Cooking for profit

Cook the fish this way when you have a lot of small ones, such as brook trout, or lake herring. Run a knife along both sides of the back bone and take it out. Take the two sides, double them, the meat side outwards, lay them in a buttered baking pan one leaning upon the other so as to hold it in shape, and so proceed until the pan has all it will contain, one layer deep, the boned part of the fillets of fish being on top. Before putting in the fish strew some finely minced onion in the pan. After the fish is in, sprinkle salt and pepper, sift over a little cracker meal, and pour in enough light colored veal gravy mixed with strained tomato, or Spanish stock sauce (No. 784) to half cover the fillets, and bake light brown. Dish out of the pan it is baked in, one fillet to each person, a spoonful of the sauce and a few potatoes of any baked or fried kind like the following in the same plate. 715— Potatoes, a la Brabant. Cut raw potatoes in dice, medium size and perfect cubes, rejecting the uneven sides and ends. Boil them in water, drain off before they break, then fry in clean lard very light colored. Sprinkle with salt and finely minced parsley, Brabant is the name of a place — a duchy. 716— Epigramme of Lamb, a la Trianon. Epigramme is the French cooks* name for the brisket or breast of lamb. After cutting lamb chops for breakfast there will be three or four of these briskets on hand. Saw them lengthwise in two, boil for half an hour in soup stock well seasoned, press them between two dishes. When cold bread themby dipping in egg and cracker meal, lay in a pan, pour a little oil, clear butter or drippings over and bake light brown. To serve : divide in pieces about 4 or 5 ribs wide, place a spoonful of sauce in the dish and the meat pressed down in it. It does not do well to fry it after breading, the bright yellow-brown of a careful bake is what makes it a desirable entree. 717— Sauce Trianon. It is a yellow sauce made of white butter sauce with yolks of eggs stirred in to color, and speckled with minced truffles, mushrooms, shalots and white pepper. Add a spoonful of white wine or little dash of lemon juice. A very small quantity of such a sauce can be made to fill the bill and one small truffle out of a bottle and four or five mushrooms sliced will be all that are needed. Trianon is the name of a place — a French palace. 718— Potato Salad. Take cold boiled potatoes, slice them thinly so that the vinegar will penetrate. For a bowl of sliced potatoes mince one good sized onion and a bunch of parsley and throw on top, also salt and white pepper. Pour over half cup of olive oil and mix all well. If you mix all with oil this way first the parsley retains its green color, which vinegar used first takes away. Pour over half cup of vinegar and mix by turning from one bowl to another shortly before serving. A pint cupful is enough at such a house as this with no expense worth counting but a few spoonfuls of oil, but where there is lunch served potato salad is a leading dish and not a cheap one because oil must be used plentifully. 719— Raspberry Dumplings without Eggs or Powder