e, a lemon-peel, a
dash of tabasco, a little tomato catsup, salt, pepper, parsley,
and white wine; let this boil for half an hour, then add the fish
and boil for twenty minutes. Serve on buttered toast with the sauce
poured over. Garnish with parsley.

BOUILLABAISSE--I

Cut into pieces and remove the bones from three pounds of fish,
add six shrimps or one lobster or two crabs, cooked, and cut into
large pieces, add one-half pint of olive-oil; fry lightly, and add
one lemon and two tomatoes, one onion, and one carrot, all sliced,
one pinch of saffron,--as much as lies on a ten cent piece,--a
bay-leaf, and some parsley. A bean of garlic is used, unless the
[Page 456]
casserole is rubbed with it before cooking. Stir for ten minutes,
add one cupful of stock and one wineglassful of white wine or cider.
Cook for fifteen minutes longer, pour out into a bowl, place slices
of toast in the casserole, and cover with the fish and vegetables,
allowing the sauce sufficient time to soak into the toast, and
adding salt and pepper to taste.

BOUILLABAISSE--II

Put into a saucepan about four pounds of different varieties of
fish, including one lobster. The fish should be cleaned and cut
into small square pieces; the lobster should be cut in sections,
leaving the shell on. Add a bunch of parsley, three sliced tomatoes,
one large whole clove of garlic, chopped fine, three bay-leaves, half
a dozen cloves, one teaspoonful of saffron, three sliced onions,
one cupful of olive-oil, salt and pepper to season, and enough
water to cover. Bring to the boil, and simmer for thirty minutes.
Line a soup tureen with thin slices of toasted bread, pour the
contents of the sauce over it, and serve in soup plates, with both
forks and spoons. This is a genuine French recipe.

CANAPES OF FISH

Toast small squares of bread and make a
[Page 457]
border of stiffly beaten white of egg around each one, using a
pastry bag and tube. Bake in a quick oven until light brown. Fill
the centre with creamed fish and serve very hot.

FISH CAKES--I

Season hot mashed potatoes with salt, pepper, and butter, and add
one beaten egg to each two cupfuls of potatoes. Add an equal amount
of cold cooked flaked fish and enough Cream or Drawn-Butter Sauce
to make a smooth mixture. Shape into small flat cakes, dredge with
seasoned flour, and saute in bacon fat. Serve with a garnish of
fried bacon.

FISH CAKES--II

Chop the cooked fish and season with grated onion, swe