Ingredients

1 small whiting, bream or garfish

Small piece of butter oil

1 lemon

1 tablespoon Maitre d’Hotel butter

Method

Prepare fish, sprinkle with juice of half a lemon and brush with melted butter or oil. Place on greased gridiron, grill 8 to 10 minutes, place on hot serving plate. Place Maitre d’Hotel butter (green butter) on top, garnish with slices of lemon.

Ingredients

1 tablespoon butter

1 teaspoon chopped parsley

2 tablespoons milk

Salt and cayenne

1 cup mashed potato

Lemon juice

2 eggs

1 cup cooked flaked fish

Method

Butter a souffle mould or china pie dish, heat butter and milk in saucepan, add mashed potato and beat till thoroughly hot and light. Add egg yolks, beating in well, then flaked fish, parsley, salt, cayenne, and a squeeze of lemon juice. Stir in stiffly beaten egg whites, mixing very lightly, and pour into prepared pie dish. Bake in a moderate oven for about 20 minutes (till well risen and golden brown), serve immediately.

Ingredients

1 oz. butter

1 tablespoon chopped capers

4 tablespoons milk

1 teaspoon Worcester sauce

1 oz. breadcrumbs

Salt and pepper

6 oz. cold cooked fish

1 egg

Method

Heat butter and milk in saucepan, pour on to breadcrumbs and allow to soak for a few minutes. Remove skin and bones from fish, flake finely, and add to breadcrumb mixture. Beat in egg yolk, capers, sauce, and salt and pepper to taste. Fold in stiffly beaten egg white, turn mixture into small buttered moulds and cover with buttered paper. Steam gently till set (about 20 minutes), turn out and garnish with whole capers.

Ingredients

2 medium fresh fish

Lemon juice

1 oz. butter

2 tablespoons cream

1 oz. flour

Chopped parsley or pistachio nuts

1 gill fish stock

Truffles

Piece of lobster or shelled prawns

1 lemon

Salt and cayenne

Method

Skin, fillet and wash fish and place in salted water for 30 minutes. Make a sauce with butter, flour, and fish stock, add to it lobster or prawns cut into small dice, salt, cayenne, lemon juice, and cream. Dry fish and place on greased dish (white side down), spread half of it with some of the prawns or lobster mixture. Fold over and sprinkle with lemon juice and salt, place on greased tin and bake in a moderate oven till tender. Place on a warm dish and cover with white sauce, garnish with parsley or nuts, truffles, and slices of lemon.

Ingredients

2 medium whiting or bream

1 oz. butter

1 lemon

1 tablespoon chopped parsley

Salt

Cayenne

1/2 gill water

1/2 pint milk

Method

Fillet fish and fold in half (white side up). Place in baking dish and sprinkle with lemon juice and salt, pour 1/2 gill water over fish and cover with greaseproof paper. Bake in a moderate oven 10 to 15 minutes. Place bones and milk in saucepan and simmer 10 minutes. Strain milk and make melted butter sauce with butter, flour, and the strained milk. Add 1 tablespoon lemon juice, chopped parsley, cayenne, and salt, pour sauce over fillets and garnish with slices of lemon.

Ingredients

1/2 lb. cold cooked fish

Some parsley

2 hard boiled eggs

Salt and pepper

2 oz. rice

Lemon juice

1 tablespoon butter

1/2 cup milk

Method

Skin, bone and flake fish. Chop white of egg, boil rice till tender, drain and reheat. Melt butter in saucepan and add chopped egg white, fish, chopped parsley, salt and pepper, lemon juice flavouring and milk. Arrange rice on hot dish, place fish on top of rice, making into a pyramid, rub egg yolks through sieve and sprinkle over fish, garnish with lemon and sprigs of parsley.

Ingredients

2 filleted whiting

1/2 pint melted butter sauce

Lemon juice

Gherkin and chilli

1/8 teaspoon salt

Slices of lemon

Pepper

1 teaspoon finely chopped parsley

1/4 cup water

Method

Fold fillets in half (white side up) and place in greased baking dish, sprinkle with lemon juice, salt, and pepper add water and cover fillets with greased paper. Bake in a moderate oven till tender (10 to 25 minutes), lift fillets on to hot dish and coat with melted butter sauce which has been flavoured with salt, pepper, and a squeeze of lemon juice. Garnish with small strips of gherkin, chilli, and lemon, and with chopped parsley.

Ingredients

1 large tin sardines

Small lettuce leaves

Lemon juice

Mayonnaise (coloured pink)

Salt and cayenne

Some gherkins or olives

small savoury biscuits (buttered)

Method

Trim sardines and remove bones, mash well with lemon juice, salt and cayenne. Place lettuce leaf on biscuits and add sardine mixture to centre, mask with mayonnaise , garnish with strips of gherkin or olive.

Ingredients

1 egg

Lemon juice (if desired)

1 dessertspoon anchovy sauce

Fingers of toast

Savoury biscuits or fried croutes

1 dessertspoon butter

Some strips of capsicum, gherkin, or olives

1 tablespoon milk

Cayenne

Method

Beat egg and add remainder of ingredients (except capsicum, gherkin, or olives) cook very gently till set, heap on fingers of toast, savoury biscuits, or fried croutes, garnish with capsicum, gherkin, or olives.

Ingredients

1/2 doz. Sardines or anchovies

Lettuce

Little lemon juice

Brown bread

beetroot

hard boiled egg

Method

Drain, skin, and bone fish, sprinkle with lemon juice, cut rounds of brown bread 1 1/2 inches in diameter, cut lettuce into rounds a shade smaller than the bread rounds, place lettuce and sardines or anchovy on bread, garnish with shredded lettuce, beetroot, white of egg and grated yolk.