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Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: Fish Roe. P)UT two tablespoonfuls of butter in the chafing-dish, with a tablespoonful of vinegar or lemon juice. Add a shad roe (which has been previously boiled about ten minutes in salted water). Break up lightly with a fork, add the yolks of two hard-boiled eggs, mashed fine, a small cup of grated bread crumbs, a little chopped parsley, , pepper and salt. Stir constantly until all is well mixed, and serve very hot. Rechauffe Of Fish, fine, any cold-boiled fish; put in the chafing-dish with two tablespoonfuls of butter; when melted, add a cupful of bread crumbs, two eggs beaten slightly, two tablespoonfuls of cream or milk, a teaspoonful of anchovy paste, a little pepper and cayenne. Mix all well together; let it simmer about five minutes, stirring constantly, and serve. Salmon A La Reine, P)UT two tablespoonfuls of butter in the chafing-dish; when melted, stir in gradually a tablespoonful of flour; stir until quite smooth; add a gill of water, the juice of a lemon, pepper, salt, a small onion, minced very fine or grated, and the yolks of three hard-boiled eggs, mashed fine. Add a can of salmon or a pound of fresh-boiled salmon; let it simmer about five minutes and serve. Curried Fish. one tablespoonful of onion, cut very fine, in one table- spoonful of butter, five minutes. Be careful not to burn. Mix one tablespoonful of curry powder with one tablespoonful of flour, and stir into the melted butter. Add, gradually, half a pint of milk or cream, stirring constantly. Then add a large cupful of any kind of cold-boiled fish; let it simmer a few minutes, and serve very hot. chapter{Section 4Saute Of Scollops. in small pieces half a pint of scollops, which have been previously boiled about fifteen minutes; squeeze the juice of two lemons over them; add...