Note 73 — INDEX
Reading edition
No. 73. Chartreuse of Fish.—Flake and season one cup cold, cooked fish, moisten with a little cream or milk. Use an equal quantity of mashed potato and two hard boiled eggs in slices. Butter a small mould and put in alternate layers of potato, fish and sliced eggs. Season with salt, pepper, onion juice and a speck of cayenne. Steam twenty minutes, turn out on platter and garnish with parsley. Serve with, or without a sauce poured over or separately.