BAKED SHAD À LA CAROLINA
Clean a large roe shad, leaving the head on, take out the backbone and stuff with the boiled roe chopped, six chopped hard-boiled eggs, half a cupful of bread-crumbs, a chopped onion, a tablespoonful of butter, and salt, pepper, and minced parsley to season. Stuff the fish, sew up and put in a buttered baking-pan, adding enough hot water to keep from burning, three or four slices of bacon, and salt and pepper to season. Baste often and serve with Tartar Sauce.
BAKED SHAD WITH FINE HERBS
Sprinkle a buttered baking-dish with chopped onion and parsley, lay the prepared fish upon it and sprinkle with onion and parsley, seasoning with salt, pepper, and dots of butter. Add half a cupful of white wine and a cupful of white stock. Cover with a buttered paper and bake in a moderate oven. Take up the fish carefully and thicken the gravy with flour cooked in butter. Pour the sauce over the fish, sprinkle with crumbs, dot with butter, and brown in the oven. Squeeze the juice of a lemon over and serve.
BAKED SHAD STUFFED WITH OYSTERS
Rub a large cleaned fish with salt inside and out. Stuff with oysters and seasoned crumbs made very rich with melted butter, and bake, basting with melted butter and hot water. Thicken the gravy with flour browned in butter, adding a little hot water or stock if necessary, season with lemon-juice and catsup and serve the sauce separately.
STUFFED SHAD—I
Make a stuffing of two cupfuls of bread-crumbs, half a cupful of tomatoes, an onion chopped fine, half a cupful of melted butter, and salt and pepper to season. Stuff the fish, sew up, rub with butter, season with salt and pepper, dredge with flour, and bake for an hour, basting often with melted butter and hot water. Serve with Tomato Sauce.
STUFFED SHAD—II
Season a cupful of cracker crumbs with grated onion, minced capers and parsley, add a heaping tablespoonful of butter, and salt and pepper to season. Or, fry a small chopped onion in butter, add a cupful of crumbs, season with salt, pepper and lemon-juice, take from the fire and add the yolk of an egg beaten smooth with a little milk. Stuff the cleaned shad and sew up. Cover the bottom of a baking-dish with thin slices of salt pork, lay the fish upon it, cover with more pork, add enough boiling water to keep from burning, and bake, basting frequently. For the sauce, melt half a cupful of butter and add to it the juice of half a lemon and three tablespoonfuls of Claret. Serve the sauce separately.
STUFFED SHAD—III
Prepare a shad as for boiling and stuff with seasoned crumbs, adding the beaten yolk of an egg to bind. Fill the fish and sew up; put into a baking-pan enough water or stock to keep from burning and two tablespoonfuls of butter. Bake carefully, basting as required. Take up the fish and add to the liquid enough stock to make the required quantity of sauce. Thicken with flour browned in butter, season with lemon-juice, catsup, and Sherry or Madeira. Pour around the fish and serve.
ROASTED SHAD
Marinate the cleaned fish for an hour in oil and lemon-juice, seasoning with salt, pepper, minced parsley, and thyme. Drain, wrap in oiled paper, fastening securely, and bake carefully. Take up the fish and serve with Ravigote Sauce.
TOASTED SHAD
Put into a baking-pan a tablespoonful of butter and lay a cleaned and split shad upon it, skin-side up. Place it under a gas flame until the skin is puffed and blistered. Turn out on a hot platter; season with salt and pepper, dot with butter, and serve garnished with lemon and parsley.
PLANKED SHAD—I
Prepare the fish as for boiling, butter the plank, and tack the fish upon it, skin-side down. Season the fish with salt, pepper, and butter and bake in the oven. Serve on the plank.
PLANKED SHAD—II
Split the shad as for broiling and tack it on a buttered fish plank, skin-side down. Rub with melted butter and cook under a gas flame or in the oven. Season with salt, pepper, and melted butter, surround with a border of mashed potatoes, garnish with lemon and parsley and serve on the plank.
PLANKED SHAD—III
Tack the split fish on a buttered board, flesh-side up. Put into the oven and bake until brown, basting with melted butter seasoned with walnut catsup. Serve with a garnish of pickled walnuts.
PLANKED SHAD—IV
Tack a large split shad skin-side down on a buttered plank. Spread with butter, season with salt and pepper, and pour over a tablespoonful of walnut catsup or white wine. Cook under a gas flame, sprinkle with minced parsley, and serve with any preferred sauce.
PANNED SHAD
Split the fish down the back, remove the backbone, and put into a buttered baking-pan, flesh-side up. Rub with butter, sprinkle with salt and pepper, and bake in the oven. Garnish with lemon and parsley and serve with any preferred sauce.
STEWED SHAD
Prepare and clean a small shad and soak it for two or three hours in a marinade of oil and lemon-juice seasoned with onion and parsley. Put it in a buttered stewpan with half a wineglassful of white wine, three tablespoonfuls of mushroom liquor, four sprigs of parsley, a sprig of celery, a bay-leaf, a sprig of thyme, and two cloves. Add two handfuls of picked and washed sorrel or spinach, chopped fine. Season with salt and pepper and simmer slowly for two hours. Take up the fish, thicken the gravy with butter and flour cooked together, pour over the fish and serve.
PICKLED SHAD—I
Boil a shad in salted water to cover, drain and cool. Add to the water in which it was boiled half as much vinegar and a red pepper pod, whole cloves, allspice, and mace to season. Boil for an hour. Cut the fish into large pieces, put into an earthen jar and pour the boiling spiced liquid over the fish. Cover and let stand for two days before using.
PICKLED SHAD—II
Cut a large shad into pieces, put a layer in the bottom of an earthen crock, sprinkle with salt, and add a few whole cloves, allspice, peppers, and bay-leaves. Cover with fish, add more spices, and pour on strong vinegar to cover. Cover the dish, bake for four hours in a moderate oven, and let stand for three or four days before using. Serve cold.
CREAMED SHAD
Cook together a tablespoonful each of butter and flour, add two cupfuls of milk and cook until thick, stirring constantly. Add a teaspoonful of grated onion, take from the fire and add the beaten yolks of two eggs, and salt, pepper, and minced parsley to season. Add two cupfuls of cold cooked shad flaked fine, put into a buttered baking-dish, sprinkle with crumbs and brown in the oven.
SHAD VERT-PRÉ
Prepare and clean a small shad and put into a buttered baking-dish with salt and pepper to season, two finely chopped shallots and half a wineglassful of white wine. Cover with buttered paper and bake in a moderate oven. Take up the fish, add the juice to a cupful of Allemande Sauce and tint green with minced parsley and spinach juice. Pour over the fish and serve.
