How to Cook Fish Part 62

KEDJEREE--I

Prepare a Cream Sauce, take from the fire, season to taste, and add two eggs well-beaten. Add cold cooked flaked fish and boiled rice in equal parts, seasoning the rice with salt, pepper, cayenne, [Page 469]

mace, and melted b.u.t.ter. Reheat and serve.

KEDJEREE--II

Moisten cold flaked fish with one egg beaten with two tablespoonfuls of milk and a tablespoonful of melted b.u.t.ter. Heat thoroughly in a double-boiler, season to taste, and serve with rice which has been cooked for ten minutes in stock.

CReOLE KEDJEREE--I

Cook together for five minutes one cupful of cold cooked flaked fish, one cupful of cold boiled rice, one hard-boiled egg chopped fine, a tablespoonful of b.u.t.ter, and salt, red pepper, and curry powder to season. Serve on b.u.t.tered toast.

CReOLE KEDJEREE--II

Prepare according to directions given above, adding chopped onion and garlic, and a little lemon-juice to the seasoning.

FISH LOAF

Line a b.u.t.tered baking-dish with mashed potato that has been well seasoned with pepper and salt, and made light with well-beaten eggs. Fill the centre with Creamed Fish, seasoned to taste, cover [Page 470]

with more mashed potato, rub with b.u.t.ter, and bake until the top is nicely browned. Serve in the same dish.

FISH WITH LEMON SAUCE

Put to boil in a wide porcelain-lined kettle sufficient water to cook the fish. Add one-half cupful of vinegar, and one-half cupful of wine. Add a heaping tablespoonful of b.u.t.ter, and when melted, put in the slices of fish, which have already been seasoned. Boil until the fish is tender. In the meantime, beat the yolks of four eggs until light with half a cupful of sugar, and the juice of two lemons. Remove one cupful of fish stock from the kettle with the fish. Let boil until thoroughly mixed, shaking the pan to prevent curdling. Put on a serving-dish, and garnish with slices of lemon and parsley.

BAKED FISH WITH LEMON SAUCE

Bake the fish in a pan with water and b.u.t.ter, taking care to add water when all in the pan has been absorbed. When the fish is done, drain off all the gravy which is in the pan, and put on the stove to boil with one cupful of white wine. Beat the yolks of four eggs with one-half cupful of sugar, stir a little wine in, add the juice of two lemons, put back on the stove to thicken, and just before [Page 471]

serving, pour the sauce over the fish. Half the quant.i.ty of sauce can be used for a small family.

CREAM LEMON FISH

Boil the sliced fish until tender, in enough water to cover, to which a lump of b.u.t.ter, half a cupful of vinegar, and salt and pepper have been added. Beat the yolks of two eggs and two teaspoonfuls of sugar, and add the juice of one lemon. Take the fish out of the water, and put on the platter in which it is to be served.

Thicken the gravy with flour that has first been dissolved in a little water. When thick, pour two cupfuls of the gravy over the eggs and lemon, stirring all the time. When cold, add one-half cupful of cream whipped stiff, and pour over the fish.

MASKED FISH

Cover the bottom of an earthen baking-dish with sliced onion, add a thick layer of sliced raw potatoes, seasoning with salt and red pepper. Cover with a layer of fish, add a layer of sliced tomatoes, cover with raw potato, and fill the bowl with stock or water in which one-half cupful of b.u.t.ter has been melted. Bake for two hours in a slow oven.

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STEWED FISH a LA Ma.r.s.eILLES

Cook three pounds of fish with a crab in equal parts of hot water and cider, seasoning with minced garlic, parsley, and thyme, a bay-leaf, and a clove. Cook for half an hour and thicken with a tablespoonful each of b.u.t.ter and flour cooked together. Add the yolks of two eggs beaten with a little cold water, and salt, pepper, and lemon-juice to season. Add a green pepper chopped fine, and two pods of okra. Simmer for fifteen minutes and serve in the dish in which it is cooked.

FISH EN MATELOTE--I

Cut any firm-fleshed fish into strips and season with salt and pepper. Parboil two sliced onions, drain, season, add a cupful of hot water and half a cupful of Sherry. Add the fish and simmer until done. Thicken with b.u.t.ter cooked in flour, and serve.

