Small Fish Soufflés
Heat 2/3 pound of leftover cooked fish in a little water, drain, and chop finely. In a saucepan heat 1 tablespoon butter, add the fish, and cook over low heat for 6 to 7 minutes. Stir in 2/3 cup very thick béchamel sauce (see March, 1952) with 3 slightly beaten egg yolks and season with salt and a little white pepper. Whip 4 or 5 egg whites until stiff and fold them carefully into the fish mixture. Fill well-buttered individual souffle molds about two-thirds full and bake in a hot oven (400° F.) for 12 to 15 minutes. Serve immediately after removing the petits soufflés from the oven.
Fish Salad
Cut 1 pound of cooked fish into pieces and mix it with about 2 ½ to 3 Cups cooked vegetables, using any combination of beans. Lima beans, peas, or carrots. Add 1 cup mayonnaise and toss gently, taking great care not to mash the fish. Arrange the salad on lettuce leaves in a salad bowl and place slices of peeled tomato and cucumber alternately around the edge. Garnish the top with quartered hard-cooked egg.
Apple Canadienne
Prepare a fish salad. Scoop out the centers of large red apples, leaving a thin shell. Discard the core and cut the apple pulp into pieces. Add the pulp and 3 stalks of celery, diced, to the salad. Cut enough cucumbers in very thin slices to make about ½ cup. sprinkle with salt, and after a few minutes press out all the juice. Add the cucumbers to the salad with 1 teaspoon each of chopped chives and parsley and a little Worcestershire sauce and toss lightly. Arrange the apples on lettuce leaves, fill them with the salad, and garnish each with a filet of anchovy. Decorate the edge of the apples with mimosa, made by mixing finely chopped hard-cooked egg with chopped parsley.
Tomato Washington
Peel 6 large ripe tomatoes and cut off and reserve the tops. Carefully scoop out the centers of the tomatoes and drain off the moisture by gently squeezing each tomato in the palm of the hand. Cut 1 ½ cups cooked fish in pieces and combine it with ½ to ¾ cup leftover cooked lobster and shrimp, if desired. cut into pieces. Add an equal amount of diced celery, 1 cup mayonnaise, 1 tablespoon finely chopped mixed chives, parsley, and tarragon, and a little Worcestershire sauce and toss gently. Fill the tomatoes with the fish mixture and replace the tops. Place each tomato on lettuce leaves and decorate with mimosa, made by mixing finely chopped hard-cooked egg with finely chopped parsley.
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