Green Mousseline Sauce

To recipe for Bearnaise sauce beat in three table-spoonfuls of cooked spinach, drained and pressed through a sieve (the spinach must be a consistent pulp) and one-fourth a cup of cream, beaten firm.

Fillets Of Striped Bass, Black Bass, White Fish, Halibut, Etc., En Cocotte

Remove the fillets from the fish, discarding skin and bones; trim all to the same shape and to a size suitable for one service. Season with salt and pepper. Roll them in turban or barrel shape and set each in a cocotte - a small earthen dish in which a single egg is cooked. For eight fillets prepare a generous cup or a cup and a fourth of Mornay sauce. Pour the sauce over the fillets and sprinkle the top of each with a level tablespoonful of Parmesan cheese. Cook in a very moderate oven about twelve minutes. Serve in the cocottes set on plates covered with a napkin.

Fillets Of Fish, With Oysters

Take the fillets from any variety of white fish; fold over a piece of buttered raw potato the width of the fillet, season with salt and pepper, and set in a buttered dish. For eight fillets bring a pint of oysters quickly to the boiling point, keep the oysters hot, and drain the liquid over the fillets. Let poach in a moderate oven about twelve minutes. Drain off the liquid and let it reduce; add one cup of veloute sauce and half a cup of cream and season as needed; add two tablespoonfuls of butter, a little at a time, and beat it in thoroughly. Add the oysters and when very hot, remove the bits of potato from the fillets and pour over the sauce.