add enough white stock or oyster liquid to make
the required quantity of sauce. Thicken with flour cooked in butter.
Take from the fire, add the yolks of four eggs beaten with the
juice of a lemon, reheat, pour over the fish, and serve.

PICKLED SALMON-TROUT

Clean the fish thoroughly and cut into strips. Cover the bottom
of a baking-dish with sliced onion, sprinkle with salt and pepper,
cover with pieces of fish, add more onions, and cover with cold
water, made very acid with good vinegar. Add a few cloves, a bit
of ginger root, and a pinch of allspice. Bake slowly until the
fish is tender and serve cold.

SALMON-TROUT WITH SHRIMP SAUCE

Prepare and clean a salmon-trout and cook in salted and acidulated
water to cover, adding a bunch of parsley. Drain and serve with
Shrimp Sauce.

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TWENTY WAYS TO COOK SARDINES.

BROILED SARDINES--I

Broil a dozen large sardines on a double broiler. Lay on fingers
of toast, garnish with lemon, and serve with Maitre d'Hotel Sauce.

BROILED SARDINES--II

Drain the fish and broil quickly on a double-broiler. Serve on toast
and garnish with lemon and parsley.

BROILED SARDINES--III

Drain large sardines, broil, lay on fingers of hot buttered toast,
sprinkle with grated Parmesan cheese, and brown in the oven.

BROILED SARDINES ON TOAST

Drain large sardines, skin carefully, broil on a double-broiler,
arrange on fingers of hot buttered toast, and pour over a tablespoonful
of melted butter and a cupful of canned tomatoes. Boil slowly until
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tender, take up carefully, rub the sauce through a coarse sieve,
bring to the boil, and add a cupful of cream beaten smooth with a
tablespoonful of flour. Cook until thick, stirring constantly; take
from the fire, add a teaspoonful of minced parsley, pour over the
fish, and serve.

BAKED SARDINES--I

Skin a dozen sardines and heat in the oven. Drain the oil from
them, bring to the boil, add one cupful of water, a teaspoonful
of Worcestershire Sauce, and salt and pepper to season. Take from
the fire, add the yolk of an egg beaten with a teaspoonful each of
vinegar and made mustard, bring to the boil, pour over the fish,
and serve with toasted crackers.

BAKED SARDINES--II

Drain the oil from large sardines, roll in cracker dust, season
with pepper and lemon-juice, and brown in the oven. Serve with
toasted crackers.

BAKED SARDINES--III

Drain and skin a dozen large sardines, put in the oven, and keep
w