Waldensian cookery

Mix in deep bowl the bread crumbs, mint, cheese, salt and pepper to taste. Add the mushroom mixture. Blend well. Stuff fish. Skewer or sew edges together; place stuffed fish with balance of oil in baking pan; bake in hot oven 15 minutes; reduce heat. Baste occasionally with pan oil and cook 15 minutes longer or until fish is tender. Serve very hot with lemon slices. Serves 4 to 6. SALTED COD FISH 2 pounds Cod fish (salted) 1 pint whipping cream 1 tablespoon butter 4 large onions 1 cup flour 2 cups Wesson oil Soak fish in cold water for 24 hours changing water at least twice. Remove fish from water and let drain a few minutes on paper toweling. Roll fish in flour then fry in hot Wesson oil until golden brown. In another pan, fry onion. Add fish cover let simmer for 45 minutes on low. Add cream, let come to a good boil. Serve hot. Serves 4. —Mrs. Aldo Martinat 54 FISH Waldensian Cookery FISH IN MILK Fry fillet of fish until golden brown. Remove from pan. Place in greased baking dish. Over fish pour melted butter and 114 cups heated milk. Sprinkle with paprika. Bake in over at 325 degrees for 15 minutes. —Madeleine Grill FRENCH BARBECUED FISH Use 1 to 2 pounds fish, (preferably fresh freshwater fish). Two hours prior to barbecuing marinate fish in sauce below until time for cooking. Place on grill over low charcoal fire and cook slowly for an hour to hour and a half. Turn sparingly and baste each time you turn with the same sauce used for marinating, (Care must be taken when turning or you will lose the skin of the fish.) Salt to taste. Marinade Sauce for fish. This makes enough sauce to marinate and baste 12 fish. Combine the following ingredients: 1 cup olive oil 2/3 cup (or 5 large lemons) lemon juice 1/3 cup cooking sherry 9 dashes of Tobasco Sauce 1/3 to % cup apple cider vinegar 2 large pinches of Oregano 2 teaspoons salt 2 teaspoons black pepper 2 teaspoons garlic powder 7 dashes soy sauce —Edward Garrou GRENOUILLES AU VIN (Frog Legs with Wine) 12 pairs frog legs 2 tablespoons butter black pepper 2 tablespoons chopped onion 1 egg yolk salt 2 tablespoons chopped parsley 1% cup dry white wine Wash frog legs and soak in cold water 3 hours. Drain and wipe dry. Melt butter in heavy saucepan. Fry legs two minutes on each side. Sprinkle with flour and stir carefully so that the flour and butter are blended. Add wine, parsley, onion, and season with the salt and pepper. Cook 15 minutes over moderate flame. Put the legs on a heated platter. Thicken sauce with the egg yolk (1 pint of white sauce with egg yolk used to thicken) and pour over the legs. Serve immediately. This will serve 4, CUISSES DE GRENOUILLES FRITES (Fried Frog Legs) 12 pairs frog legs 1 cup wine vinegar freshly ground black pepper 2 tablespoons chopped parsley 1 onion, chopped fine 4 tablespoons butter 1 bay leaf, broken into pieces flour Wash and dry frog legs and marinate in vinegar, bay leaf, parsley, onion, salt and pepper for 1 hour. Baste the liquid over the legs several times. Drain, wipe dry, roll in flour and fry in butter until brown on both sides. Season with salt and serve piping hot. SOUPS OMELETS Waldensian Cookery SOUPS 57 Soups LENTIL SOUP 1% pound lentils 1 clove garlic 1 onion 2 stalks celery 4 tablespoons olive oil 1 teaspoon chopped parsley 1% cup tomatoes (stewed or canned) Salt and pepper to taste