Fish en Coquilles

Ingredients

• 1 cup left-over fish
• 1 teaspoon chopped parsley
• 8 mussels or clams
• 1 chopped onion
• ^ cup bread-crums
• Salt and pepper
• 10 tablespoons milk
• 3 tablespoons butter
• I clove garlic
• Buttered crums

Method

1. 1

   Chop the fish with the mussels or clams.

2. 2

   Add the crums soaked in two tablespoons of milk, garlic, parsley, onions, salt, and pepper.

3. 3

   Melt butter, add the mixture, and cook several minutes.

4. 4

   Stir in half a cup of milk and fill small ramekins or scallop shells.

5. 5

   Cover with buttered crums and bake about fifteen minutes.

6. 6

   Serve on a platter or individual plates.

As published

This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 92. The excerpt below is the record exactly as published.

FISH EN COQUILLES I cup left-over fish i teaspoon chopped parsley 8 mussels or clams i chopped onion ^ cup bread-crums Salt and pepper 10 tablespoons milk 3 tablespoons butter I clove garlic Buttered crums Chop the fish with the mussels or clams. Add the crums which have been soaked in two tablespoons of milk, and the garlic, parsley, onions, salt and pepper. Melt the butter or other fat, and when hot add the mixture and cook several minutes. Stir in one-half cup of milk and fill small ramekins or scallop shells. Cover with buttered crums and bake about fifteen minutes. Serve the dishes on a platter or on individual plates. SAUSAGE WITH PEAS 8 pork sausages J^ cup peas 1 tablespoon flour 4 eggs Yz cup water Cut the sausages in pieces about an inch long, and brown them in the frying-pan. When well browned, remove from the pan, pour off all the fat except one tablespoon, add to it the flour, and when browned, add the water. When the sauce is thick, put in the pieces of sausage, the peas, and beaten eggs. Pour into a baking-dish and bake in a slow oven until the eggs are set. HAM LOAF y^ pound lean ham Va pound grated cheese 2 tablespoons flour 3 eggs 2 cups milk Salt and pepper Cook the ham and chop it fine. Mix the flour with the milk and cook for a few minutes; then add the ham, cheese, the egg-yolks slightly beaten, and the stiffly beaten egg-whites. Season with salt and pepper, pour into a mold, set the mold in a pan of hot water and bake in a slow oven until firm. This may be served with or without a thin white sauce. NEW DELINEATOR RECIPES 213 ECONOMICAL SAUCE FOR COLD MEAT AND FISH 4 tablespoons salad oil Mustard 4 tablespoons cream Salt 3 tablespoons vinegar Pepper Mix the salad oil, cream, vinegar, a little mustard, salt and pepper. Beat together quickly, with an egg-beater. The sauce gets white quickly and looks like whipped cream. Soon it becomes as thick as the best-made mayonnaise. ^Moreover, eggs are not required, the sauce will not curdle, and can be made quickly. RED CABBAGE WITH CHESTNUTS I red cabbage Yz cup water I tablespoon drippings Salt and pepper y2 cup melted grape jelly French chestnuts Select a nice red cabbage, remove the outer leaves and soak for a short time in cold water. Drain, and slice in thin shreds. Melt the fat in a saucepan, add the jelly and the cabbage, the water, salt and pepper. Cook very slowly until tender. At the same time, boil some French chestnuts; take off the skin and add them to the cabbage. Cook all slowly for about two hours, until the liquid has evaporated. STUFFED CABBAGE I cabbage i cup bread-crums Butter or butter substitute 3 eggs Parsley i chopped onion

Cook this with the app: pantry check, scaling, and the assistant.