Gourmet Foods

• 1 tbsp. butter
• ½ cup chopped onion
• 1 medium green pepper, cut into matchstick- thin strips
• ½ cup thinly sliced celery
• 1 jar (15 oz.) spaghetti sauce
• ¾ lb. medium shrimp, shelled and deveined
• 1 bay leaf
• 1/8 tsp. pepper
• Generous dash hot pepper sauce
• Hot cooked rice

In a 2 quart microwave safe casserole, combine the butter, onion, green pepper and celery. Cover with lid; microwave on high for 4 minutes or until vegetables are tender, stirring once during cooking.

Stir in the spaghetti sauce, shrimp, bay leaf, pepper and hot pepper sauce. Cover; microwave on high for 6 minutes or until shrimp are opaque, stirring once during cooking. Remove the bay leaf. Serve over the rice.

• 2 pounds whitefish
• 2 pounds pike
• 2 pounds winter carp
• 5 onions
• 2 quarts water
• 4 teaspoons salt
• 1 ½ teaspoons pepper
• 3 eggs
• ¾ cup ice water
• ½ teaspoon sugar
• 3 tablespoons matzo or cracker meal
• 3 carrots, sliced

Have the fish filleted but reserve the head, skin and bones. You may use any combination of fresh water fish although this combination is most popular.

Combine head, skin, bones, and 4 sliced onions with 1 quart of water, 2 teaspoons salt and ¾ teaspoon pepper.

Cook over high heat while preparing the fish.

Grind the fish and remaining onion. Place in a chopping bowl and add the eggs, water, sugar, meal and remaining salt and pepper. Chop until very fine; this is important for fluffy fish. Moisten hands; shape mixture into balls.

Carefully drop into the fish stock. Add the carrots. Cover loosely and cook for the last half hour. Taste to correct seasoning. Cool the fish slightly before removing to a bowl or platter. Strain the stock over it, and arrange carrots around it. Chill. Serve with horseradish.

You can serve 12 people generously but the fish keeps for a few days.

• ¼ cup salad oil
• 2 cups sliced onions
• 6 slices pike, whitefish, or salmon
• 2 teaspoons salt
• ½ teaspoon pepper
• 2 tomatoes, diced
• 2 lemons, sliced thin
• ½ cup water
• 1 tablespoon cider vinegar
• 2 teaspoons sugar
• 1 bay leaf

Heat the oil in a deep skillet. Brown the onions in it. Arrange the fish over the onions and sprinkle with the salt and pepper. Add the tomatoes, lemon slices, water, vinegar, sugar, and bay leaf. Cover and cook over low heat for 45 minutes. Remove bay leaf. Serve hot or cold. Serves 6.

• 3 tablespoons butter
• 1 cup chopped onions
• 4 slices whitefish or pike
• 1 teaspoon paprika
• 1 ½ teaspoon salt
• ¼ teaspoon pepper
• 1 cup water
• ½ cup sour cream

Melt the butter in a skillet. Brown the onions, then arrange the fish over them. Sprinkle with the paprika, salt and pepper. Add the water. Cook over low heat 45 minutes. Stir in the sour cream into the sauce. Taste to correct seasoning and serve hot. Serves 4.

• 1 large lobster (2 lbs.)
• 5 tbs. olive oil
• 2 whole cloves garlic
• ½ cup dry sherry
• 1 tbs. chopped parsley
• 1 canned tomatoes
• 1 sliced onion
• Salt and pepper to taste

Insert sharp knife between body and tail of lobster to sever spinal cord. Place on back; split. Spread open; cut crosswise for convenience in cooking. The green and the coral parts are edible, but be sure to remove the small sac just back of the head. Crack large claws.

Brown garlic and onion in saucepan with olive oil; remove garlic. Add lobster; cover; cook over low flame for 10 minutes or until shell is red. Remove lobster; set aside.

Put tomatoes in same pan. Add parsley, salt, and pepper; cover; simmer slowly for 15 minutes.

While sauce is cooking remove lobster from shell and cut into small pieces. When sauce is done add lobster; cover; simmer slowly 10 minutes more. Add sherry.

Serve very hot. Serves 2.

