Cooking for profit

Take the bones of the fish and stew them in water with onion, parsley, thyme, pepper and salt, making a fish stew or sauce, strain it off and use it to make an oyster stew, into which throw a few shrimps, crayfish, lobster pieces, scallops, mussels and button mushrooms, all or part as may be available. Pour this matelotte or fish stew over the fillets, add a cup of white wine, dredge fine bread crumbs and put the dish in the oven to bake. Serve one fillet, the sauce that belongs and some of the potato border in the same plate. The name has reference to the sea-coast customs of Normandy. 1070— Roast Ham, Champagne Sauce. Boil a piece of ham, the thick end, and when nearly done put it in the oven to finish and acquire a brown outside. Slice thin, serve sauce under in the dish. 1071— Champagne Sauce. It is little more than a name for a brown sauce flavored. Take good gravy from the veal or beef pans (No. 576). Put on a spoonful of spices — allspice, cloves and mace — to boil in 1/2 cup of wine and strain it presently into the gravy. Another way that seems to meet the requirement of a good sauce for roast ham, is to add wine and a little sugar to the brown sauce without the spices. ^ The substitute where there is no wine furnished is vinegar, sugar and water in brown sauce — it is good — nothing wrong about it but the name. 1072— Sirloin of Beef, a la Hongroise. That is nothing but a name for you to attach to any piece of warmed-over beef on a day when the dinner is such that you know nobody will order beef. Sometimes you can call it a la Demidoff, or Malakoff, or Marco Bozarris or anything; the people will go on ordering pig and prairie chicken with unswerving constancy, just the same. 1073— Roast Prairie Chickens. Singe them, wipe clean inside and out, skewer through the thighs and body, or else tie the legs in place, put in a salted pan with drippings; roast late and have them come out only just done through. Each one makes 5 dishes by slicing a little off the breast which is the meatiest part, and making 4 quarters besides. Serve with jelly or cranberry sauce or game sauce which is cheaper. 1074 -Game Sauce. Take two-thirds brown sauce and one-third currant jelly or grape jelly, throw in 6 or 8 cloves and simmer together a few minutes. 1075— Kohl-rabi, or Cabbage Turnip. It is the light green above-ground turnip or swelled cabbage stalk seen in the markets but not in common use. Pare, cut in large dice, boil as you would turnips and season in the same manner by pouring a white sauce over after straining the water away. It is like cooked cabbage stalk in taste and may be cooked with bacon the same way. 1076— String Beans, a la Turque. String beans salad, in effect. Cut the beans down the whole length, shredding them, boil till done, drain off, cool, then pour over enough salad oil to make them shine; salt, pepper, vinegar, and shake up well. Serve cold with the vegetables. 1077— Lemon Soufflae Pudding.