Page:The Boston cooking-school cook book.djvu/216

174 Cut two slices chicken halibut in fillets, sprinkle fillets with salt and pepper, pour over one-third cup white wine, cover, and let stand thirty minutes. Drain, dip each piece separately in heavy cream, then in flour, and fry in deep fat. {ook skin and bones removed from fish with five slices carrot, two slices onion, sprig parsley, bit of bay leaf, one-fourth | teaspoon peppercorns, and two cups cold water until reduce:! to one cup liquid. Make sauce of two tablespoons butter. three tablespoons flour, the fish stock, and one-third cu): heavy cream. Add yolks two eggs, salt, pepper, cayenne, and white wine to taste.

Arrange fish on serving dish, cover with one-half pound mushroom caps cleaned, then sauted in butter, and pour over sauce.

Clean eels, cut in two-inch pieces, and parboil eight minutes. Sprinkle with salt and pepper, dip in corn meal, and sauté in pork fat.

Smelts are stuffed as for Baked Stuffed Smeits, dipped in crumbs, egg, and crumbs, fried in deep fat, and served with Sauce Tartare.

Parboil and cook shad roe as for Baked Shad Roe. Cut in pieces, sprinkle with salt and pepper, and brush over with lemon juice. Dip in crumbs, egg, and crumbs, fry in deep fat, and drain.

Clean crabs, sprinkle with salt and pepper, dip in crumbs, ego, and crumbs, fry in deep fat, and drain. Being light, they will rise to top of fat, and should be turned while frying. Soft-shell crabs are usually fried. Serve with Sauce Tartare.

To Clean a Crab. Lift and fold back the tapering points which are found on each side of the back shell, and remove spongy substance that hes under them.. Turn crab on its