• 2 lbs. fresh tuna fish
• 4 tbs. olive oil
• ½ clove garlic, chopped
• 1 ½ cup bread crumbs
• 1 tbs. chopped parsley
• 1 tsp. fresh mint, chopped
• 1 lemon
• Salt and pepper to taste

Have fish sliced 1 ½ inches thick. Wash; dry with damp cloth. Rub with a little oil; sprinkle lightly with salt and pepper.

Mix bread crumbs, garlic, parsley, and mint. Roll fish in this mixture. Pour a little oil over each slice. Place on preheated broiler rack, about 4 inches below medium flame; broil about 7 minutes on each side or until tender.

Serve very hot with lemon slices. Serves 4.

• 2 lbs. fresh tuna fish
• 4 tbs. olive oil
• ½ clove garlic, chopped
• 1 ½ cup bread crumbs
• 1 tbs. chopped parsley
• 1 tsp. fresh mint, chopped
• 1 lemon
• Salt and pepper to taste

Have fish sliced 1 ½ inches thick. Wash; dry with damp cloth. Rub with a little oil; sprinkle lightly with salt and pepper.

Mix bread crumbs, garlic, parsley, and mint. Roll fish in this mixture. Pour a little oil over each slice. Place on preheated broiler rack, about 4 inches below medium flame; broil about 7 minutes on each side or until tender.

Serve very hot with lemon slices. Serves 4.

• 2 lbs. fresh tuna fish
• ½ cup peanut or olive oil
• 2 large onions, sliced
• 6 tbs. wine vinegar
• 1 ½ tsp. sugar
• Salt and pepper to taste

4 sprigs fresh mint or sweet basil, chopped

Have tuna fish sliced 1 ½ inches thick. Season with salt and pepper. Pour oil in skillet; heat; fry fish about 10 minutes or until brown on both sides. Remove fish. Set aside.

Cook onion slowly in the same oil about 5 minutes or until soft; add vinegar, mint or basil, and sugar. Cover; cook slowly 5 minutes more. Place fish in hot sauce; cover; cook slowly 3 minutes longer. Serve very hot.

Fish may also be served cold. If so, cool sauce; pour over fish; marinate several hours in cool place. The longer it marinates, the better the flavour.

Serves 4 to 6.

• 1 large lobster (2 lbs.)
• 5 tbs. olive oil
• 2 whole cloves garlic
• ½ cup dry sherry
• 1 tbs. chopped parsley
• 1 canned tomatoes
• 1 sliced onion
• Salt and pepper to taste

Insert sharp knife between body and tail of lobster to sever spinal cord. Place on back; split. Spread open; cut crosswise for convenience in cooking. The green and the coral parts are edible, but be sure to remove the small sac just back of the head. Crack large claws.
Brown garlic and onion in saucepan with olive oil; remove garlic. Add lobster; cover; cook over low flame for 10 minutes or until shell is red. Remove lobster; set aside.
Put tomatoes in same pan. Add parsley, salt, and pepper; cover; simmer slowly for 15 minutes.
While sauce is cooking remove lobster from shell and cut into small pieces. When sauce is done add lobster; cover; simmer slowly 10 minutes more. Add sherry.
Serve very hot. Serves 2.

• 6 fillets of salt herring
• 3 tablespoons butter
• 4 boiled potatoes, peeled and sliced
• 2 onions, sliced
• 2 tablespoons dry bread crumbs

Soak the herring overnight in cold water to cover. Drain and cut into 1-inch pieces.

Melt 1 tablespoon butter in a baking dish. Arrange layers of the potatoes, herring, and onions in it, starting and
ending with the potatoes. Sprinkle with the bread crumbs and dot with the remaining butter.

Bake in a 400 degree oven for 25 minutes. Serves 6 as an appetizer.

• ½ cup salad oil
• 6 slices carp, pike or whitefish
• 3 teaspoons salt
• ¾ teaspoons pepper
• 2 tomatoes, diced
• 1 package frozen mixed vegetables, defrosted
• 3 potatoes, peeled and diced
• 2 onions, sliced
• ¼ teaspoon garlic powder

Heat the oil in a baking pan. Sprinkle the fish with half the salt and pepper and place in the pan. Bake in a 425 degree oven for 10 minutes. Add the tomatoes, mixed vegetables, potatoes, onions, garlic powder and remaining salt and pepper. Cover. Reduce heat to 350 degrees and bake an additional 40 minutes, removing the cover for the last 15 minutes. Serves 6 to 8.

