Creamed Fish

1 cup milk

1 slice onion

1 slice carrot

Bit of bay leaf

1 tablespoon butter

2 tablespoons flour 1/2 teaspoon salt 1/8 teaspoon pepper 1 1/2 cups flaked fish 1/2 cup buttered crumbs

Scald milk with onion, carrot, and bay leaf for fifteen minutes; strain; melt butter, add flour, and blend well; add milk, and stir until smooth; add seasonings and fish; turn into a greased baking dish, cover with crumbs, and bake in a hot oven fifteen minutes. Or arrange a border of mashed potato on a platter, and turn the creamed fish into the center, omitting the crumbs.

Fish And Potato Pie

Line a deep greased dish with well-seasoned mashed potato to a thickness of one inch; fill to within one inch of the top with Creamed Fish (see No. 96); cover with potato, brush with melted butter, and bake in a hot oven until brown. Garnish with parsley and lemon.

Fish Timbales

1 1/2 cups hot milk 1 tablespoon butter 1/4 cup dried and sifted bread crumbs

1/4 teaspoon paprika 1/2 teaspoon salt 1/2 teaspoon grated onion 1 beaten egg

1 1/2 cups cold flaked fish

Scald milk, add other ingredients in order given; turn into greased individual molds and bake in a slow oven until firm; turn out upon serving dish and pour around them Cheese Sauce (see No. 188).

Fried Scallops

Wash one pint of deep sea scallops, and cut each scallop into quarters; scald with boiling water, drain, season with salt and pepper, dredge with flour, dip in egg, and then in crumhs, and fry in deep fat about two minutes; drain on soft paper, and serve with Sauce Tartare (see No. 202).

Louisiana Shrimps And Rice

2 tablespoons beef drippings 1 onion finely chopped

3 tablespoons flour

1 cup stewed and strained tomato

1 1/2 cups stock or water

1 teaspoon salt

1/4 teaspoon paprika

2 cups cooked rice

1 cup cooked shrimps cut in pieces

Cook onion in fat for five minutes, add flour, and stir until well blended; add tomatoes and stock, and stir until smooth; add seasonings, rice, and shrimps.