Codfish, Brandade Style

1 pound salt codfish

1 diced potato

2 tablespoons table oil

1 cup milk

Salt and pepper

3 tablespoons lemon-juice

Soak the codfish over night, then put it in a saucepan of cold water, add the potato and cook on a quick fire. When it is on the point of boiling, reduce the heat and cook slowly, stirring constantly with a wooden spoon. Add the oil, drop by drop, and the milk. When it thickens it has been cooked long enough. Add the salt, pepper and lemon-juice, and serve hot.

Crab A La Creole

12 small live hard-shell crabs or 1/2 pound crab-meat 3 tablespoons lemon-juice 2 red peppers

4 tablespoons butter or other fat 1 teaspoon salt 1/8 teaspoon pepper

Boil the crabs twenty minutes; open and clean them and reserve the yellow fat. Pour the lemon-juice over the crab-meat. Melt the butter or other fat and the crab fat in a frying-pan and add the crab-meat, seasoning, and chopped peppers. Cook for twenty minutes.

Crabs With Rice

15 small crabs

1 cup rice

2 or 3 small onions 2 small carrots

1 tablespoon butter or other fat Salt and pepper

Clean the crabs. Cut off and crush the legs, and cook in boiling salted water for about an hour. Strain the juice and pour it over the rice. Let stand for half an hour and then cook until rice is tender. Cook the chopped onion and carrots in the fat until slightly browned and then add the crab-meat. Season with salt and pepper, add the rice and cook together for several minutes. Serve hot.

This is an old provincial recipe and has a particularly delicious taste that makes it a favorite.

Salmon A La Mornay

4 cooked potatoes 1/2 cup Swiss cheese 1 egg-yolk

Buttered crumbs

1 cup medium white sauce

2 cups boiled salmon

Mash the potatoes and line a greased baking-dish with them.

Add the cheese and egg-yolk to the white sauce and pour half of it over the potatoes. Add the fish and cover it with the remaining sauce and buttered bread-crumbs. Bake in the oven

(350° F.) for twenty minutes.

Fish Fritters

1 pound of small fish

3 eggs

3 tablespoons flour

Salt and pepper Minced garlic Minced parsley

Cook the fish and mash them. Beat the yolks of the eggs until light and thick then add, little by little, the flour, salt, pepper, the minced garlic and parsley, and the fish. Lastly add the whites of the eggs beaten to a froth. Drop spoonfuls of this mixture into hot fat (360°-370° F.) and fry to a golden brown.

Creole Fish

1/4 pounds fish

1 lemon

1 teaspoon butter or other fat Finely chopped onion

Salt and pepper 1/2 cup tomato-juice Grated lemon-rind 1 small pimiento 6 tablespoons rice

Select a fish with firm flesh, clean the skin and rub well with a slice of lemon. Melt the fat, add the onion and the fish and cook to a golden brown. Season with salt and pepper, add the tomato-juice, a bit of lemon-rind, and the pimiento finely cut. While the fish is cooking, cook the rice in boiling salted water until tender. Make a crown of rice on a platter, place the fish in the center, pour the gravy over it, and garnish with thin slices of lemon.