German cookery for the English kitchen

skin). I oz. breadcrumbs. A pinch of salt. Prepare the fish and pound thoroughly in a mortar, according to recipe I. Cream the butter, add to it the breadcrumbs, salt, pepper, a beaten-up egg and the pounded fish and stir well for ID minutes to a stiff paste. Spread this paste about 1 inch thick on a china plate and cut out from it with a teaspoon (which must be dipped each time in boiling water) little rounds, which are then boiled in the fish broth for 3 minutes. Fischklösse im Reisring. (Fish Balls in a Ring op Rice.) Prepare the fish balls according to either of the preceding recipes. Boil them in $alt water and place them to keep warm in a basin standing in hot water. Then prepare a tomato sauce (see recipe, page 56), using in its preparation some of the water in which the fish balls have been boiled. Scald 6 oz. rice and boil it slowly with 1^ pint of the fish-ball water, 4 oz. butter, an onion and salt to taste. When the rice is quite soft, remove the onion and fill a ring-shaped mould, pressing the rice into it firmly. Turn out upon a dish and fill the centre of the ring with the tomato sauce and fish balls. Fisch-Pudding. (Fish Pudding.) For 6 Persons. Time of Preparation : 3 hours. if lb. fish (without bones or skin). 2 oz. breadcrumbs, li oz. grated Parmesan cheese. 3 whole eggs. 4 yolks of eggs. 4 whites of eggs. 4 oz. butter. \ teaspoonful finely chopped parsley. I teaspoonful finely chopped onion. A pinch each of pepper and salt. .A 44 Fische. Chop the fish well and pass it several times through the mincing machine. Then pound it in a mortar. Stir 2 oz. breadcrumbs, 3 beaten-up eggs, i oz. butter well in a saucepan till they become a dough-like mass ; then remove from the fire and stir in the chopped onion. When cool, add 3 oz. butter which has been creamed, the 4 yolks of eggs, parsley, salt, pepper, the grated Parmesan cheese and the pounded fish. Mix very thoroughly and then stir in the 4 whites of eggs, whisked stiffly. Put into a well-buttered mould and steam for \\ hour. Turn out and serve with Sardellen, Caper, Oyster, Caviar or Fricassee Sauce. {See the various recipes, under section ** Sauces.") Fisch-Hackbraten. (Fish Cake.) For 6 Persons. Time of Preparation : 3^ hours. f lb. fish (without bones or skin). 1 oz. breadcrumbs. 4 whole eggs. 2 yolks of eggs. I slice of fat bacon. 3 oz. butter. 1 oz. flour. 2 oz. finely chopped bacon. I teaspoonful chopped onions. \ pint sour cream. ^ pint water in which \ teaspoonful Liebig's Meat Extract has been dissolved. A pinch of salt. M M pepper. I teaspoonful German mustard. Mix I oz. of the breadcrumbs with \ oz. butter and 2 eggs Stir well in a saucepan until they become a dough-like mass ; then remove from the fire and stir in the chopped onion. Place in a basin and when cool, add the remaining 2 eggs and the 2 extra yolks, well-beaten, \ oz. flour, the mustard, the finely-chopped fish and bacon, and a pinch each of salt and pepper. Mix thoroughly and then form into the shape of a long loaf. Brush over with egg, roll in breadcrumbs, and place on a slice of fat bacon in a baking-pan. Baste with hot, browned butter, and bake, adding from time to time a little of the i pint of water in which the Meat Extract has been dissolved, and finally, the cream, thickened with J oz. flour. This is excellent with salad, cauliflower, green peas, Brussels sprouts and potato dishes. Fish. Gebackener Fisch. {Baked Fish.) Fisch in der Form gebacken. (Fish Baked in a Mould.) Pike, Perch, Haddock, Cod. For 6 Persons. 3 lbs. fish. 5 oz. butter. 2 oz. chopped Sardellen. Lemon juice. Breadcrumbs. Time of Preparation : i^ hour. 2 tablespoonsful grated Parmesan cheese. I tablespoonful capers. I ,, chopped fresh herbs.