The European cookbook for American homes (from Italy, Spain, Portugal and France)

Clean and scrape sardines; cut off heads; gently take off the fillets and remove small bones. Mix flour, % teaspoon salt, and beef fat. Add egg yolks and enough ice water to make a paste the consistency of bread dough; let stand in a cool place f/2 hour. Grind pork and liver together until very fine. Add salt, cayenne and nutmeg and press through a sieve. Add 1 egg. Roll out half the flour paste to thickness of a coin and line a buttered baking tin with it. Place l/2 meat mixture in this pie. Season sardine fillets and lay on top; cover with rest of meat mixture. Roll out rest of paste and cover the pie, wetting edges with white of egg and pressing together. Pierce top crust with pointed knife to let out steam. Brush over with egg yolk beaten with 1 tablespoon water, and bake. SALT CODFISH IN SAUCE (Bacalao em Molho) 1 pound salt cod 2 tomatoes, chopped 1 large onion, chopped fine 1 onion, sliced thin 2 garlic cloves, minced 1 sprig parsley 2 tablespoons olive oil 1 sprig celery Cayenne 2 egg yolks, beaten Soak codfish 24 hours, changing water frequently. Parboil 10-15 minutes, remove and cut into convenient pieces, taking out all visible bones. Fry onion and garlic in oil until light brown and tender. Add cayenne and tomatoes, onion, parsley and celery. Pour in 1J/2 cups boiling water and simmer for a few minutes. Lay in the pieces of fish, baste and simmer. When tender, take from the fire and slip in, here and there, the beaten egg yolks. Shake the pan gently to mix, and serve, sliding the contents of the pan carefully into a deep hot platter. There are forty recipes for cooking salt cod. SALT CODFISH BAKED (Bacalao Assad o) il/2 pound salt cod Olive oil Cayenne Onion rings 1 egg, beaten Garlic cloves, halved Bread crumbs Red wine vinegar Parsley for garnishing Choose a thick slice of salt cod; soak in cold water 24 hours, changing as often as convenient. Parboil 10-15 minutes over hot fire; drain and wipe dry. Dash it with cayenne; dip in beaten egg and then in crumbs. Sprinkle with olive oil. Lay in a buttered baking dish and brown in oven. Lay on a hot platter; decorate with onion rings and garlic halves. Sprinkle generously with olive oil and vinegar. Garnish with parsley and serve at once. If there is to be any delay in serving, the oil and vinegar should be added at the table, since the crispness of the fish will be spoiled if it stands with the vinegar soaking into it. A sprig of parsley is served with each portion, to be nibbled while eating the fish. SHRIMP CROQUETTES (Croquettes de Camarbes) i onion, sliced 2 eggs 1 garlic clove, minced 12 large shrimp, chopped 1 tablespoon butter Salt and pepper 1 teaspoon chopped parsley Flour 1 slice dry bread Bread crumbs 1 tablespoon milk Deep fat for frying Fry onion and garlic in butter until light brown and tender. Add parsley, moistened bread, milk, 1 beaten egg, shrimp, seasonings and enough flour to bind. Mold into oval shapes and allow to cool thoroughly. Dip in beaten egg, then in crumbs and fry in deep fat.