Heat thoroughly in
a double-boiler, season to taste, and serve with rice which has
been cooked for ten minutes in stock.
CREOLE KEDJEREE--I
Cook together for five minutes one cupful of cold cooked flaked
fish, one cupful of cold boiled rice, one hard-boiled egg chopped
fine, a tablespoonful of butter, and salt, red pepper, and curry
powder to season. Serve on buttered toast.
CREOLE KEDJEREE--II
Prepare according to directions given above, adding chopped onion
and garlic, and a little lemon-juice to the seasoning.
FISH LOAF
Line a buttered baking-dish with mashed potato that has been well
seasoned with pepper and salt, and made light with well-beaten
eggs. Fill the centre with Creamed Fish, seasoned to taste, cover
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with more mashed potato, rub with butter, and bake until the top
is nicely browned. Serve in the same dish.
FISH WITH LEMON SAUCE
Put to boil in a wide porcelain-lined kettle sufficient water to
cook the fish. Add one-half cupful of vinegar, and one-half cupful
of wine. Add a heaping tablespoonful of butter, and when melted,
put in the slices of fish, which have already been seasoned. Boil
until the fish is tender. In the meantime, beat the yolks of four
eggs until light with half a cupful of sugar, and the juice of two
lemons.
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