South Bend news-times. (South Bend, Ind.) 1913-1938, 1922-08-19
THE HOME KITCHEN

live by the sea. for nowadays can
ned. bottled and otherwise preserved
fish is so generally distributed that
even the housewife living farthest
inland may enjoy It in many varie-
ties
The recipe for the famous French
combination soup and fish dish.
bouillaOaisse, should be added 10
every kitchen cookery index, and the
following is the correct version:
BOuiIIibaisse.
Put a cu9ful Of olive oil into the
bottom OF the chowder kettle and
add two minced onions. a sliced bud
Of garlic. a thinly sliced leek. a thin
Iy-sliced carrot, bay leaf. four
cloves. half of a pepper minced, two
large tomatoes. peeled and sliced. or
cupful OF canned tomatoes, two
cupfuls Of hot water. and then three
pounds OF FISH cut in steaks or short
thick hlets The fish may be Of diff
fereut kinds II desired Cover the
not and simmer the fish for twenty
minutes. then add a half-cupful o.
boiled shrimps. "a dozen oysters OF
soft CLAIMS. a half-cupful OF fresh
boiled crab meat. the juice OF lem
on. a salspoonful Of saffron, and salt
and pepper Simmer five minutes,
covered Place enough carefully
made toast in a deep dish TO cover
the bottom. moisten with a little OF
the gravy. then lift the fish with a
skinner onto the toast, and stra n
. %
the same time that the fish IS served
Garnish the fish with chopped pars-
ley. In some places the soup IS ser
we'd right with the fish. This is just
matter OF fancy as either Is cor
rect.
The Italian fishermen have a dish
called "Chipeno" which is made
almost the same way as the bouil-
labaisse. except that they add a cup
full OF wine TO the gravy and serve
all in one dish.
These dishes are also akin 20 our
own fish or New England clam
chowder
Russian Tsorbassi.
Filet two pounds Of white fish and
place il in a kettle with two cupful;
Of cut-up soup vegetables ana three
pints of water Add seasoning. COW
err. and simmer until the fish is done
GAL . HOME KITCHEN
Lift onto slices OF toast Strain the
liquid and thicken it slightly. add q
cupful Of shrimps and turn It ovei
the fish. Sometimes two tablespoon
fuls of rice are put in with the
shrimps and the soup is boiled unit
the rice is done, or from twenty tC
twenty-five minutes, instead Of beinG
thickened.
Austrian Trout.
Put three pints of carefully mad,
bouillion into a deep frying pan, anC
when IL bOils slip in, one at a time
as many cleaned brook trout as ar,
needed. Cook them eight or ter
minutes. according to their size. ther
lift with a skinner to a hot dish
turn over them a highly seasoned
caper or Hollandaise sauce. and gar
nish them with sprays of cress and
lemon slices
Japanese Raw Fish
Filet one of the pink or white
mCated fishes, and lay the hlets into
a marinade made of spiced vinegar
a chopped onion, a chopped, seeded
pepper, a little fresh green ginger
root. a little sugar and a little sol
sauce. When ready, drain and serv,
as a relish.
Chinese Pineapple Pike.
Take a good sized thick pike
clean it. cutting off the head and tai
split it, remove the backbone, dus
with pepper and salt. sprinkle Will
onion juice and fry IT in OIL draiI
K, then lay II on a hot dish. Hav,
ready a sauce made by boiling tn
I hsh bones and head with vegetables
ginger root. seasoning, a little soy
the Chinese sauce, and two cupful
Of water When done, strain. thick
en- and add a cupful of chopped
pineapple and half cupful Of frieC
mushrooms. Turn the sauce owe
! the fish and serve.