"FISH RECHAUFFE IS FOR ALL THAT LEFTOVER FOOD - WARM IT UP HERE!
After halibut, haddock, pike, cod, skate, turbot, soles, or any other white fish, has been dressed, pick it from the bones into small bits; add to a pound of fish, or in the same proportion, half a pint of good cream, one table-spoonful of mustard, the same of anchovy essence, the same of ketchup, and of Harvey sauce, a little flour, some salt, pepper, and butter; make it all hot in a sauce-pan; then put it into the dish in which it is to be served up, strew crumbs of bread over it, and baste it with butter till it is a little moist, then brown it with a salamander or in a Dutch oven.
A wall of mashed potatoes round the dish is an improvement.
Use the Microwave to warm up or reheat the Rechauffe...
Take two cupfuls of cold cooked flaked fish and put into the chafing dish with two tablespoonfuls of butter, one cupful of crumbs, salt and pepper to season, and one egg beaten smooth with half a cupful of cream.
Simmer for five or six minutes.
Reheat one cupful of cooked flaked fish and one cupful of cooked macaroni in butter.
Season with salt, pepper, and tabasco sauce, and add one cupful of stewed and strained tomatoes.
Heat thoroughly and serve.
Prepare a Cream Sauce, using for liquid equal parts of cream and fish stock.
Add cold cooked flaked fish which has been seasoned with salt, pepper, oil, and lemon-juice.
Reheat, season with anchovy paste and minced parsley, and serve.
Allow one cupful of Egg Sauce and four cupfuls of mashed potato to each two cupfuls of cold cooked flaked fish.
Put a layer of potato in a baking-dish, lay the fish upon it, add the sauce, cover with potato, spread with melted butter, and brown in the oven.
Brown a tablespoonful of flour in butter, add two cupfuls of milk, and cook until thick, stirring constantly. Season with salt, pepper, cayenne, ginger, and mace.
Reheat cold cooked flaked fish in the sauce.
Reheat one and one-half cupfuls of stewed Page 480 and strained tomatoes, seasoning with salt and pepper.
Warm cold cooked flaked fish in the sauce, take from the fire, add the yolk of an egg beaten with a little cold water, and serve.
The fish may be put on a serving-dish and the sauce poured over it if desired.
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