n a
little lime juice and anchovy sauce.

* * * * *

Baked Sole

Skin the slack side of the fish and lay in a baking pan. Brush with
beaten egg, sprinkle with bread crumbs and pour over them some melted
butter. Cover the fish with a layer of thin slices of pork or bacon.
Add one-half pint of water and bake half an hour. To make the sauce,
take the liquor from the baking pan, add to it salt, pepper, cayenne,
the juice of one lime, a wine glass of sherry, a tablespoonful of
mushroom or walnut catsup, and a piece of butter the size of an egg
with a little flour rubbed into it. Allow it to boil once and pour
over the fish.

* * * * *

Flounders a la Magouze

Place several fish into a baking pan with a glass of white wine, salt,
pepper, and an ounce of butter. While they are cooking break three
eggs into half a pint of cream, and beat until it is light. When the
fish is done remove them from the pan and stir the eggs and cream into
the gravy. Simmer for two minutes, and pour over the fish, serving at
once.

* * * * *

Salmon a la Melville

Put slices of salmon into a baking pan with a little white wine and
water. Sprinkle with salt and bits of butter. Place in the oven and
bake for fifteen minutes.

For a sauce, blanch some very finely chopped young onions. Put them
in a saucepan with a wine glass of white wine, salt, cayenne, a cup
of picked shrimps, a lemon cut in thin slices, and a tablespoonful of
Worcestershire sauce. Then add a piece of butter the size of a walnut,
rolled in a very little flour. Remove from the fire and stir in the
yolks of two eggs. Pour the sauce over the fish and serve.

* * * * *

Stewed Haddock

Lay pieces of fish in a pan with the skin side up. Sprinkle with salt
and cayenne, and cover tightly, allowing the fish to stew in its juice
for twenty minutes. Then add a quarter of a pound of butter rolled in
flour, and a quarter of a glass of wine. Stir the liquor and simmer
for a few moments, when it is ready to serve. No water should be used.

* * * * *

Bacalas a la Viscaina

Soak half a salt codfish over night. Put in a saucepan one-half cup
of olive oil, and two large onions cut in bits. When browned add two
large tomatoes cut up. Stew slowly fifteen minutes, adding a little
black pepper. Put in the fish picked to pieces an