Cookery for every household

with a little finely-chopped parsley or coralline pepper. Free the fish from all skin and bone, and then weigh it. Chop it rather finely, and about half -fill the moulds. Make a custard with the eggs and milk. Beat up the eggs, yolks and whites, in a basin, and add the milk. Season with white pepper, salt, and anchovy essence. Strain and pour over the fish. Place the moulds in a tin with boiling water to reach half-way up the sides, cover with greased paper, and poach in the oven or on the top of the stove until the custards are set. Turn out and serve hot. Note. — These are excellent made with cold salmon. Time to cook, about 15 minutes. Sufficient for 4 persons. 342. Fish Cutlets \ lb. cooked fish. 1 gill milk or fish stock. 1 oz. butter. 1 oz. flour. 1 yolk of egg. 1 tea-sp. chopped parsley 1 tea-sp. anchovy essence. Salt and pepper. Egg and bread-crumbs. Free the fish carefully from all skin and bone, then weigh and chop it finely with a knife. Do not put it through a mincing machine as this is apt to make it heavy. Melt the butter in a saucepan, add the flour and mix with a wooden spoon until smooth, then pour in the milk or fish stock, and stir until the mixture boils and draws away from the sides of the saucepan. Remove the pan from the fire, add the fish, parsley, yolk of egg and seasonings, and mix well together. Turn the mixture out on to a plate, smooth over with a knife, and set aside in a cool place until cold and firm. Then divide the mixture into eight equal-sized portions, and place these on a slightly floured board. Form them into cutlets, the shape of a flattened pear, using a little flour to prevent the mixture sticking to the board and knife, and taking particular care to have the surface smooth and free from cracks. Egg and bread-crumb them and fry to a nice brown colour in boiling fat. Drain well on kitchen paper, and stick a small piece of parsley stalk or fine macaroni in the narrow end of each to imitate the bone of the cutlet. Dish in a circle, one leaning against the other, on a hot dish, with a dish paper under them. Garnish with sprigs of parsley and cut lemon. Notes. — Almost any kind of fish, as long as it is not too oily, may be used to make these cutlets, or two different kinds of fish, such as salmon and white fish or smoked and fresh fish together. A chopped hard-boiled egg may be added if wished. Made according to the above directions, the cutlets will be quite soft and creamy in the centre, as directly they are put into the boiling fat the inside part becomes soft again while the outside is made crisp and brown. Probable cost, l£d. each. Sufficient for 8 cutlets. 343. Devilled Fish (Poisson a la Diable) 6 oz. cooked fish. 1 tea-sp. chutney. 1 tea-sp. anchovy or shrimp essence. | tea-sp. curry powder. \ tea-sp. dry mustard. Cayenne pepper. A little butter. Browned bread-crumbs.