Manchester Democrat. [volume] (Manchester, Iowa) 1875-1930, 1912-05-29
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MISUNDERSTANDING
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RElNFoRcEDfFlsH Dishes.
i BY Martha Mcculloch Williams.


in need to repair Its own waste. But
where fish comes frequently to table
it ought to have the reinforcement OF
heterogeneous substances, such as milk
and eggs. There are some fish dishes
which are particularly adapted to
paper bag cooking! Before hndertak-
ing them it is well to have in hand
sundry paper soufae cases. Though
the sfish are to- be cooked In paper
bags, a la Soyer,. the cases make the
cooking somewhat easier, and the
serving very much more slightly.
But rissoles or patties require no
cases. Fish pudding and fish cuAtard
can be cooked and served beautifully
in shells OF pastry, baked ina mold,
then taken out, filled and slid into .
paper bag. All the dishes require
cooked fish, either baked or boiled.
You can do either in{the papek bag.
For boiling. put in with the cleaned
fish a. tumbler Of water, seal the
creased bag, and cook in a hot oven
fifteen to twenty minutes. Baking re
quires less water and about the same
time in the oven. TX h jS5 II
For fish custard,i free the cooked
fish from all skin and bone, cut up.
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 in q buttered souffle
case and cover with q custard thus
proportioned: Beat two whole eggs
and one extra yolk very light. add a
pint OF sweet milk and a pinch Of salt.
Beat all well together. Pvt the case
In a bag, which will need but little
greasing, seal and set in O very mod7
crate oven for half an hour. Make q
peep hole, look in and Y the, custard
is not firmly set, cook II until it 10.
Serve very. hot, garnished with curled
parsley. z i5 /;
Begin fish rissole and patties by.
making good pun, paste. While II gets
properly cold, fake fine q pint OF fish.
freeing It Of bone and skin. Season
with butter. salt and pepper to taste
and avery little finely minced onion
roll the paste rather thin and cut out
circles with a saucer. Put spoonful
of minced fish on half of each circle,
fold over. pinch tight, brush over
with beaten egg, then put In q bag
with a lump Of butter and cook l.. q
very hot oven for eight minutes.
5f For patties bake the pastry into
tiny shells. 5ill them with the minced
fish, sprinkle on top grated cheese,
slip in a bag and cook ten minutes in
= moderate oven. these are not quite
30 rich as the rlssoles which are in
effect fried In the bag.
Fish timbale requires two cups Of
cold fish, chopped fine or ground, one
cup of cream sauce, tablespoon OF
butter, two fresh eggs. little minced
parsley, and salt and pepper both
kinds-to taste. II Nix the dsh we'll
with the sauce, beat in the butter.
then add the eggs beaten very light,
and mix all thoroughly. Put into q
buttered soufle case. slip inside
bag, and cook in q very moderate,
oven half an hour. .i5$5 L. 5,s+
n For fish pudding take a pint of
boiled fish, grind it fine, add to It one
and a half tablespo onfuls OF butter.
.halfsa tablespoonful OF flour, one tea
spoonful OF salt, a. quarter Of a tea-
spoonful Of pepper. and the same OF
onion juice. Mix all well and set in
hot water while you beat two eggs
very light with half a cup Of sweet
milk. Pour the mixture on the fish
and beat hard, keeping it over the hot
water. When it is hot through, pour
It into the prepared bag, keeping the
shape as round as possible, tie the
bag.top together firmly. and set on a
trivet, In Z a moderate oven for half
an hour. This should set It firmly.
IL Fish rolls are fine for breakfast or
luncheon, Mince cooked Sish fine.
season well. and heat in q rich cream
sauce along with the crumbs scooped.
from the hearts Of breakfast rolls;
Cut a thin slice from the top Of the
rolls before beginning to scoop them.
Leave only the hard crust. FIJI the
rolls with the mixture, crate q little
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