Fish a la Normandie

Boil a trout well seasoned; add 1 sliced onion, 1 carrot chopped, 2
sprigs of parsley and 1 bay-leaf, a few peppercorns and 1
tablespoonful of butter. When done, beat the yolks of 2 eggs with a
little cream; add salt and a pinch of cayenne. Remove the fish to a
platter. Mix the egg sauce with the water in which the fish was
cooked; add 1/2 cup of cream. Let get very hot and pour over the fish.
Garnish with parsley. Serve hot.

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Dutch Stewed Fish

Cook a large fish with 1 onion, 2 stalks of celery, parsley, a
tablespoonful of butter, salt and pepper until done. Remove fish to a
platter. Add 2 chopped pickles, the juice and rind of a lemon, 1/2 cup
of vinegar. Mash the yolks of 2 boiled eggs with 1 raw egg, a
teaspoonful of prepared mustard and a tablespoonful of butter. Add to
the sauce and boil. Lay the fish in the boiling sauce ten minutes;
then serve.

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Norwegian Fish Pudding

Remove the bones from a large cooked fish and chop to a fine mince.
Mix with 2 beaten eggs, 2 tablespoonfuls of cream, 1 tablespoonful of
butter, season with salt, black pepper and 1/4 teaspoonful of paprica.
Beat well together with some bread-crumbs; fill a mold with the
pudding and let steam one hour; then boil the sauce in which the fish
was cooked, add 1 tablespoonful of butter, chopped parsley and chopped
onion. Season highly; boil and serve with the pudding.

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Fish a la Marseilles

Cut two kinds of fish into slices; season with salt. Mince 2 cloves of
garlic, 2 sprigs of parsley, 2 sprigs of thyme and 2 bay-leaves very
fine. Add a pinch of pepper. Roll the fish in the spice. Then fry 2
sliced onions in butter; add 1 cup of tomatoes, the juice of a lemon
and 2 cups of water. Let boil up. Add the fish and let boil until
done. Remove the fish to a platter. Add a cup of white wine to the
sauce and 1 tablespoonful of sugar. Boil up and pour over the fish.
Serve with toast.

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Russian Fish-Roll

Chop some cooked trout and white fish, and mix with 1/2 cup of boiled
rice. Season with salt, pepper and all kinds of herbs minced fine.
Then make a rich pie-paste and roll out very thin. Fill with the
mixture and make into a roll. Sprinkle with bits of butter and let
bake until brown. Serve hot with wine-sauce.

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Russian Boiled Fish

Clean and season a whole fish and let boil with 1 sliced onion, 1/2
cup of vinegar, a few slices of lemon and 2 sprigs of parsley. Add a
tablespoonful of butter and let cook until tender. Remove the fish to
a platter; mix the sauce with 1 tablespoonful of brown sugar, a pinch
of ginger, cinnamon and nutmeg and the juice of a lemon. Let boil
well; then thicken with the yolks of 2 beaten eggs and pour over the
fish. Serve cold. Garnish with lemon-slices and olives.

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Russian Boiled Fish

Clean and season a whole fish and let boil with 1 sliced onion, 1/2
cup of vinegar, a few slices of lemon and 2 sprigs of parsley. Add a
tablespoonful of butter and let cook until tender. Remove the fish to
a platter; mix the sauce with 1 tablespoonful of brown sugar, a pinch
of ginger, cinnamon and nutmeg and the juice of a lemon. Let boil
well; then thicken with the yolks of 2 beaten eggs and pour over the
fish. Serve cold. Garnish with lemon-slices and olives.

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Madras Baked Fish

Season a fish with salt, pepper, some grated green ginger and
curry-powder. Place in a baking-pan with 1 sliced onion, 2 chopped
green peppers and 1 sprig of parsley. Pour over some water and hot
melted butter; sprinkle with flour and bake until done. Garnish with
sliced lemon and parsley.

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East India Fish

Slice 1/2 pound of cooked salmon; then heat 1 ounce of butter in a
stew-pan; add 2 small onions chopped fine, 1 ounce of cocoanut, 2
hard-boiled eggs chopped. Let cook a few minutes, then add 1 pint of
milk; let boil up once. Add the fish, 1 teaspoonful of curry paste, 1
teaspoonful of paprica and salt to taste. Let cook a few minutes, then
stir in 1 large tablespoonful of boiled rice. Serve very hot
with toast.

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