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

Salt the salmon and let it stand 1 hour. Chop white fish, saving head and bones. Press it through a coarse sieve. Press rice through sieve. Melt fat and add white fish, rice, salt, pepper and eggs. Mix thoroughly. Cut up oysters and 6 of the shrimp and add to mixture. Wash and dry salmon and stuff with mixture. Sew opening and lay in a baking pan. Dot with butter and sprinkle with pepper. Bake 10 minutes in a hot oven (400°F.). Add half the champagne and baste. Bake 10 min- utes longer, add remaining champagne and reduce heat. Baste frequently until fish is done. Transfer to a platter and cool. Strain pan gravy and remove fat. Cook head and bones ofwhite fish, and strain through cloth, add strained pan gravy and cook until reduced to l/2 cup. Soften gelatin in cold water and dissolve over hot water. Add to reduced broth and shell until it begins to thicken. Beat in olive oil. Add seasonings and tarragon vinegar to taste. Blanch roe, drain, dry, season and fry. Cool. Decorate platter with remaining shrimp, slices of roe and any green garnish. Serve sauce in a boat. MARINATED FISH, FRIED (Peixe Frit a de Escabeche) 4 tablespoons olive oil 1 teaspoon salt 2 tablespoons lemon juice i]/2 pounds fish, sliced 1 tablespoon onion juice Butter Vi garlic clove, crushed Bread crumbs 4 peppercorns, crushed 1 egg, beaten Ys teaspoon grated nutmeg 1 cup white wine Vz bay leaf 1 teaspoon minced parsley 1 tablespoon minced onion Mix olive oil, lemon juice, onion juice, garlic, peppercorns, nutmeg, bay leaf, and salt, and beat. Dip fish slices in mixture, lay in a bowl, and pour remaining mixture over. Marinate 2-3 hours. Remove fish, drain, and wipe dry. Save all marinating liquid and strain. Brush fish with melted butter, dip in crumbs, then in egg, then in crumbs. Fry in butter, drain on absorbent paper, and cool. Mix marinating liquid with wine and heat to boiling. Add parsley and minced onion. Cool and serve the fish cold with sauce in a boat. This is a dish of the Iberian Peninsula, found in Spain, and especially in Portugal and her dependencies, as well as in Latin America. It is preserved in tins and canned at home. There are any number of recipes varying the flavor, and nearly every fish is eligible. Sometimes the egg and bread crumbs are omitted, the fish being simply fried in butter or oil. In the case of eels, the wine is mixed with wine vinegar. ANY FISH, SMOTHERED (Qualquer Peixe Ensopado) i small onion, chopped il/2 pounds fish, sliced Y2 garlic clove, minced Salt and pepper i small carrot, grated i cup white wine 3 scallions, chopped I cup fish broth i large tomato, seeded and !4 cup olive oil (or 4 tablechopped spoons butter) Y2 bay leaf Lemon slices sprinkled with 1 sprig parsley parsley 1 sprig celery In a buttered pan make a bed of vegetables and herbs. Lay fish slices on top, one slice overlapping another. Sprinkle with salt and pepper and pour in wine. Add broth made from cooking fish head. Cover closely and simmer, basting frequently. Remove fish to hot platter. Discard herbs; reduce pan liquid; add olive oil or butter. Mix well, and pour over. Serve lemon separately. r J SOLE IN SHRIMP SAUCE (Linguado em Molho de Camarao) 1 medium-sized sole (flounder) 2 cups shrimp liquor Y2 pound shrimp Salt and pepper