BROILED SHAD ROE—I
Soak two shad roes for twenty minutes in seasoned olive-oil, drain and broil. Serve with Maître d'Hôtel Sauce.
BROILED SHAD ROE—II
Wash and dry the roe and broil on a well-greased broiler, rubbing with butter while broiling. Serve with Maître d'Hôtel Sauce.
BROILED SHAD ROE—III
Parboil a large shad roe, drain, rub with melted butter, and broil. Serve with Maître d'Hôtel Sauce.
BROILED SHAD ROE—IV
Parboil the roe for ten minutes in salted water, drain, and plunge into ice-water for ten minutes. Wipe dry and put on ice for half an hour. Rub with oil and lemon-juice, broil, and serve with Maître d'Hôtel Sauce.
BROILED SHAD ROE—V
Wash a shad's roe in cold water, wipe it dry, rub with butter, and broil. Garnish with lemon and parsley.
BROILED SHAD ROE WITH BACON
Marinate the roe in seasoned oil, broil carefully, surround with slices of broiled bacon, and serve with Maître d'Hôtel Sauce.
FRIED SHAD ROE—I
Sauté in hot lard, turning carefully. Garnish with lemon and parsley.
FRIED SHAD ROE—II
Season the roes with salt and pepper, dredge with flour, dip in beaten egg, then in crumbs, and fry in fat to cover. Drain, and serve with Tomato Sauce.
FRIED SHAD ROE—III
Parboil the roe in salted water, drain, plunge into cold water, and let stand for ten minutes. Drain, wipe dry, cut in half-inch slices, dip in seasoned lemon-juice, then in beaten egg, then in crumbs, and fry in fat to cover.
FRIED SHAD ROE—IV
Parboil the roe, drain, and cool. Dredge with seasoned flour and sauté in butter.
FRIED SHAD ROE—V
Parboil the roe for ten minutes in salted and acidulated water. Drain, plunge into cold water, and cool. Drain, dip in beaten egg, then in seasoned crumbs, and fry brown in deep fat. Serve with any preferred sauce.
FRIED SHAD ROE—VI
Season the roe, dip it in corn-meal and sauté in butter or lard. Or, parboil, cool, season, dip in beaten egg, then in cracker crumbs and sauté in butter or lard.
FRIED SHAD ROE—VII
Parboil the shad roes in salted water to which a slice of lemon and a sprig of parsley have been added. Cool in the liquid, drain, wipe dry, dip in beaten egg, then in cracker crumbs, and fry brown in butter. Take up, strain the cooking liquid into the frying-pan, add a teaspoonful each of Worcestershire and catsup, and bring to the boil. Thicken with a tablespoonful of flour browned in butter and made smooth with a little Sherry or Madeira. Bring to the boil, pour over the roes and serve.
SHAD ROE SAUTÉ
Plunge a large shad roe into boiling water, then into cold water, drain, and sauté until brown in butter. Add a tablespoonful of butter to a cupful of cream, bring to the boil, season with salt and pepper, pour over the fish and serve.
BAKED SHAD ROE—I
Butter a baking-dish and sprinkle thickly with chopped onion, parsley, and mushrooms. Lay the roes upon it, sprinkle with more onion, parsley, and mushrooms, season with salt and pepper and dot with butter. Add half a cupful of white wine and one cupful of white stock. Bake carefully, basting as required. Drain, thicken the gravy with flour cooked in butter, pour over the roes, sprinkle with crumbs, dot with butter, and brown in the oven. Squeeze lemon-juice over and serve.
BAKED SHAD ROE—II
Boil the shad roe slowly until done. Drain and put into a buttered baking-dish. Season with salt and pepper, spread with butter, and dredge thickly with flour. Bake in a moderate oven, basting frequently with melted butter and hot water.
BAKED SHAD ROE—III
Cover the roe from a large shad with boiling water and drain. Put into a buttered baking-pan with two tablespoonfuls of butter, one cupful of stock and salt and paprika to season. Bake slowly until done, strain the liquid and thicken with the yolks of three eggs beaten with one cupful of cream. Pour over the sauce, and serve with thin slices of broiled bacon.
BAKED SHAD ROE—IV
Lay the roe in a buttered baking-pan, season, add a little milk, and bake about fifteen minutes, basting often. Take up, sprinkle with lemon-juice, salt, cayenne, and minced parsley, and pour over a Cream Sauce, to which the yolks of two well-beaten eggs have been added.
BAKED SHAD ROE—V
Butter a baking-dish, put in two shad roes, season with salt and pepper, and add half a cupful of white wine. Bake carefully, basting as required. Chop an onion, two sprigs of parsley, and ten mushrooms. Fry in butter, add the liquid drained from the fish, and thicken with a little flour rubbed smooth in cold water. Spread the paste upon the roe, cover with large fresh mushrooms, sprinkle with crumbs, dot with butter, and brown in the oven. Serve immediately in the same dish.
BAKED SHAD ROE—VI
Butter an earthen dish and sprinkle with chopped onion, parsley, mushrooms, and bread-crumbs. Lay two skinned shad roes upon it, cover with crumbs, mushrooms, minced onion, and parsley, and pour over one cupful of white stock mixed with a tablespoonful of Sherry. Bake for half an hour, drain off the sauce, strain it and thicken with flour and butter, cooked together. Pour over the fish, cover with crumbs, dot with butter, sprinkle with lemon-juice, and brown in the oven.
SHAD ROE BAKED WITH BACON
Cover the bottom of a baking-pan with thin slices of bacon, lay the shad roes upon it, cover with bacon, and bake in a very hot oven. Squeeze lemon-juice over and serve with bacon as a garnish.
SHAD ROE BAKED IN TOMATO SAUCE
Boil the roe, drain, cool, and skin. Cook together for ten minutes one cupful of canned tomatoes, one cupful of stock or water, a slice of onion, and salt and pepper to season. Cook together two tablespoonfuls of butter and one of flour, add the tomato, and cook until thick, stirring constantly. Rub the sauce through a strainer. Put the roe on a buttered baking-dish, season with salt and pepper, cover with the sauce and bake. Serve in the dish in which it was baked.
SHAD ROE BAKED WITH CREAM SAUCE
Brown two tablespoonfuls of flour in butter, add two cupfuls of milk, and cook until thick, stirring constantly. Season with salt and pepper and continue according to directions given for Shad Roe Baked in Tomato Sauce.
