sh
are well coated with crumbs). Lay three at a time in a croquette basket
and fry a golden brown in deep hot Cottolene. Cottolene should not be so
hot as to brown fish at once, as fish will not be cooked through. (Time
required for frying small fish is from four to six minutes.) Drain on
brown paper and serve with Sauce Tartare. Garnish with parsley, lemon
slices and radishes cut to imitate roses.

SAUCE TARTARE

To one cup of Mayonnaise Dressing add one finely chopped shallot, one
tablespoon each finely chopped capers, sweet gherkins, olives, and
one-half tablespoon each finely chopped parsley and fresh tarragon. Mix
well and keep cool until ready to serve.

SHREDDED POTATOES

Wash, pare and cut potatoes in one-eighth inch slices. Cut slices in
tiny straws. Wash carefully in cold water until water ceases to be
cloudy. Let stand one hour in cold water. Drain and dry on towels. Fry a
golden brown in deep hot Cottolene. Drain on brown paper, sprinkle with
salt and serve around fried perch.

ASPARAGUS TIPS IN CROUSTADES

Prepare the asparagus in the usual way, cut off the tops one inch in
length. Cook in as little boiling salted water as possible. Drain and
dress with a Bechamel Sauce. Serve in Bread Croustades (small round,
square, or diamond-shaped molds cut through thick slices of bread).

BECHAMEL SAUCE

4 tablespoons butter.
4 tablespoons flour.
1-1/2 cups highly seasoned chicken stock.
1/2 cup hot thin cream.
Yolk 2 eggs.
Salt, pepper, few grains nutmeg.

PROCESS: Melt butter in a saucepan, add flour, stir to a smooth paste;
add stock slowly, stirring constantly; add cream and continue stirring.
Bring to boiling point, remove from range and add egg yolk slightly
beaten. Add seasonings. Beat until smooth and glossy. Keep hot over hot
water. Do not allow sauce to boil after adding yolk of egg.

LETTUCE WITH CREAM DRESSING

Pick over, wash thoroughly young tender lettuce; cut off the roots and
drain. Beat one-half cup heavy cream until solid. Add two tablespoons
vinegar diluted with one tablespoon cold water. Add one tablespoon
finely chopped chives, one-half teaspoon salt and one-eighth teaspoon
pepper. Pour over lettuce, mix well and serve cold.

CHERRY ROLY-POLY

Make a baking powder biscuit dough as for Cream Fruit Rolls. (See Page
180.) Roll to one-half inch thickness. Drain pitted cherries from the
juice; strew them over dough