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Cassolettes of Fish

1/2 lb. cold cooked fish or shrimps 1/2 cupful milk 4 tablespoonfuls Crisco 1/2 cupful water 2 tablespoonfuls cream 4 tablespoonfuls flour Salt, pepper, and red pepper to taste 1 teaspoonful lemon juice 2 lbs. cooked potatoes 2 eggs Rub potatoes through a sieve, add little salt and pepper, 1 egg well beaten, and 2 tablespoonfuls melted Crisco and mix well. Roll out on floured baking board to 1 1/4 inches in thickness. Cut into small rounds, brush over with remaining egg well beaten, toss in fine breadcrumbs, mark the center slightly with a smaller round cutter. Fry to golden color in hot Crisco. Remove lids, carefully remove bulk of potatoes from inside, fill with mixture, replace lids, and serve hot. For mixture, blend 2 tablespoonfuls of the Crisco with flour in a saucepan over the fire, add milk, water and seasonings and cook for a few minutes. Put in flaked fish and make hot. Add cream last. 1/2 teaspoonful of anchovy extract may be added if liked. Sufficient for ten cassolettes.