• 2 pounds halibut, ½ inch thick
• ¾ cup sifted flour
• 1 ½ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon paprika
• 1 cup milk
• 6 tablespoons butter

Cut the halibut in ½ inch cubes to resemble bay scallops.

Mix together the flour, salt, pepper and paprika. Dip the cubes in the milk and then in the seasoned flour.

Cook the scallops in the butter over low heat, until browned on all sides. Serve with tartar sauce and lemon wedges. Serves 6 to 8.

• 3 mackerel (about 1 lb. each)
• 6 tbs. olive oil
• 1 chopped onion
• 1 cup bread crumbs
• ¼ cup grated Romano cheese
• ¼ cup fresh mushrooms, chopped
• 1 tbs. chopped parsley
• 1 tsp. fresh mint, chopped
• 1 slice lemon
• Salt and pepper to taste

Have fish cleaned, slit down the center, and boned. Sprinkle inside with salt.

Stuffing: Heat half the olive oil in saucepan. Sauté mushrooms, onion and parsley about 15 minutes or until mushrooms are tender. Set aside.

Mix in deep bowl the bread crumbs, mint, cheese, salt and pepper to taste. Add to mushroom mixture. Blend well. Stuff fish. Skewer or sew edges together; place stuffed fish with balance of oil in baking pan; bake in hot oven 15 minutes; reduce heat. Baste occasionally with pan oil and cook 15 minutes longer or until fish is tender.

Serve very hot with lemon slices. Serves 4 to 6.

• 1 large lobster (about 2 lbs.)
• 6 tbs. olive oil
• 1 clove garlic, chopped
• 1 tsp. chopped sweet basil
• 1 tbs chopped parsley
• 2 tbs. grated Parmesan cheese
• ½ tsp. oregano
• ½ cup bread crumbs
• Salt and pepper to taste

Insert sharp knife between body and tail of lobster to sever spinal cord. Place on back and split to end of tail.
Spread open. The green and coral parts are edible, but be sure to remove the sac from the back of the head.

Crack large claws.

Place in baking pan, cut side up; add ½ cup water to pan.
Mix thoroughly the bread crumbs, parsley, basil, cheese, oregano, and garlic. Sprinkle evenly over lobster; add salt and pepper to taste. Pour oil over all.

Place on broiler rack about 6 inches below medium flame. Broil for about 20 minutes or until lobster meat is tender.

Serve very hot. Serves 2.

• 3 mackerel (about 1 lb. each)
• 6 tbs. olive oil
• 1 chopped onion
• 1 cup bread crumbs
• ¼ cup grated Romano cheese
• ¼ cup fresh mushrooms, chopped
• 1 tbs. chopped parsley
• 1 tsp. fresh mint, chopped
• 1 slice lemon
• Salt and pepper to taste

Have fish cleaned, slit down the center, and boned. Sprinkle inside with salt.

Stuffing: Heat half the olive oil in saucepan. Sauté mushrooms, onion and parsley about 15 minutes or until mushrooms are tender. Set aside.

Mix in deep bowl the bread crumbs, mint, cheese, salt and pepper to taste. Add to mushroom mixture. Blend well. Stuff fish. Skewer or sew edges together; place stuffed fish with balance of oil in baking pan; bake in hot oven 15 minutes; reduce heat. Baste occasionally with pan oil and cook 15 minutes longer or until fish is tender.

Serve very hot with lemon slices. Serves 4 to 6.

• 1 whole dry cod (about 2 lbs.)
• 2 cloves garlic
• 3 tbs. tomato paste
• 2 sprigs fresh mint
• 1 tsp. washed capers
• ½ cup olive or peanut oil
• ½ cup flour
• 1 cup warm water
• Pinch of pepper to taste

Soak fish in cold water for 24 hours. Change water several times. Wash in cold water before cooking.

Cut fish in 4 inch serving pieces. Roll in flour.

Heat oil in skillet; brown garlic 3 minutes; fry cod 3 or 4 minutes on each side until light brown. Sprinkle lightly with pepper to taste.

Blend tomato paste with warm water; pour over fish; add mint and capers; cover; simmer about 10 minutes or until tender and well done.

Serve very hot. Serves 4.

