Page:The Boston cooking-school cook book (1910).djvu/218

 Washington Terrapin

1 terrapin 1-1/2 tablespoons butter 1-1/2 tablespoons flour 1 cup cream 1/2 cup chopped mushrooms Salt Few grains cayenne 2 eggs 2 tablespoons Sherry wine

Melt the butter, add flour, and pour on slowly the cream. Add terrapin meat with bones cut in pieces, entrails cut smaller, liver separated in pieces, eggs of terrapin, and mushrooms. Season with salt and cayenne. Just before serving, add eggs slightly beaten and two tablespoons Sherry wine.

WAYS OF USING REMNANTS OF COOKED FISH

Fish à la Crême

1-3/4 cups cold flaked fish (cod, haddock, halibut, or cusk) 1 cup White Sauce I Bit of bay leaf Sprig of parsley 1/2 slice onion Salt and pepper 1/2 cup buttered cracker crumbs

Scald milk, for the making of White Sauce, with bay leaf, parsley, and onion. Cover the bottom of small buttered platter with one-half of the fish, sprinkle with salt and pepper, and pour over one-half the sauce; repeat. Cover with crumbs, and bake in hot oven until crumbs are brown. Fish à la crême, baked in scallop shells, makes an attractive luncheon dish, or may be served for a fish course at dinner.

Turban of Fish

2-1/2 cups cold flaked fish (cod, haddock, halibut, or cusk) 1-1/2 cups milk 1 slice onion Blade of mace Sprig of parsley 1/4 cup butter 1/4 cup flour 1/2 teaspoon salt 1/8 teaspoon pepper Lemon juice Yolks 2 eggs 2/3 cup buttered cracker crumbs

Scald milk with onion, mace, and parsley; remove seasonings. Melt butter, add flour, salt, pepper, and gradually the milk; then add eggs, slightly beaten. Put a layer of fish on