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

Put fillets in a buttered baking dish. Sprinkle with salt and pepper and pour on melted butter and J^ the lemon juice. Place in a moderate oven (350° F.) and baste. Cover after 10 minutes so they will not brown. Cook shrimp 20 minutes in boiling, salted water. Cool, shell, and remove black vein. Drain fillets and cool. Combine lemon juice, pimpernel, parsley and season both fish and shrimp with the mixture. Chill. When ready to serve chop least attractive shrimp and slice fine an equal quantity of lettuce leaves. Mix together with a little of the mayonnaise. Cut fillets in service portions and lay on a chilled platter. Put some of shrimp-lettuce mixture on each portion. Mask with mayonnaise. Decorate platter with remaining materials, putting a bit of mayonnaise on each egg half and 1 caper within a curled fillet of anchovy on the mayonnaise. Save shrimp liquor and pan gravy from fish for making ovos com molho de peixe, eggs in fish sauce (see recipe). SORREL SAUCE FOR FISH (Molho de A zed as Para Peixe) 1 quart sorrel 2 teaspoons flour Salt Fish broth or pan gravy 2 tablespoons butter Pepper 1 egg yolk, beaten Use only the sorrel leaves; cook in a little salted boiling water until tender; drain and press out water. Press through a fine sieve. Melt butter, add flour and stir. Add gravy from fish pan or broth from boiled fish, and stir in the sorrel. The consistency should be slightly thinner than ordinary gravy. Season with salt and pepper. Heat to boiling, remove from flame, and stir in egg yolk. (Ovos) OVOS COM MOLHO DO PEIXE Vi garlic clove, minced 2 cups fish or seafood broth 1 small onion, minced Salt and pepper 1 tablespoon olive oil 6 hard-boiled eggs, halved 1 tomato, chopped Buttered crumbs 1 tablespoon flour 1 teaspoon minced parsley Fry garlic and onion slowly in olive oil. Add tomato and continue frying. Blend in flour. Add previously heated fish broth, slowly. Stir and simmer until mixture thickens. Season. Arrange egg halves in buttered baking dish. Pour sauce over, then sprinkle with bread crumbs and parsley. Brown lightly in oven. The fish broth may be enriched by boiling head and bones of a fish in a little water, afterward straining through cloth and reducing to required quantity by boiling. EGGS IN PORTUGUESE STYLE {Ovos a Portugueza) Heat olive oil in a frying pan and add minced garlic. When the garlic is a delicate brown remove with a skimmer. Add to the oil 5 or 6 thick tomato slices. Turn carefully in the hot oil and keep them shapely. Season well with salt and pepper and put them in a baking plate. With a teaspoon make little hollows in the tomatoes and drop a fresh egg in each hollow. Season. Place in a hot oven just long enough to set the egg whites. MEAT DISHES (Pratos de Came) MEAT BALLS (Balas de Carne) i cup bread crumbs i pound hamburger 3 eggs Salt and pepper 4 slices bacon, chopped fine i teaspoon minced parsley Flour i garlic clove (small) i small onion, chopped i bay leaf i sprig celery i bit thyme Juice i lemon i egg yolk, beaten