Waldensian cookery

and reserve the liquid. Fry onions and garlic, chopped, in butter until brown. Add peeled and sliced mushrooms, cook 10 minutes and add tomatoes and %4 cupful of the sherry. Add curry, bay leaf, salt, pepper and Parmesan cheese. Simmer for % hour. Peel shrimp and remove intestinal vein from back. Add to the above and cook for 10 minutes longer. While this sauce is cooking, gently heat the haddock, lobster, and scallops in the shrimp water. Add the other % cup of sherry, a few cloves, the thyme and savory and the saffron and cook very slowly until the fish is done— about 20 minutes. Remove fish to platter. Strain fish broth into cups and serve first. Then pour the sauce over fish on platter, garnish with lemon and serve immediately. FILETS MIGNONS AUX CHAMPIGNONS (Filets in Mushroom Sauce) 4 or 6 individual steaks (about inch thick) 2 tablespoons butter 2 tablespoons flour 1% pound mushrooms 1 cup beef stock salt and pepper Melt butter in large frying pan and when it is sizzling, put in the pan as many steaks as you intend to serve. Sear the steaks 2 minutes on each side. Remove the steaks. Stir in flour and stock and continue stirring until the sauce is smooth. Season with salt and pepper. Add mushrooms which have been washed thoroughly and sliced, slicing all of the mushrooms—caps and stems. Cook 10 minutes. Place steaks back into the sauce and simmer 5 minutes longer. Do not let the sauce boil. Place steaks in the center of a heated platter. Surround with the mushrooms and garnish with watercress. Waldensian Cookery FISH 53 TUNA SPECIAL 4 tablespoons olive oil 1 small can peas 1 large can tuna 1 clove garlic 1 No. 2 can whole tomatoes 1 small can ripe olives, sliced Heat the oil in heavy skillet and cook the slivered garlic until golden brown. Remove the garlic and add the tomatoes to the oil, cooking over low heat for about 1% hour to thicken. Add peas and flaked tuna and slivers of ripe olives and heat thoroughly. Handle carefully in cooking so as not to break up tuna too much. This is delicious served over cooked noodles with a little grated Parmesan cheese. HADDOCK CHOWDER 1 3% pound haddock 1/3 salt pork 2 chopped onions 1 can evaporated milk 2 cups pared, diced potatoes 1 quart whole milk Haddock should be cleaned and cut up to boil. Barely cover with salted water and cook until fish is loosened from bones but not until flesh is too soft and mushy. Set this aside. While the fish is cooling, cut the salt pork into Y, inch cubes and fry until crisp in a large heavy kettle. Drain the cubes on paper towels and pour off all except 4 tablespoons of the fat. In this fat, cook the chopped onions over low heat until transparent. Add the diced potatoes and enough of the fish liquid to cover them. Simmer until the potatoes are tender. Pick the fish flakes from the bones, adding to the chowder mixture when the potatoes are done. Add quart of milk and evaporated milk and set aside until serving time. Flavor is improved if allowed to stand for a few hours before serving; however, when ready to serve, have this piping hot. Garnish with the salt pork cubes. Serve with pickles and chowder biscuits. SGOMBRO RIPIENO Stuffed Mackeral About 3 pounds mackerel 6 tablespoons olive oil 1 chopped onion 144 cup grated Romano cheese 1 cup bread crumbs %4 cup chopped fresh mushrooms 1 tablespoon chopped parsley 1 teaspoon fresh mint, chopped 1 sliced lemon salt and pepper to taste Clean fish, slit down center and bone. Sprinkle inside with salt. Suffing: Heat ¥% olive oil in saucepan. Saute onion, mushrooms, and parsley about 15 minutes or until mushrooms are tender. Set aside.