Arrange
in a buttered baking-dish with alternate layers of seasoned cracker
crumbs, having crumbs on top. Pour over enough cream to moisten,
and bake brown.
ESCALLOPED FISH--IV
Into a well-buttered baking-dish put a layer of cold baked fish
flaked. Add a layer of the stuffing, if any, sprinkle with
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crumbs, dot with butter, and repeat until the dish is full, having
crumbs and butter on top. Pour over enough cream or Cream Sauce
to moisten, and bake until well browned.
ESCALLOPED FISH AU GRATIN
Add one egg well-beaten to three cupfuls of seasoned mashed potato.
Make a border of the potato around a stoneware platter. Put a layer
of Bechamel Sauce on the bottom of the platter, then a layer of
cold cooked flaked fish, cover with sauce, sprinkle with crumbs
and grated cheese, dot with butter, and brown in the oven. Serve
in the same dish.
ESCALLOPED FISH IN SHELLS
Allow one cupful of Cream Sauce to each cupful of cold cooked flaked
fish, seasoning with salt, pepper, grated onion, and lemon-juice.
Add chopped hard-boiled eggs if desired, or the yolk of one egg
beaten smooth with a little hot cream. Fill buttered shells with
the mixture, cover with crumbs, dot with butter, and brown in the
oven.
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