ESCALLOPED SHAD ROE—I
Boil the roes in salted and acidulated water, drain, and flake with a fork. Spread a layer of the roe in a shallow buttered baking-dish, sprinkle with chopped hard-boiled eggs, season with minced parsley and lemon-juice, add a thin layer of Cream Sauce and repeat. Cover with buttered crumbs and bake brown.
ESCALLOPED SHAD ROE—II
Prepare according to directions given above, sprinkling crumbs on each layer of Cream Sauce, and adding grated cheese to the crumbs on top.
ESCALLOPED SHAD ROE—III
Boil the roes in salted and acidulated water, plunge into cold water, cool, drain, wipe dry, and mash. Add the chopped yolks of three hard-boiled eggs to a cupful of well seasoned Drawn-Butter Sauce. Mix the sauce with the roes. Butter a baking-dish, sprinkle with seasoned crumbs, add the roe mixture, cover with crumbs, dot with butter, and brown in the oven.
ESCALLOPED SHAD ROE—IV
Parboil in salted water the roes of two shad, drain, plunge into ice-water for ten minutes, drain, wipe dry, and flake with a fork. Add the yolks of three hard-boiled eggs rubbed smooth with a teaspoonful of anchovy paste and the juice of half a lemon. Add also one cupful of bread-crumbs, salt, cayenne, and minced parsley to season, and one cupful of Drawn-Butter Sauce. Butter a baking-pan, sprinkle with crumbs, fill with the mixture, cover with crumbs, dot with butter, and brown in the oven.
SHAD ROE CROQUETTES—I
Boil the roe for fifteen minutes in salted water, drain, and mash. Cook together two tablespoonfuls each of butter and corn-starch, add two cupfuls of hot cream, and cook until thick, stirring constantly. Take from the fire, add the mashed roe, and salt, cayenne, grated nutmeg, and lemon-juice to season. Cool, shape into croquettes, dip in egg and crumbs, and fry in deep fat. Serve with any preferred sauce.
SHAD ROE CROQUETTES—II
Simmer shad roes in salted boiling water for fifteen minutes, drain, and plunge into cold water. When cold, drain, dry, cut into slices two inches thick, season with salt, pepper, and lemon-juice, dip in egg, roll in crumbs, fry in deep fat, and serve with Tartar Sauce.
SHAD ROE CROQUETTES—III
Boil the roe, cool, skin, and mash fine. Cook together one tablespoonful of butter and two of flour, and add one-half cupful of cream and one-half cupful of stock. Cook until thick, stirring constantly. Take from the fire, add the yolks of two well-beaten eggs, and the mashed roe, and cool. Season with salt, pepper, lemon-juice, and minced parsley, shape into croquettes, dip in egg and crumbs, and fry in deep fat. Serve with Hollandaise Sauce.
SHAD ROE CROQUETTES—IV
Parboil two shad roes, drain, cool, skin, and mash. Cook together one tablespoonful of butter and two of flour, add one cupful of boiling cream or milk, and cook until thick, stirring constantly. Take from the fire, add the beaten yolks of two eggs, and minced parsley, lemon-juice, grated nutmeg, salt, pepper, and cayenne to taste. Reheat, stir until thick, add the mashed shad roe, mix thoroughly, and cool. Shape into croquettes, dip in egg and crumbs, fry in deep fat, and serve with Tartar Sauce.
SHAD ROE CROQUETTES—V
Cook the roe in boiling salted and acidulated water for fifteen minutes, drain, and mash. Beat together one-fourth cupful each of corn-starch and butter, add one and one half cupfuls of hot cream, and cook for ten minutes, stirring constantly. Take from the fire, add the juice of half a lemon, a grating of nutmeg, salt and paprika to season, the mashed roe, and a few chopped mushrooms fried. Cool, shape into croquettes, dip in egg and crumbs, and fry in deep fat. Serve with any preferred sauce.
SHAD ROE CROQUETTES—VI
Simmer two shad roes in salted boiling water for fifteen minutes. Take from the fire, drain, skin, and mash. Cook together one tablespoonful of butter and two of flour, add gradually one cupful of boiling cream, and cook until thick, stirring constantly. Take from the fire, add the yolks of two eggs, the mashed roe, one tablespoonful each of lemon-juice and minced parsley, and salt, pepper, cayenne, and grated nutmeg to season. Cool, shape into croquettes, dip in egg and crumbs, and put into the ice-box for an hour. Fry in deep fat and serve with Tartar Sauce.
SHAD ROE CROQUETTES—VII
Boil the roe of a large shad until done, drain, mash, and mix with half a cupful of bread-crumbs, a beaten egg, two tablespoonfuls of melted butter, and salt and paprika to season. Shape into small flat cakes and sauté in melted butter, or dip in egg and crumbs and fry in deep fat. Serve with any preferred sauce.
SHAD ROE CROQUETTES—VIII
Parboil the roes in salted and acidulated water, drain, and plunge into ice-water to cool. Drain and flake with a fork. Cook together two tablespoonfuls each of butter and flour, add a cupful of milk and cook until thick, stirring constantly. Take from the fire, season with salt and pepper, add the mashed roes and two eggs well-beaten. Season with lemon-juice and anchovy paste, reheat, but do not boil. Cool, shape into croquettes, dip in egg and cracker crumbs and let stand for an hour before frying in deep fat.
SHAD ROE À LA BALTIMORE
Put two or three roes into a well-buttered baking-dish, sprinkle with salt and pepper, add a cupful and a half of stock, and two tablespoonfuls of butter. Cover and cook in the oven for fifteen minutes. Take up the roe and add slowly to the liquid the yolks of three eggs beaten smooth with one cupful of cream. Cook over hot water until thick, adding two tablespoonfuls of butter and salt and pepper to season. Pour over the fish, garnish with broiled bacon and serve.
SHAD ROE À LA BROOKE
Parboil two shad roes, drain, cool, and skin. Put into a saucepan, cover with white wine, add a clove, a blade of mace, and salt to season. Simmer for half an hour. Wash and drain two cupfuls of scallops, put into a saucepan and cover with salted boiling water, adding a bit of bay-leaf, four whole allspice, and two cloves. Cover the dish and boil for half an hour. Cook together one tablespoonful each of butter and flour, add a cupful of the water in which the scallops were boiled, and cook until thick, stirring constantly. Season with salt and pepper, add a teaspoonful of minced garlic, and gradually three tablespoonfuls of butter in small bits. Take from the fire and add the yolks of three eggs well-beaten. Put the roe into a serving-dish, cover with the scallops, and freshly grated horseradish. Pour the sauce over, reheat, and serve.
