Bouillabaisse - II

Put into a saucepan about four pounds of different varieties of fish, including one lobster. The fish should be cleaned and cut into small square pieces; the lobster should be cut in sections, leaving the shell on. Add a bunch of parsley, three sliced tomatoes, one large whole clove of garlic, chopped fine, three bay-leaves, half a dozen cloves, one teaspoonful of saffron, three sliced onions, one cupful of olive-oil, salt and pepper to season, and enough water to cover. Bring to the boil, and simmer for thirty minutes. Line a soup tureen with thin slices of toasted bread, pour the contents of the sauce over it, and serve in soup plates, with both forks and spoons. This is a genuine French recipe.

Canapes Of Fish

Toast small squares of bread and make a border of stiffly beaten white of egg around each one, using a pastry bag and tube. Bake in a quick oven until light brown. Fill the centre with creamed fish and serve very hot.

Fish Cakes - I

Season hot mashed potatoes with salt, pepper, and butter, and add one beaten egg to each two cupfuls of potatoes. Add an equal amount of cold cooked flaked fish and enough Cream or Drawn-Butter Sauce to make a smooth mixture. Shape into small flat cakes, dredge with seasoned flour, and saute in bacon fat. Serve with a garnish of fried bacon.

Fish Cakes - II

Chop the cooked fish and season with grated onion, sweet herbs, powdered mace, and salt and pepper. Add half as much bread-crumbs as fish, mix with the unbeaten white of egg and a little melted butter, shape into small flat cakes, dredge with flour, and fry in butter.

Fish Chops

Mix cold cooked flaked fish with a little very thick Cream Sauce, and season with lemon-juice and minced parsley. Shape into chops, dip in egg and crumbs, and fry in deep fat. Stick a small piece of macaroni in the small end of each chop to represent the bone. Serve with Tartar Sauce.

Chartreuse Of Fish - I

Butter a small mould and put in alternate layers of seasoned mashed potatoes, cold cooked flaked fish, seasoned, and sliced hard-boiled eggs. Pour over enough cream to moisten, cover with potatoes and steam for twenty minutes. Turn out on a hot platter, garnish with parsley, and serve with any preferred sauce.

Chartreuse Of Fish - II

Mix one cupful of stale bread-crumbs with two cupfuls of cold cooked flaked fish and two eggs well-beaten. Season to taste, adding a little Worcestershire Sauce. Put into a buttered mould, steam for thirty minutes, and serve with any preferred sauce.

Fish Chowder

Skin three or four pounds of fresh fish and cut into convenient pieces for serving. Cut a quarter of a pound of fat salt pork into dice, and fry crisp. Skim out the dice and fry two sliced onions brown in the fat. Strain the fat into a deep kettle, cover with sliced raw potatoes, add the fish, salt and pepper to season, and enough boiling water or fish stock to cover. Simmer slowly until the fish is almost done, add two tablespoonfuls of butter, half a dozen split Boston crackers, four cupfuls of boiling milk, and the onion and pork dice. Reheat and serve.