The paper-bag cookery manual

chopped parsley, half an ounce butter, a little milk or fish stock, one egg, bread crumbs, salt and pepper. Free the fish from skin and bone and chop it finely. Mix the fish with the cooked rice, and season it with salt and pepper. Mix the onion or shallot with a little oiled butter, and add it with the parsley to the fish and rice, then moisten with a little stock or milk ; heat it up. Spread this mixture evenly on a plate to cool, then make up into neat cutlet shapes. Brush them over with beaten egg mixed with a little milk, cover them well with bread crumbs, reshape, and place them carefully into a well greased “ Express ” paper-bag. Pour over about three tablespoonfuls of clarified butter, close up the bag, fasten the end with wire clips, and cook on a grid shelf in a fairly hot oven for about 20 minutes. Open the bag, take out the croquettes, dish up, and garnish with parsley. Paupiettes of Turbot. Bone about 2 lbs. of turbot (thin end) and remove the black skin, cut the fish into eight portions, flatten each piece with a wet cutlet pat, then cut into even-sized fillets about the same size as fillets of soles, flatten each again and trim a little, season with salt and pepper. Chop finely a peeled shallot, also three sprigs of parsley, six preserved mushrooms, and mix with half of a pound whiting forcemeat ; spread this on one side of each prepared fillet and roll up neatly. Butter some strips of white paper and roll up each fillet in paper. Arrange them closely in an upright position in a well buttered paperbag, moisten with a little white wine and mushroom liquor, then fold in the end of the bag, and fasten securely. Now place the bag on a grid shelf in a hot oven and cook from 20 to 25 minutes. Take up the bag carefully, remove the paper, and range the fish neatly on to a hot dish. Turbot a la Creme. Procure a small piece (about 1\ lbs.) of turbot, remove the black skin and wipe the fish with a damp cloth, season with salt, put it in a well buttered paper-bag, with a small onion, sliced, a gill of water, a gill of milk, and, if liked, the juice of half a lemon. Fold in the end of the bag and fasten with clips; turn up, also, the four corners of the bag and place it in the oven on a wire grid, cook in moderate heat for about 25 minutes, or longer, according to the thickness of the fish. When done, slit open the bag carefully, take out the turbot, and put it on a hot dish; mix, in a small basin previously heated, a little cream with a yolk of egg, season with salt, pepper, and a grate of nutmeg, pour in the liquid found in the paper-bag, stir well, and pour over the fish; garnish with slices of lemon and parsley, and serve hot. Red Mullet a la Maitre d’Hotel. Procure three or four fresh red mullets, wipe them with a damp cloth, and make three or four incisions across each fish with a sharp knife. Put the fish on a dish, pour over three or four table -spoonfuls of salad oil, season with salt and pepper, and let them stand thus for about one hour.