73. Fish Custard - New Zealand

Lay on a greased pudding dish half a pound of rock cod or white fish cut in filets. Sprinkle with a dessert spoon of onion juice and a teaspoon of finely chopped parsley, salt and paprika to taste. Make a batter of two tablespoons of flour mixed with a cup of milk, two beaten eggs, salt and pepper. Pour over the fish; add a few small bits of butter; sprinkle with grated cheese and bake in a moderate oven for half an hour.

74. Fish Genoese

Cut any firm white fish into neat portions and fry slightly in butter, then place on a baking dish. Add to a cup of cream sauce (No. 123) two tablespoons of cream and two of sherry beaten with the yolks of an egg. Season with a teaspoon of onion juice and chopped chives, salt and paprika. Pour over the fish, sprinkle well with grated par-mesan, then with crumbs and brown in oven.

75. Fish Glace

Cover a two-pound piece of salmon or halibut with a court bouillon (No. 122) and cook in a moderate oven until done. Drain, remove skin and cool. Soak a half package of gelatine in a little cold water, then dissolve it in a cup of the strained fish broth, cool and just before it sets, spread over the fish. Chill, then cover all with sauce made of half a cup of mayonnaise, beaten with half a cup of whipped cream and half a tablespoon of dissolved gelatine. Just before spreading add two chopped and drained cucumbers. Garnish with egg and pimientos.

76. Fish - Grecian

Cut a pound and a half of any firm white fish into neat portions. Chop an onion, a quarter of a pound each of spinach and chevril and a half a clove of garlic very fine, and simmer in a little butter, or olive oil, until cooked. Add a cup of canned or fresh tomatoes, paprika and salt, and turn into a casserole. Lay the fish on top and barely cover with water. Place a buttered pepper over it and then the cover and bake for about twenty minutes. Serve hot or cold.

77. Fish Moultee - Javanese

Cut a pound and a half of white fish into pieces and fry in a little butter and a tablespoon of tumeric. Remove the fish and stir in a dessert spoon of flour, then add half a cup of hot water and (when it boils), two green chiles (without seed), and a piece of green ginger cut in slices. Simmer for a few moments, then add the cream of a cocoanut (No. 118) and the fish and cook slowly until well blended. Add salt to taste and serve with rice.

78. Fish A La Provencale - French

Clean, wipe dry and cut into two-inch slices any kind of fish. Pour a half cup of olive oil into a casserole; add a tablespoon each of chopped parsley, shallot, chives and a shaving of garlic and bring to the boiling point. Sprinkle the fish with ground allspice and mace and a pinch of saffron. Toss all in the oil for a few moments, then add salt, paprika and a cup of boiling water and stew slowly until done. Beat the yolks of two eggs with the juice of a lemon, pour some of the fish broth into it, then stir all into the stew and as soon as it thickens slightly, serve in the same dish.

79. Fish Stew - Danish

Cut two pounds of firm white fish into portions, and stand in court bouillon (No. 122) for an hour or more; then drain and fry in butter for five minutes. Remove to a saucepan and pour over it a sauce made of a cup of the strained court bouillon and one of sour cream thickened with a spoonful of flour. Simmer the fish in this until cooked.

80. Fish Stew - German

Slice a large onion and fry in two or three tablespoons of olive oil until transparent; add two pounds of any firm white fish, cut in pieces; cover and simmer about twenty minutes, shaking the pan occasionally. Beat until creamy the yolks of eight eggs; add the juice of two lemons and a tablespoon of vinegar. Stir into this very slowly some of the hot fish broth and a tablespoon of finely chopped parsley. Pour over the fish and cook until the sauce thickens. Be careful not to let it boil or it will curdle. Season with salt and cayenne.

81. Fish And Tomato - Japanese

Fry a two-pound white fish in peanut oil (or substitute olive oil) ; mix four firm tomatoes, cut in slices, with a fresh ginger root, a green pepper (without the seed) and an onion, all chopped fine. Season with salt and a pinch of sugar and Japanese Soy to taste. Simmer about five minutes and pour over the hot fish.