Dainty dinners and dishes for Jewish families

Melt the butter, stir in the flour, add the water gradually, stir the mixture over the fire till smooth, add the milk, chopped white of egg and vinegar. Boil the fish, remove the skin and bone, flake the fish, and coat it with the sauce. Decorate with the sieved yolk of egg and some chopped parsley. FRIED COD’S ROE. Soak a fresh cod’s roe in salt and water, wrap it in a piece of muslin, and boil it in salted water for ^ of an hour. Let it get cold, remove from the muslin, and cut it into £ inch thick slices. Cover with egg and breadcrumbs, and fry in boiling fat or oil. Drain on paper, and arrange on a dish, like cutlets. COD A LA SUEDOISE. Cabillaud d la Suedoise. Cold cooked cod, or halibut. Cold mashed potatoes. Suedoise sauce (see page 86). Capers. Neatly flake the cold boiled fish, mix it with some Suedoise sauce. Form a ring round it of the mashed potato, pour the sauce all over it, and decorate with capers. FRIED FILLETS OF FISH A LA FRANQAISE. Take the fillets of a fresh haddock, or other suitable fish, free them from bones and skin, cut them in long strips, about 1 inch wide, season them with pepper, a little anchovy essence, salad oil and chopped parsley, and let them remain in the seasoning about 1 hour ; remove them from the seasoning, sprinkle them over with fine flour, and dip them in whole beaten-up egg, and then in fresh white breadcrumbs. Tie each fillet in the shape of a lover’s knot, and fry them in boiling fat, or oil, till a golden colour ; drain them, arrange round a pile of crisply fried parsley, and serve hot. ROLLED FILLETS OF FISH WITH CREAM Filets de Poisson a la Creme. 8 fillets, fried. 2 hard-boiled yolks of egg. \ pint cream. Juice of two lemons. 1 tablespoonful anchovy sauce. Salt, pepper, mustard, cayenne. Roll and tie the fillets, flour and egg them, and fry in boiling oil. When cold, serve with the following sauce : — Rub the hardboiled yolks smooth, add the cream, lemon juice, anchovy sauce, salt, pepper, mustard, and cayenne, mix well, and stir till all is well incorporated. Tour over the fried fillets. FISH A LA RAVIGOTTE. i lb. cold boiled fish. 1 onion. 1 dessertspoonful chopped parsley. £ oz. butter. 2 oz. breadcrumbs. 1 gill fish liquor or milk. 1 whole egg. 1 yolk. 1 hard-boiled egg. 2 pint white sauce. Anchovy essence. 1 tablespoonful capers. Chillies. Grease a cake-tin, and cover it thickly with browned breadcrumbs. Shred the fish finely, add the onion minced, and the parsley chopped, and cook it in the butter without browning it. Remove the pan from the fire, stir in the 2 oz. breadcrumbs, milk or fish liquor, 2 yolks, and the white of egg all beaten together. Pour into the cake-tin, and bake 40 minutes. Turn out to serve, and pour the following sauce round the mould: — Colour ½ pint white sauce with essence of anchovy to a pale pink, add the chopped capers, the coarsely chopped hard-boiled egg and a small quantity of chopped chillies. C 2 FISH SALAD. Mayonnaise de Cabillaud. Cold cooked cod or other white fish. Cold sliced potatoes. 1 tablespoonful capers. Cooked beetroot. Mayonnaise sauce. 1 head of celery, blanched and cut up in dice.