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Sardines with Cheese

Drain the sardines and lay them on strips of toast or crisply fried bread.  Cover thickly with Parmesan cheese and bake in a hot oven until light brown in color.  Remove and sprinkle with chopped parsley and pour over all plenty of lemon juice.  Serve very hot.

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Scalloped Fish Roe

Boil three large roes in water with, a very little vinegar for ten minutes.  Remove from the fire and plunge into cold water, wipe the roe dry and break into bits without crushing.  Have ready the yolks of three hard-boiled eggs.  Mash them into a cup of drawn butter with salt, pepper, chopped parsley, a teaspoonful of anchovy paste, the juice of half a lemon and a cup of bread crumbs.  Mix very lightly with the broken fish roe.  Place in a baking dish, cover with bread crumbs and bits of butter, and brown in the oven.

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Kedgeree

Boil two tablespoonfuls of rice and drain it as dry as possible.  Have ready a cupful of cooked fish of any sort broken into pieces.  Mix it thoroughly with the rice and heat over the fire; season with salt and pepper.  Beat an egg lightly and stir into it.  Serve at once.

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Bouillabaise

The fish used for bouillabaise may be any kind of firm white fish, and for the following recipe, about two pounds are required.  Heat in a soup kettle four tablespoonfuls of olive oil and fry in it two large onions sliced, and two cloves of garlic.  Add the fish cut into bits and just cover the mixture with warm water.  Then add salt, pepper, half of a bay leaf, two large tomatoes, peeled and chopped, the juice of half a lemon and one cup of white wine.  Cook over a brisk fire twelve minutes, or until the liquor is reduced one-third.  Add one tablespoonful chopped parsley and a pinch of saffron.  Cook two minutes.  Pour the bouillabaise over slices of French bread.

ENTREES

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Sweetbreads with Mushrooms

Lay half a dozen sweetbreads in cold water for twelve hours, changing the water several times.  Then boil them five minutes, drop into cold water, remove the skin and lard with fat bacon.  Put them in a saucepan with a pint of stock, two small onions and one carrot chopped, a teaspoonful of minced parsley, salt, pepper, cayenne, and a little mace.  Stew until tender.

Serve with a mushroom sauce, made as follows:  Take a small bottle of mushrooms or one dozen fresh mushrooms sliced and boil them five minutes in water and lime juice.  Drain and place in a stew pan with two ounces of butter, one ounce of flour and a pint of well seasoned stock or gravy.  Cook until the sauce is reduced one-half.  Pour over the hot sweetbreads.