European and American cuisine

Salt Codfish Croquettes. — Soak 1 pound salt codfish in cold water for several hours, then pick it into small pieces, place in a saucepan over the fire, cover with cold water ; when nearly boiling, pour the fish into a colander, rinse off with cold water ; return it in a saucepan to the fire, cover with cold water ; when nearly boiling, remove and drain the fish on a sieve. Place a saucepan with 1 ounce butter and 1 fine-chopped onion over the fire, cook 5 minutes ; add 1 tablespoonful flour, stir 3 minutes ; then add Y2 cupful milk, Ya teaspoonful white pepper, Y^ teaspoonful English mustard, cook 3 minutes ; add the codfish, 1 teaspoonful fine-chopped parsley, 1 well-beaten egg, and 1 yolk ; stir for a few minutes over the fire ; then spread the mixture in a tin pan, and set aside to cool. Shortly before serving form the mixture into small croquettes, dip them into beaten egg, roll in bread crumbs, and fry in hot fat to a delicate brown ; serve with caper sauce or tomato sauce à l'Allemande. Salt Codfish à l'Espagnole.— Soak IY2 pound salt codfish for several hours in cold water, changing the water twice. One hour before serving pick the fish into small pieces, place it in a sauce- pan over the fire, cover with cold water ; when nearly boiling, pour the codfish into a sieve and rinse off with cold water ; return it in saucepan to the fire, cover with fresh cold water ; when nearly boil- ing, remove and drain again. In the meantime place a saucepan with 2 ounces butter or 4 tablespoonfuls oil over the fire, add V| cupful fine-chopped onion, 1 fine-chopped green pepper, 1 bruised clove of garlic ; cook and stir 5 minutes ; add 1 cupful canned tomatoes (or Z fresh tomatoes), 1 pint boiling water, 1 teaspoonful beef extract ; peel 6 large potatoes, cut them into round balls with a vegetable cutter, wash in cold water, and add to the saucepan with 1 teaspoonful salt ; cook till the potatoes are done ; then add the fish, let it get boiling hot ; serve on a hot dish, and sprinkle 1 tablespoonf ul fine-chopped parsley over. Codfish à l'Italienne.— — Soak 1 pound of salt codfish 3 hours in cold water, changing the water twice during that time ; then pick it into fine pieces, place it in a saucepan over the fire, cover with cold water, let it heat gradually until nearly boiling ; pour the fish into a sieve, and rinse off with cold water ; return the fish to saucepan, cover with fresh cold water, place over the fire until nearly boiling, then remove and drain in a sieve. At the same time peel 6 medium-sized potatoes, wash and put them with 1 pint cold water and 1 teaspoonful salt over the fire ; boil till tender ; drain and mash fine with Y^ tablespoonful butter. Melt in a small saucepan 1 ounce butter or 3 tablespoonf uls of oil, add Y^ cupful finechopped onion, cook 5 minutes ; add 1 tablespoonful flour, cook and stir 2 minutes ; add Y« pint of milk, and cook 5 minutes ; season with 1 even teaspoonful salt, Ys teaspoonful pepper, add the codfish, the mashed potatoes, the yolks of 2 eggs, and the whites beaten to a stiff froth. Put this preparation into a pudding dish, smooth the top with a knife, and sprinkle 3 tablespoonf uls grated cheese over ; place in a hot oven, and bake light brown. Serve with stewed tomatoes.