Cookery for every household

the mixture into a greased pie dish or souffle dish, and bake in a moderate oven about | hour. The souffle must be nicely browned and well risen. Serve at once, and in the dish in which it was baked. Time, about | hour to bake. Sufficient for 3 or 4 persons. 362. Fish and Potato Soufflés 1 cupful cooked fish. 2 or 3 table-sps. good white sauce. Seasoning. 1 cupful cooked potato. 1 table-sp. milk or cream. 1 egg- A pinch of nutmeg. Grated Parmesan. Use any tender white fish and break it into flakes or small pieces free from skin and bone. Take 5 or 6 small souffle dishes, grease them, and put a little fish at the foot of each. Next pour in some good white sauce, such as bechamel or veloute, and enough to moisten the fish. Then sieve the potato, which must be very dry and mealy, and heat it in a saucepan with the butter and a tablespoonful of milk or cream. Beat well until perfectly smooth, and season with white pepper, salt, and a pinch of nutmeg. Now stir in the yolk of egg, and lastly, and very lightly, the white of egg beaten to a stiff froth. Fill up the souffle cases with this potato purée, sprinkle grated Parmesan over the top, and bake in a moderate oven until risen and nicely browned. Then serve at once. Note. — If preferred, this may be cooked in one large souffle dish. Time to bake, 15 minutes. Sufficient for 4 or 5 souffles. 363. Potato and Fish Timbale (Timbale de Poisson) \ lb. cooked potato. I yolk of egg. 1 oz. butter. 2 table-sps. grated cheese. Seasoning. 2 table-sps. white breadcrumbs. £ lb. cooked fish. 2 table-sps. white sauce. 1 tea-sp. chopped parsley. Sieve the potatoes, add to them the butter melted, the yolk of egg, cheese, and seasonings. Mix well together, and if not sufficiently moist add a very little milk. Butter a basin or plain mould, and sprinkle it with the bread-crumbs. Line the bottom and sides with the potato mixture, keeping back a little for the top. Then remove all skin and bone from the fish, mix it with the white sauce, and add parsley and seasoning to taste. Hard-boiled egg cut in pieces, oysters, anchovy, or mushrooms may be added. The mixture must not be too moist. Put it into the prepared mould, and cover with the rest of the potato mixture. Make the top very smooth with a knife. Bake in a moderate oven until nicely browned and firm to the touch. Place a hot dish on the top, invert the mould, and let it stand a few minutes. Then carefully withdraw the mould. Serve plain or with some thin fish sauce poured round. Time to bake, 40 minutes. Sufficient for 3 or 4 persons. SOME MORE ELABORATE FISH DISHES 364. Eels a la Poulette 2 lbs. eels. 1 or 2 onions. 2 bay-leaves. 1 or 2 sprigs of parsley. 1 gill vinegar. 1 gill white wine. 1 pt. cold water. (Anguilles a la Poulette) 1| oz. butter. 1 oz. flour. 2 yolks of eggs. 2 table-sps. cream. A squeeze of lemon juice. Pepper and salt.