SHAD ROE À LA MAÎTRE D'HÔTEL
Marinate the roes for an hour in oil and lemon-juice, seasoning with salt and pepper. Drain, broil, and serve with a Maître d'Hôtel Sauce to which chopped onion has been added.
SHAD ROE À LA MARYLAND
Put two or three roes in a well-buttered baking-pan, season with salt and pepper, add half a cupful each of stock and Sherry, spread the roe with butter, cover, and bake for fifteen minutes. Take up carefully and thicken the liquid with the yolks of three eggs beaten smooth with a cupful of cream. Take from the fire, add a tablespoonful of butter, pour over the roe, garnish with fried bacon, and serve.
PANNED SHAD ROE
Boil a shad roe for fifteen minutes in salted water, drain, and break up with a fork. Melt two tablespoonfuls of butter, add the shad roe with the yolks of two hard-boiled eggs mashed fine, a small cupful of bread-crumbs, and pepper, salt, and minced parsley to season. Reheat and serve very hot.
SHAD ROES EN BROCHETTE
Parboil shad roes for fifteen minutes, drain, and plunge into cold water. When cool, cut into small pieces and roll in flour. String on slender skewers with alternate squares of bacon cut very thin and broil over a clear fire or cook in the oven until the bacon is crisp. The flour may be omitted. Serve with melted butter or Maître d'Hôtel Sauce.
SHAD ROE KROMESKIES
Parboil a shad roe, drain, cool, skin, and cut into small pieces. Season with salt and pepper, wrap a thin slice of bacon around each piece, and fasten with a toothpick. Fry in deep fat and serve with any preferred sauce.
SHAD ROES WITH BROWN BUTTER SAUCE
Boil the roes slowly in salted and acidulated water, drain, and pour over half a cupful of butter melted and browned, and mixed with a tablespoonful of vinegar.
SHAD ROE WITH MUSHROOMS
Boil a shad roe, flake with a fork, and add an equal quantity of fresh or canned mushrooms cut in small pieces. Cook together a tablespoonful each of butter and flour and add half a cupful of cream mixed with the beaten yolks of two eggs. Mix with the mushrooms and roe. Fill ramekins, sprinkle with crumbs, dot with butter, and brown in the oven.
CREAMED SHAD ROE WITH MUSHROOMS
Parboil a shad roe, plunge into cold water, drain, cool, cut into squares, and sauté in butter until brown. Season with salt and pepper and add half a cupful of cooked mushrooms and one cupful of boiling cream. Thicken with a teaspoonful of flour rubbed smooth with a little cold cream, season with salt and red pepper, and serve very hot.
SHAD ROE WITH EGGS
Boil a shad roe and flake fine with a fork. Beat three eggs, season with salt and pepper, add the roe, and cook in a chafing-dish or frying-pan with plenty of melted butter.
SHAD ROE WITH OYSTERS
Fry the shad roe according to directions previously given and serve with fried oysters and broiled bacon.
SHAD ROE WITH BROWN SAUCE
Soak a shad roe in water for half an hour, scald, drain, cool, and cut in slices. Sauté in butter and drain, Cook a tablespoonful of flour in the butter, add one cupful of stock, and cook until thick, stirring constantly. Season with salt, paprika, Worcestershire, and curry powder; pour over the fish and serve.
SIXTEEN WAYS TO COOK SHEEPSHEAD
BOILED SHEEPSHEAD
Clean and salt the fish and soak in cold water for an hour. Drain, wipe dry, and cut several deep gashes across both sides. Put the fish on the drainer of the fish-kettle, pour the juice of a lemon over it, and cover with equal parts of milk and water. Add salt and pepper and minced parsley to season and simmer gently until the fish is done. Drain carefully and serve the sauce separately, thickening if desired.
BOILED SHEEPSHEAD WITH OYSTER SAUCE
Boil a prepared and cleaned fish in salted and acidulated water with a bunch of parsley, a sliced onion, and some sweet herbs. Drain, garnish with parsley, and serve with a Holandaise Sauce to which cooked oysters have been added.
BROILED SHEEPSHEAD
Prepare and clean a large sheepshead, score the sides deeply, and broil, seasoning with salt and pepper, and basting with oil. Melt half a cupful of butter and add to it the juice of a lemon and two tablespoonfuls of anchovy essence. Pour over the fish and serve.
FRIED FILLETS OF SHEEPSHEAD
Prepare and clean the fish and cut in fillets. Dip into salted milk, then in flour, then in beaten egg, then in seasoned crumbs, and fry in deep fat. Serve with any preferred sauce.
SHEEPSHEAD WITH CAPER SAUCE
Boil according to directions previously given and serve with Caper Sauce.
SHEEPSHEAD WITH DRAWN BUTTER
Clean a medium sized fish, rub with salt and pepper, steam for an hour, take up carefully, garnish with parsley and lemon, and serve with Drawn-Butter Sauce.
SHEEPSHEAD WITH PARSLEY SAUCE
Cook the prepared and cleaned fish in salted and acidulated water to cover, drain, and serve with Parsley Sauce.
SHEEP SHEAD À LA BAHAMA
Prepare and clean a large sheepshead and remove the fins. Score deeply to the bone on both sides and put into a buttered fish-pan with a chopped onion, a small bunch of parsley, four sliced tomatoes, and four chopped chilli peppers. Add salt and pepper to season, one cupful of Catawba wine, and enough white stock to cover. Cover with a buttered paper and boil until done. Drain, strain the liquid through a coarse sieve, and add enough stock to make the required quantity of sauce. Thicken with flour cooked in butter, take from the fire, add two tablespoonfuls of butter, a teaspoonful of minced parsley, and the juice of half a lemon. Cover the fish with broiled tomatoes, pour the sauce around, and serve.
SHEEPSHEAD À LA BIRMINGHAM
Prepare and clean a large sheepshead and put into a buttered fish-pan with four tablespoonfuls of butter, a bunch of parsley, a shredded green pepper, a chopped onion, six peeled and sliced tomatoes, two cupfuls each of white wine and water, and salt and paprika to season. Simmer until the fish is done, drain, and keep warm. Strain the liquid and thicken with flour browned in butter. Pour over the fish and serve with rice and baked green peppers.
SHEEPSHEAD À LA CAROLINE
Clean a sheepshead, cut off the fins and score to the bone on each side. Put into a buttered baking-pan with two tablespoonfuls of butter, a bunch of parsley, a small chopped onion, a shredded green pepper, and salt and pepper to season. Add one cupful of white wine and two cupfuls of water or white stock. Cover with buttered paper and bake in a moderate oven, basting often with the liquid. Take up the fish, strain the liquid, thicken with flour cooked in butter, take from the fire, add two tablespoonfuls of butter, the juice of a lemon and a teaspoonful of minced parsley. Pour over the fish and serve.
