Brush
the tops with beaten egg, sprinkle with crumbs, and fry in deep
fat. Serve with Tartar Sauce.
DEVILLED FISH--III
Mix together one tablespoonful each of mustard, lemon-juice, and
hot water, add a teaspoonful of Worcestershire, and salt and paprika
to season. Broil the fish until it begins to brown, spread with
the mixture, dip in crumbs, and finish broiling. Serve with Tartar
Sauce.
ESCALLOPED FISH--I
Reheat equal quantities of cold cooked flaked fish and cold cooked
maraconi cut small in equal parts of tomato sauce and
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oyster liquor. Season with salt and pepper, grated onion, paprika,
and minced parsley. If desired, this mixture may be put into a
buttered baking-dish, covered with crumbs, dotted with butter, and
browned in the oven.
ESCALLOPED FISH--II
Fill a buttered baking-dish half full of cold cooked flaked fish
seasoned to taste. Cover with Cream Sauce, seasoned with grated
onion, chopped celery, minced parsley, and clove. Cover with mashed
potato, beaten light with the stiffly beaten white of egg, dot
with butter, and brown in the oven. Cream may be used instead of
the Cream Sauce.
ESCALLOPED FISH--III
Mix cold baked flaked fish with the remnants of the stuffing.
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