Chartreuse of Fish è la Hauraise Take some nice fillets of sole, put them on a buttered baking tin. Season them with salt, pepper✪ Fillet of Sole, and a little lemon juice. Cover them with a thick buttered paper and cook them in a moderate oven for six or eight minutes. Then take up the fillets and put them to press until cold. Cut them out with a plain round cutter, omament half of them with coral (lobster's), and the other half with tarragon and parsley and txuffle. Set the garnish with a little liquid aspic jelly. Line the Chartreuse mould with aspic jelly and arrange the rounds of sole ali over the mould. Set this with aspic, just enough to make the garnish firm, and in the centre place the following mixture : — Take about half a pint of picked shrimps or lobsters, cut in dice shapes, two peeled tomatoes, four artichoke bottoms (cooked and cold), and twelve small raw oysters. Add season- ing and red pepper and trimmings of sole. Mix ali with half pint of liquid aspic jelly and two large tablespoonfuls of thick Mayonnaise sauce. Stir ali together on ice till it begins to set, then pour into the mould as directed. Let it stand an hour or more, turn out on stand, and gamish with jelly. Baked Sardines Remove the skin from twelve large sardines. Put them on a dish and heat them through. Put the oil from the sardines in a saucepan, and when it comes to a boil, stir in one cupf ul of water, then add one teaspoonful of Worcestershire sauce, salt and pepper to taste. Remove from the fire, and stir in 120 MR8. 8EELT^8 COOK BOOK the beaten yolk of one egg, one teaspoonf ul of YÌnegar, and ome of miistard. Serve the fish véry hot, with thìs sauce poored over them or in a separate dish. Broiled Smelts Split and dean as many smelts as are required. Select large ones. Remove the backbone, rub each one with olive oil^ and season with a little salt and pepper. Greaee the broiler, ar- range the smeli» on it, and broil on each side f or two or three minutes. Serve with a Béamaise sauce. Fried Smelts à la Parisienne Wash the smelts thoroughly, cut down the back, and take the bone out a little below the head and just above the tail. Clean well and cut away the fìns and gills. Dry well and flour them* RoU them up by putting their tails in their mouths and fasten- ing them with a little wooden skewer. Set away in the ice- box. Have your oil or fat very hot. Fry, a few at a time^ until a nice brown. Keep in warm place until ali are fried, then let your oil get very hot. Put ali in your f rying basket, plunge into your hot fat. They will swell up and he a beauti- ful brown and crisp. Boil the number of eggs required, allow- ing one-half for each person. Take out the yolks and put the whites in cold water. Make a Tartare sauce. When ready te serve, fili each half egg with Tartare sauce and put round the fish. Put a bunch of parsley between each egg. Serve the fish very hot. Baked Smelts Line a well-buttered fiat baking dish with forcemeat and arrange the smelts on it. Sprinkle with finely chopped parsley and mushrooms, season with salt, pepper, and a little grated nutmeg. Cover with velouté sauce, whìch has one glass of white wine mixed with it. Then sprinkle with bread crumbs FI8H^ 0T8TEB8y L0B8TER8, TEHRAPIN 121 ✪ Baked Sardines

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Chartreuse of Fish à la Hauraise Take some nice fillets of sole, put them on a buttered baking tin. Season them with salt, pepper, and a little lemon juice. Cover them with a thick buttered paper and cook them in a moderate oven for six or eight minutes. Then take up the fillets and put them to press until cold. Cut them out with a plain round cutter, ornament half of them with coral (lobster's), and the other half with tarragon and parsley and truffle. Set the garnish with a little liquid aspic jelly. Line the Chartreuse mould with aspic jelly and arrange the rounds of sole all over the mould. Set this with aspic, just enough to make the garnish firm, and in the centre place the following mixture : — Take about half a pint of picked shrimps or lobsters, cut in dice shapes, two peeled tomatoes, four artichoke bottoms (cooked and cold), and twelve small raw oysters. Add seasoning and red pepper and trimmings of sole. Mix all with half pint of liquid aspic jelly and two large tablespoonfuls of thick Mayonnaise sauce. Stir all together on ice till it begins to set, then pour into the mould as directed. Let it stand an hour or more, turn out on stand, and garnish with jelly. Baked Sardines Remove the skin from twelve large sardines. Put them on a dish and heat them through. Put the oil from the sardines in a saucepan, and when it comes to a boil, stir in one cupful of water, then add one teaspoonful of Worcestershire sauce, salt and pepper to taste. Remove from the fire, and stir in the beaten yolk of one egg, one teaspoonful of vinegar, and one of mustard. Serve the fish very hot, with this sauce poured over them or in a separate dish. Broiled Smelts Split and dean as many smelts as are required. Select large ones. Remove the backbone, rub each one with olive oil and season with a little salt and pepper. Grease the broiler, arrange the smelts on it, and broil on each side for two or three minutes. Serve with a Béamaise sauce. Fried Smelts à la Parisienne Wash the smelts thoroughly, cut down the back, and take the bone out a little below the head and just above the tail. Clean well and cut away the fins and gills. Dry well and flour them. Roll them up by putting their tails in their mouths and fastening them with a little wooden skewer. Set away in the icebox. Have your oil or fat very hot. Fry, a few at a time, until a nice brown. Keep in warm place until all are fried, then let your oil get very hot. Put all in your frying basket, plunge into your hot fat. They will swell up and be a beautiful brown and crisp. Boil the number of eggs required, allowing one-half for each person. Take out the yolks and put the whites in cold water. Make a Tartare sauce. When ready to serve, fili each half egg with Tartare sauce and put round the fish. Put a bunch of parsley between each egg. Serve the fish very hot. Baked Smelts Line a well-buttered fiat baking dish with forcemeat and arrange the smelts on it. Sprinkle with finely chopped parsley and mushrooms, season with salt, pepper, and a little grated nutmeg. Cover with velouté sauce, which has one glass of white wine mixed with it. Then sprinkle with bread crumbs FI8H^ 0T8TEB8y L0B8TER8, TEHRAPIN 121

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Sole à la VénitienneFillet of SoleChartreuse of Fish à la HauraiseBaked SardinesBroiled SmeltsFried Smelts à la ParisienneBaked Smelts

Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..