Creamed Fish In Shells, Potato Border Recipe 2 ingredients

• (Luncheon or Supper, or course at Dinner)

To prepare this Creamed Fish In Shells, Potato Border Recipe 2, first cook a pound of fresh haddock in a cup of water, to which a slice of onion and a tablespoonful of lemon juice have been added. Remove from the liquid, when the flesh separates easily from the bones, or in about ten minutes. Discard the skin and bones, and separate the fish into flakes. Use the liquid in which the fish was cooked, with one-fourth the measure of cream, in making a cup of white sauce. Allow a cup of sauce for each generous cup of the fish. Mix part of the sauce with the fish, and dispose it in buttered scallop shells. Spread a little more sauce over the top, then pipe mashed potatoes around the edge of the shells. Brush the potato with the yolk of an egg, beaten and mixed with a tablespoonful of milk, and set the shells in the oven to brown the edges of the potato. Serve at once with a slice of hard-cooked egg or a hot poached egg in the center of each.

Brushing the potato with the beaten yolk of egg is used mainly with an eye to the appearance of the dish; thus treated the potato will brown more quickly (yolk of egg is quickly affected by heat), but of course it may be omitted. This dish need not necessarily be made from fish cooked for the purpose. It is a particularly good way in which to use "left over fish."