WHITEBAIT DISHES

Wairarapa Times-Age, 14 October 1938, Page 10

WHITEBAIT DISHES

TASTY RECIPES. Try these different ways of cooking whitebait: — Whitebait on Toast. Half a pint of whitebait, one and a-half cups of milk, two tablespoons , of flour, one teaspoon butter, some chopped parsley, half a teaspoon of lemon juice, pepper and salt;, some buttered slices of toast. Bring the milk to boiling point, add the blended flour, then the butter, parsley, and seasoning; lastly the whitebait. Simmer for 10 minutes and then serve on the toast. Curried Whitebait. Make a thick curry sauce in the usual way, adding an onion if desired. Add two hard-boiled eggs, chopped up, and half a pint of whitebait. Cook for a few minutes. Serve on a bed of boiled rice. Whitebait Surprise. Fry the whitebait lightly in salad oil (if possible, if not, clean fat). Fry a small onion. Place in a stewpan, and cover witn good brown sauce and a tablespoon of tomato sauce. Cover securely and stew gently for a few minutes. Strain the whitebait from the sauce and serve on buttered toast. Skim the sauce free from fat and pour it over. Top all with a poached egg. Whitebait Souffle. One cup breadcrumbs, three tablespoons of flour, half a pint whitebait, one and a-half cups of milk, three eggs, one teaspoon of lemon juice, salt and pepper. Blend the flour smoothly with the milk. Add the yolks of the eggs (beaten), then the whitebait, breadcrumbs, lemon juice, pepper, and salt, and lastly the whites of the eggs (well beaten). Butter a pie-dish, pour in the mixture. Bake for 20 minutes. Serve immediately. Whitebait Pie. . Butter a pie-dish well and sprinkle with breadcrumbs. Put a layer of whitebait which has been previously simmered in salted milk. Then add a layer of white parsley sauce, a layer of hard-boiled eggs cut into rings. Repeat layers until dish is full, breadcrumbs being the final layer. Sprinkle top well with gratted cheese, and add knobs of butter. Bake in the oven for half an hour until a golden brown on top. Savoury Puffs. To three cups of boiled potatoes, mashed with pepper and salt, allow loz butter, one dessertspoon cream, two cups whitebait, half a cup grated cheese. Blend all together well. Make into . balls. Put in a dish, with a lump of ■ butter on each. Sprinkle with bran i or a bran product. Whitebait Mayonnaise. Take a breakfast cup of whitebait and cook in a little milk. Strain. 3 Melt one level tablespoon of butter; , stir into it one level tablespoon flour, ’ add salt and cayenne to taste. Add one cup milk gradually and simmer for five minutes. Add one tablespoon cream if on hand. Pile on a hot dish and serve with fingers of toast or fried bread. Whitebait and Potatoes. Take three large potatoes, cut in half lengthwise. Scoop out centres, making them like boats. Wash and dry well. Drop into boiling fat and cook until skewer goes in easily. Drain and fill with whitebait which has been cooked in milk, cover with white parsley sauce. Serve on a hot dish with slices of lemon. Parsley Sauce. —Bring to the boil three-quarters of a cup of milk. Stir in one and a-half to two dessertspoons of flour, which has been mixed smoothly with water. Simmer for three minutes. Add chopped parsley. Whitebait Rarebit. Melt loz butter in a saucepan. Stir in a tablespoon of flour. Add a pint of milk, stirring all the time. Stir until it comes to the boil and thickens. Season with salt and pepper. Add a breakfast cup of grated cheese and a breakfast cup of whitebait. Simmer gently until the whitebait is cooked. Serve on hot buttered toast.