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The New Zealand Railways Magazine, Volume 13, Issue 4 (July 1, 1938.)




Ioz. butter, £1/2lb. boiled rice, 2 hard-boiled eggs, £1/2lb. any cooked fish (tinned salmon may be used), salt and pepper, chopped parsley to garnish. Melt butter, add boiled rice, whites of eggs. Cut into small pieces flaked fish and seasoning. Heat thoroughly and pile on a hot dish and shape like a pyramid. Garnish with chopped parsley and egg yolks rubbed through a sieve.

Batter for Fish.

4 ozs. flour, I egg, £1/4 pint milk, salt. Break the egg into a well in the flour, add the milk slowly, gradually stirring in the flour. Beat until smooth and allow to stand for one hour before using.

Smoked Fish Baked in Milk.

Smoked blue cod, milk, butter, pepper. Open the fish, divide into two and place skin downwards into a dish. Pour over about a cup of milk. Put a few pieces of butter on top, sprinkle with a little pepper, and bake in a moderate oven for about twenty minutes.

Cream of Salmon Soup.

I onion, I1/2ozs. flour, 2 pints milk, whipped cream, I1/2ozs. butter, £1/2 small tin salmon, salt, pepper, nutmeg. Peel and slice the onion and put into a pan with the milk. Heat this very slowly, then let it stand on the side of the fire, until the milk is well flavoured; then strain it. Drain the salmon, remove the skin and bones, and rub through a sieve. Melt the butter in a pan, add the flour and when they are well blended stir in the milk gradually, and bring the sauce to the boil. Let it boil gently for a few minutes, then stir a small quantity of it at a time into the sieved salmon. Return the salmon and sauce to the pan, season with salt, pepper and a grating of nutmeg and re-heat it. Serve individually with a teaspoonful of whipped cream on the top of the soup.

Smoked Fish with Egg Sauce.

Boil or steam as much fish as required, place a small piece of butter on each, and serve with the following egg sauce: two hard-boiled eggs cut into rounds or small pieces, add these to a nicely flavoured sauce of milk and melted butter.

Fish with Cheese Sauce.

Steam as many fillets of fish as required in fireproof dish. Pour over a good white sauce, adding grated cheese. Bake till brown and serve at once.

Oyster Stew.

Heat I1/2 cups of milk and I1/2 cups of cream just to the scalding point. (All milk may be used if you don't like it so rich.) Don't let it boil. In another saucepan, melt 4 tablespoons of butter, adding I1/2 teaspoons of salt and a dash of cayenne. Add 2 dozen oysters and the liquor to the butter. Cook just I minute, in which time the edges of the oysters will have begun to curl. Combine the oyster mixture with the milk and cream and serve at once without further cooking. This last is important.

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