Add a sliced onion, two beans of garlic,
and enough salted water to cover. Simmer until done. Take it up
and squeeze over it the juice of a lemon. Boil two eggs hard, chop
the whites fine and sift the yolks. Cut cold boiled beets in fancy
shapes. Put a row of the chopped whites of eggs down the middle
of the fish, on each side of that a row of the yolks, and next to
the yolks a row of the beets. Pour over a French dressing, garnish
with lettuce leaves, and serve.
FISH A LA BRUNSWICK
Cook any large fish in salted water, adding one cupful of vinegar,
and sliced onions, celery root, and parsley to season. For the
sauce mix the yolks of two hard-boiled eggs with the yolks of two
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raw eggs, add a teaspoonful of prepared mustard, and a little salt,
pepper, vinegar, lemon-juice, chopped parsley, onion, capers,
shallots, and chopped pickle. Mix to a smooth paste with oil, add
the finely chopped whites of the eggs, spread over the drained
fish, and serve.
FISH AUX BOUILLABAISSE
Heat a tablespoonful of sweet oil, cut a small piece of onion into
bits, and let brown in the oil, add a cupful of strained tomatoes,
a tiny bit of garlic, a bay-leaf, a little thyme, a lemon-peel, a
dash of tabasco, a little tomato catsup, salt, pepper, parsley,
and white wine; let this boil for half an hour, then add the fish
and boil for twenty minutes.
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