Sauce and a wineglassful of white wine. Boil for five minutes,
take from the fire, add the yolks of three eggs beaten with the
juice of half a lemon, and three tablespoonfuls of butter. Reheat,
but do not boil. Add a few cooked mushrooms or oysters to the sauce,
pour over the fish, and serve.

[Page 437]
TURBANS OF WEAKFISH

Take the fillets of four small weakfish, remove the skin and most
of the bones. Spread with chopped oysters mixed with seasoned crumbs,
roll up, fasten with skewers, put in a buttered baking-pan, cover
with buttered paper, and bake until done. Take out the skewers,
cool, dip in crumbs, then in beaten egg, then in crumbs, fry in
deep fat, drain, and serve with Ravigote Sauce.

[Page 439]
FOUR WAYS TO COOK WHITEBAIT

FRIED WHITEBAIT--I

Heat together one cupful of lard and one cupful of olive-oil. Sprinkle
the whitebait thickly with seasoned flour and shake free of all that
does not adhere readily. Fry quickly in a frying-basket, season
with salt and cayenne, and serve immediately.

FRIED WHITEBAIT--II

Wash the whitebait in ice-water, drain, wipe dry, dip in milk,
then in equal parts of cracker dust and seasoned flour. Fry in deep
fat, season with salt and cayenne, and serve.

FRIED WHITEBAIT--III

Cover the fish with cold water, drain, and throw them into a cloth
strewn with sifted flour. Shake them in the cloth to make the flour
adhere to them, then toss them in a sieve. The fish will not stick
together if they are fresh. Have ready plenty of boiling beef fat,
and fry the whitebait in a wire basket, a few at a time. When they
are crisp without being brown they are done enough. Drain, sprinkle
[Page 440]
with salt, and serve immediately.

DEVILLED WHITEBAIT

Fry the whitebait according to directions previously given, season
very highly with cayenne pepper, and serve.

[Page 441]
TWENTY-FIVE WAYS TO COOK WHITEFISH

BOILED WHITEFISH

Boil a large whitefish in salted and acidulated water, adding a
bunch of parsley and a sliced onion to the water. Drain, and serve
with any preferred sauce.

BOILED WHITEFISH A LA MACKINAC

Clean and split the fish and put into a buttered dripping-pan,
skin-side down. Add enough salted water barely to cover, and simmer
for half an hour. Serve with Maitre d'Hotel Sauce and garnish with
hard-boiled eggs.

FRIED WHITEFISH--I

Clean and trim the fish and cut into convenient pieces for serving.
Dip in seasoned flour and saute in hot la