January 28, 1955 Fish Fillets Amandine, Banana Cup Cakes

Fish Fillets Amandine

2 pounds frozen fish fillets (cod, haddock, perch, sole)
4 T. butter
Salt and pepper
1/2 c. water
2 T. butter
2 T. flour
1/2 c. milk
1/2 c. slivered, blanched toasted almonds

Thaw fish until you can separate the fillets. Melt butter in frying pan or skillet. Sprinkle fillets with salt and pepper, place in pan with butter. Add water, cover. Cover pan and let simmer about 10 minutes or until fish flakes easily with fork. Carefully remove fish to serving heat-proof platter. Cook liquid left in pan until reduced about 1/3. Cream together butter and flour, add with milk to liquid in pan. Let simmer, stirring frequently until thickened. Sprinkle almonds around fish. Pour sauce over fish. Brown quickly under broiler. Serve immediately. Serves 6.

Banana Cup Cakes

2 1/2 c. cake flour
2 t. baking powder
1/2 t. soda
1/4. t salt
1/2 c. butter
1 c. sugar
e eggs
1 t. vanilla
1 1/4 c. mashed ripe bananas
1/4 c. buttermilk

Sift flour, baking powder, soda and salt. Cream butter, add sugar and cream together until light. Add eggs one at a time and beat until very fluffy. Add vanilla. Add dry ingredients alternately with mashed bananas and buttermilk, mixing only until smooth. Place batter into cupcake pan with paper baking cups, bake at 375 degrees about 25 minutes. Fill cups 3/4 full. Sprinkle top with confectioners sugar. Makes about 16 cupcakes.