La cuisine creole

a bunch of thyme, a bay leaf, and sait and pepper to taste. Let it cook slowly for half an hour, then put the heads of the crayfish in and let them boil fifteen min- utes. Serve rice with it. FISH. FRICASSEE OF FISH. AU large fish make nice fricassée. Cut the fish into slices and lay it in a gravy made of fried onions, pars- ley, tomatoes and a little garlic ; f ry in butter and serve. Add catsup if liked. TO FEY FISH. The fat f rom bacon, or sait pork, is much nicer to f ry fish in, than lard. Af ter the fish is cleaned, wash it and wipe it dry, and let it lie on a cloth till ail the moisture is absorbed; then roU it in flour. No sait is required if fried in bacon or pork fat. There must be fat enough to float the fish or they will not fry nicely, but instead soak fat and be soft to the touch. TO STUFF AND BAKB FISH. Choose any of the many dressings in this book. Take either plain bread stufllng, veal stufllng, or forcemeat; fill the fish and sew it up ; put a teacup of water in the baking pan, with a spoonf ul of butter and bake, accord- ing to the size of the fish, f rom thirty minutes to an hour. Season with pepper and sait and bake brown. GBOAKEBS AND MULLETS FRIED. Have them perfectly cleaned; trim the fins, wipe the fish with a clean cloth, sait and pepper each one, and 24 LA CUISINE CREOLE. roU it in flour or fine corn meal^ and then drop it înto a pot of boiling lard and bacon grease mixed. When brown, pile np on a hot dish and serve, with any de- Bired sause or catsup. FILLETS OB SLIGED FISH^ FBIED. When the fish is too large to fry whole, cnt into slices and place them in a crock ; season with pepper, sait, oil, lemon juice, and chopped parsley. Turn the fish in this mixtnre so that ail parts may become well saturated with the seasoning. When wanted, drain, wipe dry and dip each pièce separately in flonr; drop into boiling lard; take it up as it browns, and ornament the dish with a border of f ried parsley. Send to table with sance to snit the taste. TBOUT STUFFED AND BAKBD. Stuff one or more fish, with any stnffing desired; score them well and put in a buttered pan to bake ; sea- son with pepper, sait and chopped parsley, moisten them with a little essence of mushrooms or catsup and butter. Bâste every five minutes until they are done; remove the fish to a hot dish. Throw a little wine or vinegar into the pan, and stir it to detach the crust from the pan; boil this sauce down, add a little more butter and pour over the fish. Mushrooms are an im- provement to the sauce; but if not convienient, tomato sauce will answer. TEGUT A LA VENITIENNE. Af ter well-cleaning your trout, make slashes in the back, and insert butter roUed in parsley, lemon, thyme, asU, chives ail minced very fine; pour some salad oil LA CUISINE CREOLE. , 25 I over ît, and let ît lie for half an hour; cover ît wîth bread crumbs and chopped sweet herbs, boil ît over a clear flre which îs not too quîck, and serve it with sance No. 13. BROILED SPANISH MAGKEBEL. Split the mackerel down the back; season wîth -pep- per and sait, rub ît over wîth oïl, place ît on a grîdîron over a moderate fire and, when browned on one sîde, turn. If ît îs a very large fish, dîvîde ît and broîl one half at a tîme. When done, place ît on a dîsh, and put butter, parsley and lemon juîce over ît. Serve wîth sauce No. 13. BEOILED FLOUNDER. Thîs îs cooked just as the Spanîsh mackerel în the precedîng receîpt; and may be sent to table wîth the same sauce, or sauce a PAurore No. 14. FLOUNDERS AND MULLBTS FRIED.