Sprinkle also with minced parsley or grated Parmesan cheese,
or sweet green pepper.
FILLED FISH
Clean a fish thoroughly and take the flesh
[Page 467]
carefully from the skin. Do not injure the skin. Take out the bones,
chop the meat fine, and mix with an equal quantity of bread-crumbs.
Season with grated onion, salt, pepper, grated nutmeg, and minced
parsley. Add half a cupful of butter, half a cupful of blanched
and pounded almonds, three whole eggs, and the yolks of two more.
Fill the skin, preserving the natural shape of the fish, and sew
up. Simmer in court bouillon until done, drain, and stick the body
of the fish full of blanched almonds shredded. Strain the liquid
in which the fish was cooked, thicken with butter and flour cooked
together, season with lemon-juice, pour around the fish, and serve.
FISH FRITTERS
Mix any cold cooked flaked fish with an equal quantity of mashed
potatoes, seasoning with grated onion. Make into a paste with beaten
egg, shape into balls, dredge with flour, and fry in deep fat.
Dip in egg and crumbs before frying if desired.
FISH IN GREEN PEPPERS
Prepare Creamed Fish according to directions previously given.
Cut a slice from the pointed ends of green peppers, and remove the
seeds carefully.
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