CULINARY CHATTER

NZ Truth, Issue 1272, 17 April 1930, Page 21

CULINARY CHATTER

BAKED MULLET pLEAN and cut one fair-sized mullet; put on m boiling water and cbok till tender; then take out and break fish into small pieces, removing all bones. Put m pie-dish, and fIU with water m which the flsh has, been boiled, add a few spoonfuls boiled rice. and a piece of butter. Sprinkle thickly with toasted breadcrumbs and bake m oven till nice and brown. Serve hot. i Some 'chopped parsley or a little musi tard may be added, according to taste. . . # # # . : APRICOT GATEAU : ANE tin three ounces sugar, ■ one ounce gelatine. Take fruit out of the syrup, measure it, and make up to five gills with water. Soak the gelatine In it for ten minutes; add sugar, and put on the fire to boil for ten minutes. Blanch some almonds, arrange fruit m a, mould, sprinkle almonds on, and strain ssyrup.r r up . over it.

FISH CAKES pOOK the flsh the same way as for previous recipe. Mix with boiled rice and flour into a thick doygh, using the fish water to- mix it. Roll each spoonful m breadcrumbs an^T"fr-y m boiling fat till nice and brown. Serve hot. i