RECHAUFFE OF FISH--I
Take two cupfuls of cold cooked flaked fish and put into the chafing
dish with two tablespoonfuls of butter, one cupful of crumbs, salt
and pepper to season, and one egg beaten smooth with half a cupful
of cream. Simmer for five or six minutes.
RECHAUFFE OF FISH--II
Reheat one cupful of cooked flaked fish and one cupful of cooked
macaroni in butter. Season with salt, pepper, and tabasco sauce, and
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add one cupful of stewed and strained tomatoes. Heat thoroughly and
serve.
RECHAUFFE OF FISH--III
Prepare a Cream Sauce, using for liquid equal parts of cream and
fish stock. Add cold cooked flaked fish which has been seasoned
with salt, pepper, oil, and lemon-juice. Reheat, season with anchovy
paste and minced parsley, and serve.
RECHAUFFE OF FISH--IV
Allow one cupful of Egg Sauce and four cupfuls of mashed potato
to each two cupfuls of cold cooked flaked fish. Put a layer of
potato in a baking-dish, lay the fish upon it, add the sauce, cover
with potato, spread with melted butter, and brown in the oven.
RECHAUFFE OF FISH--V
Brown a tablespoonful of flour in butter, add two cupfuls of milk,
and cook until thick, stirring constantly. Season with salt, pepper,
cayenne, ginger, and mace.
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