Fillets Of Fish, Duglere

Separate the fish into fillets. The fillets may be left plain, rolled into turbans and each held in shape with a buttered toothpick, or folded over a buttered strip of potato as wide as a fillet and half an inch thick. Sprinkle half a chopped onion and two chopped tomatoes in an agate baking dish and add two parsley branches, half a teaspoonful of salt and half a teaspoonful of paprika. On this bed set eight or ten fillets of fish, pour over one-fourth a cup of

Sauterne and set to poach in a moderate oven. Baste several times. The fish will cook in about twenty minutes. Dispose the fish on a serving dish. Strain off the liquid from the pan, pressing all juice from the vegetables. Use this with cream and fish stock, if needed, in making a cup and a half of sauce. Finish the sauce with a teaspoonful of lemon juice and a tablespoonful of butter, added in bits. If the tomatoes are juicy, the liquid in the dish may need to be reduced over the fire before using it for the sauce. The sauce should be poured over the fish.

Poached Fillets Of Fish, With Oysters

Prepare the fillets as in the preceding recipe. Dispose them in a buttered dish. Squeeze the juice of a lemon over them (eight or ten fillets) and sprinkle with melted butter. Let poach in a very moderate oven, basting with melted butter or the liquid in the pan. Sprinkle with salt when half cooked. When about ready to serve have ready about one-fourth a cup of Worcestershire sauce at the boiling point; add as many oysters as fillets of fish and beat quickly to the boiling point; shake the pan until the oysters look plump and the edges ruffle a little. Dispose the fillets on a hot dish, surround with the oysters in the Worcestershire sauce, and serve at once.

Baked Bluefish, Italian Style

Cut a cleaned bluefish in heart-shaped pieces. If the pieces are too large for one service, divide to make half-heart pieces. Chop fine (to serve eight or ten) three shallots or one Bermuda onion, and sprinkle in a buttered pan; lay the slices of fish above, season slightly with salt and pepper, add a few spoonfuls of fish stock, and cover with a buttered paper. Let cook till the flesh separates easily from the bones, - about twelve minutes, - basting three times. Remove the slices to a serving dish, pour over a cup and a half of Italian sauce, to which the broth in the dish has been added, and serve at once.

Baked Fillets Of Fish, Mousseline

Fasten the ends of short fillets of fresh fish together with a buttered toothpick, to form short cylinders, season with salt and pepper, add mushroom liquor, if at hand, and let cook in the oven about twelve minutes, basting three or four times with the liquid in the pan. Pipe duchesse potato in the center of an au-gratin dish and brush this with the beaten yolk of an egg diluted with two table-spoonfuls of milk; set the fillets around the potato, pour over them a little melted butter and set into a hot oven, to brown the edges of the potato. With the fish broth in the baking pan and an equal measure of thin cream and flour and butter as required, make a sauce into which stir the rest of the egg yolk. Serve this sauce in a bowl. Put a spoonful of green mousseline sauce in each cylinder of fish and serve at once.