73. So as not to waste any food material, it is necessary that all
left-over fish be utilized in some way. This is not so simple a matter
as in the case of meat, because fish is one of the foods that are not
popular as a left-over dish. Still fish left-overs can be used if a
little thought is given to the matter. Of course, it is a wise plan to
prepare only the quantity of fish that can be consumed at the meal for
which it is cooked, but should any remain it should not be thrown away,
for some use can be made of it. A point to remember, however, is that
fish is not satisfactory in soup of any kind except a fish soup;
therefore, bits of left-over fish may be added to only such soups as
clam chowder or other fish chowder.
Whether the fish has been boiled, steamed, baked, fried, sautéd, or
prepared in any other way, it may always be made into croquettes. When
used for this purpose, all the bones should be carefully removed. These
may be easily taken out after the fish has become cold. If the fish has
been stuffed and part of the stuffing remains, it may be broken into
pieces and used with the flesh of the fish. A recipe for croquettes in
which fish is combined with rice follows.
74. FISH CROQUETTES.--If any quantity of left-over fish is on hand, it
may be combined with rice to make very tasty croquettes.
FISH CROQUETTES
(Sufficient to Serve Six)
1-1/2 c. cold fish
1 c. cold steamed rice
1 c. thick white sauce
Salt and pepper
1 egg
Crumbs
Mince the fish into small pieces, mix with the rice, and add the white
sauce. Season with salt and pepper and shape into croquettes. Dip into
slightly beaten egg, roll in crumbs, and fry in deep fat. Drain and
serve with any desired sauce.
75. CREAMED FISH IN POTATO NEST.--Fish may also be combined with mashed
potato to produce a most appetizing dish. Line a baking dish with hot
mashed potato, leaving a good-sized hollow in the center. Into this pour
creamed fish made by mixing equal proportions of left-over cold fish and
white sauce. Season well with salt and pepper, sprinkle with crumbs, and
dot the top with butter. Bake until the crumbs are brown. Serve hot.
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