Ingredients

16oz cooked salmon

Salt and pepper

1 pint thick white sauce

1 lemon

2 eggs

Parsley

1/2 cup breadcrumbs.

Method

Bone salmon and mix together. Make a thick white sauce and add well-beaten eggs, breadcrumbs, salmon, salt, and pepper. Pour into a greased mould. Steam for 1 1/2 hours. Serve hot or cold, garnished with slices of lemon and some finely chopped parsley.

Ingredients

16oz cooked salmon

Squeeze lemon juice

Cooked rice

Salt and cayenne

1/2 teaspoon anchovy sauce

Mashed potatoes.

Method

Remove all bones from salmon; mix with rice, sprinkle with anchovy sauce, lemon juice, and salt and cayenne to taste. Put mixture into greased pie dish.

Cover with mashed potatoes and brush with beaten egg or milk. Bake in a moderate oven till brown.

Ingredients

4 potatoes

Cayenne

1 tin salmon

Egg and breadcrumbs

1 tablespoon parsley

Frying fat

Good squeeze lemon juice

Parsley sauce

1 teaspoon salt,

Method

Boil and mash potatoes. Strain liquor from salmon and break with a fork. Add potatoes, parsley, lemon juice, salt, and cayenne. Moisten with salmon liquor if necessary. Make into round shapes, dip into beaten egg and then into breadcrumbs, fry, drain and serve hot with parsley sauce.

Ingredients

1 small whiting, bream or garfish

Small piece of butter or some 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

2 tablespoons mashed potato

1 teaspoon chopped parsley

1 cup cold flaked cooked fish

1 dessertspoon flour

2 tablespoons thick white sauce

1 egg

1/8 teaspoon salt

3 tablespoons fine white breadcrumbs

Pepper

Frying fat

Squeeze lemon juice

Some pieces of macaroni

Method

Mix together potato, fish, sauce, salt, pepper, lemon juice, and chopped parsley. Form into cutlet shapes on a floured board. Dip into beaten egg, then into breadcrumbs. Press breadcrumbs on firmly with a large knife. NOTE: A second coating of egg and breadcrumbs is an improvement. Fry in hot fat till a golden brown, then drain. Serve hot, garnished with sprigs of parsley and slices of lemon. A piece of macaroni may be used to represent the bone.

Ingredients

2 to 2 1/2 lb. large fish

Small pieces butter

Lemon juice

Few stuffed olives

Salt and pepper

Parsley.

Sauce

1 1/2 oz

Butter

3 oz. Cheese

1 oz. Flour

1 egg yolk

3/4 pint milk

Salt and pepper.

Method

Wash and dry fish and cut into 6 pieces. Place on greased dish, add lemon juice, sprinkle with salt and pepper and place small pieces of butter on top. Cover with greased paper. Bake in a moderate oven 15 minutes or till flesh leaves the bone easily. Lift on to heated entree dish and garnish with slices of stuffed olives and with parsley

Sauce

Melt butter, add flour and cook over gas 1 minute, stirring constantly. Add milk, stir till boiling and cook 3 minutes. Remove from fire; add finely grated cheese, beaten egg yolk and salt and pepper. Cook 2 minutes without boiling. Serve sauce in sauceboat.

Ingredients

4 fresh fish fillets

1/2 pint melted butter sauce

1 lemon

Chopped parsley.

Method

Wash fillets, drop into boiling salted water, turn gas off and allow to stand for 20 minutes. Take fillets one at a time from water, removing skin and bones. Place fillets in a casserole dish. Cover with juice of half a lemon. Add melted butter sauce. Cover with lid. Bake in a slow oven 20 minutes. Remove lid and garnish with slices of lemon and sprigs of parsley.

Ingredients

1 tablespoon butter

1 teaspoon chopped parsley

1 tablespoon flour

1 lb. cooked boneless fish fillets

1 cup fish stock or milk

1 cup breadcrumbs

1/8 teaspoon salt

Potatoes

Pinch pepper

1 egg

Squeeze lemon juice,

Method

Melt butter in saucepan, add flour, and stir till smooth. Cook 1 minute, add stock or milk and stir till boiling. Add salt, pepper, lemon juice, parsley, and flaked fish. Mix well and pour sufficient of the mixture into a greased pie dish to cover the bottom well. Sprinkle with breadcrumbs and dot with small pieces of butter. Cover with a layer of mashed potatoes and brush with beaten egg. Repeat 4, 5, and 6 till all mixture is used up. Bake in a moderate oven till brown.

Ingredients

2 medium cans of tuna or equivalent steamed chicken

2 cups grated tasty cheese

1/4 cup chopped onion

1 cup crushed savoury biscuits

1 cup milk

3 eggs lightly beaten

Squeeze lemon juice

1/2 teaspoon salt

Parsley

Method: Mix all ingredients in a basin together and pour into a greased lamington tin. Bake in a moderate oven 180 degrees, for 40-45 minutes. Serve hot or cold with salad.

Ingredients

8oz red salmon

4 rashers bacon

3 eggs

1 1/2 cups cream

1/2 tsp paprika

1 tablespoon grated cheese

2 tablespoons chopped parsley

Salt and pepper

Method

Drain salmon and reserve liquid. Flake salmon lightly and remove bones. Dice bacon and quick fry, then drain well. Beat together cream, eggs, salt and pepper, parsley, paprika, cheese, reserved liquid. Arrange salmon evenly on base of pastry. Sprinkle over bacon and then pour egg mixture over the quiche so as to cover salmon and bacon. Bake in a moderate oven 375 degrees for 45 minutes.