• 2 onions, thinly sliced
• 2 lemons, sliced
• 1/3 cup brown sugar
• ¼ cup seedless raisins
• 1 bay leaf
• 6 slices whitefish, pike or salmon
• 2 teaspoons salt
• 2 cups water
• 6 gingersnaps, crushed
• 1/3 cup cider vinegar
• ¼ cup sliced blanched almonds

Combine the onions, lemon slices, brown sugar, raisins, bay leaf, fish, salt and water in a sauce pan. Cover and cook over low heat 25 minutes. Transfer fish to a platter.

Add the gingersnaps, vinegar and almonds to the fish stock. Cook over low heat, stirring constantly, until smooth. Pour over the fish. Serve warm or cold. Serves 6.

• 3 pounds halibut or pike fillets
• 1 onion
• 2 slices white bread soaked in water
• ½ cup water
• 2 ½ teaspoons salt
• ½ teaspoon pepper
• 1 egg
• 2 tablespoons salad oil
• 2 onions, sliced
• 1 green pepper, diced
• 1 cup canned tomato sauce

Grind the fish and onion. Transfer to a chopping bowl and add the soaked bread squeezed dry, 1 ½ teaspoons salt, ¼ teaspoon pepper and the egg. Chop until fine and smooth. Shape into 12 balls.

Combine the oil, sliced onions, green pepper, tomato sauce and remaining salt and pepper in a baking dish.

Arrange the balls into it.

Bake in a 325 degree oven for 45 minutes. Baste frequently. Serves 6.

• 1 lb. filet of sole
• 1 tbs. oregano
• 1 tbs. chopped parsley
• Juice of 1 lemon
• ½ cup bread crumbs
• ½ cup canned plum tomatoes
• Salt and pepper to taste
• ¼ cup olive oil or melted butter

Blend thoroughly bread crumbs, oregano, parsley, salt and pepper to taste. Roll fish in this mixture.

Put half of oil or butter in baking dish; place breaded filet in dish. Spread tomatoes over fish: pour balance of oil or melted butter over this.

Bake in hot oven 10 minutes or until tender. Serve steaming hot with lemon juice. Serves 4.

• 2 lbs. large fresh shrimp
• 1 cup flour
• 1 large green pepper
• ¾ cup dry sherry
• ½ cup olive oil
• Salt and pepper to taste

Clean and stem pepper; cut into ½ inch pieces.

Clean shrimp and remove shells. Dip in flour and fry in very hot oil for about 5 minutes or until brown on both sides. Add salt and pepper to taste. Remove from pan.

Fry pepper in same oil for about 10 minutes. When soft, cover; cook 3 minutes over high flame.

Serve with broccoli and buttered rice. Serves 4.

Insert sharp knife between body and tail of lobster to sever spinal cord. Do not remove from shell. Clean; cut into small serving pieces; crack claws.
Pour oil in saucepan; brown garlic about 3 minutes; remove from oil. Add lobster, salt and pepper, parsley. Cover; simmer over low flame for 20 minutes or until tender. Add marsala; simmer 2 minutes.
Serve very hot. Serves 4.

• 6 trout
• 6 tbs. olive oil
• 4 filets of anchovy
• 1 cup dry sherry
• Juice of 1 lemon
• 1 cup flour
• 3 tbs. butter
• 1 tsp. fresh mint, chopped
• 1 tsp. chopped parsley
• Salt and pepper to taste

Lean trout; dry with absorbent paper; salt and pepper to taste; roll in flour. Fry slowly in hot olive oil about 10 minutes or until brown.

Melt butter in saucepan over low flame. Add anchovy filets cut into small pieces; cook about 5 minutes. Add sherry; cover, simmer 1 minute. Add mint and parsley; simmer 3 minutes. Add lemon juice.

Place fish on hot platter; pour sauce over it. Serve very hot. Serves 4 to 6.

• 2 lbs. fresh sardines
• Clean each sardine carefully. Slit down center to form an open filet and remove bones.