SHEEPSHEAD À LA CRÉOLE
Chop together an onion, a green pepper, a tomato, four mushrooms, a clove of garlic and a bunch of sweet herbs. Fry in olive-oil, add a tablespoonful of flour and cook until the flour is brown. Add one cupful of beef stock and cook until thick, stirring constantly. Put six slices of sheepshead into a buttered baking-pan, spread with the sauce, and bake slowly for an hour.
SHEEPSHEAD À LA HOLLANDAISE
Prepare and clean a sheepshead, cover with salted and acidulated water, and simmer until done. Drain and serve with Hollandaise Sauce.
SHEEP SHEAD À L'INDIENNE
Cook a large sheepshead in a fish-boiler with two cupfuls each of water and white wine, two tablespoonfuls of butter, two chopped onions, a chopped green pepper, a bunch of parsley, and salt, pepper, and sweet herbs to season. Cover with buttered paper, boil until done and drain. Cook three tablespoonfuls of butter with two tablespoonfuls each of flour and curry powder, add the liquid drained from the fish, and enough stock to make the required quantity of sauce. Cook until thick, stirring constantly, and skim off the fat. Add two tablespoonfuls each of butter and chutney sauce, take from the fire, add the juice of a lemon, pour over the fish, and serve with plain boiled rice.
SHEEPSHEAD À LA LOUISIANNE
Prepare and clean a large sheepshead and put into a buttered baking-dish with two sliced onions, a chopped green pepper, a cupful of stewed and strained tomatoes, two cupfuls of white wine, a bunch of parsley, a tablespoonful of butter, and salt and white pepper to season. Cover with buttered paper and bake for forty minutes, basting as necessary. When done, drain the fish and keep it warm. Strain the liquid and add enough brown stock to make the required quantity of sauce. Thicken with flour browned in butter, add the juice of a lemon and a little minced parsley. Pour over the fish and serve with a border of plain boiled rice.
SHEEPSHEAD À LA MAJESTIC
Butter a baking-pan and line it with sliced onions and tomatoes, sprinkled with salt, pepper, and minced parsley. Lay upon it a cleaned sheepshead weighing three pounds. Sprinkle with salt, pepper, and flour, and add enough stock and white wine to keep from burning. Baste as required and serve with the onions and tomatoes around the platter.
SHEEPSHEAD À LA MOBILE
Prepare and clean a large fish and cut it into thin slices. Put into a buttered saucepan with half a dozen sliced tomatoes, two sliced onions, a bunch of parsley, two bruised beans of garlic, and salt, paprika, and sweet herbs to season. Add equal parts of Claret and white stock to cover. Cover with buttered paper, bring to the boil, and simmer for forty minutes. Drain, strain the sauce, thicken with flour browned in butter, take from the fire, add a tablespoonful of butter and the juice of a lemon, pour over the fish and serve.
NINE WAYS TO COOK SKATE
FRIED SKATE
Prepare and clean the fish and cut into suitable pieces for serving. Dip in flour, then in egg, then in crumbs, and fry in deep fat. Serve with any preferred sauce.
BOILED SKATE
Prepare and clean a small skate and cut into convenient pieces for serving. Put into a kettle an onion and a carrot sliced, a bunch of parsley, a sprig of thyme, two bay-leaves, a tablespoonful each of salt and pepper-corns, and half a cupful of vinegar. Put the fish on this, add cold water to cover, and boil slowly for forty-five minutes. Drain and serve with any preferred sauce.
BOILED SKATE WITH BLACK BUTTER
Boil the skate until tender in salted and acidulated water to cover, with onion, thyme, parsley, bay-leaves, and pepper to season. Drain the fish and pour over half a cupful of browned butter to which a tablespoonful of vinegar has been added.
BOILED SKATE WITH CAPER SAUCE
Cook the fish in salted and acidulated water to cover, adding a sliced onion, two bay-leaves, and a bunch of parsley to the water, with salt and pepper to season. Drain, place on a hot dish, and serve with Caper Sauce.
BOILED SKATE WITH OYSTER SAUCE
Boil the fish in salted and acidulated water to cover, drain, and serve with Oyster Sauce.
BAKED SKATE
Skin the fish and cut into suitable pieces for serving. Put into a buttered saucepan with the juice of half a lemon and a bunch of sweet herbs. Sprinkle with salt and pepper, dredge with flour, and pour in two cupfuls of milk. When nearly tender, drain, brown in the oven, thicken the sauce with butter and flour cooked together, pour around the fish and serve.
SKATE WITH FINE HERBS
Butter a baking-dish and put into it pieces of prepared skate. Sprinkle with chopped mushrooms, onion, and parsley, season with salt and pepper, add two wineglassfuls of Sherry and half a cupful of stock. Sprinkle with crumbs and bake. Take up the fish carefully and add to the liquid enough brown stock to make the required quantity of sauce. Thicken with butter and flour cooked together, add a tablespoonful of butter, a teaspoonful of anchovy essence, and the juice of half a lemon. Pour around the fish and serve.
SKATE À L'ITALIENNE
Put the prepared fish into a buttered saucepan with a bean of garlic, one bay-leaf, two sprigs of thyme, a tablespoonful of butter, three cloves, and salt and pepper to season. Sprinkle with flour, cover the fish with milk, and simmer gently until done, then drain. Put into a serving-dish, sprinkle with grated cheese, and garnish with boiled button onions and triangles of fried bread. Strain the sauce over and serve.
SKATE À LA ROYALE
Parboil small pieces of skate, drain, cool, and marinate in oil and vinegar, seasoning with salt and pepper. Drain, dip in batter, and fry. Serve with any preferred sauce.
THIRTY-FIVE WAYS TO COOK SMELTS
BROILED SMELTS—I
Dip prepared smelts in lemon-juice and seasoned melted butter, then in flour; broil in a double-broiler, and serve with Remoulade Sauce.
BROILED SMELTS—II
Draw and clean large smelts, dip in oil, season with salt and pepper, and broil on a double-broiler. Serve with Maître d'Hôtel Sauce.
BROILED SMELTS—III
Split and bone large smelts, rub with seasoned oil, and broil. Serve with Bearnaise Sauce.
BROILED SMELTS—IV
Soak the prepared fish for an hour in seasoned olive-oil, drain, broil carefully, and serve with Maître d'Hôtel Sauce.
