Fish Croquettes

Ingredients

• 1 cup cooked fish
• 4 cups mashed potato
• 1 tablespoon parsley
• 1 teaspoon salt
• 1 teaspoon cayenne
• 1 teaspoon celery seed
• 1 teaspoon lemon juice

Method

1. 1

   Shape as croquette and bake in a moderate oven for 25 minutes.

Nutrition per serving

As published

This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 19. The excerpt below is the record exactly as published.

FISH CROQUETTES teaspoon salt teaspoon cayenne teaspoon celery seed teaspoon lemon juice 1 cup cooked fish 4 cups mashed potato 1 tablespoon parsley Lege Shape as croquette and bake in a moderate oven 25 minutes. feed beet PH bot CLAMS A LA BECHAMEL 1 eup chopped clams 4 teaspoon cayenne 14 cups milk 4 teaspoon nutmeg 1 bay leaf 1 tablespoon chopped parsley 8 tablespoons fat 1 teaspoon lemon juice 3 tablespoons flour Yolks of 2 eggs 4 teaspoon salt 4 cup breadcrumbs 48 FOODS THAT WILL WIN THE WAR Scald bay-leaf in milk. Make sauce, by melting fat with flour; add dry ingredients, and gradually add the liquid. Add egg. Add fish. Put in baking dish. Cover top with breadcrumbs. Bake 20 minutes. - SCALLOPED SHRIMPS + cup fat 1 cup cooked shrimps 4+ cup flour 4 cup cheese 4 teaspoon salt 4 cup celery stalk 4 teaspoon cayenne 1 cup milk Melt fat, add dry ingredients, and gradually the liquid. Then add fish and cheese. Bring to boiling point and serve. ESCALLOPED SALMON 1 large can salmon 2 cups thin white sauce + doz. soda crackers Sait, pepper 1 hard-boiled egg Alternate layers of the salmon and the crumbled crackers in a well-greased baking dish, sprinkling each layer with salt, pepper, the finely chopped hard-boiled egg, and bits of butter or butter substitute, moistening with the white sauce. Finish with a layer of the fish, sprinkling it with the cracker crumbs dotted with butter. Bake ina moderate oven for 30 minutes, or until the top is well browned. Fish for Frying.—Brook trout, black bass, cod steaks, flounder fillet, perch, pickerel, pompano, smelts, whitefish steak, pike, weakfish, tilefish. Fish for Boiling.—Cod, fresh herring, weakfish, tilefish, sea bass, pickerel, red snapper, salt and fresh mackerel, haddock, halibut, salmon, sheepshead. Fish for Baking.—Black bass, bluefish, haddock, halibut, fresh mack- erel, sea bass, weakfish, red snapper, fresh salmon, pickerel, shad, mus- kellunge. Fish for Broiling.—Bluefish, flounder, fresh mackerel, pompano, sal- mon steak, black bass, smelts, sea bass steaks, whitefish steaks, trout steaks, shad roe, shad (whole). _——— a ee AND HOW TO COOK THEM 49 CHEESE AS A MEAT SUBSTITUTE CHEESE AND BREAD RELISH 2 cups of stale breadcrumbs 4 teaspoon of pepper 1 cup of American cheese, 2 cups of milk grated 1 egg 2 teaspoons of salt 2 tablespoons of fat Mix well. Bake in a greased dish in moderate oven for 25 minutes. WELSH RAREBIT 1 cup of cheese 2 tablespoons of flour 1 cup of milk 1 teaspoon of fat + teaspoon of mustard 1 teaspoon of salt 4 teaspoon of pepper 1 egg Put milk and cheese in top of double boiler over hot water. Heat until cheese is melted. Mix other ingredients. Add to cheese and milk. Cook five minutes, stirring constantly, and serve at once on toast. MACARONI WITH CHEESE Over 1 cup ‘macaroni, boiled in salted water, pour this sauce: 2 tablespoons flour 4 teaspoon salt 2 tablespoons fat 4 teaspoon pepper 1 ecupful milk 4 cup grated American cheese Melt fat, add dry ingredients. Add liquid slowly. Bring to boiling point. Add cheese. Stir until melted. Pour over macaroni. CHEESE AND CABBAGE 2 cups cooked cabbage 4 teaspoon cayenne 4 cup fat 14 cups milk + cup flour 1 cup grated cheese 1 teaspoon salt Melt fat, add dry ingredients. Add milk gradually. When at boil- ing point, add cheese. Pour over cabbage in greased dish and bake 20 minutes. Buttered crumbs may be put on top before baking if desired. NUT AND CHEESE CROQUETTES 2 cups stale breadcrumbs 1 cup chopped nuts 1 cup milk 4 teaspoon salt 1 yolk of egg 4 teaspoon cayenne 4 cup grated cheese Shape and roll in dried breadcrumbs. Bake 20 minutes, D0 FOODS THAT WILL WIN THE WAR CHEESE WITH TOMATO AND CORN 1 -tablespoon fat 2 cups grated cheese . 3 cup cooked corn + cup pimento 4+ cup tomato purée 1 egg 1 teaspoon salt + teaspoon paprika Heat purée. Add fat, corn, salt, paprika and pimento. When hot, add cheese. When melted, add yolk. Cook till thick. Serve on toast. CHEESE AND CELERY LOAF 4 loaf thinly sliced bread 1 teaspoon Worcestershire sauce 1 cup cheese 2 eggs 4 teaspoon salt 4 cup milk + teaspoon cayenne 4 cup cooked celery knob or 4+ cup fat celery Mix all ingredients except milk and bread. Spread on bread. Pile in baking dish. Pour milk over the mixture. Bake in a moderate oven until firm in center. Serve hot. FARINA AND CHEESE ENTREE 1 cup cooked farina or rice 1 cup milk 1 cup cheese ieze 1 eup nuts 1 teaspoon salt 4 teaspoon cayenne Mix all thoroughly. Bake in greased dish 30 minutes. BOSTON ROAST 1 teaspoon onion juice 4 teaspoon cayenne 1 cup grated cheese 1 cup beans (kidney) 1 teaspoon salt About 1 cup breadcrumbs Soak and cook beans. Mix all ingredients into loaf. Baste with fat and water. Bake 30 minutes. Serve with tomato sauce. SPINACH LOAF 1 cup spinach 4 cup breadcrumbs 1 cup cheese 1 tablespoon fat 4 teaspoon cayenne 4 teaspoon salt Mix and bake in greased dish 20 minutes. AND HOW TO COOK THEM OL CHEESE FONDUE 1 cup breadcrumbs 1 egg 1 eup milk 2 tablespoons fat 1 cup cheese 4 teaspoon salt Soak bread 10 minutes in milk. Add fat and cheese. When melted, add egg and seasoning. Cook in double boiler or bake 20 minutes. RICE-CHEESE RAREBIT 4 cup fat 13 cups tomato juice and pulp + cup flour 1 cup cheese 1 teaspoon salt 1 cup cooked rice 4 teaspoon cayenne Melt fat. Add dry ingredients. Add liquid slowly. When at boil- ing point, add cheese and rice. Serve hot. POLENTA 1 cup cooked cornmeal mush 4 cup cheese + teaspoon salt 4 teaspoon pepper While’ mush is hot place ingredients in layers in baking dish. Bake 20 minutes. CHEESE SAUCE 4 cup fat 2 cups milk 4 cup flour 4 cup cheese 1 teaspoon salt 4 teaspoon cayenne

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