Cooking For 1966 FISH PANCAKES

Press, Volume CVI, Issue 31142, 19 August 1966, Page 2

Cooking For 1966 FISH PANCAKES

(By CELIA TIMMS) A change from the usual methods of serving fish can be had with fish pancakes. They do need a certain amount of preparation but most of this can be done beforehand, which makes this a dish suitable for a luncheon party. You will need: li cupfuls flour. 4 teaspoon salt. 3 eggs. U cupfuls milk. 21b cooked fish or 216 oz tins. 3oz butter. 3oz flour. 1 pint milk. Jib mushrooms. 1 tablespoonful sherry. Pepper and salt.

Method: Sift flour with the salt, add the well beaten eggs and one and half cupfuls

milk. Beat well and allow to stand before using. Flake the cooked fish, or the drained tinned fish. Melt butter in saucepan, stir in three ounces flour and cook for one minute without browning, add one pint of milk gradually. Bring to the boil stirring constantly and cook for further five minutes. Add to this sauce the chopped mushrooms and the sherry; simmer and season with pepper and salt. Halve the quantity of sauce and add the fish to one half. Make pancakes in the usual way and when each is cooked, spread with fish mixture. Roll up and place in lightly greased ovenproof dish. Cover with remainder of sauce. sprinkle with grated cheese and slivered almonds. Brown under grill and serve garnished with parsley.