THE SHEEPSHEAD

Of all the fish found in the waters of the Gulf of Mexico, the Sheeps- head is perhaps the most to be com- mended for frequent household use, being susceptible of a far greater variety of modes of preparation than any other fish; the flesh being of a less richer fiber than the Redfish, Red Snapper, Pompano and Spanish Mackerel, it may be used from day to day without injury to the stom- ach. It is good in almost any form and may be boiled, baked or broiled, and served with almost any sauce. Boiled Sliccpsliend. Casburgot Bouilli. A 3-Poun(l Sheepshead. 1 Sliced Onion. 3 Bay Learos. 1 Sprig of Thyme. 1 Spilg of

Parsley. 1 Sprig of Sweet Marjoram. 1 Tablespoonful French Vinegar. Salt and Pepper to Taste. A Cream Saure. Wash and thoroughly clean the

fish, and then lay on a pan and open the fiesh on either side by making the letter "S" with the knife. This is done to prevent the fish from puf- fing out Or drawing up, and to insure thorough cooking and a perfect shape afterwards. Then tie the flsh well with cord or twine, wrapping it around the body. Never encase a boiled flsh in a cloth; put the fish in a deep saucepan and add boiling wa- ter sufficient for the fisli to swim in it. Throw in a tablespoonful of spice (well mashed), a sliced onion, three bay leaves, a sprig of parsley (all chopped very fine), a tablespoon- ful of French vinegar, and salt and pepper to taste. Cover well and let it boil for ten minutes. After ten minutes, the flsh is cooked. Prepare a "Cream Sauce" (see reaipe) and serve immediately. ' ^, ^

Sheepshead il la Creole^

Casburgot a la Crfiole.

A 3- Pound Sheepshcnd. 2 Onions. 1 Bunch of Parsley.

2 Sprigs of Thyme. 4 Bay Leaves. 1 Sprig of

Sweet Marjoram. 1 Quart of Boiled Cream. Ynllts of 4 Eggs.

3 Tablespoonfuls of Flour. 2 Tablespoonfuls of

Butter. Bread Crumbs.

Prepare the Sheepshead as for boil- ing (see recipe Boiled Sheepshead). "When quite done, take out of the water and flake off all the flesh from the bones. Have ready a quarter of boiled cream or milk. Beat the yolks of four eggs and mix with the cream. Chop one large onion, a bunch of parsley, a sprig each of thyme and bay leaf, and add to the cream and eggs. Let it boil up once, and while boiling, throw in three tablespoon- fuls of fiour, rubbed perfectly smooth, in a little cream, and about two ta- blespoonfuls of butter. Remove from the flre. Have ready a deep dish, well buttered, and put in a layer of fish and then a layer of the sauce, until the dish is full. Sprinkle over with bread crumbs. Place in the oven and bake about a half hour, or until brown. This is a very delight- ful method of preparing Sheepshead.

Baked Sheep.shen(1.

Casburgot au Gratin. A 3-Pound Sheepshead. 1 Large Onion.

2 Tablespoonfuls of Flour. 2 Tablespoonfuls of Butter. 1 Bay Leaf.

1 Sprig of Thyme. % Bottle of White Wiae. 6 Fresh Tomatoes. 2 Dozen Lake Shrimp.'

1 Dozen Oysters. % Can of Mushrooms.

2 Crackers. Dry Toast Cut -in Dice Shape.

3 Sprii's Chopped Parsley to Garnish.

Clean and wash the fish; place on a platter; chop one large onion fine, rub the fish first with salt and black pepper, and then take a large and

