Fold in carefully the beaten
whites of four eggs. Turn into buttered moulds (round bottomed
ones) and steam one-half hour. Turn out on separate plates, surround
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with the sauce, and drop tiny balls of boiled potato in the sauce.
For sauce, make a stock of the fish bones and add to it two
tablespoonfuls of butter and two of flour cooked together. There
should be one and one-half cupfuls of stock. Add one-half cupful of
cream; and, when boiling, salt, pepper, and one tablespoonful of
grated horse-radish soaked in lemon-juice.
MOULD OF FISH
Line a buttered mould with seasoned mashed potato and fill the
centre with alternate layers of Creamed Fish and sliced hard-boiled
eggs. Cover with the potato and steam or bake. Turn out and serve
with any preferred sauce.
FISH PATTIES--I
Mix cold cooked flaked fish with Cream Sauce and put into buttered
patty-shells with alternate layers of crumbs. Sprinkle with crumbs,
dot with butter, and brown in the oven.
FISH PATTIES--II
Reheat cold cooked flaked fish in Bechamel Sauce, adding a few cooked
mushrooms. Fill patty-shells and brown in the oven.
[Page 475]
FISH AND OYSTER PIE
Butter a baking-dish and put in a layer of cold cooked fish, seasoning
with pepper and salt.
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