The Portland Woman's Exchange Cook Book

let it cook a few minutes, then add water enough for sauce and season, put the fish in and let cook. Beat the yolks of 3 eggs very light in another dish; when the fish is cooked cake out and strain the gravy into a saucepan and when it is boiling mix it with the lemon juice, yolks of eggs, chopped parsley and pour over fish. Mrs. Sigmund Frank. Fillet of Sole a la Margary. Butter a platter thickly, lay fish fillet on it, on each piece of fish put a few oyster scallops and shrimps, cover with sauce, sprinkle with cheese and bake in a hot oven about 10 or 15 minutes. Sauce — Butter size of an egg, heaping spoon of flour, Yx pint cream, J/2 pint milk, !4 cup of oyster juice, tablespoon of cheese, 3 tablespoons of sherry wine and a dash of red pepper. Mrs. Sigmund Frank. Filet of Sole or Sandabs. (Two People — Multnomah Style.) Cut the filet from the sole. Trim and fry in butter. Sauce — !4 can mushrooms and 3 sour pickles minced very fine; add 3 tablespoons sherry and 3 tablespoons brown gravy or espagnole sauce. Reduce for 8 minutes and serve on the side with salt and pepper. Jerome Brizzolari, chef of Multnomah Hotel. Fish Pudding. Pound uncooked halibut in a bowl with the potato masher and put through a sieve or a ricer. To 1 cup of fish pulp add a slice of white bread soaked in cream, crust removed. The well beaten yolk of 1 egg, onion juice, salt and pepper. Beat until very light and fold in the well beaten whites of 2 eggs. Cook in buttered molds set in the oven in a pan of hot water for 20 minutes. Serve with a rich cream sauce, flavored with anchovy essence. Mrs. W. H. Nunn. Chicken Halibut a la Nicoise. Six slices of young halibut, cut 3 inches by I inch. Put in buttered gratin dish, season with salt, pepper and the juice of a lemon, add 1 pint white wine, 1 pint chicken stock and 1 can French mushrooms. Cover with buttered paper and cook in oven 15 minutes. Put 2 tablespoons butter in another pan, with 1 tablespoon flour, cook 1 minute, add stock from fish, boil 5 minutes; add 1 teaspoon chopped tarragon, yolk of 1 egg, 2 tablespoons of cream to the sauce, stirring till boiling. Take paper from fish, cover with sauce, sprinkle with Parmesan cheese, and brown in hot oven. By courtesy Aug. Vergez, Chef of Arlington Club. Turbot. Three lbs. white fish, boiled; remove skin and bones. Rub together % lb. butter and % lb. flour, and have ready 1 quart hot milk. Chop 1 small onion and a sprig of parsley; stir all into the milk, with salt and pepper to taste. Boil until smooth, and add 2 beaten eggs. Lay the fish and the sauce in layers in a baking dish, using plenty of sauce. Finish top with sauce, then grated cheese. Bake I/2 hour. Mrs. Chas. Scadding. Turbot a la Greme au Gratin. 2 pounds cold boiled fish, white preferred, carefully boned and picked to pieces. 1 pint milk. 1 cup butter. 4 egg yolks. 2 tablespoons flour. A little chopped thyme, parsley and onion. Heat butter in saucepan, stir in flour and add milk and egg yolks well beaten, salt, cayenne and herbs. Put layer of sauce in baking dish, then fish, then sauce on top, with grated cheese and bread crumbs. Hon. Roscoe Conkling. Timbales of Salmon. 1 lb. cooked salmon. Yi cup crumbs. 1 tablespoon lemon juice. 1 tablespoon melted butter. Good pinch cayenne. 4 eggs. Salt to taste. Flake the salmon, removing skin and bones; add crumbs, butter, lemon juice, pepper and beaten eggs. Mix well, and if too dry add a little milk or cream. Butter some molds, fill with the mixture, packed down tightly; put molds in pan of hot water and bake Yi hour. E. Gilly Meadville, Pa. Molded Salmon.