deep kitchen pan, place within a tablespoonful of butter, the chopped onion, bay leaf and thyme. Place the flsh on top of this and pour over a half bottle of white wine. Cover with another close pan and put the whole on top of the oven (not on the inside). Bake from the bottom. When it begins to boil from below, turn the flsh over carefully without breaking-, and let it bake on the other side. Take a saucepan and put with- ,in a tablespoonful of butter and mix thoroughly with two tablespoonfuls of flour. Let it brown without burning, and then add six fresh to- matoes, skinned and chopped fine, or a half can. Add two dozen Lake Shrimp that have been cleaned well and scalded, a half can of mush- rooms ,- saU and pepper to taste. Let all cook for about five minutes and tlien water with the gravy in which the fish is cooking. Mix well and cover the flsh with it. Parboil one dozen oysters, and when the fish is cooked, set it in the dish in which it is to be served and place the oysters all around it on small slices of dry toast. Cover the flsh alternately with the shrimp and oysters, as a garnish over and around it. Mash two crackers into crumbs and sprinkle over, and place alternately small bits of butter on top of the flsh. Place the dish In the oven and bake the flsh with a quick flre until brown, and serve immediately. This preparation is an exclusive conception of our Creole cuisini&res and cannot be too highly recom- mended.

Baked Sheepsbead & la Creole.

Casburgot a, la Creole au Gratin.

A 3-Pound Sbeepsbead.

1 Cup of Stale Bread Crumbs.

1 Onion. 1 Tablespoonful of Cbopped Parsley.

1 Tablespoonful of Melted Butter.

1 Tablespoonful ofLard. 1 Pint of White Wine

or Boiling Water.

Salt and Pepper and Flonr to Dredge,

A HoUandaise, Bechamel or Tomato Sauce.

The following is a more simple manner, where means are limited, of baking Sheepshead for frequent fam- ily use. Clean the flsh thoroughly, . inside and out; wash well and dry thoroughly with a clean towel. Rub it well with salt and pepper, then make a dressing, taking one cup of stale bread crumbs, wet and squeezed thoroughly of all water, one table- spoonful of melted butter, one table- spoonful of chopped parsley a half teaspoonful of salt and a little black pepper. Mix well and fry in a little lard. One dozen oysters or shrimp Or the yolks of two hard-boiled eggs added and mixed increase the flavor of the dressing, „ut the dressing can be made very nicely without. After

frying the dressing a few minutes take off the stove and stuff the body of the flsh and sew up with soft thread or soft yarn. Score or slit the flsh on either side, making the scores about an inch apart and lard it either by putting a strip of salt fat in each gash or filling with larcL Grease the bottom of a baking pan put the flsh in it and dredge thickly with salt and flour and a little Ca- yenne. If possible, pour over a half ■bottle of white wine, otherwise sim- ply cover the bottom of the pan with the grease, add a little boiling water, and put the flsh in a hot oven. Baste every ten minutes or so by tak- ing a spoon and pouring the gravy over the fish. Allow about fifteen minutes of baking to every pound of flsh, the ordinary sized fish of four pounds requiring about one hour. When brown on one side, turn on the otlier, and when done carefully, slide the fish into the center of the flat dish in which it is to be served, and garnish nicely with slices of lemon, fried potato balls and chopped pars- ley. Make the garnish by placing sprigs of parsley between the fried potato balls and laying on the slices of lemon. Serve with HoUandaise Sauce or Bechamel Sauce. (See ceipts.)

Again, where the the fish is not baked in wine and served with se- parate sauce a good sauce from its own juices may be made. Simply grease and cover the bottom of the pan with boiling water and place in the fish. As it begins to bake well take a half dozen good, fresh toma- toes, or a half can of tomatoes, one onion, one bay leaf, a sprig of thyme and a blade of mace, chop all fine, and mix thoroughly and pour over the baking flsh. Add a little butter, salt and pepper, and a very good every-day sauce will be the result . Red Snapper may be baked in this same simple style where the purse will not permit of the more expensive recipe, given further on.

Red Snapper and Redfish.

Red Snapper et Poisson Rouge. These are distinctive fish, and form unique and most delightful dishes of the Creole cuisine.

