High living

SOLE NEAPOLITAN — Clean a fine sole, season with salt and pepper, and place in a well-buttered, fire-proof platter, dark side down. Put into the dish one tablespoonful of butter, mixed with a teaspoonful of flour. Chop fine one white onion, one shallot, a little chives, one tablespoonful of chopped parsley, and one tablespoonful of dried mushrooms, which have been soaked in one cupful of boiling water for one hour, and then chopped. Put into a saucepan one tablespoonful of butter. When melted, add the above seasonings and a few drops of kitchen bouquet. Cook for two or three minutes, then add one cupful of white wine and a few spoonfuls of the mushroom liquor, and boil ten minutes. Pour this over the fish, and bake about fifteen minutes in a moderate oven. Serve in the same dish. MEXICAN COD — Fry a clove of chopped garlic in three tablespoonfuls of olive oil for a minute, then add one pound of potatoes which have been peeled and cut in small pieces, and fry brown. Then add one pound of picked codfish (which has been soaked in water overnight), one can of strained tomatoes, a little marjoram, one cupful of vinegar, and the pulp of four large, sweet red peppers, which have been soaked and mashed through a colander. Cook slowly for two hours. SPANISH SAUCE — Melt two ounces of butter in a saucepan, add two ounces of flour, and cook until brown. Stir in slowly one pint of bouillon, one and a half ounces of lean ham, one carrot, onion, stick of celery cut up, two cloves and bay leaves, pmch of salt and cayenne, and stir until it begins to boil. Simmer gently for an hour, and strain. GARLIC SAUCE — Grate a clove of garlic, and add the yolk of one egg ; rub smooth, and add one tablespoonful of bread crumbs which have been soaked in milk and squeezed dry, a pinch of salt and cayenne pepper. Stir in from seven to eight spoonfuls of olive oil and the juice of one lemon. If it is too thick, add a little water. MAYONNAISE VERTE — Take the yolks of two raw eggs, the yolk of one hard-boiled egg, three gherkins, two anchovies, large bunch of parsley chopped very fine, salt and cayenne to taste. Put all the ingredients (except the raw eggs) into a mortar and mash thoroughly ; then pass through a sieve, add the eggs and a small quantity of mayonnaise, and a dash of tarragon vinegar. SALZA — Take a cupful each of tomatoes, onions and green peppers (from which the seeds have been removed) ; scald and skin the tomatoes, and skin the peppers by blistering on a hot stove. Chop all together, adding salt and enough olive oil to moisten. This can be eaten hot or cold on fish or cold meats. CHILE SAUCE FOR FISH — Mash to a paste one clove of chopped garlic and two red peppers, softened in boiling water and rubbed through a sieve ; add a little of the water, salt, and one tablespoonful of vinegar. Have heating in the frying-pan one cupful of olive oil, and add the pepper pulp. Cook any fish in this sauce. KAIHELO OR FISH SAUCE (Hawaiian) — Grate a cocoanut and place the meat in a sauceboat. Chop one pound of cooked shrimps, moisten wath the cocoanut water, put in a cheese-cloth and squeeze every bit of the juice over the cocoanut, and serve.