Molded Fish, Norwegian Style

(Cooked fish)

½ pound of cooked fish 1 raw egg, unbeaten 1 raw egg, beaten light ½ teaspoonful of salt

½ teaspoonful of pepper ½ teaspoonful of onion juice 1 cup of cream

Any variety of white fish may be used; baked or boiled fish left over is usually selected. Separate the fish into flakes and pound smooth in a chopping bowl, with a pestle; add the unbeaten egg and pound again until smooth; then using the pestle press the fish through a puree sieve. Beat the egg, beaten light, very gradually through the fish, add the seasonings and very gradually beat in the- cream. Turn into a well-buttered mold, set the mold on many folds of paper in a baking dish, surround with boiling water and let cook without the water boiling until firm in the center. Serve with drawn-butter sauce to which shrimps broken in pieces are added.

Timbales Of Beef Tenderloin For Children

Have ready a saucepan of rapidly boiling salted water. Into this sprinkle about half a cup of alphabet paste, and let cook, uncovered, until the paste is tender. Then drain, rinse in cold water, and turn upon a cloth to dry. Butter plain timbale molds with plenty of softened butter. Select letters to form the names of the children for whom they are to be prepared, and press these against the inner sides of the molds at about the center. Note that in serving the contents of the molds will be reversed. Dispose the letters against the side of the mold as you think they should be. Then verify by holding the molds before a looking-glass. If the names appear right in the glass, they will be right when the dish is un-molded. Let the molds stand in a cool place to chill the butter, as this will hold the letters in place. Prepare a beef forcemeat. Fill the molds with this, and cook in the same manner as all forcemeat preparations. Serve with brown sauce.

Fish Timbale En Surprise

1 pound firm white fish pulp

½ fish roe

¼ cup of panada

1/3 cup of butter

1 teaspoonful of salt

½ teaspoonful of paprika

Whites of 3 eggs

1 cup of cream, beaten firm

½ fish roe cut in cubes

Same measure of thick sauce as roe (but sauce scant or roe measured generously)

Fine-chopped parsley

Make a forcemeat preparation, pounding the first half-roe with the fish pulp; add the whites of eggs, unbeaten, and fold in the cream. Cook the other half of the roe half an hour in simmering water; stir this into the sauce and use as a center, lining the mold with the forcemeat. Sprinkle the thoroughly buttered mold with the parsley. Serve with any fish sauce.

Pain Of Cauliflower

2 cups of cauliflower purée

1 cup of sifted white bread crumbs

1 cup of milk, cream or chicken broth 1 teaspoonful of salt

½ teaspoonful of pepper

(2 tablespoonfuls of butter with milk or broth) 3 eggs

Stir the liquid (whichever is used) and bread over a quick fire to a smooth paste; if cream was not used, add the butter; add the salt, pepper and puree and mix thoroughly, add the beaten yolks of the eggs and when well blended, thoroughly fold in the whites of the eggs, beaten dry. Have a quart mold neatly lined with paper (such as is used in wrapping butter, fish, etc.); butter it thoroughly and turn in the mixture. Tap the mold gently on the table, that the mixture may settle and fill the mold evenly. Set on several folds of paper in a dish and turn boiling water around the mold to reach nearly to the top of it. Let cook in the oven, without the water boiling, until firm in the center. It will take about an hour. Unmold and serve with cream, Hollandaise or Mousse-line sauce. Be sure to line the mold. This is good reheated,