WATKINS COOK BOOK

Fish

FRESH FILLETS OF HADDOCK

2 pounds fillets
Flour

2 eggs

Salt

Fine bread crumbs
Frying lard or oil

Wipe fish dry; roll in flour;
dip in the well-beaten eggs with
milk, salt and pepper, then
cover with bread crumbs.

Fry in hot lard till golden
brown. Serve with parsley
trimming and tomato soup,
if desired.

SALMON CROQUETTES

1 cup boned salmon

1 tablespoon butter

1 tablespoon flour

1% teaspoon salt

ly teaspoon Watkins Pepper
1 teaspoon lemon juice

¥ cup milk

Make a cream sauce with the
butter, flour, milk, salt and
pepper, cooking until thick.
Put salmon into bowl and add
the sauce and lemon _ juice;
mix well with fork until salmon
is well broken. Set aside and
when cold, mold into desired
shapes, roll in bread crumbs,
then dip in egg beaten with 1
tablespoon cold milk, then in
bread crumbs. Let dry for an
hour. Fry in deep hot fat.
Serve with butter sauce.

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CUCUMBER SAUCE

Beat 144 cup of thick cream
to good consistency; add 4%
teaspoon salt, a pinch of Wat-
kins Black Pepper and two
tablespoons vinegar; add two
small cucumbers, peeled, sliced
and drained.

CREAMED FISH ON TOAST

2 cups of boned cooked,
smoked or canned fish

4 teaspoons butter

3 teaspoons flour

114 cups hot milk
Grated cheese
Watkins Black Pepper
Salt

Put butter in a saucepan, let
it melt, add the flour, stir well,
dampen with the milk and cook
five minutes. Season. Add a
few chopped red pimentoes if
desired. Add fish—perch, trout,
etc.—cook three minutes, stir-
ring constantly. Serve hot on

.toasted bread squares.

BUTTER SAUCE

Put 4 tablespoons of butter
into saucepan, add 2 table-
spoons of flour, 14 teaspoon
salt, 44 teaspoon Watkins Black
Pepper and stir until smooth.
Add gradually 1 cup of hot
water, stock or milk. Stir
continually while adding water,
so that sauce will be smooth.
Boil 1 or 2 minutes. Serve hot,
over croquettes, or fish.