The Swedish, French, American cook book

pan well; cook in oven from twenty to twenty-five minutes, according to size of the fish. When ready, glaze with a thin light brown glaze, not too thick or it will cover the fish. The fish and the truf¬ fles must show when the fish is glazed. Take care not to glaze the head (as the truffles would then be washed off). Place on a hot platter with parsley in the fish’s mouth; garnish all around with lemons and parsley. Serve with a white truffle sauce. Forcemeat of Carp {Farce de Carpe) About one pint milk, one pint cream, two pounds carp, whites of three eggs not beaten, salt and pepper to taste. Put through the machine about six times; beat it through a fine sieve; then put it in a large saucepan on ice and stir with a whisk; adding cream and milk mixed (say a quart). [Sometimes the fish will take much more milk and cream than at other times; it depends upon the quality of the fish.] When half amount of cream and milk has been added, add some salt and pepper then more cream and milk. After that, try a little in hot water on the stove, again and again adding more cream and milk until the mousse is of the right consistence. Used for stuffing, etc. Fried Roe of Carp (Œufs de Carpe frits) a la Bearnaise Wash the roe well, put on a cloth to dry; sprinkle with salt and pepper; dip in egg, then in bread crumbs, and fry in salad oil or very hot fat. When done, squeeze lemon juice over it; arrange on a platter on a bias, with bearnaise sauce — in baskets of lemons placed on slices of tomato — all around the roe. Garnish with parsley. SHEEPSHEAD Sheepshead is prepared in the same way as Carp — stuffed, baked, fried, and boiled. WHITEBAIT ( Blanchaille ) Whitebait is a tiny fish belonging to the smelt family and is more generally served for fancy dinners or luncheons than at other times. The best way in which to prepare whitebait is to fry them. They can be had all the year round. Fried Whitebait (Blanchaille frite) a la Tartare Select nice fresh whitebait; wash, pick, and clean; put on linen to dry. When dried beat up an egg, put the whitebait in the egg then in dry bread crumbs; shake them out from the bread crumbs so that very few of them will remain on the fish. Have the kettle of fat very hot; put whitebait in basket; dip in hot fat until golden brown — three minutes is long enough. When ready, sprinkle with salt and pepper; squeeze some lemon juice over them. Pile them up high on a paper napkin or doily; garnish around with lemons and parsley. Serve with tartare sauce. Devilled Whitebait ( Blanchaille a la Diable) Put the whitebait on a platter with some butter, pepper, and salt; sprinkle some mustard over the whitebait; put another plate on top; put in oven for six to eight minutes. When done, put on a hot platter with melted butter and chopped parsley on top; in the meantime, stir butter and mustard to a cream, flavor with lemon juice, fill in quarters of lemon placed on slices of tomatoes as a garnishing around the fish. Serve with a cream sauce flavored with white wine. RED SNAPPER The season for red snapper is from October to May. It is a good fish for frying and baking, also for boiling and broiling, and is prepared in ways similar to the cod and haddock. Stuffed Baked Red Snapper with Tomatoes Red Snapper farci de Tomates et cuit au lour