Stuffing:

• 1 ½ cups bread crumbs
• 2 tbs. chopped parsley
• 4 tbs. olive oil
• ¼ cup grated Romano cheese
• 1 clove garlic, chopped
• Salt and pepper to taste

Mix thoroughly all ingredients except olive oil; gradually add oil to make a firm mixture. If needed, add another teaspoon of oil.
Cover whole filet with stuffing; top with another filet to form a sandwich. Tie with white thread so stuffing does not fall out. Continue this until all are used.
Sauce:

Pour olive oil in large shallow pan; add garlic, parsley or basil; cook 3 minutes. Add tomato puree, salt and pepper to taste; simmer over slow fire 25 minutes. Stir frequently. Place fish carefully in sauce; cover pan; cook over low flame for 15 minutes or until fish is tender.
Prepare hot platter. Remove fish carefully and put on platter. Remove thread by cutting; pour sauce over fish.
Serve very hot. Serves 4 to 6.

• 3 cups boiled rice
• 4 tbs. olive oil
• 2 sliced onions
• 1 tsp. chopped sweet basil
• 2 cups boiled shrimp
• 1 canned tomatoes
• 2 cups fresh cooked peas
• ½ cup diced celery
• Salt and pepper to taste

Pour oil in saucepan and heat. Add onion and celery; cook for about 10 minutes over medium flame, or until soft. Add tomatoes, basil, salt, and pepper. Cook slowly 20 minutes. Stir occasionally. Add peas, shrimp. Cover; cook 5 minutes longer or until shrimp is thoroughly heated.

Place about ½ cup hot rice on individual serving plates; top with shrimp mixture.

Serve very hot. Serves 4 to 6.

• 2 lobsters (about 1 ½ lbs. each)
• 2 tbs. chopped parsley
• 1 clove garlic, chopped
• 2 cups canned plum tomatoes
• ¼ cup olive oil
• ¼ tsp. crushed red pepper seeds
• 1 tsp. oregano
• Salt and pepper to taste

Insert sharp knife between body and tail of lobster to sever spinal cord. Place on back and split to end of tail.

Spread open. The green and coral parts are edible, but be sure to remove the small sac just back of the head.

Crack large claws.

Place lobster cut side up in large flat baking dish. Set aside.

Pour olive oil in saucepan; heat; brown garlic 2 minutes. Add tomatoes, parsley, oregano, pepper seeds, salt, and very little pepper. Simmer 10 minutes. Pour sauce evenly over top of lobster. Bake in moderately hot oven about 20 minutes or until lobster meat is tender.

Serve very hot. Serves 4.

• 2 lbs. salmon
• 3 cups water
• 1 tbs. chopped parsley
• 1 sliced carrot
• 3 tbs. olive oil
• 1 sliced onion
• 2 cloves
• 1 sliced lemon
• ½ cup diced celery
• Salt and pepper to taste

Have salmon sliced about 2 inches thick.

Boil all ingredients except salmon and lemon about 20 minutes or until tender.

Serve very hot with own broth. Garnish with lemon slices. Serves 4.

• 1 whole dry cod (about 2 lbs.)
• 2 tbs. currants or seedless raisins
• 1 tbs. shelled pistachio nuts
• ½ cup olive or peanut oil
• 1 clove garlic
• ½ cup flour
• ½ cup vinegar
• 2/3 cup water
• 1 tbs. chopped fresh mint
• Pinch of pepper

Soak cod in cold water for 24 hours. Change water several times. Wash in cold water before using. Dry with absorbent paper; cut in serving pieces. Roll in flour.

Heat oil in skillet; brown garlic 3 minutes; remove from oil. Fry cod in hot oil about 5 minutes on each side or until light brown and tender.

In separate saucepan blend vinegar, water, currants, mint, and pistachio nuts; boil slowly 5 minutes. Pour hot sauce over cod; cover; simmer slowly 3 minutes.

Serve very hot with green salad. Serves 4.

• 4 fillets of salt herring
• ½ cup milk
• 1/3 cup flour
• 4 tablespoons unsalted butter
• 3 onions, sliced

Soak the herring in water to cover overnight. Change the water once. Drain.

Dip the herring first in the milk and then in the flour (reserving the milk). Melt 2 tablespoons butter in a baking dish and arrange the herring in it. Cover with the sliced onions. Dot with remaining butter and add reserved milk.

Bake in a 375 degree oven for 30 minutes. Serves 4 to 6.

