"The Devilled Fish Made Me Do It..."
Make a paste with a teaspoonful of dry Page 464 mustard, two tablespoonfuls of butter, and lemon-juice, seasoning with salt and cayenne.
Fill small buttered shells with cold cooked flaked fish, spread with the paste, cover with crumbs, dot with butter, and brown in the oven.
Mix cold cooked flaked fish with Cream Sauce and chopped hard-boiled eggs, seasoning with salt, pepper, minced parsley, and made mustard. Fill small shells—clam shells are usually used—and cool.
Brush the tops with beaten egg, sprinkle with crumbs, and fry in deep fat.
Serve with Tartar Sauce.
Mix together one tablespoonful each of mustard, lemon-juice, and hot water, add a teaspoonful of Worcestershire, and salt and paprika to season.
Broil the fish until it begins to brown, spread with the mixture, dip in crumbs, and finish broiling. Serve with Tartar Sauce.
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