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

*4 cup butter 1 dash nutmeg 1 teaspoon flour 1 tablespoon lemon juice Buttered crumbs Have head of sole and skin on dark side removed by fish dealer. Shell shrimp and cook in boiling water 15 minutes; drain and reduce liquid to 2 cups. Melt 2 tablespoons of the butter, add shrimp and slowly fry until they begin to color. Add flour, shrimp liquor, seasonings, and lemon juice. Let boil up, stirring gently. Season fish inside and out with salt and pepper. Lay in baking dish, skin-side down. Dot with butter and set in medium hot oven. Bake 10 minutes, basting with own juices. Add boiling-hot shrimp sauce, and continue basting with sauce. When nearly done, scatter with buttered crumbs and allow to brown. A FANCY FISH DISH (Um Prato de Peixe Especial) il/z pounds flounder fillet 1 dozen oysters, poached and Salt and pepper drained 54 teaspoon minced parsley 1 dozen small shrimp, cooked Fresh sardines (or canned) 3 eggs 1 cup cooked rice Juice of 1 lemon 2 pickled gherkins, chopped lA cup Madeira Anchovy fillets !/4 cup grated Parmesan cheese *4 pound butter Have fillets split thin, the slices not entirely cut through. Open slices on a board with edges overlapping so they may be rolled after stuffing is laid on. Trim to rectangular shape. Sprinkle with salt, pepper and parsley. Clean and fillet sardines. Grind fish trimmings with rice and cover half the sardine fillets with the mixture, laying a sardine fillet on top of each. Arrange these stuffed sardines with the pickle on the flounder, adding anchovy fillets, oysters and shrimp as evenly as possible, so a neat roll may be made. Brush well with 1 beaten egg. Roll so that fillets of anchovies and sardines lie lengthwise. With a sharp knife, cut roll down in il/2 inch slices. Lay in buttered baking dish and sprinkle with lemon juice and Madeira. Sprinkle with 2 tablespoons grated cheese and dot with butter. Beat potatoes with remaining eggs, cheese and butter and spread over top. Brush with egg. Cover and bake in a moderate oven (35o°F.). Uncover to brown. SARDINES (Sardinhas) Butter a baking dish, and lay in it sardines of good size, which have had the loose silvery skin rubbed off, and have been dredged with flour. Put dabs of butter over them, sprinkle with parsley and heat in a quick oven, being careful not to dry them out. They can be served with a hot tomato sauce, or to garnish baked or boiled fish, one sardine being placed on each serving of fish. SARDINE PIE (Torta de Sardinhas) i pound fresh sardines Salt and pepper (tinned sardines will serve) l/2 pound lean pork % pound flour l/2 pound pork liver % pound clarified beef fat Cayenne 4 egg yolks l/% teaspoon nutmeg Ice water 2 whole eggs