Wet
the edges to make sure they adhere. Dip the rissoles in egg and
crumbs, and fry in deep fat.
FISH RISSOLES--II
Season a cupful of cold cooked flaked fish with salt, pepper, and
melted butter. Soak a French roll soft in half a cupful of milk,
add the fish, and beat until smooth. Season with a little grated
onion and mix with two eggs well-beaten. Bake in small buttered
cups, turn out, and serve with any preferred sauce.
FISH SALAD
Cut a large fish into slices and boil the trimmings in water to
cover with a chopped onion, a little butter, and pepper and salt
to season. Boil for fifteen minutes, strain, and simmer the sliced
fish in it until done. Take up the fish carefully and squeeze the
juice of three lemons into the liquid. Season with cayenne, take
from the fire and add the yolks of six eggs and the whites of three
beaten with a little cold water. Reheat but do not boil; pour over
the fish and let cool. Serve very cold.
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FISH SALAD A LA TYROLIENNE
Add one cupful of cooked shrimps, cut into dice, to two cupfuls of
cold cooked flaked fish. Mix with four tablespoonfuls of vinegar,
two tablespoonfuls of capers, a pinch of celery seed, and a little
pepper. Add one green pepper freed from seeds and shredded.
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