BROILED SMELTS—V
Take off the heads, split the fish, remove the back-bone, and broil for five minutes on a buttered broiler. Garnish with lemon and parsley and serve with melted butter, made very hot with red pepper.
BROILED BONED SMELTS À LA BEARNAISE
Split a dozen good-sized smelts, take out the back-bone, rub with seasoned oil, and broil on a double-broiler. Pour Bearnaise Sauce into the platter, lay the smelts upon it, and serve.
BROILED SMELTS WITH ONION SAUCE
Clean six or seven large smelts, dip in beaten egg, then into seasoned crumbs, and string on skewers by the heads. Broil, basting with melted butter as required. Fry two teaspoonfuls of chopped onion in butter, but do not brown. Take from the fire, add a teaspoonful of vinegar, and an equal quantity of minced parsley. Pour into a bowl and put on ice until cool. When ready to serve, mix a tablespoonful and a half of fresh butter with the sauce and make it into small balls. Serve one ball of the butter with each fish.
BAKED SMELTS—I
Remove the heads, split, dip in melted butter, then in flour. Put into a buttered baking-pan, bake for ten minutes, sprinkle with cayenne and lemon-juice, and serve.
BAKED SMELTS—II
Put prepared smelts into a buttered baking-dish, sprinkle with chopped parsley and mushrooms, and salt, pepper, and grated nutmeg to season. Pour over half a cupful of white wine, cover with a Cream Sauce, sprinkle with crumbs, dot with butter, and bake in the oven. Squeeze lemon-juice over and serve in the baking-dish.
BAKED SMELTS—III
Clean eighteen or twenty smelts and put into a baking-dish with one tablespoonful each of chopped onion and celery, a wineglassful of white wine, and salt and pepper to season. Cover with large fresh mushrooms and a cupful of Spanish Sauce. Sprinkle with crumbs, dot with butter, and bake in a hot oven. Sprinkle with parsley, squeeze lemon-juice over, and serve.
BAKED SMELTS À LA DUXELLES
Put a dozen cleaned and prepared smelts into a buttered baking-dish and sprinkle with chopped onion, parsley, mushrooms, salt, pepper, and grated nutmeg, cover with Drawn-Butter Sauce to which a wineglassful of white wine has been added. Sprinkle with crumbs, dot with butter, and bake for thirty minutes. Squeeze lemon-juice over and serve.
BAKED SMELTS À LA MANTON
Prepare according to directions given for Baked Smelts a la Duxelles, omitting the chopped onion and the wine from the sauce. Sprinkle with crumbs and grated Parmesan cheese, dot with butter, and brown in the oven. Squeeze the juice of a lemon over and serve.
FRIED SMELTS—I
Dip the prepared fish into seasoned, melted butter, then into corn-meal, and fry in deep fat. Or, dip in beaten egg and corn-meal.
FRIED SMELTS—II
Clean the fish, season with salt and pepper, and sauté in hot fat. Or, dip in egg and crumbs and fry in deep fat.
FRIED SMELTS—III
Dredge the cleaned fish with flour, dip in egg and crumbs, and sauté in a frying-pan with butter, or fry in deep fat.
FRIED SMELTS—IV
Dip the cleaned smelts in cream, then in seasoned flour, and fry in fat to cover. Serve with Tartar Sauce.
FRIED SMELTS—V
Clean small smelts, season with salt and pepper, dip in egg and crumbs, and string on skewers, piercing the head with a skewer. Fry in deep fat and serve with Mayonnaise or Tartar Sauce.
FRIED SMELTS—VI
Clean the smelts, trim off the tails, and remove the back-bone. Sprinkle with salt and pepper inside and out and skewer into circles with tooth-picks. Dip in egg and crumbs, fry in deep fat, and serve with Tartar Sauce.
FRIED SMELTS À L'ANGLAISE
Dip the cleaned fish into cracker crumbs, then in beaten eggs, then in cracker crumbs, and fry brown in deep fat. Serve with Tartar Sauce.
FRIED SMELTS AU BEURRE NOIR
Clean the smelts, season with salt and pepper, dip in corn-meal, then in beaten egg and crumbs, and fry in deep fat. Drain and serve with Brown Butter Sauce. If desired, the fish may be skewered in circles before frying.
FRIED SMELTS À LA PARISIENNE
Wash the smelts, remove the bone, wipe dry, dredge with flour, put their tails in their mouths, fasten with a tooth-pick, and fry in very hot fat. Garnish with hard-boiled eggs and serve with Tartar Sauce.
FRIED SMELTS WITH SALT PORK
Clean the smelts, leaving them whole. Dip into fine crumbs or corn-meal. Cut half a pound of fat salt pork into dice, and fry until crisp. Take up the pork, fry the fish in the fat, and drain on brown paper. Make a Cream Sauce, using the pork fat instead of butter, add to it the diced pork, pour around the fish and serve.
STUFFED SMELTS—I
Stuff the cleaned fish with bread-crumbs mixed with tomato and melted butter, seasoning with salt and pepper. Bake in a buttered pan and serve with any preferred sauce.
STUFFED SMELTS—II
Stuff cleaned smelts with chopped oysters and seasoned crumbs. Roll in melted butter, then in crumbs, and bake for fifteen minutes, basting with melted butter; the breading may be omitted if a more simple dish is desired. Serve with Bearnaise Sauce.
STUFFED SMELTS—III
Cook to a paste one cupful of crumbs and one cupful of milk. Beat smooth, add one egg well-beaten, a teaspoonful each of minced parsley, lemon-juice, and chopped olives, and one cupful of chopped oysters. Stuff large smelts, lay them in a pan lined with buttered paper, skewer the head and tail together, and fill the circles with stuffing. Steam for fifteen minutes or sprinkle with crumbs and butter and bake.
STUFFED SMELTS À L'ITALIENNE
Prepare, clean, and split the smelts, stuff with seasoned crumbs, and arrange in a buttered baking-dish, cover with Italian Sauce, and bake. Squeeze lemon-juice over and serve. Chopped oysters or cooked fish may be used with, or instead of, the crumbs.
STUFFED SMELTS AU GRATIN
Chop half a pound of raw fish, either sea-bass or salmon, and pound in a mortar to make very fine. Add two tablespoonfuls of bread-crumbs which have been soaked in hot milk and squeezed dry. Add the yolks of two eggs and the white of one, two tablespoonfuls of cream, and salt and pepper to season. Rub until very smooth and fold in lastly two tablespoonfuls of whipped cream. Let cool thoroughly.