Courtbouillon ft la Cr6ole. Six Fine Slices of Redflsh or Bed Snapper

(equal to 3 Pounds.) 1 Tablespoonful of Lard. 2 Tablespoonfnb of

12 Well-Mashed Allspice. 3 Sprigs of Thyme.

3 Sprigs of Parsley. 3 Sprigs of Sweet

3 Bay Leaves.

1 Large Onion. 1 clove of Garlic.

Large Fresh Tomatoes or a Half Can.

1 Quart Of Water. 1 Glass of Claret. Tie

Juice of 1 Lemon.

Salt and Cayenne to Taste.

Those kings o( the New Orleans French Market, the Red Snapper or the Redfish, are used in making the pride and glory of the New Orleans cuisines, a good "Courtbouillon." More generally and with finer results the Redfish or "Poisson Rouge" is used. This fish may always be known by the single spot on the tail. The old Creole darkies have a tradition that this was the fish which the Apostles brought to the Savior when he performed his great miracle of the loaves and me fishes. They hand down the quaint legend that the Sa- vior took up this fish between his fin- gers and blessed it, and it was ever after a marked fish in the waters, the imprint of the Lord's fingers hav- ing remained on the spot where, he held up the fish and blessed it and of- fered it to His Father. They hold the Redflsh in reverent veneration, and never fail to tell the little children when cooking it: "dose am de marks ob de Lord's hand."

To make a real Courtbouillon slice the Redflsh in fine, clear-cut pieces, after having thoroughly washed and cleaned, it. Make a "Roux" by put- ting one tablespoonful of lard in a deep can or kettle. When hot add gradually two tablespoonfuls of flour, stirring constantly to prevent burning. Throw in about ten or twelve well-mashed allspice, and three sprigs each of chopped thyme, parsley, bay leaf and sweet marjo- ram, one clove of garlic and one large onion, chopped very fine. Add six fresh, large tomatoes, chopped fine. Or one-half can of tomatoes. Pour in one glass of good claret, add about one quart of water, and let it boil well. Then add salt and Cayenne to taste, and when this has boiled about five minutes add the fish, putting in slice ay slice. Add the juice of a lemon, and let all boil aoout ten minutes. Serve with French fried "potatoes, mashed po- tatoes or potato croquettes.

A Courtbouillon of Red Snapper Is made in the same way.

Spanish CourtbonlUon,

Courtbouillon a. I'Espagnole. 6 Slices of Redflsh pr Red Snapper (equal to

3 pounds.)

1 Tablespoonful of Lard. 2 Tablespoonfuls of

1 Large Onion. 6 Tomatoes. 3 Sprigs of

1 Clove of Garlic. 3 Sprigs of Tliyme. .

1 Spiig of Sweet Basil.

2 Bay Leaves. 1 Cup of White Wine.

2 Pints of Water. The delightful adaptability of the New Orleans cuisine to the wants of all the people may be seen in the following Courtbouillon, which is in general use among the families of moderate means, and is, indeed, a

very pleasing way of cooking Red- flsh:

Buy in the French Market four or six slices of Redflsh. Make a Roux by putting one tablespoonful ot lard into the stew pan, and when It is hot, stir in gradually two tablespoonfuls of flour. Add one large chopped onion, six tomatoes (chopped), the chopped parsley, clove of garlic, sweet basil and thyme, all chopped very fine. Add two bay leaves whole. "When it browns nicely without burn- ing, pour in about two pints of water and let it come to a boil. Rub the flsh well with salt and pepper, and pour over it a cup of boiling vin- egar, if you have no white wine. Put the flsh slice by slice into the pot and let it simmer for about a half hour, or until the flesh begins to be soft. Then remove from the fire, take out of the pot, and lay the slices in a dish. Take the bay leaves out of the ^avy, pour the gravy over the flsh, and serve with garnishes of sliced lemon. -

Courtbouillon is very palatable served in this way. It is a most eco- nomical Friday or fast-day dish in large families when served with boiled rice, or potatoes boiled whole.

Bouillabaise.

6 Slices of Red Snapper. 6 Slices of Redflsh.

% Bottle of White Wine. % Lemon.

