ANSWERS TO QUERIES.

New Zealand Graphic, Volume VII, Issue 10, 7 March 1891, Page 14

ANSWERS TO QUERIES.

‘ Toots.’—You can make very excellent croquettes of fish in the following way :—Make a sauce with two ounces of butter and the same quantity of flour and half-a-pint of milk. The Hour and butter must be fried together without being allowed to become discoloured. The milk, which must be put into another saucepan, must be flavoured with a blade of mace and halt an eschalot. It must boil for about five minutes, and then be poured by degrees on to the butter and flour, and stirred into a smooth paste ; a little pepper and salt must be added, and a dust of nutmeg, and the sauce must be brought to boiling point. The yolks of three raw eggs must now be added and the sauce stirred over the fire until it thickens ; but on no account must it be allow ed to boil, or it will curdle and be spoiled. After this it should be wrung through a tammy cloth ; but this you need not do unless you like, but the sauce is made much smoother by so doing. Any cold fish you may have must now be added, all skin and bones should be taken from the fish, and it should lie bioken into small pieces. About eight teaspoonfuls will be required for the above amountofsauce. A dessertspoonful of finely-chopped parsley, also half an eschalot very finely minced, and a little fresh thyme, also finely minced, must be added, and a little safl'ron yellow (Marshall’s). Mix well together, and then set aside the mixture to become cold, when you must take about a dessertspoonful at a time, roll it lightly in flour, then in whole beaten up egg, and lastly in freshly-made breadcrumbs, and fry in a wire basket in elean hot grease or oil until a pretty golden colour. Serve in a pile, and garnish with fried parsley. You can make croquettes of fish in another way. Take some cold cooked fish and pound it until smooth with a little butter, using about three to four ounces of warmed butter to half a pound of fish; season with anchovy, cayenne pepper, and a little finely-chopped parsley, then form into small balls, roll lightly in flour, then in egg and breadcrumbs, and fry a pretty golden colour. ‘Maude.’—l think I can help you. How will this recipe do for your rice form ? Take three ounces of rice, < arolina is the best kind to use, and blanch it, and rinse and drain it well. Then put it into a stew pan with a pint of milk, three ounces of castor sugar, a little lemon rind and a little cinnamon. The rice must be cooked until tender, and it should absorb all the milk. If it is not quite tender when the milk is absorbed, a very little more may be added, but only a very little. The lemon peel and cinnamon must be removed, and rather more than a quarter of an ounce of Marshall’s gelatine added to the rice : then the mixture, when the gelatine has melted, must be set aside until cool, when the whipped cream should be added. Half a pint will not be too much for the above mixture. Pour the rice into a pretty mould with a pipe in the centre, and when it has set dip the mould into warm water and turn the rice out. An iced compOte of fruits served with this is very excellent, especially at this time of the year.