Luncheons

place in the center of the dish a lemon cut into the shape of a basket. Sprinkle the exposed pulp of the lemon with chopped parsley. Make a sauce to serve with the fish as follows : Add to the drippings, in the pan in which the fish was cooked, a tablespoonful of flour, stir constantly until the flour is cooked, then add enough stock to make a creamy sauce. Add pepper and salt if necessary. BAKED FILLETS OF FISH WITH SAUCE Arrange evenly on a baking-platter fillets of flounder or of sheepshead, or slices of halibut or codfish cut one quarter of an inch thick. Sprinkle them with salt and pepper. Make a sauce as follows: Put a tablespoonful of butter in a saucepan, add to it a half teaspoonful of onion juice, cook until the butter has browned, then add a tablespoonful of flour and stir until the flour has browned. Take it off the fire and add very slowly one and a half cupfuls of soup stock, stirring constantly to keep the mixture smooth. Add a tablespoonful of parsley chopped very fine, a teaspoonful of lemon juice, a teaspoonful of salt, one half teaspoonful of pepper, and, if convenient, a teaspoonful of mushroom catsup, or a half cupful of liquor from a can of mushrooms, or a half cupful of juice strained from a can of tomatoes. Pour the sauce over the fish, lifting the fillets a little to let the sauce run under them. Place the dish in the oven and cook for thirty minutes, or until the fish is tender. If the sauce dries away too much, baste the fish with stock. The cooked sauce should have the consistency of cream. When taken from the oven sprinkle the top with bread crumbs browned in butter and ornament with mashed potato pressed through a pastry-bag and star tube, making a design that will cover the edges of the platter where the sauce has stained it. Set the hot platter on a second platter to serve. [illustration: NO. 43. ROLLED FILLETS OF FLOUNDER. A PIECE OF PARSLEY PLACED] [illustration continued: IN THE TOP OF EACH ONE; A LEMON BASKET IN CENTER AND QUARTERS OF LEMON BETWEEN THE FILLETS. NO. 44. BAKED FILLETS OF FISH WITH MUSHROOMS. NO. 45. CREAMED FISH GARNISHED WITH POTATO. NO. 46. FISH A LA JAPONNAISE, PREPARED FOR BAKING AND SHOWING HOW IT MAY BE GARNISHED. NO. 47. SLICED CUCUMBER AROUND A MOUND OF ICE. TO SERVE WITH FISH. NO. 48. MAITRE D'HOTEL BUTTER.] SHELL-FISH— LOBSTEKS— FISH 67 Creamed hashed fish can be served in the same manner. After the fish has been mixed with the sauce spread it smoothly on the baking-platter, cover the top with buttered bread crumbs, and set it in the oven to brown. FILLETS OF FISH WITH MUSHROOMS Take fillets of flounder, season them with pepper and salt. Take half a can or more of mushrooms, a slice of onion, and a sprig of parsley, and chop them all fine ; add a cupful of stock and a tablespoonful of sherry. Spread a part of this mixture on the bottom of a platter that can be used in the oven. Lay the fillets of fish on the mixture. Cover them with the rest of the mixture, then with bread crumbs and with small pieces of butter. Bake forty minutes or until the fillets are tender. Heat the rest of the mushrooms in a little stock. Place them around the edges of the dish and pour the stock over the whole if the fillets are at all dry. This dish should be very moist. CREAMED FISH GARNISHED WITH POTATOES Make a good white sauce, or any other sauce preferred. Cut cold boiled fish in pieces one or two inches across and heat them in the sauce without breaking them. Use a plentiful amount of the sauce. Turn the fish mixture on to a platter and sprinkle over the top a little parsley chopped very fine. Season some mashed potato with salt, butter, and milk, and beat it until it is light and white. Press it through a pastry-bag with star tube into rosettes, forming a wreath around the creamed fish. FISH A LA JAPONNAISE