6 Large Fresh Tomatoes, or ^ Can.

3 Onions. 1 Herb Bouquet.

3 Cloves of Gallic.

3 Bay Leaves. 3 Spi'lgs of Thyme.

3 Spiigs of Parsley.

6 Allspices. 2 Tablespoonfuls of Olive Oil.

1 Good Strang Piuch of SatEron.

■Salt, Pepper and Cayenne to Taste.

This is the dish that drew from

Thackeray that famous tribute to

Creole cookery: "In New Orleans you

can eat a Bouillabaisse, the like of

which was never eaten in Marseilles

or Paris."

The reason is clear, for in those old French cities the Bouillabaisse is made from the fish of the waters of the Mediterranean Sea, notably the Sturgeon and the Perch combined, while in New Orleans it is made from those matchless fish of the Gulf of Mexico, the Red Snapper and the Redfish (Poisson Rouge). It will be noticed that it takes two kinds of flsh to make a Bouillabaisse. The first Bouillabaisse was made in Mar- seilles, and the old Creole tradition runs that it was the discovery of two sailor fishermen, who were disput- ing as they sat in a schooner as to the proper way of cooking a Stur- geon and Perch combined. Both es- sayed: One succeeded in making a delightful dish that would have glad- dened the heart of any old French "bon vivant." The other failed. The successful one enthusiastically of-

fered to teach his friend, and as the latter was following the directions im plicitly, and the finishing touches were being given to the dish, the teacher, seeing that the critical and important moment had come when the flsh must be taken from the Are, or it would be spoiled if it cooked a moment longer, cried out, bringing down his hand emphatically: "Bt quand ga commence a bouillir — Baisse!" Hence the name "Bouilla- baisse," which was given to the disli from that moment. From all por- tions of Europe people go to Mar- seilles to eat a "Bouillabaisse" on the seashore.

The taste of the Bouillabaisse still lingered in the mouths of the old French Creole settlers of New Or- leans. The famous old chefs sought two fish from the water of the Mex- ican Gulf that might be used in tlie making of the dish with a reason- able hope of success. They chose tlie Red Snapper and the Redfish. The result is told in Thackeray's tribute. The Creole Bouillabaisse, with the modifications and improvements that early ingenuity suggested, is a dish that was the standing offering in an- tebellum days to every distinguished Parisian or foreigner that visited New Orleans. Its reputation is sus- tained by the Creole cuisiniSres of our own day. It is made as follows:

First cut off the head of the Red Snapper and boil it in about one and a half quarts of water, so as to make a fish stock. Put one sliced onion and a herb bouquet consisting of thyme, bay leaf and parsley, into the water. When reduced to one pint, take out the head of the fish and the herb bouquet and strain the water and set it aside for use later on.

Take six slices of Redfish and six slices of Red Snapper of equal sizes and rub well with salt and pepper. Mince three sprigs 'Of thyme, three sprigs of parsley, three bay leaves and three cloves of garlic, very, very fine, and take six "allspice and grind theni very fine, and mix thorouglily Witli the minced herbs and garlic. Tlien take eabh ?lice of fiSh and rub Well with this mixturfe till every por- tion is permeated by fhe herbs, spice and garlic They must be, as it were, soaked into "fhe flesh, if you would achieve the success of this dish. Take two tablespoonfuls of fine olive oil and put into a very large pan, so large that each slice of the fish may be put in without one piece overlapping the other. Chop two on- ions very fine and add them to the heating' oil. Lay 'the fish slice by slice in the pan and cover, and let them "6touK6," or smother for about ten minutes, turning once over so that each side may cook partly. Then

take the fish out of the pan and set the slices in a dish. Pour a half bottle of white wine into the pan and stir well. Add a half can of toma- tes, or six large fresh tomatoes sliced fine, and let them boil well. Then add half a lemon, cut in very thin slices, and pour over a pint of the liquor In which the head of the snapper was boiled. Season well to taste with salt, pepper and a dash of Cayenne. Let it boil until very strong and till reduced almost one half; then lay the fish slice by slice, apart one from the other, in the pan, and let boil five minutes. In the meantime have prepared one good pinch of saffron, chopped very fine. Set it in a small deep dish and add a little of the sauce in which the fish is boiling to dissolve well. When well melted, and when the fish has been just five minutes in the pan, spread the saf- fron over the top of the fish. Take out of the pan, lay each slice on toast, which has been fried in butter; pour the sauce over and serve hot immediately. You will have' a dish that LucuUus would have envied.

