High living

FISH COURT-BOUILLON — Fry one large onion, thinly sliced, in a tablespoonful of lard. When transparent add one tablespoonful of flour and cook for two minutes ; then add one-half can of tomatoes (or four large, fresh ones), one large cupful of boiling water, the same of claret, one tablespoonful of butter, cayenne and salt to taste. Cut either striped bass, halibut or barracuda in pieces large enough for one portion and simmer in the court-bouillon until tender. Place the fish on pieces of dry toast and cover with the sauce. Garnish with sprays of parsley, and serve very hot. STEWED FISH — Slice one large onion and cook without browning in two or three tablespoonfuls of olive oil. When transparent, add two pounds of any kind of white fish, cut in pieces. Add salt and cayenne, and cover with water. Simmer from twenty to thirty minutes. Beat together the yolks of twelve eggs ; add the juice of two lemons and one tablespoonful of vinegar. Stir into this very slowly some of the hot fish broth and a tablespoonful of chopped parsley. Pour this over the fish and simmer until the sauce thickens. Be careful not to boil it, as the sauce would curdle. BAKED HALIBUT — Put slices of halibut into a baking-dish; add a little white wine and water, small pieces of butter and salt and a very little cayenne. Place in the oven and bake in a fire-proof baking-dish. For the sauce, blanch some finely chopped young onions, put them in a saucepan with an equal amount of shrimps, add a cupful of white wine and same of water, salt and cayenne, a tablespoonful of Worcestershire sauce and a lemon cut in thin slices. Cook gently for ten minutes, then add a tablespoonful of butter rolled in a little flour. Bring to a boil, remove from fire and stir in the yolks of two eggs. Pour the sauce over the fish, and serve. TURBAN OF FISH — Take one pound of boiled striped bass or halibut and rub it through a colander; add one cupful of bread crumbs which have been soaked in milk and drained as dry as possible, one-half cupful of thick cream, one-half teaspoonful of salt, one teaspoonful of lemon juice, one teaspoonful of Worcestershire sauce, a pinch of mace and a dash of cayenne. Then fold in the beaten whites of four eggs, turn into a turban mold, and steam for twenty minutes. Serve as hot as possible, and fill in the center with green peas. Pour around the form a rich cream sauce, well flavored with anchovy sauce. FISH A LA GUAYMAS — Cut any firm, white fish into three slices three inches square ; marinate for two minutes in one tablespoonful of olive oil, one-half tablespoonful of vinegar, a few drops of onion juice, salt and pepper. Spread each slice with some of the pulp of red sweet peppers (boiled and rubbed through a colander), and a spoonful of grated cheese, mashed to a paste with the yolk of an egg. Roll and tie with a thread, dip into a batter, and fry in hot lard until brown. Serve with a Spanish sauce.