The art of German cooking and baking

with salt. The four hard boiled eggs are chopped and mixed well with the chopped parsley, onion, capers, lemon juice, salt and pepper. This stuffing is put inside of the four pieces of eel and these rolled up tightly and tied with string, then each tied up in a piece of white cloth. Into the 2 qts. of water put all the ingredients for cooking, and the head, tail and skin chopped up into small pieces and cook 15 minutes. This eel stock must be tasted as to seasoning, vinegar added and the prepared pieces of eel cooked in it slowly for 45 minutes. Leave them in the stock until pretty well cooled off, then take them out and place them between two platters. After a few hours, take off the strings and cloth and cut them into thin slices which are served on green lettuce leaves and garnished with hard boiled eggs. You may serve them also with pickles and mayonnaise or mustard dressing. Remarks : These eel roulades may be made into eel jelly. See Chapter Nine, No. 9. No. 16— LARDED PICKEREL, Quantity for 6 Persons. 3% lbs. of fish 1 tbsp. of flour % lb. of bacon % pt. sweet or sour cream Salt % tsp. of meat extract 1 pinch of pepper 1 tbsp. of Parmesan cheese % lb. of butter Juice of % lemon 1 tsp. of capers Preparation: The fish is dressed, washed, dried and rubbed with salt inside and outside. The back is skinned by slitting the sides and pulling the skin off. The back is then larded with bacon strips. The butter is heated in a pan and the fish placed into it in a swimming position after dredging with flour and grated Parmesan cheese. The hot butter is dripped on, also the lemon juice, and the fish put into the oven to bake 15 minutes. During this time baste with the butter carefully so the flour and cheese make a crust on the fish. Gradually add the cream and capers, and bake the fish in this dressing for ½ hour, basting frequently. Serve on a hot platter. Color the gravy with the meat extract and if it is too thin, add 1 teaspoonful of flour, mixed with cream or milk, cook and strain. The gravy is served with the fish; garnish ■with potatoes and macaroni arid serve with sauerkraut. — 136 — No. 17— LARDED AND STUFFED PICKEREL. Quantity for 6 Persons. 3 Vz lbs. of fish 1 Pt. sour or sweet cream % lb. of bacon % tsp. of meat extract Salt, pepper 1 tbsp. of Parmesan cheese % lb. of butter Juice of % lemon 1 tbsp. of flour 1 tsp. of capers. The Stuffing. 1 pt. can of champignons % cup of sweet cream 2 tbsps. of butter Salt, pepper 1 tbsp. of flour Preparation : The preparation is the same as g'iven in No. 16. The filling or stuffing is made from chopped champignons stewed in the butter, flour, salt, pepper and cream. This is stuffed into the fish which is then sewed up. The fish is larded and cooked according to directions in No. 16. The gravy is also prepared as in No. 16. No. 18— STUFFED AND LARDED PIKE. Quantity for 6 Persons. The preparation and ingredients are the same as given under No. 16 and No. 17 ^ — No. 19— FISH FRICASSEE FROM PICKEREL OR WHITEFISH. Quantity for 6 Persons. 1 pickerel or whiteflsh, 3% lbs. % lb. of butter % lb. of bacon for larding 1 cup of cream For the Fricassee. 18 crabs Vs lb. of butter 2% qts. of salt water 20 champignons 1% lbs. veal sweetbreads 10 peeled truffles Juice of % lemon 2 tbsps. of butter Salt, pepper 1 tbsp. of lemon juice Preparation: The fish is dressed, washed, dried, the skin taken off the back and this larded with bacon. Then it is sprinkled with salt and put into a pan in a swimming position with 1/4 lb. of butter and 1 cup of cream and fried slowly for 1 hour to a golden yellow color. During this time simmer the 18 crawfish or crabs in salt water for 45 minutes. They should not boil, but simmer. From eight crabs take out the meat and leave the other ten whole.