Boiled Red Fish or Boiled Red Snapper.

Poisson Rouge ou Red Snapper Bouilli.

A 3-Pound Redfish or Red Snapper.

1 Sliced Onion.

3 Bay Leaves. 1 Sprig of Thyme.

3 Sprigs of Parsley.

1 Sprig of Sweet Marjoram. 1 Tablespoonful

of French Vinegar.

Salt and Pepper to Taste.

An Hollandaise Sauce.

Wash and thoroughly clean the fish, and then lay on a pan and open the flesh on either side by making the letter "S" with the knife. This is done to prevent the flsh from puffing out or -drawing up, and to insure thorough cooking and a perfect shape afterwards. Then tie the fish well with cord or tWine, wrapping it around the body. Never encase a boiled fish in a cloth; put the flsh in a deep saucfepan and add boiling wa- ter sufficient for the flsh to swim in it. Throw in a tablespoonful of sp-ice (well mashed), a sUced onion, three bay leaves, a sprig of thyme and sweet marjoram, a sprig o£ parsley (all chopped very fine), a tablespoonful of French vinegar, and salt and pepper to taste. Cover well and let it boil for ten minutes. After ten minutes, the flsh is cooked. Prepare a "Cream Sauce" (.=ee re- cipe) and serve immediately.

Baked Rea Snapper.

Red Snapper a. la Crgole.

A Fine Red Snapper, 3 Founds in Welglit.

2 Dozen Oysters. 2 Dozen Boiled Sbrinip.

1 Dozen Boiled Crawflsli, 2 Large Onions. 2 Tablespoonfuls of Butter. 1 Gup of Stale Bread Crumbs. 3 Large Tomatoes, y^ Can of llusbrooms. 3 Sprigs Each of Thyme and Parsley. 2 Bay Leaves. 6 Allspice. 3 Cloves. 1 Bottle of White Wine. Salt and Pepper. Clean and wash the Red Snapper thoroughly. Make a cut in the shape of the letter "S" on the back and stuff this with spice, thyme, clove and bay leaf, chopped fine. Rub tlior- oughly inside and out with salt and pepper. Make a good stuffing by taking one dozen oysters, one cup of stale bread crumbs, wet and squeezed of all water, one large on- ion chopped fine, a half teaspoonful of salt and a little black pepper. Mix well and fry in a pan witli a tablespoonful of butter. Stuff the body of the fish and sew up witli soft thread. Lard well, that is, rub thoroughly with lard and place in the oven. Pour over immediately a bottle of white wine, and let the fish bake well in the wine. In the meantime, prepare the following sauce: Take one large tablespoonful of butter, one large chopped onion, one sprig of thyme, one of bay leaf. Brown the onions and butter, being careful not to burn, and put in three tomatoes; add the chopped herbs; brown and add a pint of oyster water which has been heated by blanching ■ the oysters. (Blanching means to place the oysters on the'-fire in their own wat^r and heat thoroughly with- out boiling.) Season the sauce with pepper and salt to taste. Have ready iii, another dish one dozen parboiled or blanched oysters and two dozen boiled shrimp. Put the fisli in the dish in which it is to be served garnish with the oysters and shrimp, placing them 6-^k.X' the fish,' and mingle about a half can of mush- rooms.' Haye also' ready a dozen nicely- boiled ' crawfish. Garnish the fish with these, placing them all around, it in the dish'' in which it is to be served. Pour the sa,uce over all and set', in the oven and' bake a few mihiitfe's 'longer and serve hot.- '

A Simple Every-Day Recipe For Balcing Red Snapper.

