When cold, add one-half
cupful of cream whipped stiff, and pour over the fish.
MASKED FISH
Cover the bottom of an earthen baking-dish with sliced onion, add
a thick layer of sliced raw potatoes, seasoning with salt and red
pepper. Cover with a layer of fish, add a layer of sliced tomatoes,
cover with raw potato, and fill the bowl with stock or water in
which one-half cupful of butter has been melted. Bake for two hours
in a slow oven.
[Page 472]
STEWED FISH A LA MARSEILLES
Cook three pounds of fish with a crab in equal parts of hot water
and cider, seasoning with minced garlic, parsley, and thyme, a
bay-leaf, and a clove. Cook for half an hour and thicken with a
tablespoonful each of butter and flour cooked together. Add the
yolks of two eggs beaten with a little cold water, and salt, pepper,
and lemon-juice to season. Add a green pepper chopped fine, and
two pods of okra. Simmer for fifteen minutes and serve in the dish
in which it is cooked.
FISH EN MATELOTE--I
Cut any firm-fleshed fish into strips and season with salt and
pepper. Parboil two sliced onions, drain, season, add a cupful
of hot water and half a cupful of Sherry. Add the fish and simmer
until done. Thicken with butter cooked in flour, and serve.
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