Bring to the boil, and simmer for thirty minutes.
Line a soup tureen with thin slices of toasted bread, pour the
contents of the sauce over it, and serve in soup plates, with both
forks and spoons. This is a genuine French recipe.
CANAPES OF FISH
Toast small squares of bread and make a
[Page 457]
border of stiffly beaten white of egg around each one, using a
pastry bag and tube. Bake in a quick oven until light brown. Fill
the centre with creamed fish and serve very hot.
FISH CAKES--I
Season hot mashed potatoes with salt, pepper, and butter, and add
one beaten egg to each two cupfuls of potatoes. Add an equal amount
of cold cooked flaked fish and enough Cream or Drawn-Butter Sauce
to make a smooth mixture. Shape into small flat cakes, dredge with
seasoned flour, and saute in bacon fat. Serve with a garnish of
fried bacon.
FISH CAKES--II
Chop the cooked fish and season with grated onion, sweet herbs,
powdered mace, and salt and pepper. Add half as much bread-crumbs
as fish, mix with the unbeaten white of egg and a little melted
butter, shape into small flat cakes, dredge with flour, and fry
in butter.
FISH CHOPS
Mix cold cooked flaked fish with a little very thick Cream Sauce,
and season with lemon-juice and minced parsley.
Pages:
320
321
322
323
324
325
326
327
328
329
330
331
332
333
334
335
336
337
338
339
340
341
342
343
344