Fry two tablespoonfuls of chopped onion in butter with two tablespoonfuls of minced parsley and a quarter of a pound of chopped fresh mushrooms. Season with salt and pepper and set aside. Stuff the smelts with the fish paste. Butter a silver platter and spread it thinly with the fried onions and mushrooms. Add two tablespoonfuls of white wine and lay the fish upon it. Sprinkle with salt and pepper, spread with the rest of the onion and mushrooms, cover with crumbs, dot with butter, and brown in the oven. Serve in the Same dish.
SMELTS AU GRATIN
Clean and dry eighteen smelts. Fry together in butter a chopped onion, two shallots, twice the quantity of mushrooms, a minced bean of garlic, and a tablespoonful of minced parsley. Butter a baking-dish, spread the cooked vegetables upon it, and lay upon it the prepared fish. Season with salt and pepper, moisten with half a glassful of white wine, cover with large fresh mushrooms, pour over a cupful of Spanish Sauce, sprinkle with crumbs, dot with butter, and bake in the oven. Sprinkle with lemon-juice and minced parsley and serve. The smelts may be boned if desired.
SMELTS AU BEURRE NOIR
Roll the cleaned smelts in flour, sauté in butter, and arrange on fingers of buttered toast. Brown half a cupful of butter, add a tablespoonful of vinegar, pour over the fish, and serve.
SMELTS À LA BOULANGER
Clean and dry the fish, dip into cream, then into flour, and fry in deep fat.
SMELTS À LA DAVIS
Prepare and clean the fish, remove the bone, dip in milk, season with salt and pepper, dip in flour, and brown in butter. Melt two tablespoonfuls of peanut butter, add to it the juice of a lemon, pour over the fish and serve, garnishing with lemon and parsley.
SMELTS À LA TOULOUSE
Clean and bone a dozen large smelts. Cook in a saucepan with white wine and mushroom liquor or stock, seasoning with salt and pepper. Drain, and add the remaining liquid to a cupful of Allemande Sauce. Add a few button mushrooms and a tablespoonful of butter to the sauce. Pour over the smelts and serve.
SMELTS À LA DRESDEN
Clean and remove the bone from large smelts and stuff them with seasoned crumbs, chopped oysters, and mushrooms rubbed to a paste with melted butter. Butter a serving-dish, lay the prepared fish upon it, cover with chopped onion, and squeeze over the juice of a lemon. Add a tablespoonful of butter and a cupful of white stock and bake half an hour. Serve with any preferred sauce.
BOILED SMELTS
Cook smelts in salted and acidulated water, or in court bouillon, drain and serve with Tartar Sauce.
SMELTS WITH MAYONNAISE
Dip the cleaned fish into beaten egg, then into crumbs, and fry in deep fat. Serve cold with Mayonnaise.
STEWED SMELTS
Clean the fish and remove the heads. Put into a buttered china baking-dish. Add enough fish or veal stock to cover, and chopped onions, capers, parsley, thyme, pepper and salt, and white wine to season. Bring to the boil, pour over the fish and bake for ten or fifteen minutes. Serve in the same dish.
SMELTS WITH FINE HERBS
Chop together chives and parsley, and sprinkle a buttered baking-dish. Season with salt and pepper, lay prepared smelts upon it, sprinkle with chopped onions and seasoning, add half a cupful of white wine, cover with buttered paper and bake for ten minutes. Take up carefully, thicken the liquid with butter and flour cooked together, and serve with the fish.
SMELT CROQUETTES
Clean and split smelts and remove the backbone. Pound fine a pound of cooked halibut, seasoning with salt, white pepper, and Sherry. Add enough very thick Cream Sauce to make a stiff paste, and cool. Shape into croquettes and roll a smelt around each one, fastening it by sticking the tail through the head. Dip in egg and crumbs and fry in hot lard to cover. Serve with Tartar Sauce.
SMELTS IN MATELOTE
Chop together an onion, a sprig of parsley, three mushrooms, and a bean of garlic. Fry in oil and season with salt and pepper. Put the cleaned smelts into the pan, add enough white wine to cover, and simmer until done. Strain the liquid, thicken it with butter and flour cooked together, pour over the fish, and serve with a garnish of lemon and parsley.
FIFTY-FIVE WAYS TO COOK SOLES
NOTE:—If the imported sole is not readily obtainable, flounder or pompano makes a very acceptable substitute.
BOILED SOLES
Trim the soles, rub with lemon-juice and boil in salted water. Drain, and serve with any preferred sauce.
BROILED SOLE—I
Marinate for an hour in oil and lemon-juice seasoned with salt and pepper. Broil on a double-broiler and serve with Maître d'Hôtel Sauce.
BROILED SOLE—II
Clean and skin a sole, dip in melted butter and lemon-juice, then in seasoned crumbs, and broil. Remove the bone from an anchovy and rub it to a paste with a small lump of butter. Add a wineglassful of white wine and the juice of half a lemon and keep the sauce warm. Place the sole on a hot dish, pour the sauce over and serve.
BAKED FILLETS OF SOLE—I
Butter a baking-pan, sprinkle with chopped onions and parsley, lay fillets of sole upon it, spread with butter, season with salt and pepper, add a wineglassful of white wine, and bake in the oven, basting frequently. Take up the fish carefully, add to the liquid a dozen chopped mushrooms, a tablespoonful of fresh bread-crumbs and minced parsley to season. Lay the fillets on a baking-dish, spread with the paste, cover with large fresh mushrooms, sprinkle with crumbs, dot with butter, and brown in the oven. Serve very hot in the same dish.
BAKED FILLETS OF SOLE—II
Put the prepared fillets in a buttered baking-dish, sprinkling with chopped onion, parsley, and mushrooms, and seasoning with salt and pepper. Add a tablespoonful of butter and enough white wine and white stock in equal parts to keep from burning. Bake, basting frequently. Cook together one tablespoonful each of butter and flour, add a cupful of brown stock and cook until thick, stirring constantly. Take up the fish, drain the liquor from the pan into the sauce, and reheat. Spread the sauce over the fish, sprinkle with crumbs, dot with butter, and brown in the oven.
FILLETS OF SOLE BAKED IN WHITE WINE
Butter a baking-dish and put into it six fillets of sole. Add half a cupful of hot water and a tablespoonful of lemon-juice. Cook together one tablespoonful each of butter and flour, seasoning with minced parsley, grated onion, salt, cayenne, and powdered mace. Add one cupful of white wine and cook until thick, stirring constantly. Drain the fish, pour the sauce over, and serve.
