Four seasons cookery books

1 Ib. cooked potato salt and pepper little milk 1 Ib. cod fillet 1 cup frozen peas cheese sauce: 2> cups milk 2 tablespoons butter 3 tablespoons all-purpose flour 1 cup grated Cheddar cheese rutabaga purée: 1 large or 2 medium rutabagas 2 tablespoons butter 7 teaspoon grated nutmeg salt and pepper 1 tablespoon chopped parsley Mash the potato in the saucepan in which it was cooked, with seasoning to taste and sufficient milk to give a firm piping con- sistency. Keep hot. Poach the fish in the milk for the sauce and add seasoning to taste. Remove fish and flake roughly. To make the sauce, melt the butter in a sauce- pan and stir in the flour. Cook for 1 minute, stirring. Gradually add the strained milk from cooking the fish and bring to the boil, stirring constantly, until the sauce is smooth and thickened. Add the peas and grated cheese and re- heat until bubbling. Lightly fold in the flaked fish and pour the mixture into a warm ovenproof glass dish. Place the warm potato in a piping bag fitted with a large star nozzle. Pipe large potato rosettes on the fish mixture to come well above the edge of the dish. Place under a moderately hot grill for a few minutes until the surface turns golden brown. Meanwhile, peel, chop and cook the swede until tender in boiling salted water. Drain well and mash with half the butter, the nutmeg, salt and pepper to taste. Turn purée into a warm serving dish, place the remaining butter in the centre and sprinkle with parsley. Serve with the hot fish pie. ¢ Scallop mélange au gratin Imperial/Metric 4 large scallops 2 pint/3 dl. water a pint/13 dl. dry white wine slice of onion 1 bay leaf 7 teaspoon salt 2 peppercorns 1 medium carrot, peeled 1 stick celery 4 large Brussels sprouts 2 tablespoons butter salt and pepper sauce: 1 tablespoon butter 1 tablespoon flour 4 pint/13 dl. milk 1 0z./25 g. Cheddar cheese, grated salt and pepper paprika pepper American 4 large scallops 14 Cups water 2 Cup dry white wine slice of onion 1 bay leaf 7 teaspoon salt 2 peppercorns 1 medium carrot, peeled 1 stalk celery 4 large Brussels sprouts 2 tablespoons butter or margarine salt and pepper sauce: 1 tablespoon butter 1 tablespoon all-purpose flour 3 cup milk 4 Cup grated Cheddar cheese salt and pepper paprika pepper Spanish-style fish Imperial/Metric 1 medium onion 1 clove garlic 4 tomatoes 1 tablespoon olive oil 1 0z./25 g. chopped walnuts 2 teaspoons grated orange zest 2 tablespoons orange juice 4 fl. oz./125 ml. dry white wine 4 portions cod, haddock or turbot salt and pepper orange slices to garnish Fillet of sole with mustard sauce Imperial/Metric 8 sole fillets 2 tablespoons mild continental mustard salt and pepper 4 pint/12 dl. water 4 pint/13 dl. dry white wine 1 tablespoon chopped parsley or 1 teaspoon dried parsley 40z./15 g. butter + pint/13 dl. double cream salt and pepper American 1 medium onion 1 clove garlic 4 tomatoes 1 tablespoon olive oil 4 cup chopped walnuts 2 teaspoons grated orange rind 2 tablespoons orange juice + Cup dry white wine 4 portions white-fleshed fish salt and pepper orange slices to garnish American 8 sole fillets 2 tablespoons mild mustard salt and pepper 3 cup water 3 cup dry white wine 1 tablespoon chopped parsley or 1 teaspoon dried parsley 1 tablespoon butter 3 Cup whipping cream salt and pepper