from 20 to 25 minutes. While they are cooking, melt the remaining oz. of butter in a stewpan, stir in the flour, add the milk, and boil well. Pass the tomatoes through a hair sieve, and add the purée to the contents of the stewpan. When the fish is done, remove it to a hot dish, strain the liquor from it, and add it to the sauce. Season to taste, add carmine or cochineal until a bright-red colour is obtained, and pour it over the fish. Sprinkle on a little parsley and serve.
Time.—Half an hour. Average Cost, 10d. Sufficient for 3 or 4 persons. Seasonable from September to April.
2832.—COLD MEAT KEDGEREE.
Ingredients.—6 ozs. of coarsely-chopped cooked meat, 4 ozs. of cooked rice, 2 hard-boiled eggs, 1 oz. of butter, 1 finely-chopped shallot or small onion, ½ a teaspoonful of finely-chopped parsley, nutmeg, salt and pepper.
Method.—Prepare the rice as for curry (see No. 2973), chop the whites of the eggs coarsely, rub the yolks through a wire sieve and keep them warm. Melt the butter in a stewpan, slightly fry the shallot or onions, add the meat and cook for 2 or 3 minutes, then put in the rice, the whites of eggs, a good pinch of nutmeg, and season well with salt and pepper. Stir over the fire until thoroughly hot, then arrange in a pyramidal form on a hot dish, garnish with the yolks of eggs and parsley, and serve.
Time.—Half an hour. Average Cost, 1s. 1d. Sufficient for 4 or 5 people. Sufficient or a dish. Seasonable at any time.
2833.—CORN MEAL RELISH.
Ingredients.—1 can of Indian corn, 2 eggs, flour, anchovy essence, cayenne or paprika, frying-fat or oil.
Method.—Drain the corn well, and pound it finely, moistening it gradually with 2 eggs. Season rather highly with cayenne or paprika, and add anchovy-essence to taste. Form the preparation into quenelles with two eggspoons, roll them lightly in seasoned flour, and fry in hot fat or oil until nicely browned. Drain well, and serve at once.
Time.—Half an hour. Average Cost, 1s. 3d. Sufficient for 6 or 7 persons. Seasonable at any time.
2834.—CROQUETTES OF CHICKEN, TURKEY, OR VEAL. (Fr.—Croquettes de Volaille, Dinde, ou Veau.)
Ingredients.—½ a lb. of finely-chopped chicken, turkey or veal, 2 ozs. of finely-chopped cooked ham or bacon, ½ pint of stock, 4 ozs. of coarse
