIE WITH TOMATOES
Lay a haddie in a deep dish, cover with boiling water, and let
stand for ten minutes. Drain and remove skin and break in good-sized
flakes. Cook two level tablespoonfuls of butter and a tablespoonful
of finely minced onion in a saucepan until golden brown. Add one
cupful of the solid part of canned tomatoes. When it begins to
simmer, add salt and pepper to taste. Then add the prepared fish
and simmer for five minutes. Add one tablespoonful of finely minced
parsley and serve.
[Page 135]
CREAMED FINNAN-HADDIE
Parboil, drain, and flake the fish. Reheat with shredded fried
green peppers in a Cream Sauce. Canned pimentos may be used instead
of the green peppers.
[Page 137]
THIRTY-TWO WAYS TO COOK FLOUNDER
BAKED FLOUNDER
Clean and split two flounders and take out all the small bones.
Lay the fish in a buttered dish, sprinkle with chopped mushrooms,
minced parsley, onion, and grated bread-crumbs, season with salt,
pepper, and grated nutmeg. Dot with butter and bake. Cook together
two tablespoonfuls each of butter and flour, and thicken two cupfuls
of milk with it.
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