The sun. [volume] (New York [N.Y.]) 1833-1916, 1897-03-21
DELICATE lENTEN A R
UNCOMMON DISHES THAT NAY BE
MADE WITH FISH.
Aimest ~ Many wsys OF Cooking Rfsh ns There
Are Kinds-some Dishes That VIII Help
the Housewife TO Vary the Daily BnI or
Fare-Hints About the Preparation or Ptsh.

markotmen display upon their marble counters,
the housewife will not lack for variety in tho
menus on the days when flesh and fowl arc for
hidden during the Lentcn season. Fish may be
cooked in almost as many different ways rs
there arc kinds. From the salmon and halibut
to the little trout and whitehall, all have their
admirers, and appotizine dishes may be made of
ell. Here are a few tested methods OF serving
fish besides the usual ways OF ~broiling, baking,
boiling, and frying.
Fish Soufle-Roll fine thrce-quartcrs OF n
cup Of stale bread crumbs and pour over thcm
half q cup OF hot milk. Place the dish over tho
back OF the fire until the crumbs are soaked and
make q smooth paste. Then add one tablespoon
full of butter and one cup Of any kind Of cold
cooked fish picked into tiny bits. Season with
salt, cayenne pepper, and q spoonful OF chopped
parsley. Take the dish from the fire and add
the well.beaten yolks OF two eggs and beat tho
mixture hard. Last, add the whites OF tho eggs
beaten light. Turn tho mixture into a buttorcd
baking dish and place II in a hot oven. 1t should
bake in ten minutes, and DO served as soon as
taken from the oxen.
To Make Fish Puffs: Put into a saucepan over
the fire one tablespoonful Of butter and stir into
1t the same quantity Of -four. When they are
well blended, add half a cup Of milk. Have
ready one cupful OF cold cooked fish broken into
small fakes, and sprinkled with salt and pepper.
Stir the fish into the mixture. Quickly take it
from the fire and see that the fish is we'll stirred
into the mix ture before adding two beaten eggs.
Have ready a kettle Of smoking hot fat and drop
the thick batter in by the spoonful and cook
each spoonful TO a delicate brown. The puffs
are particularly nice and very light.
Cream OF tish mounds are nice for a luncheon
or fish course for q dinner. White fish. such as
halibut or paddock. is best for this dish. Re
,-ovn tho alip ap1 hnnaa FROM npa mound ~ nm
cooked fish and chop it fine. Season it with salt,
paprika, a suspicion OF onion juice, and some
chopped parsley. To one pound Of chopped fish
add the unbeatcn white OF one egg and stir the
mixture thoroughly. Then add one cup Of
whipped cream, which must be thick and stiff
and not just the trothy part. Carefully stir it with
the other ingredients. Butter plain individual
timhale moulds and I'LL them with this mixture.
Place the filed moulds in a steamer and cook
from twelve to fifteen minutes. Turn the tsh
out carefully on q hot dish and pour "A little
cream sauce around the mounds, The sauce
matter or a few drop s of cochineHl, and instead
OF having chopped parsley in the mixture q
The white mounds upon a pink foundation and
the green sprigs make a particularly pretty
The remains Of a boiled or baked fish may he
utilized very satisfactorily with, a simple curry
sauce. Remove the skin and bones from the
fish and with a FORK break IL into medium small
pieces. For two cups OF dsh put into a small pan
over the fire a tablespoonful OF butter; add a
teaspoonful of chopped onion, and stir until the
mixture begins TO take on color; then stir. in "A
tenspoonful OF flour and q scAnt teaspoonful OF
SnEry powder. GFadu unly stir IL i'm in ssner Sss
the prepared fish, and serve as soon as 1t Is heat
ed through.
