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

SALT CODFISH WITH HONEY (Bacalao con Mi el) i pound salt codfish 3 tablespoons olive oil 2 egg yolks, beaten 3 tablespoons honey Flour 1 teaspoon cinnamon Soak the fish for 24 hours, changing water several times. Boil in unsalted water until tender. Drain, dry, and cut it into squares. Dip the pieces in the egg yolks and roll in flour. Fry gently in the oil until brown on both sides. Add honey and let the fish simmer in it until the liquid is absorbed. Then powder top with cinnamon. Honey is never just honey in Europe. The better varieties are distinguished by and sometimes named after the flowers from which the bees have sipped. Most prized in Spain is the honey of Valencia, fragrant with the perfume of orange blossoms and delicious with bunvelas. The honeys of La Alcarria and of Cuena, flavored with rosemary, thyme and marjoram, are excellent for seasoning fish and meats. GRILLED MACKEREL (Esconbro en Parillas) 3 pounds fresh mackerel 3 tablespoons butter Salt Juice 1 lemon Pepper Parsley to garnish 1 tablespoon olive oil 1 lemon, sliced Split the fish down the middle of the back, if large; if not, broil whole; score the skin. Mix salt and pepper with oil and rub into the flesh. Oil a double wire broiler, lay mackerel in it; place under grill and brown well on both sides. Remove carefully to a hot dish when done. Butter generously and squeeze the lemon juice over the fish. Garnish with parsley and slices of lemon and serve with sauce for grilled fish (see recipe). This is a favorite noonday breakfast dish and a popular entree at dinner. BREAM WITH SAUCE (Besugo al ]ugo) 2 pounds perch or sunfish 1 garlic clove, minced 3 tablespoons olive oil 1 tablespoon lemon juice Salt Juice 1 orange 1 cup fish broth Clean, wash and drain the fish on a napkin. Rub with oil. Salt slightly and put under the grill to turn and cook slowly. Fry garlic in oil until tender. Add the lemon juice, orange juice and broth; cook 5 minutes and serve hot with the grilled fish. The sauce may be slightly thickened with flour if desired. The bream of European waters is similar to our yellow perch and sunfish. BREAM SUPREME {Besugo Excelso) Olive oil or butter % teaspoon cloves 6 perch or sunfish 1 cup white wine Salt 2 tablespoons toasted bread 1 garlic clove, minced crumbs Ys teaspoon pepper Put hot olive oil or melted butter in the bottom of a baking dish large enough to hold the fish nicely. Place the fish in it, sprinkle with salt and bake in a hot oven from 15 to 20 minutes, turning once carefully. Put 2 tablespoons of olive oil in a small saucepan and fry the garlic. Add J^ teaspoon of salt, pepper, cloves and wine. Stir in toasted bread crumbs, remove from fire, and serve as a sauce SMOTHERED BROOK TROUT (Truchias Obscuras) 6 brook trout *4 teaspoon each pepper, nut- Salt meg, thyme, saffron and % cup butter, melted chopped parsley Yi cup toasted bread crumbs, l/2 cup dry white wine sifted