The Yale expositor., 1912-05-23
REINFORCED FISH DISHES.
BY Martha MccuIIoch Williams.

Fish lS especially SOOu LOT DTdlu-
workers, through supplying phosphor-
us, Of which the brain stands always
in need to repair its own waste. But
where fish comes frequently to table
1t 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 undertak.
ing them it is well to have in hand
sundry paper souff1e cases. Though
the fish are to be cooked in paper
bags, 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 custard
can be cooked and served beautifully
In shells OF pastry, baked In 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 paper bag.
For boiling, put In with the cleaned
fish 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.
For fish custard, 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 CRATE Of nutmeg if desired Lay
without packing in a buttered souffle
case and cover with a 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 well together. Put the case
in a bag, which will need but little
greasing. seal and set in very mod
crate oven for half an hour. Make
peep hole, look in and - the custard
is not firmly set, cook until it is.
Serve very hot, garnished with curled
parsley.
Begin fish rissole and patties by
making good puff paste. While 1t gets
freeing it of bone and skin. Season
with butter, salt and pepper to taste
and a very little finely minced onion.
Roll the paste rather thin and cut out
circles with a saucer. Put a spoonful
of minced fish on half of each circle,
fold over, pinch tight, brush over
with beaten egg, then put in a bag
with lump Of butter and cook j.
very hot oven for eight minutes.
For patties bake the pastry into
tiny shells, fill them with the minced
fish, sprinkle on top grated cheese,
slip in bag and cook ten minutes in
q moderate oven. These are not quite
so rich as the rissoles 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, a little minced
parsley, and salt and pepper-both
kinds-to taste. Mix the fish well
with the sauce, beat In the butter,
then add the eggs beaten very light,
and mix all thoroughly. Put into a
buttered souffle case, slip inside a
bag, and cook in a very moderate
oven half an hour.
For fish pudding take pint Of
boiled fish. grind it fine, add to it one
and a half tablespoonfuls of butter,
half a 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 IL
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
trivet, in moderate oven for half
an hour This should set it firmly.
Fish rolls are fine for breakfast or
luncheon. Nlince cooked fish fine,
season well, and heat in a 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. Fill the
rolls with the mixture, crate little