Dainty dinners and dishes for Jewish families

Remove the bones from the fish, flake it up with a silver fork, mix with it the sliced potatoes, celery, capers and sauce. Pile all neatly on a dish, decorate with strips of beetroot, and serve. Chicken Salad is made the same way, substituting dice of chicken and smoked beef for the flaked fish. SCALLOPED FISH. Poisson en Coquillcs. Break some cold cooked fish into small pieces, place it in china scallops, with little lumps of butter, seasoning, a few drops of anchovy sauce and a little cream, sprinkle with breadcrumbs and bake them in the oven for 10 minutes, or brown them before the fire. Serve hot in the scallops. STEWED FISH. 1 pint cold water. 4 eggs. Parsley. A pinch of saffron and spice. Breadcrumbs. P- 3 lbs. fish. Cod’s liver. 1 oz. flour. 2 onions. 3 lemons. 1 tablespoonful oil. Pepper and salt. Chop the onions, and fry them in the oil, reserve a small quantity for the balls. When the onions are soft, put in the fish and water, and cook till the fish is done, then draw the pan to the side of the fire, and make the sauce. Sauce: Mix the flour to a smooth paste with a little cold water, add the egg yolks, and lemon juice, and a pinch of saffron, mix all well together. Add some of the fish liquor from the saucepan to the sauce, stir, and thicken the sauce over the fire. Pour it over the fish, put the balls in, and warm up. Balls: Chop the cooked fish liver very finely, add breadcrumbs, the whites of 2 eggs, the remainder of the onion finely chopped, a little chopped parsley, pepper, salt, and spice. Roll them into small balls, adding sufficient breadcrumbs to make them the right consistency, hot or cold. Cook them a few minutes in the sauce, and serve VOL AU VENT OF FISH. Vol au Vent de Poisson. 1 lb. puff pastry. White sauce. Cold cooked fish. A little cream. Seasoning1. Roll out the pastry ^ an inch thick. Cut out a round about 7 inches in diameter, and cut half-way through the centre with a cutter 2 inches smaller. Roll the remainder of the pastry \ inch thick, and cut it in a round about 6 inches in diameter. Lay both pieces on a baking sheet, pin a piece of oiled paper about 5 inches in depth round the larger pastry, to keep it in shape. Bake in a hot oven for 30 to 45 minutes. About 15 minutes before removing it from the oven, brush over the top with a little egg. When done, remove the centre, and fill with the fish mixture. Place the small round on the top, reheat, and serve (see illustration, page 45). Fish filling: Flake the fish, and remove all bones and skin, mix it with the white sauce, cream, and seasoning, and warm through in a saucepan, before putting it in the vol au vent. TIMBALES OF HADDOCK. T i m bales d'A iglejin. £ lb. cooked (dried) haddock 1 gill white stock. 1 gill almond milk. 4 pint aspic jelly. £ oz. isinglass. Cayenne and salt. 2 or 3 drops of tarragon vinegar. Wet some tiny dariole moulds, and line them with semi-melted aspic jelly. Put them on ice to set, and decorate them with chillies and truffles, or grated egg yolk and chopped parsley. Dissolve the isinglass in the almond milk over the fire, and when slightly cooled, add the white stock, chopped fish, cayenne, and tarragon. Stir well, and fill the little moulds. When set, turn them out, and garnish with chopped aspic and sliced cucumber, or hard-boiled egg. ROLLED HERRINGS.