Scalloped Fish
Cold cooked fish makes a very attractive dish when prepared by the following recipe: one pint of fish; one pint of milk; two tablespoons of cornstarch; one-half cup of mashed potatoes; two hard boiled eggs; one tablespoon of butter; one cup of bread crumbs; salt and pepper to taste. Wet the cornstarch in one-half a cup of the milk, scald the balance of the milk, and add the cornstarch, and also the salt, pepper and butter, and cook until smooth and thickened. Rub the yolks of the eggs smooth, and add them to the sauce, and then the whites after they have been passed through a sieve. Flake the fish, add the potatoes, and season with salt and pepper. Grease a puddingdish, put in a layer of the fish mixture, cover with sauce, add another layer of fish, then more sauce, and so on until all is used. Cover the top with the bread crumbs, strew with fragments of butter, and bake for fifteen minutes in a quick oven.
FILLETS OF FLOUNDER (au Gratin)-Five pounds of fish before cutting. Fillet and cut into pieces four inches long by three wide. Spread two tablespoons of soft butter over a baking or gratin dish and lay the fillets in it. Sprinkle salt and pepper over them and set in a cool place until needed. Now make a sauce thus: Rub together one tablespoon of flour and three of butter; add a slice of onion, one bay leaf, one pint of chicken stock, and salt and pepper as needed. Simmer gently twenty minutes and then add one tablespoon of lemon juice, strain the sauce and pour over the fish. Season lightly with salt and pepper, and sprinkle one teacup of fine dried bread crumbs over the sauce and fish. Bake twenty minutes in a hot oven and serve at once in the same dish. FILLETED SOLES-A large sole will make four fillets. Roll each fillet up, dip in egg, then in crumbs and fry in boiling lard. Or, gently simmer half of the fillets in salted water from six to ten minutes and then serve with the fried ones on the center of the dish with the boiled ones and a white sauce all round them. C