Home › Chafing-Dish Dainties › Lobster and Other Sea Fish (R chauff of Fish No)

Lobster and Other Sea Fish (R chauff of Fish No)

Réchauffé of Fish, No. 2.

INGREDIENTS.

I pint of cooked fish, flaked I teaspoonful of anchovy and seasoned. 14 a cup of butter. 14 a cup of flour.

I cup of fish stock.

I cup of cream and milk combined. 1½ a teaspoonful of salt, if needed. paste. 1½ a teaspoonful of paprica. 2 tablespoonfuls of oil. 2 tablespoonfuls of lemon juice.

I tablespoonful of chopped parsley.

Method. - Marinate the fish while hot with salt, pepper, oil and lemon juice, adding, also, a few drops of onion juice, if desired. At serving-time make a sauce of the butter, flour, salt, paprica, stock and cream; add the paste and the fish, and, when the fish is thoroughly heated, turn down the flame of the lamp or set the blazer into hot water.

Sprinkle with the parsley and serve.

Sardines on Toast.

Melt two tablespoonfuls of butter in the blazer; add two tablespoonfuls of flour and a dash of paprica, and stir until smooth and browned a little; then add half a cup of stock and half a cup of sherry; stir until thickened, then let simmer a few minutes, and add nearly a cup of sardines, from which the bones and skin have been removed and the flesh separated into small pieces. Let stand until very hot.