LENTEN DISHES

New Zealand Listener, Volume 10, Issue 249, 31 March 1944, Page 19

LENTEN DISHES

to keep Lent will have a goodly store of recipes for meatless dishes, which will help those who are now so willingly giving up eating meat as lavishly as they have done hitherto, to help the people of Britain. Self-sacrifice and self-discipline strengthen the character; and we shall find réal pleasure in exchanging such recipes. Try these: who have been brought up Fish Surprises — I once watched a French chef in a Wellington hotel make these surprises, and afterwards ate one. Delicious, and wonderfully satisfying! Choose as many large potatoes as necessary; bake them in their jackets. Take the same number of fillets of fish (sole or flounder for preference), roll them up, and put them into a casserole with just sufficient water to cover; add pepper and salt, 1 or.2 cloves, a bay leaf, a finely-chopped shallot, some chopped parsley, and juice of 42 lemon. Bring gently to boil, and simmer for 10 minutes. Take fish out and put carefully aside; strain the stock, and reduce to half by boiling. Make a sauce by melting loz. butter in small pan, and stifring in 2oz. flour; when smoothly mixed, add the fish stock and as much. milk, and cook for 10 minutes. Alternatively, you could thicken the reduced fish stock with flour, and add equal quantity of milk. Now cut off a slice from each potato laid sideways; scoop out the cooked pulp and mix it with butter, pepper and salt, and put it into a forcing bag. Into the potato shell put first some sauce, then a folled fillet of fish, cover with more sauce, and then pipe out the potato from the forcing bag thickly all round the edge. If no forcing bag, just arrange the potato neatly round with fork. Grate some cheese over the top, put into oven, and bake brown. Serve with vegetables. Groper or Hapuka Steaks au Gratin This is an excellent dish, and quite easy. Sprinkle steaks with lemon juice, dip in seasoned flour. Shake and place in greased casserole or pie dish. Pour 142 cups milk round, sprinkle slightly with salt and pepper. Cover. Bake about 1% hour, in a moderate oven. Remove lid, sprinkle with grated cheese and breadcrumbs, bake till cheese is melted and browned. Canadian Eggs Mix well together, into a thick paste, equal quantities of cold flaked fish and mashed potatoes, seasoned with pepper and salt, and a dash of vinegar. Have ready a sufficient number of hard-boiled eggs, shelled. Cover each very thickly with the fish paste, dip in beaten egg, and then in crushed weetbix or breadcrumbs, and fry in ‘hot fat. Drain on paper, and serve with green vegetables or tomatoes. Fillets of Fish with Mushrooms Peel mushrooms and cook in small saucepan with a little butter{ pepper and salt; then cool. Rub the fillets of fish. over with a sprinkling of salt, and a little

lemon juice; then put on a layer of chopped mushrooms. Roll the fillets up, and bake in buttered casserole, covered.. Serve hot with thick white sauce flavoured with Worcester sauce. Decorate with parsley and pieces of lemon.