Baked Bluefish A La Muisset

Wipe, scale, cut off fins, and remove large bones from a three-pound fish. Place on a buttered fish sheet in dripping pan and sprinkle with one teaspoon salt mixed with one-half teaspoon curry powder. Work one tablespoon butter until creamy, add one teaspoon anchovy essence, and spread over fish. Bake twenty-five minutes, basting four times with melted butter, using one-third cup. Mix two ounces blanched and chopped almonds and one tablespoon capers. Add one-half cup chicken or brown stock, bring to the boiling point and let simmer five minutes. Pour over fish, sprinkle with coarse bread crumbs, and bake until crumbs are brown. Remove to hot serving dish and garnish with parsley.

Stuffed Turbans Of Flounder

2 large flounders.

cup chopped mushroom caps Few drops onion juice.

3 tablespoons butter 4 tablespoons flour.

cup cream.

12 chopped bearded oysters.

teaspoon salt.

1/8 teaspoon pepper.

Few grains cayenne.

Few grains mace.

Wipe, skin, and cut flounders into eight fillets. Trim and coil around inside of buttered muffin rings, placed in a buttered pan. Cook mushroom caps and onion juice with butter one minute. Add flour and stir until well blended; then pour on gradually, while stirring constantly, cream. Bring to the boiling point and add oysters and seasonings. Fill muffin rings with mixture, cover with buttered paper, and bake fifteen minutes. Sprinkle with buttered bread crumbs and continue baking until crumbs are brown.

The Preparing of Stiffed Turbans of Flounder.

The Preparing of Stiffed Turbans of Flounder.-Page 94.

Stuffed Turbans of Flounder.

Stuffed Turbans of Flounder. - Page 94.

Fillets Of Flounder In Paper Cases

Cut cold boiled ham in one-fourth-inch slices, then in oblong-shaped pieces with rounding corners. Fillet large flounders and cut in pieces. Arrange a thick piece on each piece of ham, sprinkle with salt and pepper, put in paper cases and turn edges, thus preventing escape of juices. Put in pan, brush cases with melted butter and bake in a hot oven fifteen minutes. Arrange on hot serving plates without removing cases. Serve with melted butter.

Fillet of Flounder in Paper Cover Ready for Oven.

Fillet of Flounder in Paper Cover Ready for Oven. - Page 95.

Fillet of Flounder in Paper Cover.

Fillet of Flounder in Paper Cover. - Page 95.

Fillets Of Sole, St. Malo

Clean, wipe, and fillet three flounders. Put in buttered pan, sprinkle with salt and pepper, and pour over three-fourths cup fish stock (made from trimmings and bones), one-half cup white wine, liquor drained from one-half pint parboiled oysters, two slices, each, carrot and onion, bit of bay leaf, sprig of parsley, and stalk of celery, broken in pieces. Cover with buttered paper and bake twenty minutes. Remove fillets to copper platter. Melt three tablespoons butter, add three tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, one cup liquor remaining in pan. Bring to the boiling point, add one-half cup heavy cream, and season with one-half teaspoon salt and a few grains paprika.

Strain sauce over fillets, place a parboiled oyster on each, sprinkle with six tablespoons Parmesan cheese, and bake until cheese is melted.