' Red Snapper au Gratin.

1 Fine S-tound Red Snapper.

2 Tablespoonfuls of Butter.

1 targe Onion. ' 3 Sprigs of ParslSy.

■ "' 1 Bay Leaf.

1 COp of Stale Bread Cniml)s.

% Tea Clip of Water. Salt and. Pepper.

Select a fine, Idige^flsh, clean and

wash thoroughly. Make a dressing

by taking one cup of stale bread, wet and squeezed of all water; one large onion and three sprigs of par- sley. Chop the onions and parsley fine and mix with the bread crumbs and fry in a spoonful of butter, seasoning well with salt and pep- per. Stuff the fish and sew up with a soft thread. Then rub the fish thoroughly with salt and pepper and butter. Put small pieces of butter all over the fish and add a few pieces on the bottom of the baking pan. Pour in water to the depth of two inches, cover the pan and bake on the outside of the oven, about an hour and a half. When the fish is baked in the oven it partakes more of the character of roasted fish. Red Snapper & la Chambord. Red Snapper a, la Chambord. A Fine Red Snapper, 3 Pounds in Weight. 2 Dozen Oysters. % Can Mushrooms.

3 Large Tomatoes. 2 Large Onions.

1 Cup of Stale Bread. 3 Sprigs Each of Thyme and Parsley. 2 Bay Leaves. 6 Allspice. 3 Cloves.

1 Bottle of White Wine. Salt and Pepper. Clean and wash the Red Snapper carefully. Cut a space six Inches square on the surface of the upper side of the fish, and carefully remove the skin within the enclosed space. Then lard this space closely with very fine larding needles, and fill in with spice, thyme, clove and bay leaf, all minced very fine. Rub thor- oughly inside and outside with salt. Make a good stuffing by taking one dozen oysters, one cup of stale bread crumbs, wet and squeezed of all wa- ter; one large onion, chopped fine; a half tablespoonful of salt and black pepper to taste. Mix well and fry in a pan with a tablespoonful of butter. Stuff the body of the fish and sew up with soft thread. Lard well- and, after rubbing thoroughly with the lard, place in the oven. Pour over immediately a bottle of white wine and let the fish bake well in the wine. In the meantime pre- pare the following sauce: Take one large tablespoonful ,of butter, one i large chopped onion, one sprig of I thyme, one of bay leaf. :^rb-wn the ; onions and butter, being careful not to burn, and put in three large to- matoes. Add the chopped herbs, , brown and add the pint of oyster i -water, which has been heated witli blanching the oysters. (Blanching means to pla'oe the oysters on the fire in their own water and heat thoroughly without boiling.) Sea- son the sauce with pepper and salt to taste. Put the fish in the dish in which it is to be served, and 'gar- nish with the oysters, placing them over, the fish and mingling between about a half can of mushrooms. Af-

ter garnishing the fish nicely, pour the sauce over all and set in the oven a few minutes longer and serve hot.

Hed Snapper With Tomato Sauce.

Red Snapper Si la Sauce Tomate. A Fine Red Snapper, 3 Pounds in Weight. 12 Large Tomatoes or a Can. % Can of Muslirooms. 2 Large Onions. 3 Sprigs Each of T^yme and Parsley. 2 Bay Leaves. 6 Allspice. 3 Cloves.

M Inch of Garlic, or 1 Clove. 1 Cup of Stale Bread Crumbs. 1 Bottle of White Wine. 1 Large Tablespoonful of Butter, or Olive OH 1 Tablespoonful of Flour. Salt and Red _Pepper.

