Gateau of Fish
| For Fish | |
| 1-1/2 lbs. cooked white fish | 1 teaspoonful chopped parsley |
| 3 tablespoonfuls Crisco | 1 teaspoonful anchovy paste or extract |
| 1/2 cupful breadcrumbs | Salt and pepper to taste |
| 1/2 cupful milk | Lemon slices |
| 2 eggs | Dutch or oyster sauce |
| For Sauce | |
| 2 tablespoonfuls flour | 1 teaspoonful lemon juice |
| 2 tablespoonfuls Crisco | Salt, pepper, and red pepper to taste |
| 1 cupful milk | 2 hard-cooked eggs |
| 1/2 cupful oyster liquor | 1 dozen small oysters |
For fish. Cook fish; remove skin and bone, chop it, then put it in a basin, add breadcrumbs, parsley, seasonings, milk, eggs well beaten, and melted Crisco. Mix well, turn into a Criscoed mold, cover with greased paper and steam one hour. Serve with sauce poured over, and dish garnished with lemon slices.
For sauce. Blend Crisco and flour in pan over fire, stir in milk, oyster liquor, stir till it boils for eight minutes, then add seasonings. Boil one minute, add eggs chopped, and oysters. Mix and serve.