• 1 cup sliced onion
• 3 tablespoons butter
• 2 hard-boiled eggs
• 2 California sardines (in tomato sauce)
• ½ cup walnuts
• 1 teaspoon salt
• ¼ teaspoon pepper

Cook the onion in the butter for 15 minutes. Place in a chopping bowl and add the eggs, sardines, walnuts, salt and pepper. Chop until very fine. Chill and serve on lettuce with rye bread. Serves 4 as an appetizer or 8 as a spread.

• 4 fillets of salt herring
• 1/3 cup dry bread crumbs
• ¼ cup flour
• 1 egg
• 2 tablespoons light cream
• 4 tablespoons unsalted butter

Soak the herring in water overnight. Change the water once and drain.

Mix the bread crumbs and flour on a piece of waxed paper. Beat the egg and crumb together in a shallow bowl.

Dip the herring in the bread crumb mixture. Then the egg mixture.

Melt 2 tablespoons butter in a skillet. Brown the herring on both sides, adding butter as needed. Serves 4 to 6.

• 3 fillets of sole
• ¾ cups flour
• 2 teaspoons salt
• ¼ teaspoon pepper
• 3 eggs, beaten
• ¾ cup dry bread crumbs
• Fat for deep frying

Cut the sole into 1 inch strips. Add the salt and pepper to the flour and roll the fish strips in the mixture. Dip fish strips in the eggs and then roll them in the dry bread crumbs.

Heat the fat to 380 degrees F. and fry the sticks until browned. Drain on paper towel and serve with ketchup or tartar sauce. Makes 24 pieces.

• 2 pounds salmon
• 1 tablespoon salt
• ½ teaspoon pepper
• ¼ pound butter
• ¼ cup flour
• ¼ cup heavy cream
• ½ cup oil for frying

Grind or chop the fish very fine and add the salt and pepper. Cream the butter and flour and work mixture into the fish. Beat until very smooth and stir in the cream. Shape into 1 inch balls.

Heat the oil in a skillet and fry the balls until browned on all sides. Serve with Hollandaise sauce. Serves 6.

• 6 fillets of miltz herring
• 4 onions, sliced
• 1 cup white vinegar
• ¼ cup water
• 2 teaspoons sugar
• 2 teaspoons pickling spice
• 2 bay leaves
• ¾ cup sour cream (optional)

Wash herring thoroughly and soak in cold water for 6 hours; drain.

Cut the herring into 2 inch pieces. In a glass jar or bowl, arrange alternate layers of herring and onions. Bring the vinegar, water, sugar, pickling spice and bay leaves to a boil. Cool slightly and pour over the herring. Cover tightly and shake. Place in the refrigerator for 48 hours before serving. For dairy meals, the liquid may be mixed with the sour cream before or after pickling. This may be kept in the refrigerator for up to a week. Serves 6 to 12.

• 2 tablespoons butter
• 4 slices salmon
• 2 teaspoons salt
• ¼ teaspoon pepper
• 1 onion, sliced
• 1 bay leaf
• 1 cup light cream

Melt the butter in a baking dish. Arrange the salmon in it and sprinkle with the salt and pepper. Surround with onion slices and bay leaf.

Bake in a 350 degrees oven for 15 minutes. Pour the cream over the fish and bake for an additional 25 minutes, basting frequently. Serves 4 to 6.

Cut the herring into half-inch pieces. Slice the scallions and radishes, cut the tomatoes into quarters or eighths and dice the peppers. Toss these ingredients together with the lettuce, vinegar, oil, sugar, paprika and pepper. Chill and serve as an appetizer. Serves 6.

• 6 fillets of salt herring
• 3 tablespoons chopped onion
• ½ cup chopped apple
• 2 hard-boiled eggs
• 3 tablespoons cider vinegar
• 2 slices white bread, trimmed
• 1 teaspoon sugar
• 2 tablespoons salad oil

Soak the herring in water to cover overnight. Change the water twice. Drain. Chop the onion, apple, eggs, and herring together.

Pour the vinegar over the bread and add to the herring with the sugar and oil. Chop until very smooth. Taste for seasoning, adding more vinegar if needed. Chill. Serve 8 as an appetizer or as many as 24 as a spread.

• 4 tablespoons butter
• 2 tablespoons flour
• 2 cups light cream
• 1 ½ cups cubed cooked salmon
• 1 ½ cups cubed cook halibut
• 1 teaspoon salt
• 1/8 teaspoon paprika
• 3 tablespoons sherry
• 3 egg yolks

Melt the butter in the top of a double broiler; stir in the flour, and gradually add 1 cup of the cream, stirring steadily until mixture reaches the boiling point. Add the salmon, halibut, salt paprika and sherry. Place over hot water and cook 5 minutes.

