FISH CROQUETTES
(Sufficient to Serve Six)
1-1/2 c. cold fish
1 c. cold steamed rice
1 c. thick white sauce
Salt and pepper
1 egg
Crumbs
Mince the fish into small pieces, mix with the rice, and add the white
sauce. Season with salt and pepper and shape into croquettes. Dip into
slightly beaten egg, roll in crumbs, and fry in deep fat. Drain and
serve with any desired sauce.
75. CREAMED FISH IN POTATO NEST.--Fish may also be combined with mashed
potato to produce a most appetizing dish. Line a baking dish with hot
mashed potato, leaving a good-sized hollow in the center. Into this pour
creamed fish made by mixing equal proportions of left-over cold fish and
white sauce. Season well with salt and pepper, sprinkle with crumbs, and
dot the top with butter. Bake until the crumbs are brown. Serve hot.
* * * * *
SHELL FISH
NATURE, VARIETIES, AND USE OF SHELL FISH
76. Besides the varieties of fish that have already been considered, the
general term fish also includes SHELL FISH. Fish of this kind are
different in structure from bony fish, for they are acquatic animals
that are entirely or partly encased in shells. They include _mollusks_,
or _bivalves_, such as oysters, clams, and scallops, and _crustaceans_,
such as lobsters, crabs, and shrimp.
77. The popularity of the edible varieties of mollusks and crustaceans
mentioned depends largely on whether they can be easily obtained and
whether they are pleasing to the local or individual taste.
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