FISH EN MATELOTE--II

Cut three or four kinds of fish into convenient pieces for serving, and sprinkle with salt and pepper. Cover with water and Claret in equal parts, and add parsley, thyme, and bay-leaves to season.

Simmer until done. Take the fish up carefully and strain the [Page 473]

cooking liquor. Fry a dozen or more small white onions brown in b.u.t.ter. Add two tablespoonfuls of flour and the liquid drained from the fish. Cook until thick, stirring constantly, and add boiling water or stock, if too thick. When the onions are done, take from the fire, season with lemon-juice, add a few cooked mushrooms, pour over the fish, and serve.

MATELOTE OF FISH a LA NORMANDY

Fry brown in b.u.t.ter with sliced onions two pounds of fresh sliced fish, using several kinds. Add two tablespoonfuls of flour, half a dozen sliced mushrooms, salt, pepper, and lemon-juice to season, a pinch of sweet herbs, and Claret and stock in equal parts to cover. Simmer for half an hour and serve in a ca.s.serole.

FISH MOUSSELINES

Mince enough uncooked white fish to make two cups, add one cupful of soft bread-crumbs and one-half cupful of cream. Press through a colander, season with salt, pepper, lemon-juice, a suspicion of mace, and Worcestershire Sauce. Fold in carefully the beaten whites of four eggs. Turn into b.u.t.tered moulds (round bottomed ones) and steam one-half hour. Turn out on separate plates, surround [Page 474]

with the sauce, and drop tiny b.a.l.l.s of boiled potato in the sauce.

For sauce, make a stock of the fish bones and add to it two tablespoonfuls of b.u.t.ter 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 b.u.t.tered 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 b.u.t.tered patty-sh.e.l.ls with alternate layers of crumbs. Sprinkle with crumbs, dot with b.u.t.ter, and brown in the oven.

FISH PATTIES--II

Reheat cold cooked flaked fish in Bechamel Sauce, adding a few cooked mushrooms. Fill patty-sh.e.l.ls and brown in the oven.

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FISH AND OYSTER PIE

b.u.t.ter a baking-dish and put in a layer of cold cooked fish, seasoning with pepper and salt. Sprinkle with bread-crumbs, add a layer of oysters, and season with nutmeg and minced parsley. Repeat until the dish is full. Cover with crumbs and dot with b.u.t.ter, or with a rich biscuit dough, and bake. If the biscuit crust is used, rub with b.u.t.ter, and bake until brown.

FISH PIE

Soak one cupful of stale bread-crumbs in milk, add two tablespoonfuls of melted b.u.t.ter, salt, pepper, minced parsley, and thyme to season, and beat until smooth. Skin and bone two medium-sized fish, using ba.s.s, cod, flounder, or mackerel. Sc.r.a.pe and pound half of the flesh and add it to the bread paste. Cut the rest of the fish into slices, season it, and arrange in layers in a deep baking-dish, spreading each layer with the paste and seasoning. Cover with thin slices of bacon and pour over one cupful of stock. Cover the pie with pastry, leaving a hole in the middle for the steam to escape.

Cover with b.u.t.tered paper and bake for three hours in a slow oven.

Take off the paper, brown the crust, and pour into the hole half a cupful of stock to which a tablespoonful of Sherry or white wine [Page 476]

has been added. Serve cold.

NORMANDY FISH PIE

Fill a baking-dish with any kind of fish, freed from skin, fat, and bone, and cut into small pieces. Season with minced parsley, grated nutmeg, salt, cayenne, black pepper, and mushroom catsup.

Moisten with white wine and brandy in equal parts, cover, bake, and serve very hot.

FISH PIQUANT

Boil the fish whole in water seasoned well with onion, celery, salt, red pepper, and a tiny bit of garlic. When tender, drain, and put on a platter. Mix a lump of b.u.t.ter the size of an egg with three tablespoonfuls of flour, then add the juice of one or two lemons (according to size). Stir into this three cupfuls of the water in which the fish was boiled, put back on the stove, and stir until thickened. Remove from the fire, pour over the well-beaten yolks of two eggs, add some cut up pickles and olives, pour over the fish, and garnish with parsley or celery tops.

PICKLED FISH--I