It was about fifteen years ago that I first visited the Hawaiian
Islands in search of material for my play, “The Bird of Paradise,” and
during the course of my sojourn I made many friends among the natives,
often living weeks at a time with them in out-of-the-way villages.
Although their food was radically different from ours in many of its
contents and modes of making, it was always palatable, and often
strikingly delicious. However, most of the native dishes contained
ingredients which we cannot obtain here, but I did learn how to make
what some of my friends have nick-named Hawaiian Croquettes à la “Bird
of Paradise,” the materials for which are easily procured. And it is a
dish so wonderfully appetizing that I constantly prepare it for guests
of epicurean tastes.
First grate the meat of half a cocoanut, and add to it a cup of
(cow’s) milk, mixing thoroughly, and straining through cloth. Melt
two tablespoonsful of butter over a low flame, rubbing into it with
the back of a spoon five tablespoonsful of flour, stirring until very
smooth. Then add slowly the strained cocoanut and milk liquid, stirring
constantly until very thick. Season meanwhile with one and a half
teaspoonsful of salt; one of paprika, and one of grated onion. Finally
add two cups of cold, boiled, shredded mullet, or any other firm white
fish, and two cups of cold, boiled, chopped lobster, and after stirring
allow to cool.
Shape into croquettes, or balls, allowing a rounded tablespoonful to
each ball; roll in fine cracker crumbs; dip into an egg which has been
slightly beaten and to which one-quarter of a cup of water has been
added; again roll in cracker crumbs.
Have a deep pan of fat, hot enough to fry a piece of bread a golden
brown while you count forty, and cook the croquettes therein for about
a minute; then drain on paper, and serve with olives.