Seasoning. (Sufficient for about eight rolls.
Remove any bones and skin from the fish, chop and mix it with the rice and parsley. Melt the butter in a saucepan, add the sliced tomatoes, and stew until soft. Next add the fish mixture, the shelled and coarsely chopped eggs, seasoning, and a little milk if necessary to moisten it, so that it does not seem at all dry and crumbly. When cool, form the mixture into little rolls like small sausages. Roll out the pastry to rather less than a quarter of an inch in thickness. (For the pastry see page 396, Vol. 1, Every Woman's Encyclopaedia). Cut the pastry into pieces about 3 1/2 inches long and 4 1/2 inches wide. Place a roll of the mixture in the centre of each piece of pastry. Fold the pastry over so that the edges of it meet over the top of the little roll of the mixture, moisten, and press the edges down and flake them with the edge of a knife. Brush each roll over with a little beaten egg to give it a glazed surface, and bake them in a quick oven for about twenty to twenty-five minutes. Any fish can be used, but salmon or lobster are excellent for these rolls. Cost, about 1S. iod.