Prepare the fish, following the di- rections given in the recipe for Hed Snapper a la Crgole to the point of larding thoroughly. After larding pour over immediately the bottle of white wine, and let the fish bake well in the wine. If wine is not avail- able, use a cup of warm water In- stead; but the wine enhances "the taste of the dish. When the fish is done, put one tablespoonful of olive oil or one large tablespoonful of but- ter into a saucepan, and one large chopped onion and let brown; add one tablespoonful of flour, and let the same brown. Then take the sliced and chopped fresh tomatoes, or strain a can of tomatoes in lieu of the former, and add to the sauce. Add immediately a small glass of the best white wine, and a halt can of mushrooms chopped fine, place in the sauce the bouquet of sweet herbs, thyme, bay leaf, and add an inch of garlic, minced very fine. Season with red pepper only. Pour this sauce over the baked fish after placing it in the dish in which it is to be served; set in the oven a few minutes and bring to the table hot.

Redflsh, Sheepshead and Grouper may also be cooked according to this recipe.

A Simple Way of Baking Rcdflsli.

Poisson Rouge au Gratln. 6 Slices of RedBsh or a Fish Weighing Pounds. 2 Large Onions. 3 Sprigs of Parsley. 2 Tablespoontuls of Butter S Sprigs of Thyme i Bay Leaf.

Salt and Pepper to Taste. A HoUandalse Sauce. In families of very moderate means thP -RiSflc^ economical to purchase the Redfish or Red Snapper by the s hce than to buy a whole fish ThI liTLZ'^''^, according to the size of four o^/ '^ medium-Sized slices, or four or five larje slices, will serve a family of six. Where the Redflsh IS purchased whole it may be ore pared for everyday dinner, according to the recipe given above for bakinl ,

Red Snapper. When purchased in slices, clean the outer edges well of the fins, wash and then rub the fish well with salt and pepper. Prepare some chopped onion and parsley and lay in a deep baking pan. Place a layer of fish over this and then a layer of small lumps of butter and chopped parsley and onion. Place over this another layer of fish. Cover with another layer of chopped pars- ley, onions and butter, and place in the oven to bake. Bake about an hour, basting frequently, and serve with a Hollandaise Sauce. (See re- cipe.)

Baked Grouper.

Grouper au Gratin.

A Fine Grouper (weight 3 pounds.) 2 Dozen Oysters. 2 Dozen Boiled Shrimp.

1 Dozen Boiled Crawfish. 2 Large Onions. 2 Tablespoontuls of Butter.

1 Cup of Stale Bread. 2 Large Tomatoes. % Can of Mushrooms.

3 Sprigs Each of Thyme and Parsley.

2 Bay Leaves. 6 Allspice. 3 Cloves.

1 Bottle of White Wine.

Salt and Pepper to Taste.

Clean and wash the Grouper thor- oughly. Make a cut in the shape of the letter "S" on the back and stuff this with spice, thyme, clove and bay leaf, chopped fine. Rub thor- oughly inside and out with salt and pepper. Make a good stuffing by taking one dozen' oysters, one cup of stale bread crumbs, wet and squeezed -jDf all water, one large on- ion, chopped-fine, a halt teaspoonful of salt and a little black pepper. Mix well and fry in a pan with a table- spoonful of butter. Stuff the body of the fish and sew up with soft thread. Lard well, that is, rub thor- oughly with lard and place in the oven. Pour over immediately a bot- tle of white wine, and let the fish bake well in the wine. In the mean- time, prepare the following sauce, a, la Chambord: Take one large ta- blespoonful of butter, one large chopped onion, one sprig of thyme, one of bay leaf. Brown the onions and butter, being careful not to burn, and put in three large tomatoes; add the chopped herbs; brown and add a pint of oyster water, which has been heated by blanching the oysters. (Blanching means to place the oysters on the fire in their own water and heat thoroughly with- out boiling.) Season the sauce with salt and pepper to taste. Have ready in another dish one dozen parboiled or blanched oysters and two dozen boiled shrimps. Put the fish In the dish in -which it Is to be served, garnish with the oysters and shrimps placing them over the fish, and mine- , gle between about a half can of

mushrooms. Have also ready a doz- en nicely boiled crawfish. Garnish the flsh with these, placing them all around it in the dish in which it is to be served. Pour the sauce over all and set in the oven and bake a few minutes longer and serve hot. Where economy is desired Grouper may be boiled or baked according to the more simple methods given above for cooking Red Snapper. Sse recipes "Boiled Red Snapper" and "Red Snapper au Gratin."

