tablespoonful of chopped parsley, ten drops of lemon juice. Mix the seasoned fish with the white sauce, then spread it on a dish and set aside for several hours to cool and stiffen. It will not be difficult to mold if it stands long enough. Take a tablespoonful of the mixture in the hands, and mold into the form of chops, round at one end and pointed at the other; roll the chops in crumbs, then in beaten egg, then in coarse bread crumbs grated from the loaf (see croquettes, page 293). After the chops are molded let them stand for a time to stiffen before frying. Place them in a basket four at a time, and immerse in hot fat until an amber color. Place on a paper to dry. When all are done pierce a small hole in the pointed end with a fork, and insert a sprig of parsley. Dress on a napkin, and serve with tomato, B6arnaise, or Hollandaise sauce. Any kind of fish may be used for the chops. (See illustration facing page 130.)
FILLETS BAKED WITH CUSTARD OR TOMATOES
Remove the fillets from any white fish, dredge them with salt and pepper, and lay them in a baking pan, one on top of the other. Beat two eggs, and add to them
2 cupfuls of milk, 1 saltspoonful of nutmeg, 1 saltspoonful of salt, 3 soda crackers rolled to powder. 1 saltspoonful of pepper,
Put two tablespoonfuls of butter into the pan with the fish, and set it in the oven. When the butter is melted, add one half the milk mixture, and baste the fish with it frequently. When the custard becomes set add a little more of the milk, and continue the operation until the fish is cooked. Lift the fish carefully from the pan with a pancake turner and broad knife. Place it on a hot dish, and pile on the top the flakes of custard. Instead of the milk mixture tomato may be used if preferred.
To one half can of tomato add
1 teaspoonful of salt, 1 slice of onion, ½ teaspoonful of thyme, 1 bay-leaf, ¼ teaspoonful of pepper, 3 cloves.
