of hot water, and bake for fifteen or twenty minutes. Serve
with any preferred sauce.

[Page 488]
TURBAN OF FISH--I

Prepare a Cream Sauce, seasoning with grated onion, powdered mace,
minced parsley, and lemon-juice. Add the yolks of two eggs. Put a
layer of cold cooked flaked fish in a buttered baking-dish, season
with salt, pepper, and lemon-juice, spread with the sauce, and
repeat until the dish is full. Cover with crumbs, dot with butter,
sprinkle with grated Parmesan cheese, and brown in the oven.

TURBAN OF FISH--II

Cut thin slices of fish into narrow strips, remove the skin, dip
in seasoned oil, and roll up, fastening with wooden toothpicks.
Dip in seasoned flour or in beaten egg and crumbs, fry in deep
fat, and serve with any preferred sauce. If preferred do not roll
the fish, but fry the strips straight.

FISH TURBOT

Reheat any kind of cold cooked fish in a Cream Sauce, adding the
beaten yolk of an egg to the sauce. Put into a buttered baking-dish,
cover with crumbs, dot with butter, sprinkle with grated Parmesan
cheese if desired, and bake brown, or put the fish and the sauce
in the baking-pan in separate layers.

[Page 489]
FISH TOAST

Mix cold cooked flaked fish with Cream Sauce, seasoning with salt,
pepper, lemon-juice, and minced parsley. Add the yolks of two eggs,
beaten with a little milk, and heat thoroughly, but do not boil.
Spread on very hot buttered toast.

FISH A LA VINAIGRETTE

Flake cold cooked fish and arrange on a platter with a border of
lettuce leaves. Pour over it a French dressing to which chopped
olives, capers, and pickles have been added.

[Page 490]
BACK TALK

The author, though at present unable to contemplate calmly even a
pair of fish-net curtains, is willing to admit that there are more
ways of cooking fish than appear here. The blank pages appended
are for additional recipes.

O.G.

[Page 499]
INDEX

ANCHOVIES, ten ways to serve, 41 _ff_,
Anchovy butter sauce, 14

BASS, in season, 6; forty-five ways to cook,
45 _ff_. (See also SEA-BASS and STRIPED
BASS.)
a la Bordelaise, 51
a la Buena Vista, 56
Baked, Nos. I, II, III, IV, 45, 46; with
white wine, 46; with shrimp sauce, 47
Boiled, 51; sea, with egg sauce, 51; with
parsley sauce, 55; with mushrooms, 52;
black, with cream sauce, 52
Breaded, with bacon, 54
Broiled, 53; black, 53
Cold, with tartar sauce, 53
Fillet of, breaded, 54