The Swedish, French, American cook book

Take a striped bass, size according to the number of persons dining, from three to six pounds. Scale, wash, and clean; open on the side, cutting a piece away. Put in a pan with pepper, salt, and sherry. Fill the bass with the crab meat. Cook in the oven, well covered, from fifteen to twenty minutes (according to the size of the fish). When cooked, glaze the crab meat with the tomato glaze; sprinkle with parsley; decorate with a strip of cream sauce all around the filling. Then put on a platter; garnish with crab claws, with lemon in between each claw. Serve with bearnaise or hollandaise sauce for dinner. Filling. To three pounds fish, take two cups shredded crab meat; flavor with lemon, onion juice, salt, pepper; one tablespoon melted butter to one cup of crab meat. Timbale of Striped Bass with Spinach a la Princesse Bar raye aux Epinards, en Timbale, a la Princesse Butter timbale cups well; decorate with strips of Spanish pepper, then a daisy and branches made from truffles. Fill [see recipe: Mousse of Striped Bass aux Epinards a la Princesse]; cook in hot water in oven — well covered — from eight to ten minutes. Arrange on a warm platter; garnish with lemon and parsley. Serve with any kind of fish sauce for luncheon or supper. MACKEREL ( Maquereau ) Spanish mackerel is one of the most delicious fish for broiling. It is also good for steaming, frying, and different fancy fish entrees. Salt and smoked mackerel are delicious for breakfast, broiled or steamed. The season for fresh mackerel is from April to November, but the fish is considered to be at its best in May and June. Stuffed Baked Mackerel with Crab a la Philadelphienne Maquereau farci de Crabe, cuit au Four, a la Philadelphienne [A native mackerel can be used in the same way as the Spanish mackerel.] Open on side; bone; stuff* with crab stuffing; put on a buttered pan, turning the uncut side up; sprinkle with pepper and salt; add some sherry. Bake in oven from twenty-five to thirty minutes — well covered. When done, glaze with thick cream sauce flavored with lemon, pepper, and salt; make an eye of lemon and truffles and put in its place. Chop whites and yolks of hard-boiled egg; mix the white with chopped parsley. Decorate first the yolk a band around the neck, and then the white that is mixed with parsley and yolks alternately in rows on a bias beginning from the centre and going toward the sides; place on a platter. Garnish with crab claws and parsley. Serve with a sauterne sauce for dinner. Crab Stuffing. Two cups crab meat, two tablespoons cream sauce, the white of an egg, cayenne pepper, salt, and a squeeze of onion. Mix all well together. [Stuffing for any kind of fish.] Broiled Mackerel with Shirred Butter Maquereau grille au Beurre Wash and clean a mackerel; split it in front; open, and take out the main bone; sprinkle with pepper and salt, and rub it over with some good salad oil; put on a broiler and broil until golden brown on both sides. When done, put on a platter the cut side up and skin down. Melt half cup butter; flavor with lemon juice; pour it over the mackerel; sprinkle with chopped parsley; put a bunch of parsley at the head of the fish and lemons all around. Serve with cucumber salad. Fish dish for dinner. Stuffed Mackerel with Shrimps a la Zebra Maquereau farci de Crevettes, a la Zebre