Boston Cooking-School cook book

Shape, crumb, and fry (see Croquettes, p. 397). Serve with or without Epicurean Sauce (p. 206). TURBAN OF FISH 2% cups cooked, flaked fish V4 cup flour 11% cups milk 1% teaspoon salt 1 slice onion 1% teaspoon pepper Blade of mace Lemon juice Sprig of parsley 2 egg yolks, slightly beaten 14 cup butter Y% cup buttered cracker crumbs Scald milk with onion, mace, and parsley; remove seasonings. Melt butter, add flour, salt, and pepper, and add milk gradually while stirring constantly. Bring to boiling point and add egg yolks. Put layer of fish on buttered dish, sprinkle with salt and FISH 295 pepper, and add a few drops lemon juice. Cover with sauce: and continue until fish and sauce are used, shaping in pyramid form. Cover with crumbs and bake in hot oven (450° F.) until crumbs are brown. Serves 6. SCALLOPED FISH AND EGGS See Scalloped Eggs (p. 363). Vary proportions as desired. HAMPDEN HALIBUT 4 cup cooked, flaked fish V% teaspoon salt 3 tablespoons butter 1% teaspoon paprika 1% tablespoons flour Few grains cayenne 11% tablespoons cornstarch 4% cup canned mushrooms 14 cup fish stock 2 egg whites, beaten stiff 4g cup mushroom liquor 14 cup grated cheese 1% cup cream Vg teaspoon paprika 2 egg yolks, slightly beaten Few grains salt Melt butter, add flour and cornstarch, and stir until well blended: then pour on gradually, while stirring constantly, fish stock, mush- room liquor, and cream. Bring to boiling point and add egg yolks, salt, pepper, and paprika; then add fish and mushrooms cut in thin slices. Fill buttered scallop shells or ramekins with mixture, cover with egg whites mixed with cheese and seasoned with paprika and salt. Sprinkle with more cheese and bake in hot oven (450° F.) until well browned. TUNA FISH PIE 4 tablespoons butter 2 crushed chicken bouillon cubes 1 slice onion, chopped Y% cup milk 4 tablespoons flour 1 can tuna fish (12 ounce) 34 tablespoon salt 1 cup celery, cut in fine pieces 1% teaspoon pepper - or diced, cooked potato 134 cups boiling water 3 hard-cooked eggs Baking-powder Biscuit mixture (p. 90) Cook onion and butter 2 minutes, add flour, salt, and pepper. and stir until smooth. Add water, bouillon cubes, and milk, and stir until sauce boils. Add tuna fish, celery or potato, and eggs. Put in baking dish. Cut out small biscuits, arrange on top. and bake in hot oven (400° F.) until biscuits are done. 236 THE BOSTON COOKING-SCHOOL COOK BOOK FISH TIMBALES 2 cups cooked fish Few grains cayenne ¥ cup thick cream 1% teaspoons lemon juice 14 teaspoon salt 3 egg whites Chop fish fine or put through food chopper. Season with salt, cayenne, and lemon juice; add cream beaten until stiff, then beaten egg whites. Turn into small, slightly buttered molds, put in pan, surround with hot water to half height of molds, cover with buttered paper, and bake 20 minutes in moderate oven (350° F.). Remove from molds, cover with Béchamel Sauce (p. 193) or. Lobster Velouté Sauce (p. 195), and garnish with parsley. SCALLOPED COD AND OYSTERS Line a buttered baking dish with cold flaked cod, sprinkle with salt and pepper, cover with a layer of oysters (first dipped in melted butter, seasoned with onion juice, lemon juice, and a few grains of cayenne, and then in cracker crumbs), add 3 tablespoons oyster liquor or water; repeat and cover with buttered cracker crumbs. Bake 20 minutes in hot oven (450° F.). Serve with Egg Sauce (p. 194) or Hollandaise (p. 201). FISH SOUFFLE 2 cups cooked salmon or other fish Y% cup soft stale bread crumbs VY teaspoon salt Y cup milk Yg teaspoon paprika 3 egg yolks 2 teaspoons lemon juice 3 egg whites