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Use cold, creamed codfish left from breakfast, heat thoroughly, spread on buttered toast, and slip a poached egg on each slice.

Chop a small onion very fine and fry brown in one tablespoonful of butter. Mix one teaspoonful of curry powder with one tablespoonful of flour and a pinch of salt. Stir into the butter. Add slowly one cupful of hot water, stirring briskly. When the sauce is thick, add one cupful of flaked salmon and cook until the salmon is thoroughly hot.

Soak one package of gelatine in cold water to cover, then add enough more water to make a cupful, and dissolve by gentle heat until the liquid is transparent. Have ready four cupfuls of flaked, cooked fish. Season highly with salt, pepper, and lemon-juice or tarragon vinegar. Add the hot gelatine to the fish and stir until it begins to thicken. Pack into an earthen mould which has been rinsed out in cold water, and set away to harden.