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

6 (l/2 inch) slices any fine fish 1 tablespoon onion, grated Salt and pepper 1 standard recipe pie crust *4 cup olive oil 3 tablespoons minced parsley Trim fish slices until of equal size. Sprinkle with salt and pepper. Mix oil and grated onion and brush over both sides of the fish. Roll out pie crust very thin and cut in portions slightly more than double the size of the fish slices. Lay a slice on 1 side of each portion of pastry, sprinkle with parsley, fold pastry over and seal edges together, completely enfolding the fish. Lay on oiled baking sheet and bake in a hot oven (400°F.) about 10 minutes; reduce heat and finish baking. EEL WITH MACARONI i (2 pound) eel 1 garlic clove, chopped Salt 1 sprig parsley lA cup olive oil 1 sprig celery 1 1/2 tablespoons vinegar 2 cloves 1 small onion, chopped 1 blade mace 1 small carrot, chopped 1 cup Marsala % pound macaroni Have eel killed, skinned and cleaned by fish dealer, and cut into 3-inch lengths. Rub with salt, cover with water and stand x/2 hour. Wash and dry. Lay in deep bowl. Mix oil, vinegar, vegetables, herbs and spices and pour over eel. Marinate 1 hour. Transfer eel and marinade to saucepan, add Marsala and sufficient boiling water to cover, and cook gently until tender. Meanwhile cook macaroni in boiling salted water, drain well and lay on hot platter. Drain eel, split pieces and remove bones; lay on top of macaroni. Strain and press liquid through coarse sieve and pour over. WHITEBAIT OMELET ALLA NAPOLI Y2 pound whitebait 1 teaspoon minced parsley Salt and pepper 6 eggs Yi cup butter Wash whitebait through several waters, pick over carefully, drain and dry in a napkin. Season with salt, pepper and parsley. Beat eggs until quite light, adding salt and a little pepper. Add fish and stir together. Heat butter and when nearly smoking pour in the mixture. Stir at first until eggs begin to set. Then let brown on bottom, turn like a pancake and brown the other side. Slide out of the pan on to a hot platter. Care must be taken not to let the eggs get too hard, since the finished dish must have the moist consistency of an omelet. (Carni) SCALOPPINE IN GRAVY (Scaloppine al Sugo) i pound veal steak *4 cup white wine or- Marsala 2 tablespoons butter Salt and pepper il/z cups veal or beef gravy l/8 teaspoon nutmeg i tablespoon lemon juice Have butcher cut veal very thin, divide it in pieces about 3 inches square and pound each piece very well with the flat side of his cleaver. Melt butter, slowly brown veal on both sides, add heated gravy and simmer 5 minutes. Add wine, salt, pepper and nutmeg. Cover closely and simmer until very tender. Sprinkle lemon juice over it. Serve with mashed potatoes or chopped spinach. Also, the gravy may be used as a sauce with spaghetti or tagliarini served with the scaloppine. SCALOPPINE WITH MUSHROOMS (Scaloppine con Funghi) Same as Scaloppine al Sugo, except that 6 mushrooms are cut up and added to the pan while browning. The nutmeg may be omitted. (Italians prefer dried mushrooms soaked overnight, and these would be preferable to canned mushrooms.) SCALOPPINE WITH ZUCCHINI (Scaloppine con Zucchini) Same as Scaloppine al Sugo, with the addition of zucchini, partly sauteed in a separate pan and then put in the pan with the veal and simmered with it for 5 minutes. 38 '