The international cook book

2 tablesfjoons butter 2 egg yolks 2 tablespoons flour i cup chopped crab meat I cup soup stock Yi, cup chopped mushrooms Salt and pepper i teaspoon parsley Make a sauce of butter, flour, and stock, and add other in- gredients, except parsley, and cook several minutes. Add parsley. Wash and trim crab shells, fill rounding with mixture, and sprinkle with buttered crumbs. Crease on top with case knife, making three parallel lines, and three short lines branch- ing from outside parallel Unes. Bake till crumbs are brown. Moderate oven (350° F.). RECIPES 193 Baked Halibut, No. 1 6 thin slices salt pork i small onion 2 pounds sliced halibut Salt and pepper 3 tablespoons flour 3 tablespoons butter ^ cup bread crumbs Place four slices pork in baking pan. Slice onion in thin slices over pork. Wipe halibut steak. Lay on top of the pork and onion. Season with salt and pepper. MLx butter and flour to a paste and spread over the halibut. Cover with crumbs. Cut remaining pork in narrow strips and lay over the crumbs. Bake fifty minutes in moderate oven (350° F.). Baked Halibut, No. 2 I pound halibut i cup tomatoes y^ cup water i onion Sprig of parsley 3 cloves I tablespoon flour i tablespoon butter Salt and pepper Clean fish, dry thoroughly, and put in baking pan. Mix to- matoes, water, onion, parsley, and cloves. Cook ten minutes. Melt butter, add the flour, and gradually add the hot mixture. Add salt and pepper to taste. Cook four minutes and strain. Pour one-half the sauce on the fish and bake in a moderate oven (350" F.) until fish separates from the bone, basting often. Serve on hot platter and pour around it the remainder of the sauce. Garnish with parsley. Broiled Halibut Wpe slices of halibut clean. Put onto a greased broiler rack. Broil under medium flame until brown. Turn once while broil- ing. Serve with drawn butter and slices of lemon. Broiled Swordfish Cut shces two inches thick. Wipe fish clean. Put onto a greased broiler rack. Broil under medium flame until brown. Turn once while broiling. Serve with drawn butter and slices of lemon. 194 THE INTERNATIONAL COOK BOOK Broiled Mackerel Split the mackerel and wash it. Spread it onto a greased broiler rack. Broil under medium flame until brown. Serve with drawn butter and lemon. Baked Mackerel Split the mackerel and wash it. Spread wide and put into a greased baking pan. Season with salt and pepper. Dot with butter. Cover with milk. Bake forty minutes in a moderate oven (350° F.). Serve with lemon. Creamed Codfish Soak codfish in cold water. Let it come to a boil. Change water three times, then let it boil fifteen to twenty minutes slowly. Pour off all water. Put two tablespoons butter and two tablespoons flour in a pan. Brown and add one quart milk. Cook until thick, and stir in two well-beaten eggs. Pour over codfish; do not let it curdle. Serve at once. Boiled Cod Wipe fish clean. BoU thirty minutes, slowly in salted water. Drain. Serve with medium thick white sauce and garnish with hard cooked eggs. Fried Cod Wipe fish clean. Cut into indi\adual servings. Roll cod in corn meal. Fry in deep fat. Drain. Serve at once. Cod may be fried in a frying pan in either butter or bacon drippings. Fish Cakes I cup fish cut in small pieces 2 cups potatoes cut small