European and American cuisine

pieces on a clean napkin, pat until dry, inclose each piece separately in 1 sheet of thickly buttered writing paper, fold the paper to keep the air out, lay in a buttered pan, and place in a hot oven. When swelling and having obtained a fine delicate color they are done ; remove them carefully to a hot dish, leaving the paper undisturbed, and serve with French fried potatoes. Blueflsh with Fines Herbes.— Prepare a bluefish as in foregoing recipe, season with pepper and salt, sprinkle over the juice of 1 lemon, and set aside. Melt 2 ounces of butter in a small saucepan, add 2 fine-chopped onions, cook 3 minutes ; then add Vt cupful fine-chopped mushrooms (and, if handy, 2 chopped truffles) ; season with 1 even teaspoonful seasoning salt, cook and stir 5 minutes ; remove from fire, and add Y^ tablespoonful fine-chopped parsley. Cut 6 sheets of white paper heart-shape, and spread them with butter, lay the papers on a board, a small portion of the above prepared herbs on the paper, and on top 1 fish piece ; cover the fish with a layer of the same herbs ; then lift up the other side of the paper and twist the edges together with the fingers. Lay the papillotes in a buttered pan, and bake in a hot oven until they swell and have obtained a fine brown color. Arrange them on a warm dish, leaving the papers undisturbed, and serve with potatoes 4 Pallemande. BUTTERFISH. In season from October to April, Butterfish, Fried. — Glean and wash 6 fresh butterfish, wipe dry, season with salt, roll in fiour, and fry in hot fat or pork, then serve. Butterfish h la Marinière. — Lay 6 well-cleaned butterfish in a covered dish, season with 1 tablespoonful seasoning salt, add 1 onion cut into slices, the juice of 1 lemon, some parsley, and 1 sprig of thyme ; leave them for 1 hour. Then remove, wipe dry, dust lightly with flour, dip in beaten egg, and roll in bread or cracker crumbs. Place a frying pan over the fire with 1 tablespoonful lard or beef fat, add a little butter, and when hot put in the fish ; fry to BLACKFISH. 225 a delicate brown on both sides and well done. Serve with potatoes in parsley sauce. BLACKFISH. In season from April to October. Blaekflsh ik la Stamford. — Procure a good-sized fresh fish, split it through the back, remove the skin and bones, and cut the meat into thin slices 3 inches long ; season with salt, lay in a covered dish with 1 sliced onion, the juice of 1 lemon, and Vj bunch of fresh parsley ; cover the dish, and let stand 1 hour. Mix the yolks of 2 eggs with Vt cup of milk, add Vt teaspoonful salt, 1 tablespoonful melted butter, 2 tablespoonf uls flour, and stir this to a smooth batter ; beat the 2 whites to a stifl! froth, add to the batter ; then wipe the fish dry, dust lightly with fiour, take each piece separately on a larding needle, dip into the batter, and drop into boiling fat (do not put in too many at a time) ; fry to a delicate brown color. Lay the fish for a few minntes on blotting paper, to absorb all the grease, then arrange on a hot dish ; serve with mashed potatoes and tomato sauce 4 Pallemande.