Scalloped Fish

Ingredients:

2 c. flaked fish 2 c. medium white sauce

1 c. buttered crumbs

Creamed Codfish

Reheat boiled codfish in medium white sauce. An egg may be added. Serve on toast.

Fish Chowder

Ingredients:

5 lb. haddock

4 c. diced potatoes

1 onion

1/2 c. diced salt pork salt, pepper, cayenne

4 c. cold water 2 tbsp. butter 4 tbsp. flour 4 c. scalded milk 10 buttered crackers

Method:

Remove head, skin, and bones and cut fish into fillets. Cover head, skin, and bones with cold water. Simmer 20 minutes, strain, and reserve liquid. Parboil potatoes 10 minutes. Cook onions in salt pork until yellow. Remove onion and salt pork if desired. Arrange fish and potatoes in layers, seasoning with salt and pepper. Cover with water in which bones were cooked and simmer until potatoes are tender. Combine mixtures and pour over buttered crackers which have been soaked in enough cold milk to moisten them.

Fish Sauces Egg Sauce

Ingredients:

1 pt. boiling water 1/4 c. butter cayenne

1 tsp. salt

1 tbsp. lemon juice or vinegar

2 hard-cooked eggs

Method:

Prepare in the same way as white sauce. The eggs may be chopped or the whites sliced and the yolks pressed through a sieve and added to the sauce.

Drawn Butter Sauce

Ingredients:

1/3 c. butter 1 1/2 c. hot water

3 tbsp. flour 1/2 tsp. salt

1/8 tsp. pepper

Method:

Melt 1/2 the butter, add flour and seasonings and gradually the hot water. Boil 5 minutes and add remaining butter in small pieces.

Bechamel Sauce

Ingredients:

1 1/2 c. white stock 1 slice onion 1 slice carrot 1 bay leaf parsley

1/4 c. butter

1/4 c. flour

1 c. scalded milk

1/2 tsp. salt

1/8 tsp. pepper

Method:

Cook stock 20 minutes with onion, carrot, bay leaf, parsley; strain. There should be 1 cupful. Melt the butter, add flour and gradually hot stock and milk. Season with salt and pepper.

Maitre D'Hotel Butter

Ingredients:

1/4 c. butter 1/2 tbsp. chopped parsley

1/2 tsp. salt 3/4 tbsp. lemon juice

1/8 tsp. pepper Method:

Put butter in a bowl and cream. Add salt, pepper, and parsley, then lemon juice very slowly. The heat of the meat or fish will dissolve the butter.

Sauce Tartare To 3/4 c. mayonnaise dressing add 1/2 tbsp. each, finely chopped.

capers onions pickles parsley

Hollandaise Sauce

Ingredients:

1/2 c. butter

2 egg yolks

1 1/2 tsp. lemon juice

1/4 tsp. salt

1/16 tsp. cayenne

1/2 c. boiling water

Method:

Cream the butter and add yolks one at a time; beat well. Add seasoning, then boiling water and cook over hot water, stirring constantly until mixture thickens. Remove from fire, add lemon juice and serve at once.