Cookery for every household

Remove all skin and bone from the fish, and break it into flakes with two forks. Add the anchovy essence and chopped capers to the white sauce, and cut the hard-boiled eggs in slices. Boil the rice as for curry (Recipe 1586), and make it very dry. Then grease a pie dish or fireproof dish, and put in first a layer of fish, then some rice, moistening with a little ef the sauce, then a layer of the sliced egg, and repeat these layers until the dish is full, finishing with the sliced egg. Season with more salt if necessary, put the butter in small pieces on the top, and bake in a moderate oven. Time to bake, 20 minutes. Sufficient for 4 or 5 persons. 355. Steamed Fish Pudding 1 lb. cooked fish. 2 oz. bread-crumbs. 1 oz. butter, 1 gill milk. 1 egg. 1 tea-sp. anchovy essence. 1 tea-sp. chopped parsley. Pepper and salt. Anchovy or parsley sauce. First grease a plain mould or basin, or several small moulds, with clarified butter, and sprinkle the chopped parsley over the inside. Free the fish from all skin and bone, and chop it finely. Put it into a basin with the bread-crumbs, pepper, salt, and anchovy essence. Put the milk and butter into a small saucepan, bring them to the boil, and then pour over the ingredients in the basin. Let these soak for a few minutes, then add the egg well beaten. Mix together, and pour into the prepared mould or moulds. Cover over with greased paper and steam from 10 to 15 minutes if in small moulds, and for half an hour if done in one large mould. When ready, the mixture should be firm to the touch. Turn out on to a hot dish, and serve with anchovy or parsley sauce poured round (see Recipes for Sauces). Time to steam, 10 to 30 minutes. Sufficient for 3 or 4 persons. 356. Fish Salad See Recipe 654. Time to bake, 10 to 12 minutes. Sufficient for 4 to 6 scallops. 357. Fish Quenelles | lb. uncooked fish. 1 oz. butter. 2 oz. bread-crumbs. 1 egg and 1 yolk. (Quenelles de Poisson) Lemon juice. A pinch of nutmeg. Pepper and salt. Wipe the fish, and weigh it free from skin and bone. Shred it down finely with a knife, and put it into a mortar. Add the bread-crumbs, butter, and seasonings, and pound all well together. Then add the egg and pound again. When well mixed, rub through a wire sieve on to a plate, remembering to scrape the sieve underneath. Shape the mixture into quenelles in 2 dessert spoons, and poach them Fish Quenelles over a slow fire from 10 to 15 minutes. See Recipe 1099. When ready, they should feel firm to the touch, and should have lost their raw appearance. Lift them out with a perforated spoon and drain them for a few minutes on a clean cloth. Dish the quenelles in a circle, one leaning against another on a hot dish. Or, they may be raised on a puree of potatoes or cooked spinach. Coat them nicely with good white or hollandaise sauce, and garnish with a very light sprinkling of finely chopped parsley, lobster coral, or sieved yolk of egg. A Qttle of each may be used, varying the colour on each quenelle, but avoid overmuch decoration. Time to cook, 1 hour. Sufficient for 3 or 4 persons. 358. Scalloped Fish, Hot (Coquilles de Poisson) J lb. cooked fish. ] Bread-crumbs. | pt. white sauce. | A little butter.