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ISSUED BY
THE WOMAN'S AUXILIARY |
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December,
1916 |
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FISH |
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MAITRE
D'HOTEL BUTTER. |
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One-fourth pound butter creamed; add gradually 2 tablespoons
lemon juice, 1 tablespoon finely chopped parsley, 2 ounces
sardellen cleaned and bones removed mixed with 4 ounces
butter and rubbed through a sieve.
Cover and keep cold until ready to serve.
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--Mrs.
H. Stubenrauch. |
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HECHT
(PIKE) BLAUGEKOCHT. |
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Take a fish which has been well cleaned (from 3 to 4
pounds), fasten tail in mouth with needle and thread.
Lay on a platter, cover with hot vinegar. Put in a
kettle about 3 or 4 quarts of water. When boiling, add
3 tablespoons salt, 1 tablespoon butter, 2 onions, 1 bunch
of herbs and 12 whole peppers. Then add fish, let it
come to a boil, skim. Take kettle from fire and let
fish remain in water for half an hour.
Serve with parsley, potatoes and slices of lemon.
Grated horseradish with vinegar mixed with salt and melted
butter. Finely chopped sardellen taste very well,
also, but then omit horseradish.
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--Mrs.
H. Stubenrauch. |
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MAYONNAISE
FISH. |
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Three eggs boiled hard, chop white very fine; 1 cup parsley,
1 cup of chopped celery, a large onion chopped, 1/2
sardellen chopped fine.
Smooth the yolks very fine, by degrees add 1 tablespoon
butter, a pinch red pepper, a little salt and heat the
vinegar (1 cup). Add to the above and mix well.
Boil fish in salt water, when cold add the above over fish
when ready to serve.
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--Mrs.
David Mayer. |
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CREOLE
SAUCE FOR FISH |
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Take 1/2 can tomatoes, 1/2 can peas, 1/2 can button
mushrooms, 10 stuffed olives cut in half, 1 large green
pepper sliced thin, 1 large onion sliced thin, 1 teaspoonful
salt and three dashes of paprika. Let all this cook
slowly 15 minutes, then add 1 teaspoonful of butter and 1
teaspoonful of flour mixed. Let cook a few minutes
longer to thicken. Serve with or over fish. Also
good with steaks. |
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--Mrs.
C. Mueller. |
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