Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-10-06

New Orleans for this dish. But it can
be made from other fish. il this is not
obtainable. Take two slices of sturgeon
weighing about three quarters of o
pound and two slices of cod hake or
other fish. Place in fiat platter and
then mincc fine:
Onc-har clorc Of garlic.
Three punches Of parsley.
| One bay leaf,
Forr onions.
And add
One-IaD teaspoon Of pordcrcd
! thyme,
Ttoo teaspoons of salt,
One teaspoon of pnprikd.
One eighth teaspoon Of dllspice.
Spread this seasoning on both sides Of
the fish and let marinate for one hour.
frying pan and when hot add the fish,
keeping each slice separate from the
others. Now cover and let 'etoufe' or
smother gently for fifteen minutes. Use
griddle cake turner to turn the fish
after the first fifteen minutes.
Now lift the fish to IA baking or cas-
serolc dish and then add TO the pan in
which the fish was cooked two cups of
stcwed tomatoes which have been rubbed
through a fine sieve. and the juice of
one large lemon, and one cup of fish
stock which has been made from the
fish trimmings. Pour over the fish and
place in the oven for twenty minutes.
While the fish is in the oven crush
fine little saffron. about one Quarter
teaspoon. and mix with little of the
tomato sauce. Spread "a the fish while
il Is in the oven. When ready serve
on slice of French toast.
Oeuf aux Points d'Asperges
Separate four eggs. placing the yolks
and white in separate bowls. Now add
to each bowl
One quarter teaspoon of pepper.
Onc-hGt teaspoon of salt.
Beat whites until stiff. Add three
tablespoons Of milk to the yolks of eggs
and beat to mix. Place one tablespoon
of butter in each half of an aluminium
omelct nan. heating both sides. Pour
one half Of the beaten yolks in each
half Of the Stiffiy beaten white Of eggs.
Cover one half of the white with finely
chopped points of asparagus and then
season with salt and pepper and one
tablespoon of melted butter. Fold the
nmelpt pan together and lot cook, turn
ing the pan frequently. for five min
utes. Turn on hot platter and serve
with cream Of asparagus sauce.
Cream of Asparagus Sauce
Rub sufficient asparagus through
sieve to measure onc-h half cup. Add one
eur of cream sauce and
One tablespoon of finely chopped
parsley,
One teaspoon of salt,
One teaspoon of pdprikd.
Serve.
The secret in making the omelet is to
have everything ready before starting
to cook It can be made a regular
skillet. but it does not turn out as
nicely.
Pompano a In Maitre d'Hotel
Sea. black. or striped bass may be
substituted for the pompano. Have the
dealer split and bone the fish and then
7lace in platter and spread with the
following dressing:
Juice Of one lemon,
Piece OF garlic size of pin head,
Two onions, chopped fine,
Tro branches Of parsley. chopped
fine.
Let the Ash marinate for one hour
and then lift and brush with vegetable
cooking oil and broil either In the
gns range or before the fire in the
CnarCOal or coal range, 10 Uroil III the
gas range: grease and -four a shallow
baking pan Now place a piece Of
rheesecloth. the size of the Ash. under
meath the fish. and tuck In the ends.
Broil near the gas fame. bastins fire.
quently with a little lemon juice and
water. Allow twelve minutes for one
and one-hat pounds Of fish. When
ready tn remove 1t can be lifted by the
cloth from the pan TO the dish and then
the cloth can be gently pulled from be-
meath II.
Maitre d'Hotel Sauce
Place in a saucepan
Three quarters cup OF tcdter.
Ttpo tablespoons Of flour.
Stir to dissolve and then bring 10 a
boil and cook for ten minutes. Add:
Juice Of one lemoN,
Too Tablespoons Of butter,
One teaspoon Of salt.
One-hGlt teaspooa Of pGprika,
One teaspoon Of grated orion.
Beat to mix and then remove from
the fire and drop In yolk of one egg.
Beat hard to blend. Three tablespoons
of finely chopped parsley can be ussd
for garnishing.