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Cassolettes of Fish

1½ lb. cold cooked fish or shrimps 4 tablespoonfuls flour Salt, pepper, and red pepper 1½ cupful milk to taste 4 tablespoonfuls Crisco 1½ cupful water 2 tablespoonfuls cream 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 144 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.