Evening star., 1943-03-01


by the ladies of the household
everywhere in these United States.
But you know how men are. They
panic mighty quick in the kitchen)
However, at the clubs last get
together, under the able aegis of
our old friend Roy. the host did
manage to turn out meal we'll
within the bounds Of the average
budget-and. even more important,
within the field of readily obtain
able products.
Wisely he based his main dish on
ashland by skillful cookery turned
an ordinary founder into "Fillet of
Sole Marguery" Wisely he selected
the California custom of starting
the meal off with a light green
salad, choosing springlike items of
romaine and escarole, tiny radishes
and watercreSs, in rather tart
dressing. To accompany the fish
he wanted cucumbers badly enough
to pay the price for them-they are
hothouse just now and cost accord
ingly-and he also invested in some
superfine tomatoes. These, to avoid
repeating the salad dressing, he
simply sliced. sprinkled with a little
salt and lemon juice and placed a
pinch OF thyme or mixed salad
herbs on each slice. These went
into the icebox until ready to serve
and by then the flavoring had all
been absorbed most delightfully."-.
Mired Green Salad
Fllet of Sole Marguery
Sliced Cucumbers and
Tomatoes Aur Herbes
Fresh Fruits and Cheeses
Coffee Zach Member Brinqs
His Onn)
Here is how the main dish is pre-
pared:
First of all, make a good fish
broth, using some big fish bones
which the market will give you and
also the trimmings of the sole (prob-
ably founder. Place the bones in
a kettle, add water to cover. Add
an onion, a carrot, couple, of bay
leaves, few cloves, a pinch of
thyme, half dozen whole black
pepper corns and salt. Boil this
broth for an hour and then strain
You should have about three CUPS
OF broth. Set aside for use later on
Having prepared the fillets of sole
Cor f1ounder, place them in a we'll
buttered fiat baking dish. Add salt
and pepper, half cup Of white wine
good and dry) and half a cup OF
the fish broth. Cover the dish with
outtered paper and place in hot
oven to poach until tender (abou,
IS minutes.
Now, with the poached fish rest,
ing at ease, finish your sauce like
this: In a saucepan melt four O,
f1ve tablespoonfuls of butter ane
work in two tablespoonfuls of flour
Then add the strained fish brotf
and the broth In which you poachet
the fish. Cook this for about II
minutes, stirring constantly, ane
then add half a cup Of evaporatet
milk IN Which you have beaten ths
yolks OF two eggs. You now have {
rich, creamy sauce.
You must now be the owner o.
borrower OF a large, fiat. fireproo
baking dish-really a platter, 70,
might say. On this fireproof plat.
ter arrange your poached fish fillets
allowing about two per person. Or
each piece of fish place a slice O.
cooked mushroom. Between tn.
pieces place cooked shrimp. Small
ripe olives can come along, too, anc
quarters OF hard-boiled egg. Now
over this pour your sauce. And ther
over the sauce sprinkle dry bread
crumbs, rolled fine. And over this
place dots of butter. And then bake
in a hot oven until light yellow
brown.
This dish Is a lovely creation
dainty and appealing. 1t is not at
all hard to prepare, but before
undertaking 1t for a party dinner
practice round, as the golfer SAYS
might prove the better part of valor