FISH A LA CREME--III
Scald one quart of milk in a double-boiler with a blade of mace,
a bay-leaf, and a sprig of parsley. Thicken with one tablespoonful
each of corn-starch and butter rubbed together. Take from the fire,
add salt and pepper to season, and the beaten yolks of two eggs.
Put a layer of fish in a buttered baking-dish, then a layer of
sauce, and repeat until the dish is full, having sauce on top. Cover
with crumbs, dot with butter, and brown in the oven.
CREAMED FISH
Mix cold cooked flaked fish with Cream Sauce and season to taste.
Peel large cucumbers, cut in two lengthwise, boil until tender in
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salted water, scoop out the pulp, and fill with the hot fish. Cover
with crumbs, dot with butter, and brown in the oven.
CREAMED FISH WITH OYSTERS
Reheat cold cooked flaked fish with an equal quantity of oysters
in Cream Sauce. Simmer until the edges of the oysters curl.
CREAMED FISH ON TOAST
Mix cold cooked flaked fish with Cream Sauce, season with lemon-juice,
pour over hot buttered toast, and serve.
FISH A LA CREOLE
Chop an onion and a clove of garlic and fry in lard. Add three
tablespoonfuls of flour, cook until brown, and add one can of strained
tomatoes. Have the fish cut into convenient pieces for serving,
dredge with seasoned flour, and saute in butter until brown.
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