The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-03-20
What to Do With Leftover Fish anG
Eggs

What can one do with cold cooked
eggs and fish? Why, great MANY
things in the way of saving in the I'M
necessary expenditure of money for new
material as well as having these mater
ials already cooked for the preparation
of many a dainty dish
This being fish and egg season, it is
well to know that no matter how small
q portion is left, it can be utilized in
left over dishes" One hard boiled egg
is frequently all that is needed to make
some dish complete; and if used for no
other purpose, it can be added to the
sauce which you must serve with your
warmed over fish"
A few suggestions in this line are gem
orally helpful and always acceptable
SOUP STOCK.
One seldom cares to buy fish especial
~ for the purpose of making stock IN
less a large quantity is needed; but for
great improvement The bones and SKIN
and like parts of the fish may be used
to make a stock for this purpose or for
a basis of a good cream soup.
COLD COOKED FISH IN CREAM
S AUCE.
Baked, boiled or even fried fish may
be cut into small, neat pieces and serv-
ed with a thick cream sauce, or may be
cooked in little Observation-Disclosures
scallop dishes. When the ramakins are
used, first mix the fish with a little white
sauce, place it in the buttered ramalxins,
sprinkled buttered crumbs over the top
ana Drown QeICaI6ly the oven. A III
tie grated cheese may be mixed with the
crumbs and sprinkled over the top, ar
the cheese used alone. Scallop shells
may be used instead of the ramalins
and are very appropriate for the fish
dish and are also very inexpensive. They
can be purchased by the dozen from al
most any fish dealer or house furnishing
store.
FISH CROQUETTES.
One of the best methods for utilizing
cold, cooked fish is to make croquettes
or fish outlets. These are dainty and
suitable to serve for fish course or a fish
entree at any dinner or luncheon. First
shred the fish, carefully removing. all
bones and skin, then mix with sufficient
thick cream sauce to moisten well-ths
sauce must beas thick again as the sauce
accompany the finished dish. three table,
spoonfuls of -four being used instead .lf
one After the fish is seasoned ami
blended with the sauce allow it to ger
perfectly cold; then form it into the de-
sired shapes, dip into beaten egg and
then into dry bread crumbs. Have Al
the forms same size and shape. Afser
all are covered set them aside for IN
hour or even longer. letting them get
dry on surface. Then cook them in deep
hot fat until a delicate brown. Serve
with parsley, slices of lemon and a suit
able sauce. If you form the fish NIX
ture into chops instead of croQuet~es.
when arranging them for serving in
sert a small piece of nacaroni or spag-
hetti in the smaller end where the chou
DOne WOuld be. For lobster crOQuetteS
use the tiny lobster claw. Parsley may
be used also, but is not SO suitable
COOKED FISH IN CHOWDERS
Cold, cooked fish may be used fer
chowders. but is not considered as desir-
able for this purpose as the fresh fish:
however. a very satisfactory chowder
may be made from the cooked fish, es-
pecial1y if clam bouil1on is used to give
additional flavor and nourishment.
FISH AL GRATIN
Sprinkle a tablespoonful of finely
minced onion in a baking dish, cut tba
fish into pieces or slices and season wifh
salt and pepper, place in the baking dish;
sprinkle with chopped mushrooms aEd
parsley, pour over this one glass of sheI-
~ OF madeira wine, and over all half
pint Of white sauce with a little anchovy
paste rubbed through It Over the top
sprinkle buttered crumbs and brown ii
the oven
FISH SOUP.
ANY kind of cooked fish may be used
for this purpose, even the often despisg1
catfish. Place the pieces Of fish, with
the bones, in a kettle reserved for cook
ing fish. Add a quart Of water, or less
if the amount of fish be very small; adj
a celery root or two or pieces of stalk.
a small piece Of bay leaf a pinch or
thyme and summer savoTy and a spr1g
of parsley. Cook until the fish is in a
xafs1r- strain through a coarse sieve ri,