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The New Zealand Railways Magazine, Volume 15, Issue 1 (April 1, 1940)

Miscellaneous Recipes

Miscellaneous Recipes.

Baked Salmon Loaf.

One tin salmon; 2 cups mashed potatoes; 1 cup browned cracker crumbs; 2 cups parsley sauce; salt and pepper to taste.

Grease mould with butter, sprinkle in few cracker crumbs and line with mashed potatoes. Drain oil from salmon and remove skin and bones. Season with salt and pepper and pack in mould. Cover with layer each of potato and cracker crumbs. Place a few pieces of butter on top and bake in hot oven for about half an hour. Turn out on platter and serve with egg and parsely sauce.

Egg and Parsley Sauce.

Add 2 eggs (hard boiled); 1 tablespoon chopped parsley; and 1/2 tablespoon vinegar to white fish sauce.

White Fish Sauce.

Six tablespoons flour (flat); 3 tablespoons butter; 1 cup fish sauce; slice of onion; 1/2 cup milk; salt and pepper to taste; lemon juice.

Boil stock, milk and onion for five minutes. Melt butter in saucepan. Add flour and stir over fire for a few minutes (do not brown). Gradually add stock and milk and simmer for 10 minutes, stirring constantly. Strain, add seasoning and a few drops lemon juice.

Oyster Sauce.

Add 1/2 cup oyster juice to 1 cup white fish sauce and bring to boiling point; remove from heat and add 6 oysters blanched and quartered.

Oyster Patties.

Required amount of oysters; 3 table-spons butter; 2 tablespoons flour; 1 cup milk; yolks of 2 eggs; cayenne pepper; salt.

Steam required amount of oysters and cut each one into 4 pieces. Make white sauce by melting butter, adding flour and stirring milk in gradually. Cook until thick, stirring constantly. Add seasoning to taste and remove from fire, when cool, stir in beaten egg yolks, reheat, stir until thick, then add oysters. Serve in patty shells.

Patty Shells.

After puff pastry has been thoroughly chilled roll out to 1/4 inch thickness and cut with round biscuit cutter. Cut centres from half of pieces with small cutter. Moisten edges of rounds with cold water. Bake in hot oven for 25 minutes or until golden brown.

Note: Shells may be kept in closed tin and reheated when ready to serve.

French Fried Potatoes.

Pare the potatoes and place in cold water for 20 minutes or until firm. Cut in slices, strips, balls or any fancy shape, and dry thoroughly. Drop quickly into fat hot enough to brown them by the time they come to the surface. They are cooked when they float. Drain, sprinkle with salt and serve hot.

Potato Croquettes.

Two cups hot mashed potatoes; 2 tablespoons butter; 1/2 teaspoon salt; 1/3 teaspoon pepper; 1/4 teaspoon celery salt; few drops onion juice; yolk of one egg; 1 teaspoon finely chopped parsley.

Mix ingredients in order given and beat thoroughly. Shape, roll in crumbs. Dip in egg and then in crumbs again. Fry until lightly browned in deep fat and drain on brown paper.

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