Chilled Trout

Try poaching brook trout in two tablespoons of butter and a half cup of court bouillon or of white wine. Turn once and cook a very short time. Lift out, chill and serve with tartar sauce. It may be covered with an aspic gelatin and garnished with shrimps and bits of truffle.

Jellied Consomme With Sherry

3 cups seasoned consomme 2 tablespoons gelatin 1/2 teaspoon lemon juice

4 tablespoons sherry wine 1/2 cup cold water Minced parsley

Soften the gelatin in the cold water. Dissolve in the hot consomme. Add the lemon juice and wine, and salt if required. Chill in the refrigerator. Chop lightly before putting in service cups. Top with minced parsley, a lemon crescent or a bit of tomato fringed with minced green pepper.

Halibut A La Newburg

1 lb. halibut

1 tablespoon brandy 1/4 cup sherry wine

2 tablespoons butter

1 cup evaporated milk (undiluted) 1 teaspoon lemon juice 3 egg yolks Dash cayenne - salt to taste

Cut the halibut in small cubes. Steam over hot water or poach in court bouillon for five minutes. Beware of long or swift cooking as the halibut easily loses its shape. When poached, put the fish, butter, wine, brandy, salt and cayenne in a double boiler and heat smoking hot. Beat the yolks and combine with the evaporated milk (sour cream may be substituted for the milk and lemon juice) and cook with the hot fish for one minute. Remove from the fire and add the lemon juice. Serve on very hot plates. An excellent chafing dish innovation.

Lobster Curry Appetizer

1/2 cup fresh or canned lobster meat 2 tablespoons butter

1/4 teaspoon curry powder 1 teaspoon sherry wine 1/8 teaspoon dry mustard

Saute the lobster in the melted fat. Add the seasonings and the wine. When very hot serve on small bread croustades or packaged appetizer shells.

Lobster A La Newburg

1/2 lb. butter

1 cup Madeira wine

2 cups whipping cream 1 small can truffles

3 cups lobster meat (3 1/2 lb. live lobster) Salt and cayenne to taste

Cut the lobster in small pieces. Chop the truffles fine. Heat both the above in melted butter till very hot. Add the wine. When hot add the cream and seasoning and let them blend for several minutes. Cook over hot water, as a high temperature will curdle the cream-wine mixture.

Sole Thermidor

1 lb. sole or filet of flounder

1 tablespoon flour

1/2 cup sour cream

1 teaspoon dry mustard

Salt and cayenne to taste

1/4 cup brandy

3 tablespoons butter

2 cups court bouillon

4 tablespoons grated Swiss or Parmesan cheese

Neatly trim the fish fillets and poach in court bouillon. (See page 745.) Lift onto a hot baking platter. Combine the flour and melted butter and add the court bouillon in which the fish was poached. Add the seasonings, the cream, the brandy and 2 tablespoons of the cheese. Do not cook. Pour over the fish, sprinkle with the remaining cheese and put close under the flame to brown instantly. Serve as an entree.