n butter, and add
gradually two cupfuls of stock or milk. Cook until thick, stirring
constantly, seasoning with salt, pepper, lemon-juice, minced parsley,
grated onion, and a tablespoonful of vinegar. Butter a baking-dish,
put in a layer of the fish, cover with sauce, and repeat until
the dish is full. Cover with crumbs, dot with butter, and brown
in the oven.

WHITEFISH A LA MAITRE D'HOTEL

Clean, split, and bone a large whitefish, dip in seasoned oil, broil,
[Page 447]
and serve with Maitre d'Hotel Sauce.

WHITEFISH A LA POINT SHIRLEY

Clean, split, and bone the fish, and put into a buttered baking-pan,
skin-side down. Season with salt, red pepper, and lemon-juice, add
enough boiling water to keep from burning, and bake. Serve with
Maitre d'Hotel Sauce.

PLANKED WHITEFISH--I

Butter a fish-plank and tack a large cleaned and split whitefish on
it, skin side down. Rub with butter, season with salt and pepper,
and cook in the oven or under a gas flame. Put a border of mashed
potato mixed with the beaten white of egg around the fish, using
a pastry tube and forcing bag. Put into the oven for a few minutes
to brown the potato, and serve with a garnish of lemon and parsley.

PLANKED WHITEFISH--II

Clean and split a large whitefish, remove the bone, and tack on
a buttered fish-plank, skin-side down. Season with salt, pepper,
butter, and lemon-juice, and bake in the oven.

[Page 448]
CREAMED WHITEFISH A LA MADISON

Steam a large whitefish until tender, take out the bones, and flake
fine. Cook together one tablespoonful of butter and two of flour,
add two cupfuls of milk, and cook until thick, stirring constantly.
Season with parsley, thyme, grated onion, salt, and pepper, take
from the fire, add two eggs well-beaten, and three tablespoonfuls
of butter. Put in a buttered baking-dish a layer of fish, then a
layer of sauce, and repeat until the dish is full, having crumbs
and butter on top. Brown in the oven.

JELLIED WHITEFISH

Boil two pounds of whitefish in salted and acidulated water, with
four bay-leaves, a tablespoonful of pepper-corns, and half a dozen
cloves. Take out the fish, strain the liquid, and reduce by rapid
boiling to a quantity barely sufficient to cover the fish. Add
the juice of a lemon and two ounces of dissolved gelatine. Flake
the fish with a fork, removing all skin, fat, and bone, mix with
the liquid, pour into a fish mould, wet with cold water, and put
on ice until firm. Serve with Ma