New-York tribune., 1911-12-07
Rein forced Fish Dishes
Cooked in Paper Bags
Tomorrow is Friday. and Here Are Recipes
for PaIatable Fish Dishes to Suit
Every Fancy and Purse.
81 Martha McCulloch Williams.

ought to have the reinforcement of nitrog-
enous substances. such as milk and eggs.
Hence to-day-to-morrow being Friday-ail
the space is given up to accounts Of such
dishes which are particularly adapted TO
paper bag cooking. Before undertaking
them it is well to have In hand sundry
paper souffie cases. Though the fish are
to be cooked in paper bags, a IA Soyer. the
cases make the cooking somewhat easier
and the serving very mucA more slightly.
But rissoles or patties require no cases.
Fish pudding and fish custard can De
cooked and served beautifully in shells Of
pastry. baked IN a mould. then taken out
filled and slid into a paper bag. All the
dishes require cooked fish, either baked or
boiled. You can 40 either I'm the paper bag.
For boiling put in with the cleaned fish a
tumbler Of water. seal the creased bag, and
cook in a hot oven 10 to % minutes. Bak
ing requires less water and about the same
time in the oven. The fish. of course, are
washed very clean. but only slightly sea-
soned
For fish custarJ free the cooked FISH
from all skin and bone. cut mp. but not
too small, and season to taste with salt
and black and red pepper. with a CRATE
Of nutmeg If desired. Lay without packing
i'm a buttered souffle case and cover with
custard thus proportioned. Beat two
whole eggs and one extra yolk very light
add a pint Of sweet milk and pinch Of
salt Beat all we'll together. Put the case
in a bag. which will need but little greas-
ing. seal and set in a very moderate oven
for half an hour Make q peep hole. look
in and II the custard is not firmly set
cook until it is. Serve very hot, garnished
with curled parsley
Begin fish rissoe and patties by making
good puff paste. While IL gets properly
cold fake fine a pint Of fish, freeing It OF
bone and skin. Season with butter salt
and pepper 10 taste and a very little finely
minced onion Roll the paste rather thin
and cut out circles with saucer Put a
spoonful Of minced fish on half Of each
circle. fold over, pinch tight, brush over
with beaten egg then put in bag with
a lump of butter and cook IN a very hot
oven for eight minutes
For patties bake the pastry into tiny
shells fin them with the minced fish, sprin-
kle on TOP grated cheese, slip in a bag,
and cook ten minutes In a moderate oven.
These are not quite so rich as the rissoles,
which are in effect fried in the bag.
Fish timhale requires two cups OF cold
fish. chopped fine or ground. one cup Of
cream sauce. a tablespoonful Of butter,
two fresh eggs. a little minced parsley and
salt and pepper-both kinds-to taste. Mix
the hsh well with the sauce. beat IN the
butter. then add the eggs. beaten very light,
and mix all thoroughly. Put into a but
tered souffie case. slip inside a bag, and
cook in a very moderate oven half an hour
Serve hot garnished with parsley, slices
of hard boiled egg and slices of lemon
Individual moulds can be used. The tim
bale can be served in the case or un-
moulded upon a fat, round platter before
garnishng.
Fish pudding is more or less troublesome
but effective The main trouble is in max
ing it decorative. Cooked in bag just
as a bag there IS little bother. But If you
want it 10 look as though it had come out
Of a ring mould YOU must do a bit OF fine
work Turn in and upward the bottom of
a deep bag. folding it small enough 10
leave quite a space about IL. Turn up at
least six inches, taking care not TO crack
the paper I'm the turning Clip the folds I'm
place and butter very well For the pud-
ding take a pint of boiled fish, grind IL fine
add 10 IL one and a half tablespoonfIls OF
butter half a tablespoonful Of -four, one
teaspoonful of salt, a quarter Of a tea
spoonful Of pepper, and the same Of onion
iuice. Mix all well and set in hot water
while you beat two eggs very light with
half cup OF sweet milk Pour the mixture
on the fish and beat hard, keeping IL over
the hot water When IL is hot through
pour il into the prepared bag, keeping the
shane as round as possible tie the bag top
together firmly and set on trivet in mod
crate oven for half an hour. This should set
fl firmly Take up and tear off the bag after
placing the pudding in round dish. Fill
the hollow centre of It with potato balls,
or mashed potatoes. or green peas
cooked with a sprig % mint the vegeta-
bles smothered in rich white sauce. Gar
nisb with crisp parsley and thin slices Of
lemon. sprigs Of parsley stuck amid the
potato balls look very pretty.
Fish rolls are fine for breakfast or lunch
con. Mince cooked fish fine. season well,
and heat in a rich cream sauce along with
the crumbs scooped from the hearts of