"Turban of Fish - Don't Put This In Your Turban..."
TURBAN OF FISH—ONE
Prepare a Cream Sauce, seasoning with grated onion, powdered mace, minced parsley, and lemon-juice.
Add the yolks of two eggs.
Put a layer of cold cooked flaked fish in a buttered baking-dish, season with salt, pepper, and lemon-juice, spread with the sauce, and repeat until the dish is full.
Cover with crumbs, dot with butter, sprinkle with grated Parmesan cheese, and brown in the oven.
Turban of Fish - Two
21/2 cups cold flaked fish (cod, haddock, halibut, or cusk) Yolks 2 eggs 11/2 cups milk 1/4 cup butter 1/4 cup flour 1/8 teaspoon pepper 1/2 teaspoon salt 1 slice onion Lemon juice Blade of mace 2/3 cup buttered cracker crumbs Sprig of parsley
Scald milk with onion, mace, and parsley; remove seasonings.
Melt butter, add flour, salt, pepper, and gradually the milk; then add eggs, slightly beaten.
Put a layer of fish on buttered dish, sprinkle with salt and pepper, and add a few drops of lemon juice.
Cover with sauce, continuing until fish and sauce are used, shaping in pyramid form.
Cover with crumbs, and bake in hot oven until crumbs are brown.
TURBAN OF FISH—THREE
Cut thin slices of fish into narrow strips, remove the skin, dip in seasoned oil, and roll up, fastening with wooden toothpicks.
Dip in seasoned flour or in beaten egg and crumbs, fry in deep fat, and serve with any preferred sauce.
If preferred do not roll the fish, but fry the strips straight.
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