European and American cuisine

long dish with 2 onions cut into slices, sprinkle over the juice of 1 lemon, cover the fish. Let it lie 1 hour. Then lay 3 or 4 thin slices of larding pork in the bottom of a baking pan, put a few slices of the onion on top of the pork, over this place the fish, put 1 ounce butter inside the fish, 3 small tomatoes with 3 slices of onions on top of it, and pour 2 ounces butter over all ; lastly, sprinkle over 2 tablespoonfuls fine-chopped green pepper, place in a hot oven, and bake from 30 to 40 minutes. Bemove the fish carefully to a hot dish ; free the gravy from the onion and pork ; add 1 tablespoonful flour to the gravy, stir for a few minutes over the fire ; add 1½ cupful boiling water and cook 5 minutes ; then strain, add ½ cupful mushroom liquor, 1 teaspoonf ul beef extract, a little seasoning salt, cook a few minutes ; mix the yolks of 2 eggs with the juice of ½ lemon, add it gradually to the sauce, add ½ tablespoonful butter in small pieces, and serve. This fish may be served with a tomato sauce or without sauce. Fish €roqnettes. — Cut remnants of cold cooked fish into small pieces ; place a saucepan with 1 ounce butter, 2 tablespoonfuls fine-chopped onion, ½ clove of bruised garlic over the fire ; cook 5 minutes ; add 1 tablespoonful flour, stir, and cook 3 minutes ; then add 1 cupful milk, 1 teaspoonf ul salt, ½ even teaspoonful white pepper, ½ teaspoonful dry mustard, and, if handy, y^ cupful finechopped mushrooms ; add the fish meat, stir, and cook 5 minutes ; then add the yolks of 3 eggs and y^ tablespoonful fine-chopped parsley ; put the preparation on a fiat dish and let stand in a cool place. Thirty minutes before serving, form the preparation into cork-shaped croquettes, dip in beaten egg, cover with fresh grated bread crumbs, and fry light brown in hot fat Or the croquettes may be formed into small pyramids and then fried. In serving these dress on a hot dish, stick a small sprig of parsley in the top of each, and serve with oyster, caper, or Tartar sauce. Croquilles de Poisson. — Boil 1 pound of halibut the same as for fish salad (see my book '* Desserts and Salads, recipe 907), break CREAM FISH FORCEMEAT. 381 it into small pieces, and mix with the following sauce : Melt 1 ounce butter in a saucepan, add 1 tablespoonful flour, stir, and cook 2 minutes ; add 1 cupful chicken broth, y^ cupful milk, 12 whole peppers, a small bouquet, ½ gill mushroom liquor, y, teaspoonf ul nutmeg, 1 even teaspoonf ul salt, cook 5 minutes ; then strain, add ½ gill sweet cream, and the fish ; fill it in table shells, sprinkle over some fresh grated bread crumbs and a little melted butter, bake light brown in the oven, and serve. Cream Fish Forcemeat. — Chop fine 1½ pound fish, either of halibut or whitefish, pound it very fine in a mortar, press it through a sieve, then weigh it; there should be 1 pound; season with 1 teaspoonf ul salt, a little nutmeg and red pepper, add gradually the whites of 2 eggs and 1 pint of whipped cream, measured before it is whipped, place it for 2 hours on ice.