Turban of Fish

Turban of Fish

Ingredients:
1/4 cup butter
1/4 cup flour
11/2 cups milk
1/2 teaspoon salt
1 slice onion
1/8 teaspoon

Directions:
pepper
Blade of mace
Lemon juice
Sprig of parsley
Yolks 2 eggs
Chapter XI − FISH 212
The 1918 Fanny Farmer Cookbook
2/3 cup buttered cracker crumbs
Scald milk with onion, mace, and parsley; remove seasonings. Melt butter, add flour, salt,
pepper, and gradually the milk; then add eggs, slightly beaten. Put a layer of fish on buttered
dish, sprinkle with salt and pepper, and add a few drops of lemon juice. Cover with sauce,
continuing until fish and sauce are used, shaping in pyramid form. Cover with crumbs, and
bake
in hot oven until crumbs are brown.
123
Fish Hash
Take equal parts of cold flaked fish and cold boiled potatoes finely chopped. Season with salt
and pepper. Try out fat salt pork, remove scraps, leaving enough fat in pan to moisten fish and
potatoes. Put in fish and potatoes, stir until heated, then cook until well browned underneath;
fold, and turn like an omelet.
124
Fish Croquettes
To one and one−half cups cold flaked halibut or salmon add one cup thick White Sance.
Season with salt and pepper, and spread on a plate to cool. Shape, roll in crumbs, egg, and
crumbs, and fry in deep fat; drain, arrange on hot dish for serving, and garnish with parsley. If
salmon is used, add lemon juice and finely chopped parsley.
125
Fish and Egg Croquettes
Make same as Fish Croquettes, using one cup fish and three “hard−boiled” eggs finely
chopped.
126
Scalloped Cod
Line a buttered baking−dish with cold flaked cod, sprinkle with salt and pepper, cover with a
layer of oysters (first dipped in melted butter, seasoned with onion juice, lemon juice, and a
few
grains of cayenne, and then in cracker crumbs), add three tablespoons oyster liquor; repeat,
and cover with buttered cracker crumbs. Bake twenty minutes in hot oven. Serve with Egg or
Hollandaise Sauce I.
127