The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1908-06-21

As for fish remember that the vari-
Gus foreign quarters of All largo
American cities are likely to have fish
after your local fishstands have drop-
ped the sale of certain kinds. and a
jewish fish dealer, above all others. is
likely to keep alive those fish which
can possibly survive under such con-
dltlons. SO much for general advice.
which is not by NJ. Escoffier.
We have all marveled over the diff
ference in taste between the humble
smelt cooked at home and the smelt
served in the first-class restaurant.
during the honeymoon, when nothing
was too good for Mrs. Brown-or for
Mr.. Brown, for that matter. Mr..
Brown has not been able. to this day.
when Arthur is at work and Jimmy
is coming into long trousers. to de-
eide whether it was the honeymoon
or the trebled price that made those
smeits so sweet. But here is a sure
way to tell.
Eperlans Grilles-which means simp-
~ fgrilled smelts:'
Open them down the back and re-
move the bulk of the spine, leaving
a small piece only in the region OF
the tail. and another small piece at
the head. Season, dredge and sprin-
kle them with melted butter. and grill
them quickly. Set them on a long. hot
dish; surround them with slices OF
lemon and punches of fried parsley,
and serve separately either some half
melted butter la Maitre d'Hotel-
butter creamed with chopped parsley,
a little salt and pepper, and a dash
of lemon juice-or any sauce suited to
grilled fish
For Maquereau Grille-and that's
just grilIed mackerel:
Cut off the extremity of the mack
erels' mouths; open them down the
back without dividing them in two.
Season them; sprinkle them with
melted butter and grill them gently.
taking care to haste them while they
are cooking by means of a brush with
melted butter. Set them on a round,
hot dish, and sprinkle them with half
melted butter a la Naitre d'Hotel, af-
ter having drawn their halves togeth-
er. that they may seem natural and
untouched. If you wish, you can sur
round them with slices of lemon.
Trout and other fish, la Munfere.
Here is "A recipe that represents the
perfection of fish frying:
After having seasoned and sprinkled
the fish with -four. fry in very hot
butter-ordinary butter if the fish be
very small, clarified butter if it be
large. It may be served with a gar
nish of trimmed half lemons At
this stage it is known by chefs as
fish "dore'-gilded. as it were, because
of the golden brown it assumes
To make it "a la Muniere,'' a few
drops of lemon should be sprinkled
over It. It should be seasoned with
salt and pepper. and garnished with
bruised scalded parsley. At the last
moment a piece of butter. in proper
ton 10 the size Of the fish is put into
the frying-pan. and is heated until it
begins to brown slightly
The butter is poured over the fish
and the fish is sent 10
the table while still covered with the
froth resulting from the contact Of
the butter with the parsley
These recipes have been chosen be-
cause OF their comparative simplicity.
,heapness and volume. The great chef.
however insistent upon details Of prep
aration and multiplicity Of ingre-
7ients in most of his recipes. finds
space. nevertheless, 10 utter his SOL
mn. final dictum regarding certain
fundamentals OF cookery that are far
rom being universally known.
He declares unequivocalIv for roasts
before an open fire-a method probably
otally unfamiliar to the average
housewife. except as she has seen and
at some queer. barred fur
aaces along the beach al Coney Island
II Atlantic City, Barbarous. she has
.lways thought them. although the
ruth is they are the only means known
o great cooks for securing roasts
i perfect SAVIOR.
With the oven NJ EscofTier AYERS
hat all possible precautions must be
deserved in order to counterfeit the