TRY THESE

Wairarapa Times-Age, 17 August 1939, Page 10

TRY THESE

TASTY FISH DISHES Souffle de Poisson Take a cup of cold stewed fish, one teacup of mashed potatoes, 2 tablespoons of butter, 2 tablespoons of chopped parsley, 1 tablespoon of cream and some salt to taste. Butter a piedish and put some butter on to melt. Then add the potatoes and beat till very light; then the yolks of eggs, salt, pepper and parsley. Beat the whites of eggs stiff, stir fish and whites of eggs lightly into the potatoes and put this into a dish. Bake in a quick oven for 10 or 15 minutes until brown and well puffed up. Croquettes of Fish Take a cup of cooked fish, 1 tablespoon butter, 1 tablespoon flour, cup of milk, 1 teaspoon lemon juice, -J teaspoon salt and a pinch of pepper. Make a cream sauce with butter, flour and milk. Now put the fish into a bowl, add the sauce, lemon-juice and seasoning. Mix well with a fork. Let the mass cool, then mould into the desired shape, roll in breadcrumbs, beaten eggs and again in breadcrumbs. Fry in boiling oil. This recipe is very suitable also for tinned salmon. With Rice and Onion Put a cupful of half-cooked rice in a casserole. Wash the fish and place it on the rice. Sprinkle fish with some finely chopped onion and cover the whole with two tomatoes cut into slices; add 3oz butter and a little water. Squeeze lemon juice over it and season with salt and pepper. Bake with the lid on for one hour in a moderate oven.