Boil fish in Court Bouillon No. 145 (Court Bouillon - For Boiling Fish). When cold pick into small pieces, reject bones and skin. For Creamed Fish, have pieces \ inch square. For Croquettes or fillets, mince fine. For Timbales or Soufles, mince fine and mash smooth.

No. 101. Fish Creamed, for Coquille or Ramekin Dishes, Pates or Vol au Vents

42 cts.

A : 2 cs. fish ;

B: 2 tbsps. butter. 1 tsp. onion juice, l tsp. parsley, 2 tbsps. flour, when boiling add 1 c. milk or fish stock, 1/2 tsp. salt, dash cayenne, 2 tbsps. white wine or 1 of lemon-juice ; C : 1 egg-yolk, \ c. hot cream.

Cook B, when boiling add C, blend thoroughly, add A. till coquille or ramekin dishes, cover with browned crumbs and serve very hot, or fill pates or vol au vents and serve without crumbs.

No. 102. Fish Croquettes of Halibut or Codfish

30 cts.

A : 2 cs. fish ;

B: 3 tbsps. butter, 5 tbsps. flour, cook thoroughly, add 1 c. hot cream or milk, 1/4 c. fish stock, 1/2 tsp. salt, dash pepper and nutmeg, or 2 drops Tabasco Sauce, onion-juice. 1 tsp. parsley minced,, 1 tbsp. lemon-juice. 1/2 tsp. Worcestershire Sauce.

Cook B, add A. when cold form into croquettes and fry. (See Croquettes.) Serve with Lobster Sauce No. 149 (Lobster Sauce), or Hol-landaise Sauce No. 148 (Hollandaise Sauce).

No. 103. Fish Croquettes of Salmon

40 cts.

A : 1 can or 2 cs. boiled salmon, drain and mash ;

B : 2 beaten eggs, 2 tbsps. melted butter, \ c. milk or cream, 1 c. bread-crumbs, 1/4 tsp. paprica, 1/2 tsp. salt, dash nutmeg.

Mix A with B, form into croquettes, egg and crumb and fry. Drain on brown paper.

No. 104. Fish Timbales

25 cts.

A : 1 c. minced fish ;

B : 1 tbsp. butter, 1 tbsp. flour, cook thoroughly, add 1 c. milk, 1/2 tsp. salt, dash cayenne, 1/2 tsp. lemon-juice, 1 tsp. parsley, minced ;

0 : 3 egg-yolks, slightly beaten ;

D : 3 egg-whites, beaten stiff.

Cook B, add A, when boiling remove from the fire, add C, beat until cool, fold in D, fill moulds two-thirds full, bake 15 or 20 m. Turn out and serve at once. (See Timbales.)

Serve with Shad Roe Sauce No. 153 (Shad Roe Sauce), or Shrimp Sauce No. 154 (Shrimp Sauce).

No. 105. Fish Timbales Supreme

45 cts.

A : 1 c. raw fish, pressed through a sieve, 12 blanched almonds, chopped fine, 1/2 tsp. salt, dash cayenne, few drops onion-juice ;

B : 1 c. whipped cream, 4 egg-whites, beaten very stiff ; C : Cold Cucumber Sauce No. 155 (Cucumber Sauce), or Hollandaise Sauce No. 148 (Hollandaise Sauce).

Mix A thoroughly, add B, fill moulds and bake 12 m., serve with C. (See Timbales.)

No. 106. Fish Force-meat

15 cts.

A : 1 c. cooked fish, mashed until smooth ;

B : 1/4 c. bread-crumbs, 1/4 c. cream, 1 egg, salt and pepper, paprica and lemon-juice.

Cook B 5 m., add A, when boiling it is ready for use. This may be used to line timbale moulds, to stuff fish fillets, or to spread over fish cutlets or steaks.