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

Heat butter, add slices of fish, shallots, spices, garlic, herbs and seasonings and simmer in the butter, turning the fish so it heats on all sides. Cool somewhat and add champagne. Cover closely and simmer 15-20 minutes, basting from time to time. Carefully take up fish and arrange in an attractive heap on a platter. Heat brandy and pour over; flare the brandy. If it does not light easily, start it with ]/2 teaspoon of sugar with a little brandy poured over; apply match and float burning liquid from spoon into that in the platter. Strain liquid from pan over the fish, and serve with puff croutons. Provence AIGO-SAU il/2 pounds assorted fish Salt and pepper 3 tablespoons olive oil 2 large potatoes, thinly sliced 1 onion, chopped 1 tomato, chopped 1 garlic clove, crushed 1 bay leaf 1 blade fennel 1 strip orange peel 3 sprigs parsley 3 celery sprigs Thin slices dry bread Rouille Sauce 2 garlic cloves 2 red pimentos 1 thin slice bread 2 tablespoons olive oil Season fish with salt and pepper, pour on oil, mix well and let stand 15 minutes. Mix with all other ingredients except bread. Cover with boiling water and cook quickly, keeping fish as whole as possible. Arrange bread in bottom of a dish and pour in broth. Put solid portions of fish and potatoes on next. Discard bay leaf and herb sprigs. Make Rouille sauce — grind garlic, pimento and bread and blend in olive oil; add cup of the fish broth. Serve in a sauce boat, to be sprinkled over fish and potatoes. Aigo-Sau, like its first cousin, the Bouillabaisse, is subject to infinite variations, saffron as well as tomato often lending it color. The sauce, undoubtedly at one time imported from Spain, is reminiscent of the gaspacho of Andalusia. It is energique au parfum and may be an accompaniment of nearly any of the Provencal dishes. Flanders FLEMISH MACKEREL (Maquereau a la Flamande) 1 medium-sized mackerel 1 teaspoon minced parsley Salt and pepper Vi cup butter 1 small onion, minced Juice 1 lemon 4 shallots, minced 1 lemon, quartered Make sure the fish is very fresh, since mackerel deteriorates rapidly. Have fish cleaned, gills and tail removed; but leave on head, wrapping it with twine and securing it close to the body to retain stuffing. Salt and pepper it inside and out. Mix onion, shallots, and parsley in a mass with butter, and lay inside the fish. Sew up opening, or close with toothpicks or small skewers. Place fish in a dish, pour over it the lemon juice and let stand 20 minutes, turning it over to flavor evenly. Drain and dry. Lay fish on an ample piece of well oiled paper; enfold, doubling the edges of paper together two or three times. Turn in and double the ends over head and tail, to make a waterproof bag. Lay under a slow grill; the paper must not burn and release the juices. Grill on one side and then on the other. Lay all on ahot platter, open paper, letting juices run over the fish while removing. Take of? twine and remove fastenings from the opening. Serve with lemon. The cooking time will vary from J^ to % of an hour, depending on size of fish. Ntce BAKED FISH NICOISE 3-pound sea bass or other Salt and pepper firm-fleshed fish 3 tomatoes, chopped Yi garlic clove 1 tablespoon minced parsley Y4 cup butter