and a little anchovy paste and the juice of half a lemon.

CARP A LA LYONS

Clean the fish and cut into thick slices. Soak for an hour in a
marinade of oil and vinegar, season with salt, pepper, thyme,
bay-leaves, and chopped onion. Drain, dip in flour, then in beaten
egg, then in bread-crumbs, mixed with Parmesan cheese. Fry in deep
fat and garnish with lemon and parsley.

CARP A LA PROVENCALE

Stew the carp in court bouillon and white wine. Drain and place
on a platter. Cook together two tablespoonfuls each of chopped ham
and olive-oil, four bruised cloves of garlic, a pinch of thyme, a
bay-leaf, a tablespoonful of capers, a peeled lemon sliced, a small
bunch of parsley, and paprika to season. Cook for five minutes,
add enough beef stock to make the required quantity of sauce, and
cook for ten minutes. Thicken with browned flour, rub through a
sieve, skim, add a tablespoonful of butter and a little anchovy
paste, and pour over the fish.

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SIX WAYS TO COOK CATFISH

CATFISH STEWED WITH TOMATOES

Slice the fish and fry in butter. When half cooked, add a cupful
of water, a chopped onion, a red pepper, and a can of tomatoes.
Cook slowly for half an hour and serve with buttered toast.

FRIED CATFISH--I

Clean and cut the fish in squares. Season with salt, pepper, and
Worcestershire sauce. Dip in egg, then in crumbs or corn-meal,
and fry in deep fat.

FRIED CATFISH--II

Prepare the fish according to directions given above, dredge with
seasoned flour, and fry in butter in a frying-pan.

FRIED CATFISH--III

Skin and clean the fish, cut into pieces. Soak for an hour in olive-oil
and vinegar, dip in egg and crumbs, and fry in deep fat.

[Page 90]
STEWED CATFISH

Soak the skinned fish in brine for an hour. Put into a saucepan
with a chopped onion, cover with cold water, and simmer until they
are tender. Take out the fish, season with salt, pepper, and butter,
and thicken the liquid in which they were cooked with a tablespoonful
each of butter and flour cooked together and mixed with half a
cupful of boiling cream. Bring to the boil, add a teaspoonful of
minced parsley and one egg well beaten. Pour the sauce over the
fish and serve.

BOILED CATFISH

Boil the fish according to directions previously given. Thicken
the remaining liquid with butter rolled in flour, season with salt,
pepper, and lemon-juice, add two chopped hard-boiled eggs, pour
over the fish, and serve.

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