in a stewpan, stir in the flour, add the liquor in which the fish was cooked, boil for 5 minutes, and season to taste. Place the fish mixture in a well-greased pie-dish in layers, and moisten each layer with the prepared sauce. Cover with a thin crust of paste (see Veal Pie, No. 789), or mashed potato like Shepherd's Pie, No. 1069. Bake in a moderately hot oven for about ½ an hour, or until the paste is sufficiently cooked and nicely browned, and serve hot, or re-heat at the time of serving.
Time.—About 1 hour. Average Cost, 1s. 6d. to 1s. 10d. Sufficient for 5 or 6 persons. Seasonable from September to April.
2827.—COD'S ROE, CROQUETTES OF. (Fr.—Croquettes de Laitance de Cabillaud.)
Ingredients.—1 lb. of cod's roe, ¼ of a pint of milk, 1 oz. of butter, 1 dessertpoonful of flour, 2 tablespoonfuls of mashed potato, 1 tablespoonful of breadcrumbs, 1 dessertspoonful of finely-chopped parsley, ½ a teaspoonful of finely-chopped shallot or onion, ½ a teaspoonful of powdered mixed herbs, 2 eggs, breadcrumbs, frying-fat, fried parsley.
Method.—Boil the roe as in the following recipe, and when cold chop it coarsely. Melt the butter in a stewpan, fry the shallot slightly, stir in the flour, add the milk, boil for a few minutes, then put in the potato, 1 tablespoonful of breadcrumbs, the roe, parsley, herbs and 1 egg. Season well with salt and pepper, stir over the fire until the mixture becomes thoroughly hot and the egg sufficiently cooked, then spread on a plate to cool. When ready to use, shape the croquettes in the form of corks or balls, brush them over with beaten egg, cover with breadcrumbs, and fry in hot fat until nicely browned. Drain and serve garnished with fried parsley.
Time.—About ½ an hour from cooked roe. Average Cost, 1s. Sufficient for 6 or 7 persons. Seasonable in winter.
2828.—COD'S ROE, FRIED. (Fr.—Fritôt de Laitance de Cabillaud.)
Ingredients.—1½ lbs. of cod's roe, 1 dessertspoonful of vinegar, 1 small onion, 6 peppercorns, a bouquet-garni (parsley, thyme, bay-leaf), 1 egg, breadcrumbs, frying-fat, fried parsley.
Method.—Well wash the roe in salt and water, then put it into a stewpan with the onion sliced, vinegar, ½ a teaspoonful of salt, boiling water to cover, and simmer gently for about 1½ hours. When cold, cut into thick slices, coat with egg and breadcrumbs, and fry in hot fat in a frying-pan, or in a deep pan of hot fat, until nicely browned. Drain well, garnish with fried parsley, and serve.
Time.—About 3 hours. Average Cost, 1s. Sufficient for 4 or 5 persons. Seasonable in winter.