fish arc nice ut a course luncheon when baked
on paper. Cut the fish into thick slices and then
into squares or some uniform shape large enough
for one portion, Dip the pieces OF tsh in melted
butter and sprinkle them with salt, pepper and
chopped parsley. Cut some squares OF white
a piece OF fsh on each paper. fold the paper over
and turn under the ends and place them in a
hour. The ash should be served in the papers
with maitre d'hotel. butter. tartare or horse
For Fricassee OF Bass-Cut the fish into pieces
about two inches. square and remove the skin
and bones. Lay the pieces Of tsh in a saucepan
and put over them one bay leaf, q small piece OF
onion, three cloves. half a dozen pepper corns.
and a little salt. Turn over the whole enough
over the back part Of the fre and let the water
slowly come to boiling and boil nve minutes.
a dish: CT cover It and put it where the
fish will keep warm. hut will not become dry;
Strain the lia uid in which the hsh was cooSsd
take two cups OF liquid. Put into a saucepan
over the fire one tablespoonful OF butter and stir
add the liquid and more seasoning II 1t is needed.
Put the fish into the sauce and cook II a few mo-
iose their shape Take the pan from the fte and
stir in the beaten yolk of an egg and a table.
spoonful of wine. Put small squares OF buttered
toast upon a heated dish and place n piece Of fish
upon each square OF toast and turn the sauce
over it; sprinkle with parsley and serve at once.
Halibgt or any large fish is delicious when
served in this way.
The lovers OF cells consider the following man
ner {. # S serving the them and d sdt ibdH d ini6 n TSSs TWO
inches long. Put into a saucepan two slices OF
onion, y bay leaf, q few leaves Of thyme. a .sprtg
of parsley. half a dozen pepper cornS, four cloves
and a dash of cayenne pepper. Lay the pre-
pared cells on the pan and add a piece OF butter.
half a cup OF clear white broth, and half a pint
OF wine. Keep the pan over the IRE until its
contents come, to the boiling point; then place
4 over the slow part OF the IRE, where the
are cooked. Beat together In another saucepan
a tablespoonful Of butter and the juice OF one
having one well stirred in before adding the next
one. Strain the liquid from the cells and stir 1t
and stir until the sauce thickens, but do not al.
low IL to boil or II will curdle. Put in the cooked
GELS. and as soon as they are heated turn the
mixture into a dish. scatter chopped parsley over
the top, and serve at once.
Among the northern lakes they have n deli
cious way OF serving the native white tsh which
could be used for almost any thick fish. One
cook when asked her mode OF preparing the tah
for broiling and lay it in a dripping pan with the
skin side down. Sprinkle the fish plentifully
with salt and put a bay leaf. a small piece OF
OF part OF q lemon. Turn enough cold water In
to partly cover, the fish. Cover the, pan and
Ilire II IN n HlOItThLtlg " u DNth hAl nv HHl
will bake In about half an hour. Carefully take
the fish up and Il lay upon a hot, platter, Brush It
thickly with melted butter and sprinkle II with
a little white pepper and chopped parsley. Serve
an egg sauce with the fish.
Halibut steak Baked with VegetableS-Lay in
the bottom Of a dripping pan three slices Of
onion, and over them place some sliced carrot;
Take a nice halibut steak about one and one-half
inches in thickness. and put it upon the sliced
vegetables. Lay come slices Of green pepper
upon the steak. Peel three rather small tomA-
toes. and cut them into halves and place them
upon tho hsh. the cut side down. Sprinkle
with salt and put some bits OF butter
over the whole, Turn a very litt!o water
INFO the bottom OF the pan, only enough to pre-
vent burning when the pan Is firat put into he
oven, and place 1t in a hot oven. Basic ire
quently with the juices from Tie pan, and, IL
there are not enough juices, rse a tablespoonful
OF melted butter and one OF hot water. With
the aid Of two broad.bladed knives litt he fish
when IL is done. aud place IL upon a hot platter
without disturbing the vegetables. Pour tho
contents o! the pan over the Ash. emitting the
carrot and onion. Previously cook a few French
peas and scatter them around the dish for a
Rarnish.
For Scalloped Fish-Put n large tablespoonful
OF butter over the IRE in a saucepan, and stir
into Il one able poOnful OF flour. When they
are well blended slowly stir in one pint OF milk
IL III Nlal