BAKED SOLE WITH WINE SAUCE
Clean a large sole, trimming off the gills and dark skin and scraping the white side. Make a deep cut on each side of the back-bone and take off the fins. Put into a buttered baking-pan with salt and pepper to season and two cupfuls of white wine. Bake for twenty minutes. Cook together one tablespoonful of butter and two of flour, add a cupful of cold water and cook until thick, stirring constantly. Strain the liquor from the fish into the sauce, bring to the boil, add one tablespoonful each of butter and minced parsley, pour over the fish and serve.
FRIED SOLE—I
Remove the skin, dip in beaten egg, then in crumbs, and fry in deep fat. Serve with any preferred sauce.
FRIED SOLE—II
Skin and clean a pair of soles and marinate for an hour in oil and lemon-juice. Dip in egg and crumbs and fry in deep fat. Cool, trim, dip into melted butter, then into the beaten yolks of eggs, then into seasoned crumbs. Sprinkle with grated Parmesan cheese and broil slowly, basting with melted butter if needed. Serve with Maître d'Hôtel Sauce.
FRIED FILLETS OF SOLE—I
Marinate a sole for an hour in white wine, seasoned with salt, pepper, and sweet herbs. Drain, cut into fillets, dip in milk, dredge with flour, and fry in hot lard.
FRIED FILLETS OF SOLE—II
Sprinkle the prepared fillets with salt, pepper, and lemon-juice, dip in egg and crumbs, repeat, fry in fat to cover, and serve with Tartar Sauce.
FRIED FILLETS OF SOLE À L'ORLY
Soak the prepared fillets for an hour in lemon-juice seasoned with grated onion, minced parsley, salt and pepper. Drain, dry, dredge with flour or dip in batter. Fry in deep fat and serve with Tomato Sauce.
FRIED SOLE À L'ANGLAISE
Dredge the prepared fish with flour, brush with the beaten yolk of an egg, cover with crumbs, and fry in deep fat.
FRIED SOLE À LA COLBERT—I
Cut the fish into fillets, dip in milk, then in flour, and fry brown. Serve with melted butter and garnish with lemon and parsley.
FRIED SOLE À LA COLBERT—II
Select six small soles, cut off their heads, and make an incision down the back-bone. Season with salt, pepper, and lemon-juice, dip in egg and crumbs, fry in hot fat, drain, and serve with Colbert Sauce.
FRIED SOLES WITH SHRIMP SAUCE
Fillet the fish, dip in flour, then into egg and crumbs, fry in deep fat, and serve with Shrimp Sauce.
SOLE À L'AURORE
Butter a shallow platter, lay a sole upon it, cover with buttered paper and put into the oven for ten minutes. Take it out and remove the back-bone, filling its place with chopped onions and parsley. Replace the upper side of the fish, cover with a cupful of Cream Sauce and put in the oven for ten or fifteen minutes. Rub the yolks of hard-boiled eggs through a sieve over the fish, and garnish with the whites in rings, sliced lemon, and parsley.
FILLETS OF SOLE À LA BERCY
Cook some fillets of sole in butter, seasoning with salt, pepper, and minced onion. Take up the fish, add two tablespoonfuls of butter, a teaspoonful of minced parsley, and the juice of a lemon. Pour over the fish and serve.
FILLETS OF SOLE À LA BORDEAUX
Season the prepared fillets with salt and pepper, dip in melted butter, then into flour, then into beaten eggs, then into bread-crumbs. Fry brown in deep fat, garnish with lemon and parsley, and serve with Tomato Sauce.
SOLES À LA COLBERT
Skin and trim the soles and boil in salted water until done. Chop fine a head of endive and fry it in butter. Add two cupfuls of stock, bring to the boil, take from the fire, and add the yolk of an egg beaten smooth with a little cream. Place the soles on a hot dish, pour over the sauce, and serve.
FILLETS OF SOLE À LA CRÈME
Simmer the prepared fillets in salted and acidulated water to cover, seasoning with salt and pepper, sliced onion, cloves, and parsley. Cook together a tablespoonful each of butter and flour and add one cupful of cream and half a cupful of stock. Cook until thick, stirring constantly. Take from the fire, season with salt and pepper, and add the yolks of two eggs beaten smooth with a teaspoonful of lemon-juice and a tablespoonful of melted butter. Pour the sauce over the fillets and serve.
SOLE À LA DIEPPOISE
Butter a baking-dish, sprinkle with chopped shallot, and lay upon it the fillets of three soles. Add half a wineglassful of white wine and three tablespoonfuls of mushroom liquor. Cook for six minutes, take up, and reduce the liquid half by rapid boiling. Add to it one cupful of Allemande Sauce, a dozen cooked mussels or oysters, and half a dozen small cooked mushrooms. Take from the fire, add a tablespoonful of butter and the juice of half a lemon. Pour over the fish and serve.
FILLETS OF SOLE À LA FRANÇAISE
Fry the fillets with a chopped onion and a tablespoonful of chopped parsley in seasoned butter. Serve with Italian Sauce.
FILLETS OF SOLE À L'ITALIENNE
Arrange the prepared fillets in a buttered saucepan, with salt, pepper, chopped onion, and half a cupful of white wine. Cook for ten minutes and drain carefully, reserving the liquid. Add four tablespoonfuls of chopped mushrooms, and two cupfuls of Spanish Sauce. Add a tablespoonful of butter, a teaspoonful of minced parsley, and the juice of half a lemon. Pour over the fish and serve.
FILLETS OF SOLE À LA JOINVILLE
Season the prepared fillets with salt, pepper, and grated nutmeg, and put into a buttered baking-pan with a tablespoonful of butter and half a cupful of white wine. Cover, cook for ten minutes, and drain, reserving the liquid. Arrange on a serving-dish and cover with cooked mushrooms, oysters, and lobster. Cook together two tablespoonfuls each of butter and flour, add the fish gravy and two cupfuls of white stock, and cook until thick, stirring constantly. Take from the fire, add the yolks of four eggs beaten with the juice of half a lemon, two tablespoonfuls of butter, a pinch of red pepper, and enough pounded lobster coral to tint. Pour the sauce over the fish and serve.
FILLETS OF SOLE À LA JOINVILLE—II
Butter a flat baking-dish and arrange in it, crown-shaped, the prepared and cleaned fillets of three soles. Add half a wineglassful of white wine, three tablespoonfuls of mushroom liquor, and salt and pepper to season. Cook for six minutes, take up the fish, and put on a hot dish. Cover with Allemande Sauce, garnish with broiled mushrooms and serve.