Council cook book

From a large sole remove the back skin and with a sharp knife carefully cut out the side fins. Lay the fish on the dish in which it is to be served. Insert in the flesh of the fish some small slices of truffle. Brush the fish with melted butter, sprinkle with salt and pepper and dust with fine crumbs. Pour around it a tumbler of good wine and place in a moderate oven till nearly done. Then put croutons around the edge of the dish, brushing them with the white of an egg to make them adhere to the dish. Put over and' around the fish a small can of mushrooms, sliced, oysters, mussels, picked shrimps, and some quenelles. Add a little more melted butter, a little more wine, and put in the oven for five minutes longer. W. F. ROBERTS 2847 CALIFORNIA ST. Phone WEST 891 Fresh Fish Every Friday Fish "Elizabeth." Get a three or four pound striped bass. Leave whole and season with salt, pepper, and ginger. Put in a baking platter with a large slice of buttpr on top, and bake twenty minutes, basting often. In the meantime prepare a rich poulette sauce, using one tablespoon butter, one tablespoon flour, the liquid from one can of mushrooms, and one-half pint of cream. Season with pepper and salt, one teaspoon Worcestershire sauce, one teaspoon mushroom catsup, and last the mushrooms. Pour this over the cooked fish, and return to the oven for five minutes, and serve very hot. Oysters and picked shrimps can also be added to the sauce, also a wine glass of white wine. Fish au Gratin One can tomatoes,' a little garlic, onion, catsup, a few drops tabasco sauce, salt, one and a half tablespoons sherry, oyster gravy, and parsley. When this is cooked, strain and pour around fish that has been seasoned with salt and pepper and placed in a buttered pan. On top of the fish put bread crumbs and little pieces of butter. Bake for fifteen minutes, but do not baste. Then put oysters and shrimps on top and around fish and bake five minutes longer. * Sole Neapolitan. ' Blend in a saucepan one tablespoon butter and one of flour; add one cuj) of white wine, one of mushroom liquor, salt, pepper, one onion finely chopped, a little chives, a small can of mushrooms. 203S-2034 O'FARRELL ST. FISH 3S some kitchen bouquet, and boil all for ten minutes. Into a baking pan put a large sole, cover with the cooked sauce, and bake twenty minutes. When done, sprinkle with finely chopped parsley. Halibut Italian Style. In one-half cup olive oil fry one-half onion and two cloves of garlic a light brown. Add three-fourths of a can of tomatoes and eight potatoes of medium size, cut into halves. Cook all until half done, then put in two pounds of halibut cut into squares, and meat from one crab or small neck clams. When done, add two wine glasses of claret and six tiny Spanish peppers (chili piquant peppers). Baked Bass k la Wellington. Select a five-pound bass and see that the flesh is firm, remove the scales and clean. Do not remove the head, tail, or fins. Put into a double boiler one tablespoon of butter, two cups of stale bread crumbs, one tablespoon of chopped onion, one teaspoon of chopped parsley, two teaspoons of chopped capers, one-fourth cup of sherry. Heat all the above ingredients, season with paprika and salt, and stuff the bass with the mixture. Sew up the fish, put into a hot oven, bake and baste with sherry wine and butter. Fish Timbal. Chop or grind two pounds uncooked whitefish. Soak a quarter of a loaf of white bread and squeeze dry. Beat together for half an hour with onequarter pound butter, one-half pint sweet cream, four 5f ratf on 's^°""""''i,X"'°'""°'' IncoTforated 136 Geary St. San Francisco