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Fish Left-Overs

For fish réchauffés it is absolutely necessary to have a thorough knowledge of sauces. Stews and fricassees are foods that have been cooked in a sauce, and they are excellent methods for reheating fish. When fish leftovers come from the table, pick them over carefully before they cool and become gelatinized. Reject every bone, layers of fat or dark meat, and flake the eatable portions neatly. Put in a bowl, cover closely, and set in the refrigerator till required. Generally a fish réchauffé with a sauce calls for a small amount of fish stock. To obtain this, put the bones and poor pieces of fish--not the skin or fatinto a small saucepan, cover with cold water, allow to simmer slowly for a few minutes, then strain and cool.

Never add salt to any fish without tasting, as it is very easy to overseason it. Croquettes are an excellent method for using up scraps of fish, especially salmon or any whitefleshed fish. When heated in a sauce, it can be served in ramequins or large scallop shells which are sold by the dozen in crockery stores. With a crust of brown crumbs, these individual dishes are very attractive. Delicious curries, soups, and deviled dishes may be prepared from cold fish. It can be combined with mashed potatoes and crumbs in a pie; it makes a tempting soufflé or excellent timbales, and may be used with cold potatoes for a relishing hash. Save even a few spoonfuls of any sauce accompanying fish. Half a cupful egg, tomato, shrimp, oyster, or plain white sauce adds much to the flavor of fresh sauce used for reheating a dish. If the amount of fish is scant, add 2 or 3 hard-boiled eggs, using them as a garnish or cutting the white in rings and squeezing the yolk through a potato ricer and sifting it over the top of the dish. Sometimes there are small left-overs of cooked oysters or clams. If the oysters are in a milk stew, strain off the liquor and save it.

It may be enriched by a spoonful of butter or cupful cream. Season well and heat in the double boiler, then add the oysters, but only just long enough to heat them. More than a minute will overcook them. Oysters or clams which have been cooked in any way may be deviled, curried, or used in rissoles or chops. Chop coarsely a cupful cold scalloped oysters with a well-beaten egg and shape into croquettes. Flour, egg, crumb, and fry. Lobster meat can be utilized in almost any receipt that calls for that excellent shellfish, or converted into delicate lobster soup.

The smallest amount of fish or shellfish can be utilized for a sauce to accompany baked fish, lobster, oyster, and shrimp being most suitable.

Fish Bisque. 2 cupfuls cold fish, 1 tablespoonful butter, 1 teaspoonful parsley, 1 teaspoonful Sauce, Worcestershire 1 quart white or chicken stock, 1 tablespoonful butter, 1 tablespoonful flour, 2 cupfuls hot milk, 2 tablespoonfuls cracker crumbs, ½ teaspoonful salt, Dash cayenne.

Mince the fish, add to it the butter, chopped parsley, Worcestershire Sauce, and stock. Bind with the but- MRS. CURTIS'S COOKBOOK ter and flour cooked together. Add the milk, cracker crumbs and seasonings.

Salmon Loaf. 2 cupfuls salmon, 1 cupful stale bread crumbs, 1 teaspoonful onion juice, 1 teaspoonful chopped parsley, 3 eggs.

Flake the salmon fine, mix with the bread crumbs and seasonings, and moisten with the well-beaten eggs.

Pack into a buttered mold and steam for two hours. Serve hot. Any leftover of this dish may be broken into small pieces, then served with mayonnaise; it makes a palatable salad. Halibut Boudins. cupful cold mashed potato, 1 cupful cold halibut, cupful soft bread crumbs, teaspoonful pepper, 1 teaspoonful salt, 1 egg, teaspoonful onion juice.

Mash the halibut, mix well with the other ingredients, and press through a potato ricer. Moisten with the beaten egg. Butter Dario molds and dust them with fine bread crumbs.

Fill each mold with the fish mixture, set them in a pan of hot water, and bake twenty minutes in a moderate oven. Serve on a hot platter, pour a white sauce over them, and garnish with slices of hard-boiled egg.

Kedgeree. 1 cupful cold rice, 1 cupful cold flaked fish, 1 tablespoonful butter, 1 egg, Salt and pepper.

Into a double boiler put the rice and fish and let them grow quite hot, stirring lightly so the fish may not break and the mixture grow pasty.

When hot, add the butter, the egg unbeaten, salt, and pepper. Stir till well blended, and serve.

Halibut Ramequins. 2 tablespoonfuls butter, 1 tablespoonful flour, cupful cream, cupful fish stock, 2 cupfuls cold flaked halibut, Yolk 1 egg.

Make a white sauce from the butter, flour, cream, and fish stock. Pepper and salt to taste. Add the flaked fish and egg beaten thick. Pour into ramequins and cover the top with buttered crumbs. On top lay a ring of hard-boiled white of egg, and inside each a sprig of water cress. Fish Friandises. 2 tablespoonfuls butter, 2 tablespoonfuls flour, 1 cupful scalded milk, 1 egg, 2 cupfuls cold fish, 1½ cupfuls buttered crumbs.

Make a sauce of the butter, flour, and milk. When it thickens, add the well-beaten egg. Take the remains of cold baked or boiled white-flcshed fish and separate it into flakes. Put a thin layer of butter crumbs into the bottom of a baking dish, cover with the flaked fish, sprinkle with salt, paprika, and nutmeg. Pour in a layer of sauce, then fish. Alternate in this fashion till the dish is filled, and cover with buttered crumbs.

Bake for twenty minutes.

Curried Salmon. onion, 1 tablespoonful butter, 1 teaspoonful curry powder, 1 cupful hot water, tablespoonful flour, tablespoonful tomato catsup, Salt and pepper to taste, 1 cupful cold salmon.

Fry the onion brown in the butter, sift in the curry and flour, pour the water in slowly, and stir till smooth.

Add the seasoning, and last the salmon. Serve hot with toast. Salmon Croquettes.

FISH LEFT-OVERS 3 cupfuls cold salmon, 1 cupful cream, 2 tablespoonfuls butter, tablespoonful flour, 1 egg, Pepper and salt.

Chop the salmon well, and make a white sauce from the butter, flour, and cream. Cook and beat till smooth and creamy, then add the salmon and seasonings. Just before taking from the fire, add 1 well-beaten egg, and spread on a buttered plate. When quite cool, roll into small croquettes with flattened ends, flour, egg, crumb, and fry in deep boiling lard.

Lobster Croquettes.

A cupful chopped lobster, teaspoonful salt, teaspoonful mustard, Dash McIlhenny's Tabasco Sauce, cupful cream sauce.

Stir the lobster and seasonings into the hot cream sauce and spread on a plate to cool. Shape into tiny pyramids. Into the small end of each croquette stick a few inches of macaroni or a lobster claw. Fry in deep fat. Garnish with parsley or water cress.

Fish Puff Balls. 1 cupful cold flaked fish, 1 tablespoonful butter, cupful flour, 1 cupful boiling milk, 2 eggs, Pepper and salt.

Make a white sauce with the milk, flour, and butter. Season with pepper and salt. When it has thickened, stir in the fish, then the well-beaten eggs. Fry a tablespoonful at a time in smoking hot fat, fritter fashion.