The Swedish, French, American cook book

Fillet of Pompano with Anchovy a la Maud Filet de Pompano aux Anchois, a la Maud Scrape and wash the pompano well; fillet it; cut in individual pieces four inches around; form them in shape of an oblong cro- quette; put on a buttered pan with sherry, pepper, and salt; cook in oven from eight to ten minutes — covered. In the meantime, bone and press out one anchovy for each; put an anchovy across each fillet and a strip of Spanish pepper lengthwise on each side of the anchovy. Serve on a rice or spinach foundation with anchovy sauce in the centre. Garnish with parsley. Fish entree for dinner. Fillet of Pompano ( Filet de Pompano ) a la Montana Scrape and wash the pompano; fillet it and split in halves; cut in individual large diamond shapes; dip in egg and then in fine bread crumbs; fry in very hot fat from two to three minutes. Arrange in crown style around a pyramid of potatoes. Garnish with pars¬ ley. Serve baskets of lemon filled with tartare sauce all around. Fish for lunch or supper. Fillet of Pompano ( Filet de Pompano ) a la Benoria Scrape and wash the pompano; fillet it and cut in diamond shape; cover with mousse of shrimp that has not been colored; decorate all around with the mousse that has been colored, shrimp color; cook in a buttered pan with some sherry, pepper, and salt — well covered — from eight to ten minutes. Serve on a rice foundation with matelote sauce. Garnish with unpeeled shrimps. Fish for lunch, dinner, or supper. Fillet of Pompano {Filet de Pompano ) a la Europeenne Scrape and wash the pompano well; fillet it and cut in pieces about three inches wide; dip in egg, then in bread crumbs; fry in hot fat; sprinkle with pepper and salt while frying; arrange on a platter, garnish with lemon and parsley. Serve very hot with cu¬ cumber tomato salad for lunch. Baked Fillet of Pompano a la Gilliland Filet de Pompano au four, a la Gilliland Scrape and wash the pompano well; fillet it; form in shape of a fish — size according to number of people to be served. Put on a buttered pan; egg the pompano on top; sprinkle with bread crumbs; put some pieces of butter on top of the fish with sherry and water in the pan; put in oven to bake. If the fish is large enough for eight to ten people, bake from twenty-five to thirty-five minutes. When ready place on a warm platter, garnish with lemon and parsley, serve with American sauce made as follows: from the pan that the fish is baked in put a small tablespoon flour in the pan; then add half cup of the broth made from the bones of the pompano, a little squeeze of onion, pepper, salt, and half cup of tomato juice. Strain the gravy well through a fine strainer and when ready to serve, add half cup rich cream. Rhine wine im¬ proves this sauce immensely. Serve for dinner. TROUT ( Truite ) Trout is a fish belonging to the salmon family, but is much smaller than the salmon. The flesh is of a rich red shade and is finely flavored. Trout is considered one of the finest of fishes for broiling, frying, and steaming. The river, or brown, trout usually are not larger than from one to two pounds. The best season is from May to September. Broiled Trout {Truite grillee ) a la Meuniere