POMPANO a LA CARDINAL

b.u.t.ter a baking-dish and lay upon it a large cleaned and split pompano. Open a can of sweet Spanish peppers, drain, and cover the fish with them. Sprinkle with chopped onion, minced parsley, chopped mushrooms, crumbs, and dots of b.u.t.ter. Add one cupful of stock, and a winegla.s.sful of Port wine. Bake for twenty minutes, basting as required, take up carefully, and serve with fried sweet potatoes.

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THIRTEEN WAYS TO COOK RED SNAPPER

FRIED RED SNAPPER

Clean the fish, skin, and remove the backbone. Slice lengthwise in long thin strips, roll up and fasten with a toothpick or skewer.

Dip in egg, then in cracker dust, and fry in deep fat. Serve with Tartar Sauce.

BOILED RED SNAPPER--I

Clean and draw the fish and boil slowly in salted and acidulated water to cover. Drain and serve with any preferred sauce.

BOILED RED SNAPPER--II

Clean a red snapper, sew it up in mosquito netting, and boil it in salted and acidulated water. Drain carefully, unwrap, and serve with Tomato Sauce.

BAKED RED SNAPPER--I

Prepare and clean the fish, stuff with [Page 258]

seasoned crumbs and chopped oysters. Put on a b.u.t.tered tin sheet and lay into a baking-pan. Sprinkle with salt, pepper, and flour and bake for an hour, basting with melted b.u.t.ter and hot water as required. Serve with any preferred sauce.

BAKED RED SNAPPER--II

Clean and season the fish, rub with vinegar, and put into a baking-pan.

Dot with b.u.t.ter, sprinkle with parsley, and bake, basting with melted b.u.t.ter and hot water as required. Serve with Tomato Sauce.

BAKED RED SNAPPER--III

Clean the fish, leaving the head on, and stuff with seasoned crumbs, cover with sliced tomatoes and sliced lemon, and bake, basting occasionally with melted b.u.t.ter and hot water.

BAKED RED SNAPPER WITH TOMATO SAUCE

Season four pounds of prepared and cleaned red snapper with salt and pepper. Cover with thin slices of bacon, dredge with flour, and put into a b.u.t.tered baking-pan with two cupfuls of boiling water.

Bake slowly. While it is baking fry brown two slices of chopped [Page 259]

bacon, add a chopped onion, a pepper pod, a can of tomatoes, and salt and black pepper to taste. Cook until it thickens, pour over the fish, and finish baking. Take up carefully.

BAKED RED SNAPPER a LA CReOLE

Clean, split, and bone a large red snapper, lay it together again, sprinkle with salt and pepper, and put into a b.u.t.tered baking-pan.

Fry in b.u.t.ter a chopped onion, half a dozen sliced mushrooms, two fresh tomatoes, and one green pepper chopped. Add a cupful of stock, spread over the fish and bake for twenty minutes, basting with melted b.u.t.ter and hot water as required. Take up carefully, sprinkle with minced parsley, and serve.

STUFFED RED SNAPPER

Make a stuffing of one cupful of chopped oysters, half a cupful of cracker crumbs, one egg well beaten, a teaspoonful of chopped onion, a tablespoonful of b.u.t.ter, a tablespoonful of minced parsley, and salt, pepper, and paprika to season. Add cream or oyster liquor to make soft, fill the fish, and sew up. Put a layer of salt pork, sliced tomato, and sliced onion into a baking-pan, lay the fish upon it, cover with chopped salt pork, sprinkle with salt, pepper, and flour, add two cupfuls of stock and bake for an hour, basting as [Page 260]

required. Take up the fish carefully, rub the tomatoes and liquid through a puree sieve, thicken with b.u.t.ter and flour cooked together, pour around the fish, and serve.

STUFFED RED SNAPPER a LA CReOLE

Cook together a can of tomatoes, six chopped onions, a cupful of dry bread crumbs, a tablespoonful of Worcestershire Sauce, three tablespoonfuls of b.u.t.ter, and salt, red and black pepper to season.

Stuff the prepared and cleaned red snapper with the mixture, sew up, spread with the remaining dressing, dot with b.u.t.ter, and bake for an hour. Take up carefully.

STEAMED RED SNAPPER

Lay a cleaned red snapper in a steamer on a bed of sliced tomatoes and chopped onion. Steam slowly for an hour or more, turning once.

Serve with Oyster or Tartar Sauce.

RED SNAPPER a LA BABETTE

Clean the fish and rub with salt and pepper inside and out. Boil in salted water to which has been added a small bunch of parsley, a celery root, two sliced onions, a chopped carrot, and a blade of mace. When done, take up, sprinkle with crumbs, dot with b.u.t.ter, [Page 261]

and brown in the oven. Strain the liquid, thicken with b.u.t.ter and flour cooked together, pour around the fish, and serve.

RED SNAPPER a LA BEAUFORT

Put the prepared and cleaned fish into a fish-kettle with a pint each of white wine, white stock, and water, adding salt and sweet herbs to season, and half a cupful of mixed vegetables cut fine.

Simmer for an hour, drain, skin, and put on a serving-dish. Strain the liquid, thicken with two tablespoonfuls each of b.u.t.ter and flour cooked together, add a teaspoonful of beef extract, salt and cayenne pepper to season, take from the fire, add the yolks of four eggs, beaten with the juice of a lemon and two tablespoonfuls of b.u.t.ter, pour over the fish, and serve.

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ONE HUNDRED AND THIRTY WAYS TO COOK SALMON

BROILED SALMON--I

Marinate slices of salmon in olive-oil with salt and pepper, minced parsley, bay-leaves, and mixed herbs to season. Soak in the marinade for an hour or more and broil, basting with the marinade. Serve with Caper Sauce.

BROILED SALMON--II

Take a young fish weighing from four to six pounds, clean, split, remove the backbone and broil. Sprinkle with lemon-juice and red pepper.

BROILED SALMON--III

Take three pounds of the tail part of the salmon, let it stand for six hours in a marinade of oil and lemon-juice, with minced parsley, two bay-leaves and a sprig of thyme. Drain and broil.

Serve with Maitre d'Hotel Sauce to which a teaspoonful of chopped chives has been added.

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SALMON BROILED IN PAPER

Season salmon steaks with pepper and salt, wrap in b.u.t.tered paper, twisting the ends, broil and serve with Anchovy or Caper Sauce.

BROILED SALMON STEAKS--I

Season with pepper and salt, broil carefully on a b.u.t.tered gridiron, pour over melted b.u.t.ter, garnish with parsley, and serve.