FISH WITH HORSERADISH SAUCE

Clean three pounds of fresh salmon, bone, salt and let stand several hours.  Place in fish kettle with boiling salt water (one teaspoon of salt to one quart of water), and let boil one-half hour or until well cooked.  Lift out carefully, place on hot platter and pour over one-fourth cup of melted butter and sprinkle well with one tablespoon of parsley.  Serve in a separate bowl the following sauce; a large spoonful with each portion of fish:  Peel one-half pound of horseradish root, grate and mix well with one pint of cream beaten stiff.  The fish must be hot and the sauce cold.

FISH WITH SAUERKRAUT

Fry an onion in butter (or vegetable oil), add sauerkraut and cook.  Boil the fish in salt water, then bone and shred.  Fry two minced onions in butter or oil, put them into the kettle with the fish, add two egg yolks, butter or oil, a little pepper and a tablespoon of breadcrumbs; steam for half hour and serve with the kraut.

FILLET OF SOLE A LA MOUQUIN

Thoroughly wash and pick over a pound of spinach, put it over the fire with no more water than clings to the leaves and cook for ten minutes; at the end of that time drain the spinach and chop it fine.  Have ready thin fillets of flounder, halibut, or whitefish.  Cover them with acidulated warm water—­a slice of lemon in the water is all that is wanted, and add a slice of onion, a sprig of parsley and a bit of bay leaf.  Simmer for ten minutes and drain.  Put the minced spinach into the bottom of the buttered baking-dish, arrange the fillets on it, cover with a cream sauce to which a tablespoon of grated cheese has been added, and brown in the oven.

FILLET DE SOLE A LA CREOLE

Fillet some large flounders, and have fishman send you all the bones; put the bones on to boil; wash, dry, and season the fillets; roll them (putting in some bits of butter), and fasten each one with a wooden toothpick.  Strain the water from the bones; thicken with a little brown flour and onion; add to this one-half can of tomatoes, a little cayenne pepper, salt, and chopped green peppers.  Let this sauce simmer for a couple of hours (this need not be strained); put the fillets in a casserole, and pour some of this sauce over them, and put in the oven for about fifteen minutes.  Then pour over the rest of the tomato sauce, sprinkle a little chopped parsley and serve.  One can add a few mushrooms to the sauce.  The mushrooms must be fried in butter before being added to the sauce.

BAKED BLACK BASS