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

2 pounds small fish Toasted bread crumbs 1 teaspoon flour 1 teaspoon pepper sauce Saute in oil, clove, garlic and bay leaf. Clean fish, curve them and fry in rings in the oil. Remove when crisp and place in a hot serving dish. Make a roux with flour and butter and stir in water gradually until blended. Add lemon juice, salt and pepper sauce. Sprinkle toasted bread crumbs on fish and pour sauce on top. FISH IN SOUR SAUCE (Pescado en Adobo) 2 pounds bass, whiting, or trout 1 bay leaf Olive oil or lard 3 tablespoons orange flower water 1 garlic clove, minced l/2 orange, sliced Yi teaspoon cumin seeds /4 cup vinegar (Substitute anise or caraway) % cup hot water A bit of fennel Salt and pepper Fry firm white fish in oil or lard without flouring. Leave 2 tablespoons of the oil in the frying pan, in which fry the garlic. Add the cumin seeds, fennel, bay leaf, orange flower water, orange slices, vinegar and hot water. Cook slowly for 10 minutes, season with salt and pepper. Remove the bay leaf and put the fried fish in the sauce. Serve hot. FRIED FISH {Pescadillas Fritas) Clean and wash fish well, season with salt and pepper, wet with milk and drain. Roll in flour and fry in deep hot olive oil. Serve with slices of lemon and sprinkle chopped almonds over them. LITTLE FISH WITH LEMON (Pescadillas con Limon) 2 pounds perch, small trout or Flour bass Oil or fresh lard Salt and white pepper 2 lemons, sliced 1 tablespoon minced parsley Wash the fish, drain thoroughly on a napkin, season with salt and pepper, fasten the tails into the mouths of the fish, securing each with a toothpick, and dip in flour. Fry in deep fat. Put into the frying pan, one by one, and do not let them touch during the process of cooking. Serve hot, delicately browned and garnished with slices of lemon, dipped in parsley. RAY WITH ALMOND SAUCE (Raya con Nueces) i pound ray fish i tablespoon flour (wings of the skate) i tablespoon lemon juice Salt Vi teaspoon nutmeg i onion, sliced 2 tablespoons almonds, peeled Liver of ray and ground 1 tablespoon butter, melted Place the ray in cold water in a casserole with a little salt and the sliced onion. Bring to a boil, then take up the fish, drain, remove skin and put to cook in just enough boiling water to cover. When done, take out and place on a hot serving plate. Meanwhile boil the liver of the ray in a separate saucepan. Blend melted butter with flour. Mash the liver with iJ4 cups of the liquid it was boiled in, and add, with the lemon juice, nutmeg and ground almonds. Cook for 5 minutes, stirring constantly, and serve with the fish. A white sauce seasoned with capers often accompanies this fish. TUNNY IN CASSEROLE (Atun en Olid) 1 pound tinned tunny fish 1 celery stalk, chopped *4 cup butter % teaspoon each cinnamon, 1 onion, sliced cloves, salt, pepper and 2 cups cooked chick peas caraway seeds *4 head cabbage, chopped % teaspoon saffron 1 tomato, chopped 1 teaspoon flour Cut or break the tunny into neat pieces. Heat 2 tablespoons butter, lay tunny in carefully and brown, taking care that it is not broken in turning. Take up and set aside. Add 1 tablespoon butter to pan, and fry onion until golden. Press chick peas with their liquor through a fine sieve, and add with cabbage, tomato, celery, seasonings,