No. 88. Pompano, Sauted

95 cts.

A : 6 fillets of pompano, dash nutmeg and pepper, 1/2 tsp.

salt;

B : Cold Cucumber Sauce No. 155 (Cucumber Sauce).

Roll A in flour, saute in butter and serve with B, 1 tbsp. on each fillet.

No. 90. Salmon Cutlets, Baked

90 cts.

A : 2 lbs. salmon cutlets, \ c. hot water, \ c. white wine,

1/2 tsp. salt, dash cayenne, grating nutmeg ;

B : 1 pt. oysters, cut in small pieces, \ c. crumbs browned in 1 tbsp. butter ;

C: 1 tbsp. butter and 1 tbsp. flour, cooked thoroughly, add liquor from pan, 1 tsp. anchovy paste.

Bake A 20 m., cover with B, bake 5 m., serve with C poured around.

No. 91. Salmon Supreme, Boiled

90 cts.

A : Whole salmon, 3 or 4 lbs., form into letter S with string tied around head, run through body and tied around tail;

B : Court Bouillon No. 145 (Court Bouillon - For Boiling Fish) ;

C : Tartare Sauce No. 159 (Tartare Sauce), or Shrimp Sauce No. 154 (Shrimp Sauce); or

D : Mayonnaise Jelly No. 439 (Mayonnaise Jelly Dressing), colored green.

Boil A in B 30 or 40 m., remove string and skin, serve hot with C poured over, or cold covered with D.

No. 92. Shad, Planked

6o cts.

A : 1 large shad, split open, wipe dry and remove backbone, if possible ;

B : White oak plank, 11/2 in. thick ;

C : 2 tbsp. butter in bits, 1 tbsp. parsley, .minced, salt. 1/2 tsp. paprica and 1 tbsp. Walnut catsup wine :

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

» Tack A. skin-side down, to B, dust with salt and pep] and spread delicately with butter, place before an extremely hot fire, or under gas broiler, cook 20 m.: or place in very hot oven and cook 25 m., remove tacks. put fish on dish, spread with C, serve at once with D. Shad should be extremely fresh and cooked as soon as caught. " Bargain-counter" fish should be shunned.

No. 93. Shad Roe, Baked

45 cts.

A: Roe from large shad, plunge into boiling water an instant, drain and cover with 2 tbsps. butter, .1/2 tsp. each salt and paprica, 1 c. stock ;

B : 3 egg-yolks, beaten with 1 c. cream.

Bake A in covered pan 20 m., remove cover, hake 10 m., place on hot dish, strain sauce from pan into B slowly, cook until slightly brown, pour B over roe and serve with thin slices broiled bacon.

No. 94. Shad Roe Balls

30 cts.

A : Roe from large shad, boil 15 m.;

B : 1/2 c. fine bread-crumbs, 2 tbsps. melted butter. 1/4 tsp. each, salt and paprica and 1 egg beaten. Mash A, add B, form into small balls, saute in butter, or egg and crumb and fry in hot fat.

No. 95. Shad Roe, Broiled

25 cts.

A : Roe from a large shad, boil in salted boiling water 5 m. ;

B: 2 tbsps. melted butter, 1/2 tsp. each salt and paprica;

C : Maitre d'Hotel Sauce No. 248 (Maitre d'Hotel Sauce). Drain A. dip in B. broil 10 m., cover with serve with broiled bacon, or cut A in slices, put on skewer alternately with the bacon and broil.

No. 96. Shad Roe, Sauted

33 cts.

A : Roe from large shad, parboil 1 m., plunge in cold water, drain and saute in 1 tbsp. butter ;

B : 1 c. cream, dash salt and pepper.

Cook A until brown, place on bed of water-cress on hot platter, add B to pan, when hot pour over A and serve.

No. 97. Sardines au Parmesan

15 cts.

A : 6 large sardines ;

B : 6 pieces toast a little larger than sardines ;

C : 2 tbsps. Parmesan cheese.

Drain A, broil on both sides, lay on B, sprinkle with C and serve hot.

No. 98. Smelts, Fried

45 cts.

A: 2 lbs. smelts, remove back-bones and tails, sprinkle inside with salt and pepper, roll toward head, fasten with tooth-picks, or leave back-bone in, fasten heads and tails together in rings;

B : Tartare Sauce No. 159 (Tartare Sauce).

Egg and crumb A, fry in hot lard, serve around a mound of B.

No. 99. Sole au Vin Blanc, Baked

43 cts.

A : 6 fillets of sole, 1 tbsp. lemon-juice, 1/2 c. hot water;

B : 1 tbsp. butter and 1 tbsp. flour, cooked thoroughly, 1 tsp. parsley, 1/2 tsp. onion, minced, 1/2 tsp. salt, dash cayenne, blade mace, 1 c. white wine.

Bake A 10 m., add B, bake 20 m., serve with sauce strained over. As we have no sole in this country, use flounders or pompano.

No. 100. White-bait, Fried

55 cts.

A : 2 lbs. white-bait, dust with salt and pepper, roll in cheese-cloth sprinkled with flour ;

B : 1 c. lard, 1 c. oil, both very hot.

Shake A in sieve to remove flour, then plunge in B, cook only enough at a time to cover bottom of basket.

should be light brown, drain on paper, sprinkle with dash cayenne or paprica, keep hot and serve at once in a napkin.

The whole process should be done quickly.