Beat the egg yolks and remaining cream together; stir into the fish mixture and cook until just thickened. Serve on toast. Serves 6.

• 2 cups cooked and flaked codfish
• 2 cups mashed potatoes
• 3 tablespoons melted butter
• 2 teaspoons salt
• ½ teaspoon pepper
• 2 eggs, beaten
• ½ cup milk
• Butter or fat for frying

Mix all the ingredients together and taste to correct seasoning. Shape into 8 cakes and chill for 2 hours.

Fry in the butter or fat until browned on both sides. Serve hot or cold tomato sauce. Serves 4.

• 4 onions, sliced
• 6 slices pike
• 1 ½ teaspoons salt
• ¼ teaspoon pepper
• 2 cups water
• ½ cup white vinegar
• 1 ½ tablespoons sugar
• 2 teaspoons pickling spice
• 2 bay leaves

Combine 2 sliced onions, the pike, salt, pepper and water in a sauce pan. Bring to a boil and cook over low heat 25 minutes.

Carefully remove the fish and place in a bowl or jar alternating in layers with the remaining 2 sliced onions.

Mix the vinegar, sugar, pickling spice, and bay leaves with the fish stock. Bring to a boil and pour over the fish. Cover and let pickle in the fridge for 2 days before serving. Serves 6 and will keep for two weeks.

• ¼ pound butter
• ½ cup minced onion
• ½ pound sliced mushrooms
• 1 tablespoon minced parsley
• 2 cups coarsely crushed soda crackers
• 3 teaspoons salt
• ½ teaspoon pepper
• 1/8 teaspoon thyme
• 4 brook trout
• ½ cup flour
• 2 tablespoons lemon juice

Melt half the butter in a skillet; cook the onion in it 5 minutes. Add the mushrooms and cook 5 minutes longer. Mix in the parsley, crackers, 1 teaspoon salt, ¼ teaspoon pepper and the thyme.

Split the trout for stuffing and stuff with the prepared mixture; sew the openings. Mix the flour with the remaining salt and pepper; roll the trout in it.

Melt the remaining butter in the skillet; cook the trout in it over low heat, turning until browned on all sides. Bake 20 minutes in 350 degree oven. To serve, sprinkle with the lemon juice. Serves 4.

• ¼ cup minced onion
• 3 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• 1 ½ teaspoons salt
• 1 teaspoon prepared mustard
• 2 teaspoons Worcestershire sauce
• 2 teaspoons lemon juice
• 1 egg, beaten
• 2 cups cooked flaked halibut
• ½ cup bread crumbs

Cook the onion in the butter for 5 minutes. Sprinkle with the flour and gradually add the milk, stirring constantly until mixture reaches the boiling point. Add the salt, mustard, Worcestershire sauce, lemon juice, egg and halibut. Mix lightly and divide among 6 buttered baking dishes.

Bake in a 350 degree oven for 20 minutes. Serves 6.

• 6 slices salmon
• 3 onions, sliced
• 3 cups water
• 2 teaspoons salt
• ½ cup lemon juice
• ½ cup white vinegar
• 1 teaspoon pickling spice
• 1 bay leaf
• ¼ teaspoon whole peppercorns

Combine the onion, salmon, water and salt in a deep skillet. Bring to a boil and cook over low heat 25 minutes. Carefully transfer salmon to a bowl or platter.

Add the lemon juice, vinegar, pickling spice, bay leaf and peppercorns to the fish stock. Bring to a boil and cook 2 minutes. Pour over the fish and chill 24 hours before serving. Serves 6 to 8.

