94. SOLE— VENETIAN Cut six filets of sole, or any firm white fish, three inches long by half the width and a third of an inch thick. Dust with salt and paprika and grated Parmesan. Roll out a rich stiff pie crust✪ SOLE— VENETIAN as thick as a dollar and cut into pieces large enough to enfold the fish completely. Press the edges FISH AND SHELL FISH 37 tightly together, lay on a baking tin, brush over with but- ter and bake until nicely browned. Arrange on a platter with the edges overlapping each other and serve with tartar sauce. 95. STRIPED BASS AND GOOSEBERRIES Chop fine two raw potatoes, an onion, a bit of garlic and parsley; season with salt, pepper and chile powder; mix with a raw egg and teaspoon of anchovy sauce. Stuff the fish and sew up. Heat two tablespoons of bacon grease, lay the fish in it, baste it and bake it in a moderate oven for fifteen minutes. Season two cups of Spanish sauce (No. 141) with chile powder and add four tablespoons of fresh gooseberries ; pour over the fish and cook until done. Re- move to a hot platter ; add a teaspoon of brown sugar✪ STRIPED BASS AND GOOSEBERRIES to the sauce and pour over the fish. 96. TUNA FISH AND SQUASH Mix the contents of a can of tuna-fish, broken in bits, with a cup of Italian sauce (No. 132), and heat. Remove the stems and part of the seed from six boiled summer squash. Stuff with the fish, cover with crumbs✪ Tuna Fish and Squash and brown in the oven. 97. CLAMS, MARINIERE— BRETONNE Scrub well two quarts of small clams and steam in a cov- ered kettle until they open. Remove them from the shells and throw into a saucepan with two chopped onions and two tablespoons of chopped parsley, and all the juice of the clams. Simmer until well blended, then add a tablespoon of roux (No. 137), and pour over pieces of toasted French bread✪ Clams, Mariniere—Bretonne. Mussels can be cooked in the same way. 98. CLAMS AND RICE—MEXICAN Boil half a cup of rice until dry (No. 225) ; add a pint of small clams, which have been cooked in their own juice, and seasoned with chile powder✪ Clams and Rice—Mexican. Heat through, then press into a greased mould, dry in the oven for a minute or two, and turn out on a hot dish. 38 FISH AND SHELL FISH 99. CLAMS AND VERMICELLI Boil a quarter of a pound of vermicelli for fifteen minutes. Drain and add a tablespoon of butter and salt to taste. Melt a heaping tablespoon of butter, add the same of flour and cook without browning. Stir in a cup of clam liquor and, when it thickens, add a cup of chopped clams and a pinch of chile powder✪ Clams and Vermicelli — canned minced clams can be used. Butter a pudding dish, fill it with alternate layers of vermi- celli and clam, with the vermicelli on top. Sprinkle with" bread crumbs, mixed with grated cheese, and brown in the oven. 100. CRAB AND OKRA Have ready a pint of crab meat in as large pieces as possible. Fry a large sliced onion in a tablespoon of but- ter; add a slice of ham cut up, a chopped pepper (without seeds) and half a can of tomatoes. Cover with a quart of boiling water and cook quickly for half an hour; then add a pound of young okra✪ Crab and Okra (stems and tips removed) cut in inch lengths. Add the crab and boil until the okra is tender. Thicken with flour and butter, braided together, and serve in a rice ring (No. 227). 101. CRAB OMELETTE A LA MANCHU— CHINESE ✪ Crab Omelette a la Manchu—Chinese

AI-modernized reading of the original text

94. SOLE— VENETIAN Cut six filets of sole, or any firm white fish, three inches long by half the width and a third of an inch thick. Dust with salt and paprika and grated Parmesan. Roll out a rich stiff pie crust as thick as a dollar and cut into pieces large enough to enfold the fish completely. Press the edges tightly together, lay on a baking tin, brush over with butter and bake until nicely browned. Arrange on a platter with the edges overlapping each other and serve with tartar sauce. 95. STRIPED BASS AND GOOSEBERRIES Chop fine two raw potatoes, an onion, a bit of garlic and parsley; season with salt, pepper and chile powder; mix with a raw egg and teaspoon of anchovy sauce. Stuff the fish and sew up. Heat two tablespoons of bacon grease, lay the fish in it, baste it and bake it in a moderate oven for fifteen minutes. Season two cups of Spanish sauce (No. 141) with chile powder and add four tablespoons of fresh gooseberries ; pour over the fish and cook until done. Remove to a hot platter ; add a teaspoon of brown sugar to the sauce and pour over the fish. 96. TUNA FISH AND SQUASH Mix the contents of a can of tuna-fish, broken in bits, with a cup of Italian sauce (No. 132), and heat. Remove the stems and part of the seed from six boiled summer squash. Stuff with the fish, cover with crumbs and brown in the oven. 97. CLAMS, MARINIERE— BRETONNE Scrub well two quarts of small clams and steam in a covered kettle until they open. Remove them from the shells and throw into a saucepan with two chopped onions and two tablespoons of chopped parsley, and all the juice of the clams. Simmer until well blended, then add a tablespoon of roux (No. 137), and pour over pieces of toasted French bread. Mussels can be cooked in the same way. 98. CLAMS AND RICE—MEXICAN Boil half a cup of rice until dry (No. 225) ; add a pint of small clams, which have been cooked in their own juice, and seasoned with chile powder. Heat through, then press into a greased mould, dry in the oven for a minute or two, and turn out on a hot dish. 99. CLAMS AND VERMICELLI Boil a quarter of a pound of vermicelli for fifteen minutes. Drain and add a tablespoon of butter and salt to taste. Melt a heaping tablespoon of butter, add the same of flour and cook without browning. Stir in a cup of clam liquor and, when it thickens, add a cup of chopped clams and a pinch of chile powder — canned minced clams can be used. Butter a pudding dish, fill it with alternate layers of vermicelli and clam, with the vermicelli on top. Sprinkle with" bread crumbs, mixed with grated cheese, and brown in the oven. 100. CRAB AND OKRA Have ready a pint of crab meat in as large pieces as possible. Fry a large sliced onion in a tablespoon of butter; add a slice of ham cut up, a chopped pepper (without seeds) and half a can of tomatoes. Cover with a quart of boiling water and cook quickly for half an hour; then add a pound of young okra (stems and tips removed) cut in inch lengths. Add the crab and boil until the okra is tender. Thicken with flour and butter, braided together, and serve in a rice ring (No. 227). 101. CRAB OMELETTE A LA MANCHU— CHINESE

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SOLE— VENETIANSTRIPED BASS AND GOOSEBERRIESTuna Fish and SquashClams, Mariniere—BretonneClams and Rice—MexicanClams and VermicelliCrab and OkraCrab Omelette a la Manchu—Chinese

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