Cold boiled salmon is best for this, and must be weighed after it has been freed from skin and bone. Break the salmon well up with a fork, and then add all the other things, and if liked a teaspoonful of anchovy sauce. Mix it quite smooth, and put it into a buttered mould and steam for three-quarters of an hour. Turn out, and pour melted butter, flavoured with anchovy sauce, round it and decorate with chopped parsley. 38 SOLS MATELOTE. i sole. i tablespoonful of pounded lob- i tablespoonful of breadcrumbs. ster, prawns, or fish if all Very small teaspoonful of anchovy else fail. essence. A little lemon juice, salt, and A little minced parsley or herbs. I pepper. i white of egg. ✪ Sole Matelote Fillet the sole, each sole making four fillets, which should be slightly flattened with rolling pin. Pound all the other ingredi- ents together and spread over half of fillets, laying other half on the top, neatly turning the end of tail just under. Melt a piece of butter on a plate in the oven, roll each piece of the prepared fish in it, cover with buttered paper and bake in oven. SAUCE FOR ABOVE. i dessertspoonful of butter. I ^ teaspoonful of anchovy essence, i dessertspoonful of flour. A little lemon juice. £ teacupful of fish stock, I Salt and pepper. 1 teaspoonful of sherry. Mix the butter and flour in a saucepan and add the fish stock, made by boiling the fish bones with a small piece of onion and a little water. Add all the other ingredients, and if you wish it coloured add a few drops of carmine. Pour round the fish, and garnish with cut truffle or pieces of parsley. Mrs. Tennant. SPANISH SOLE. i sole. ? tomatoes. £ teaspoonful chopped parsley. \ teaspoonful anchovy essence, i teaspoonful grated cheese. i teaspoonful browned bread- crumbs, i oz butter, i shalot. i Spanish onion✪ Spanish Sole. Slit down the middle with a sharp knife, raising the flesh a little on either side. Work the parsley, essence, cayenne, shalot, and half the butter together and place this mixture in the opening. Put the fish on a buttered tin and lay slices of onion, tomato, and pieces of butter on the top. Mix the breadcrumbs and cheese together and sprinkle over. Cover with greased paper and bake for io minutes. Serve hot. Plaice can be cooked in the same way. Mrs. Jackson, Normampton. 39 FISH SOUFFLE (for two people). £ lb. skinned haddock. I i egg. i slice of bread. I i teacupful of milk. Salt and pepper✪ Fish Souffle. Parboil the fish and take out the bone. Boil the bread in the milk and whisk the egg. Mix all well together in a bowl and season carefully. Bake in a buttered souffle mould for three- quarters of an hour in a moderately hot oven and serve at once. If preferred, steam in an ordinary mould. N. Kerr. NORWEGIAN FISH PUDDING. i good-sized haddock. 1 Boiled cream, i yolk of egg. Salt. A piece of butter (size of an egg)✪ Norwegian Fish Pudding. | Mace. Free the fish from skin and bone, flake it, and when fine put into a basin and beat in the egg, the butter melted, seasonings, and as much cream as will make a soft mixture. Pour into a buttered mould and steam i hour. Serve with lobster sauce. Miss Eriksen, Linwood, Cathcart additional recipes. ADDITIONAL RECIPES. r STEAM LAUNDRY, Ltd., UrossnifiTOfs Clasg©^. Telephone- JAMES LAWRENCE, 1 7 Corporation. Managing Direotor SPECIALTIES— Stilus, Xj£i»ces9 Fine Slu^tlskmcl Goods, Curtains, Blankets, Jzt fonts’ Rofe-ss, Outfits. CARPETS.

AI-modernized reading of the original text

Cold boiled salmon is best for this, and must be weighed after it has been freed from skin and bone. Break the salmon well up with a fork, and then add all the other things, and if liked a teaspoonful of anchovy sauce. Mix it quite smooth, and put it into a buttered mould and steam for three-quarters of an hour. Turn out, and pour melted butter, flavoured with anchovy sauce, round it and decorate with chopped parsley. SOLE MATELOTE. i sole. i tablespoonful of pounded lob- i tablespoonful of breadcrumbs. ster, prawns, or fish if all Very small teaspoonful of anchovy else fail. essence. A little lemon juice, salt, and A little minced parsley or herbs. I pepper. i white of egg. Fillet the sole, each sole making four fillets, which should be slightly flattened with rolling pin. Pound all the other ingredients together and spread over half of fillets, laying other half on the top, neatly turning the end of tail just under. Melt a piece of butter on a plate in the oven, roll each piece of the prepared fish in it, cover with buttered paper and bake in oven. SAUCE FOR ABOVE. i dessertspoonful of butter. I ^ teaspoonful of anchovy essence, i dessertspoonful of flour. A little lemon juice. £ teacupful of fish stock, I Salt and pepper. 1 teaspoonful of sherry. Mix the butter and flour in a saucepan and add the fish stock, made by boiling the fish bones with a small piece of onion and a little water. Add all the other ingredients, and if you wish it coloured add a few drops of carmine. Pour round the fish, and garnish with cut truffle or pieces of parsley. Mrs. Tennant. SPANISH SOLE. i sole. ? tomatoes. £ teaspoonful chopped parsley. \ teaspoonful anchovy essence, i teaspoonful grated cheese. i teaspoonful browned breadcrumbs, i oz butter, i shalot. i Spanish onion. Slit down the middle with a sharp knife, raising the flesh a little on either side. Work the parsley, essence, cayenne, shalot, and half the butter together and place this mixture in the opening. Put the fish on a buttered tin and lay slices of onion, tomato, and pieces of butter on the top. Mix the breadcrumbs and cheese together and sprinkle over. Cover with greased paper and bake for io minutes. Serve hot. Plaice can be cooked in the same way. Mrs. Jackson, Normampton. FISH SOUFFLE (for two people). £ lb. skinned haddock. I i egg. i slice of bread. I i teacupful of milk. Salt and pepper. Parboil the fish and take out the bone. Boil the bread in the milk and whisk the egg. Mix all well together in a bowl and season carefully. Bake in a buttered souffle mould for threequarters of an hour in a moderately hot oven and serve at once. If preferred, steam in an ordinary mould. N. Kerr. NORWEGIAN FISH PUDDING. i good-sized haddock. 1 Boiled cream, i yolk of egg. Salt. A piece of butter (size of an egg). | Mace. Free the fish from skin and bone, flake it, and when fine put into a basin and beat in the egg, the butter melted, seasonings, and as much cream as will make a soft mixture. Pour into a buttered mould and steam i hour. Serve with lobster sauce. Miss Eriksen, Linwood, Cathcart additional recipes. r STEAM LAUNDRY, Ltd., UrossnifiTOfs Clasg©^. Telephone- JAMES LAWRENCE, 1 7 Corporation. Managing Direotor SPECIALTIES— Stilus, Xj£i»ces9 Fine Slu^tlskmcl Goods, Curtains, Blankets, Jzt fonts’ Rofe-ss, Outfits. CARPETS.

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Sole MateloteSpanish SoleFish SouffleNorwegian Fish Pudding

The Samaritan cookery book