No. 82. Flounder or Sole Fillets, Rolled

55 cts.

A : 6 long, narrow fillets ;

B : Anchovy, Lobster, Shrimp, or Sardine Butter.

(See Flavored Butters.)

Spread A with B, roll and fasten with wooden tooth-picks.

To bake : dust with salt and pepper, sprinkle with lemon-juice, bake 20 m., or wrap in buttered paper and bake 30 m.

To fry : egg and crumb and fry in hot fat or oil.

To saute : brown butter with parsley and onion, add fillets, cook until light brown.

To stew : cover with fish stock made from the bones and 2 tbsps. white wine or lemon-juice, cook 20 m. or until tender. Strain stock into butter and flour cooked together and serve with fish.

No. 83. Fish au Parmesan, Baked

35 cts.

A : Whole fish, about 3 lbs., stuff with Dressing No. 146 (Dressing; for Baked Fish) ;

B : 1 tbsp. butter in bits, 2 tbsps. Parmesan cheese ; C : 2 cs. cream.

Place A in pan, sprinkle with B, bake 20 m., add C, bake slowly \ an hour, basting frequently. Serve with sauce from pan, strained and poured over.

No. 84. Frogs' Legs a la Poulette

80 cts.

A : 2 lbs. frogs, 1 tbsp. butter, cook 1 m., add 1/2 c. white wine or lemon-juice and water, 1/2 c. water, 1/2 tsp. salt, dash pepper, grating nutmeg ;

B : 1 c. white stock ;

C : 1 tbsp. butter and 1 tbsp. flour, add the liquor in which frogs were cooked;

D : 2 egg-yolks slightly beaten, 1 tbsp. minced pa

Stew A 15 m., add B, simmer until re tender, drain, place on hot dish, cook 0, when boiling add D, pour over frogs and serve.

No. 85. Halibut Fillets, Cold

45 cts.

A : 6 fillets of halibut, £ inch thick, remove skin and bone, wrap each one in cheese-cloth, dust with flour, boil 20 m. in Court Bouillon No. L45. Marinate while warm in French Dressing No. 436 (French Dressing);

B : 1 tbsp. chopped almonds, 1 tsp. parsley, minced ;

C: Tartare Sauce No. 159 (Tartare Sauce), or Cold Cream Sauce No. 156 (Cream Sauce)

Sprinkle A with B, cover with 0, and serve very cold. A delicious entree for a hot day.

No. 86. Halibut au Gratin, Baked

45 cts.

A : 6 fillets halibut, about 2 lbs., 1/2 tsp. salt, dash pepper,

1/2 c. milk ;

B : Cheese Sauce No. 143 (Cheese Sauce) ;

C : \ c. crumbs, sauted in 1 tbsp. butter.

Bake A \ an hour, basting often, place on hot dish, cover with B, sprinkle with C, serve.

No. 87. Halibut au Jardiniere, Baked

50 cts.

A : 2 lbs. halibut in cutlets or steak : B: 2 tomatoes sliced or 1/2 c. canned tomatoes, 1 onion minced, 1 doz. almonds blanched and chopped fine. 1 sweet green pepper cut into thin strips and set jected, 1 tbsp. butter, 1/2 tsp. salt. Cover A with B, bake 1/2 an hour, serve with sauce from pan poured over.

No. 88. Pompano, Broiled

95 cts.

A : 2 pompano, about 3 lbs., dip in 2 tbsps. olive oil, mixed with 1/2 tsp. salt, dash pepper ;

B: 1 c. fine crumbs ;

C : Lobster Butter No. 772 (Lobster Butter), or plain butter, salt, and pepper; or

D : Cucumber Sauce No. 144 (Cucumber Sauce).

Broil A 10 m., roll in B, finish broiling, spread with C, or serve with D.