Reheat cold cooked flaked fish in the
sauce.
RECHAUFFE OF FISH--VI
Reheat one and one-half cupfuls of stewed
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and strained tomatoes, seasoning with salt and pepper. Warm cold
cooked flaked fish in the sauce, take from the fire, add the yolk
of an egg beaten with a little cold water, and serve. The fish may
be put on a serving-dish and the sauce poured over it if desired.
FISH A LA REINE--I
Mix one pound of cold cooked flaked fish with Cream Sauce, seasoning
with salt, pepper, and minced parsley. Add three chopped mushrooms
and the yolk of one egg well-beaten and reheat, but do not boil.
Serve in paper cases or shells.
FISH A LA REINE--II
Reheat cold cooked flaked fish in a Cream Sauce, seasoning with
pepper, salt, and minced parsley. Add a cupful of chopped cooked
mushrooms, and when very hot, take from the fire and stir in the
beaten yolks of two eggs. Serve in patty-shells or individual dishes.
FISH RISSOLES--I
Flake cold cooked fish, add one-third the quantity of grated
bread-crumbs, season with salt, pepper, grated onion, and melted
butter, and add enough well-beaten yolk of egg to make a smooth
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paste. Cut pie-paste into three-inch squares. Place a teaspoonful
of the minced fish in each square and cover with the paste.
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