Sautéing the scallops

• 4 or more veal scallops
• 1 ½ tablespoon butter
• ½ teaspoon cooking oil
• A 10 inch non-stick skillet

Dry scallops thoroughly on paper towels. Heat butter and oil in the skillet over high heat. When butter foam has almost subsided but is not browning, add scallops. Do not crowd them together; cook them a few at a time if necessary. Sauté on one side for about 4 minutes, regulating heat so fat is always very hot but not browning; then turn and sauté meat on the other side. Scallops are done when they are just resistant to the pressure of your fingers, and the juices run clear yellow when meat is pricked. Remove scallops to a side dish and make the sauce as follows:

• 1 tablespoon minced shallots or scallions
• Optional: ¼ cup Dry white vermouth
• ½ tablespoon dried tarragon leaves
• 1 cup brown stock or beef bouillon or ¼ cup stock and one cup heavy cream
• Optional: 1 cup mushrooms, previously sautéed in butter for about 5 minutes
• ½ tablespoon cornstarch blended to a paste with 1 tablespoon water
• Salt and pepper
• 1 tablespoon soft butter
• A very hot serving dish
• Parsley sprigs

Pour all but a tablespoon of fat from the skillet. Add shallots or scallions and stir over medium heat for ½ minute. Then add the optional wine, the tarragon, and the stock or the bouillon. Scrape up all coagulated sauté juices with a wooden spoon, and simmer for a minute. (If using cream, add it now.) Boil rapidly to reduce liquid to about 2/3 cup. Remove from heat; beat in cornstarch mixture and optional mushrooms. Simmer, stirring, for two minutes. Season scallops lightly with salt and pepper return them to the pan, baste with the sauce. Correct seasoning. Set aside uncovered until a few minutes before serving.

Just before serving, reheat to the simmer, basting scallops with sauce for a minute or two until heated through. Remove from heat, place scallops on a hot serving dish, and add butter to the sauce in the pan. Swirl pan until butter has been absorbed, then pour sauce over scallops. Decorate with the parsley, and serve immediately.

• 3 tablespoons butter
• A heavy-bottomed 2 quart saucepan
• 4 tablespoons flour
• 2 cups hot veal or chicken stock or bouillon
• A wire whip
• ½ cup finely minced onions, previously cooked in butter until translucent
• 1 cup sliced mushrooms, previously sautéed in butter for about 5 minutes
• 1/3 cup heavy cream
• ½ cup grated Swiss cheese
• A baking dish, 2 inches deep
• Salt, pepper, and lemon juice
• 4 to 8 previously sautéed veal scallops or sliced leftover roast veal
• 4 to 8 slices lean boiled ham
• 1 tablespoons softened butter

Preheat oven to 375 degrees F. Melt butter in saucepan, then blend in flour and cook slowly, stirring, for 2 minutes without browning. Remove from heat. Pour in all the hot stock or bouillon at once and beat vigorously with a wire whip to blend. Boil, stirring constantly, for 1 minute. Stir in cooked onions and simmer for 5 minutes. Stir in mushrooms and simmer for 5 minutes more. Thin out with spoonfuls cream, but the sauce should be quite thick. Correct seasoning; add two thirds of the cheese. Lightly butter the baking serving dish. Spread a spoonful or two of sauce on bottom of dish. Salt and pepper veal and lay in overlapping slices in dish, with a spoonful of sauce and a slice of ham between each. Covers with remaining sauce, sprinkle on remaining cheese, and dot with butter. Set aside or refrigerate until ½ hour before you serve. To finish cooking, place in upper third of a preheated 375 degree oven until it bubbles and the top has browned slightly. Do not overcook.

Marinade:

• ¼ cup freshly squeezed lime juice
• 2 tablespoons minced fresh cilantro
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon honey mustard
• 1 tablespoon barbeque sauce or ketchup
• 1 teaspoon grated lime zest
• 1 teaspoon minced garlic
• ¼ teaspoon each cumin, ground coriander, salt and freshly ground black pepper
• 1 ½ pounds boneless, skinless salmon fillet, cut into chunks
• 4 12 inch metal skewers

Combine all marinade ingredients in a small bowl. Mix well.

Place salmon chunks in a large, heavy-duty, resealable plastic bag. Add marinade and seal bag. Turn bag several times to coat salmon with marinade. Marinate in refrigerator for 30 minutes.

Meanwhile, preheat grill or broiler to high setting. Remove salmon from marinade (reserve marinade) and thread pieces onto skewers. Coat grill rack or broiler pan with cooking spray or brush lightly with oil. Grill or broil salmon for 3 to 4 minutes per side, brushing often with reserved marinade. Salmon should be just slightly pink in the center. Be careful not to overcook the salmon or it will be dry. Serve hot.