Baked Fish

From Mrs. Maginnis

One 4-pound striped bass or cod, 1 onion, 1/2 cup olive oil, 1 cup tomato sauce, 1/2 cup water, 1 table-spoonful Worcestershire sauce, a little parsley, 1/2 pint shrimps (or 1 dozen large Eastern oysters). After the fish has been well cleaned, seasoned and floured, place in baking dish with the ingredients, reserving the oysters or shrimps as the case may be. Bake 1 hour in a moderate oven, basting frequently. Add the oysters 5 minutes before serving. Garnish with sliced lemon and serve.

Baked Sole

From Mrs. Walter Macgavin

Put the fish in a baking dish that has been well buttered first. Put a good-sized piece of butter on the fish, bread-crumbs, mushrooms, leaving in the oven 15 to 20 minutes. Serve in dish in which it has been cooked.

Souffle De Merlan

From Mrs. C. F. Aked

Put 3 ounces of butter into a stewpan with 3 ounces fine flour, 1 dessertspoonful of anchovy essence, a pinch of salt and pepper; mix with 3 gills of cold milk and stir all together over the fire; when cooked add gradually 4 raw yolks of eggs, and mix into it 2 dessertspoonfuls of cream or milk and 9 ounces of finely chopped or pounded raw white fish; then mix in carefully 6 whites of eggs that have been whipped stiffly with a pinch of salt. Have a souffle tin buttered and papered, partly fill it with the souffle mixture, sprinkle on the top a few browned bread-crumbs, put 2 or 3 small pieces of butter on the top to keep the souffle from getting dry; place it on a baking tin and bake in a moderate oven for 3/4 of an hour. Sprinkle on the top with coral and chopped parsley, and serve with a napkin as an entree or in the fish course.

Fish Croquettes

From Mrs. J. H. Barnard

Two cups cold cooked fish, 3/4 cup thick white sauce, 1/2 teaspoonful salt, 1/8 teaspoonful pepper, 1/2 teaspoon-ful finely chopped parsley, 1 teaspoonful lemon juice. Flake fish with a silver fork. Add seasonings and sauce; spread on plate to cool. Shape, roll in cracker-crumbs, egg, and crumbs, and fry in deep hot fat; drain on brown paper. Serve with egg or tartar sauce. Garnish with sliced lemon and parsley.

Fish Pudding

From Mrs. C. F. Aked

Take 1/2 pound of cooked fish and remove all the bones and skin and break the flakes with a fork. Take 1/2 the weight of the fish in cooked potato, rub it through a wire sieve; melt an ounce of butter in a saucepan, add a tablespoonful of milk, and when it boils stir in the potato and mix it thoroughly. Add the fish more lightly, season with pepper and salt, and lastly stir in a well beaten egg. Grease thickly a pie dish with clarified butter, pour the mixture into it, cover with small bits of butter, and bake in a moderate oven about half an hour. Turn the pudding out on a dish paper, garnish it with lemon slices and parsley and serve hot with any sauce preferred.

N. B. - This is a nice nursery dish.

Mayonnaise Of Fish (Moulded)

From Mrs. C. F. Aked

Take some cold cooked fish and shred it finely. Mix with it half its bulk in cold peas and tiny dice of the red part of carrot. Season liberally and add a little chopped gherkin. Stir lightly into it enough mayonnaise to hold all together, then press it into a fluted mould, or a plain basin, and put it in a cool place until needed. Turn out and serve with sliced cucumber.

Fillets De Sole En Mayonnaise

From Mrs. C. F. Aked

Take the fillets of sole, free them from skin and bone, bat them out with a cold wet chopping knife, season the skin side with a little salt and paprika and fold the fillets into kite shapes, the side not seasoned being uppermost. Place these in a buttered baking dish, sprinkle them with lemon juice, add 2 or 3 tablespoon-fuls of white stock, or water; cover the fillets with a well buttered sheet of paper, and cook in a moderate oven for 12 or 15 minutes when the fillets should be quite firm and perfectly white. When cold dip them in a thick mayonnaise, and when this has set dish them "en couronne," filling the center with Russian salad, garnished with strips of French gherkin, red chillies, etc.

Salmon Cream

From Mrs. C. F. Aked

Take some cold boiled salmon; pound it in a mortar with a few washed and boned anchovies, a lump of butter, a dash of cayenne, and a little veloute sauce; when fine pass through a sieve, and add enough whipped cream to make the mixture soft and light. Coat some small moulds with aspic; when set fill them with the cream; cover with aspic, and leave till firm. When turned out, dish them round a thinly-sliced cucumber salad.

"Great Expectations."