1/2 lb. cold cooked fish or shrimps
1/2 cupful milk
4 tablespoonfuls Crisco
1/2 cupful water
2 tablespoonfuls cream 2 eggs
4 tablespoonfuls flour
Salt, pepper, and red pepper to taste
1 teaspoonful lemon juice
2 lbs. cooked potatoes
Rub potatoes through a sieve, add little salt and pepper, 1 egg well
beaten, and 2 tablespoonfuls melted Crisco and mix well. Roll out
on floured baking board to 1-1/4 inches in thickness. Cut into small
rounds, brush over with remaining egg well beaten, toss in fine
breadcrumbs, mark the center slightly with a smaller round cutter. Fry
to golden color in hot Crisco. Remove lids, carefully remove bulk of
potatoes from inside, fill with mixture, replace lids, and serve hot.
For mixture, blend 2 tablespoonfuls of the Crisco with flour in a
saucepan over the fire, add milk, water and seasonings and cook for
a few minutes. Put in flaked fish and make hot. Add cream last. 1/2
teaspoonful of anchovy extract may be added if liked.
Sufficient for ten cassolettes.