The Creoles gave to the Flounder, one of the finest flsh found in the waters of the Mexican Gulf, the French name "Sole," because while the flsh was somewhat different in size and shape, they found that the meat of the Flounder was identi- cally the same as that of the "Sole" found in the waters of the Mediter- ranean Sea. Quick to discover and appreciate, they applied to the Flounder the name "Sole," and adap- ted it to the French modes of cook- ing the latter flsh, especially apply- ing to it the famous old French re- cipe "Sole a la Orly." Otherwise in New Orleans the Flounder is always either tried and served with a sauce "a la Tartare." or baked "a, la' Nou- velle Orleans," or "a la Normande." or served with -a white wine sauce as in Baked Sheepshead. (See recipe "Baked Sheepshead," or "Casburgot au Gratin.")

Flounder & la Orly,

Filets de Sole a la Orly,

6 Filets of Flounder. A Cup ,of Milk.

2 Tablespoonfuls of Butter.

1 Egg. Bread Crumbs. A Tomato Saure.

Parsley to Garnish.

Have the fish dealer cut the Floun- der in fllets and trim, neatly remov- ing all the bones. Beat an egg with milk, and dip in the slices of fish. Roll in bread crumbs and fry in butter. Serve with parsley garnish, with a. Tomato Sauce. (See recipe.)

Flounders & la Tartnre.

Soles Frites a la Tartare.

3 Pounds of Flounders. 3 Eggs.

10 Tablespoonfuls of Olive Oil.

A Bunch of Parsley. 1 Sliced Lemon.

A Sauce a la Tartare.

Clean and trim the Flounders.

Beat well ITwo or three raw eggs.

Have ready a frying pan, with eight

or ten tablespoonfuls of olive oil.

Place over the fire. When well

heated, dip the fish into the eggs,

roll well and place in the frying pan.

Cook for about five minutes, turn on

the other side, and cook about the

same period. Then drain by plac-

ing on a heated brown paper. Gar- nish a dish with a bed of fried pars- ley, lay the Flounders upon it and garnish with sliced lemon. Serve with Sauce a la Tartare. (See re- cipe.)

Flounder & la Nouvellc Orleans.

Sole a la Nouvelle Orleans. A 3-round Flounder. 2 Tablespoontnls of Flour. 1 Tablespoonful of Butter. 6 Allspice. 1 Sprig of Thyme. 2 Sprigs of Parsley. 1 Sprig of Sweet Basil. 1 Can of Mushrooms. Croutons. Salt and Pepper to Taste. Select a fine, fresh Flounder, par- boil, by scalding well after it has been cleansed. Slit open in scores on top and put in butter and salt, and set to bake in an oven. Wlien it is two-thirds cooked, take oft and pour over a cream sauce made of two tablespoonfuls of flour, one tablespoonful of butter, spice, thyme, parsley, sweet basil and bay leaf, a can of mushrooms, all chopped fine, and cook about five minues. Af- ter pouring this over the flsh, put back in the oven and let it bake till done, which will be in about flftoen minutes. Prepare Croutons, or crusts of bread cut in diamond shape, fry these in butter and use as a garnish for the fish.

Flounder II la Normande.

Sole a la Normande.

A 3-Pound Flounder. 8 Shallots.

3 Bay Leaves. 3 Sprigs of Thyme.

1 - Clove of Garlic.

2 Tablespoonfuls of Butter.

2 Tablespoonfuls of Flour.

2 Cups of Bouillon or Water.

The Yolks of 2 Eggs. 1 Can of Mushrooms.

Salt and Pepper to Taste.

A Dash of Cayenne. Groutons Cut in Dice

Cut open the Flounder down the back. Dig inside under bone to right and left, without breaking the meat. Chop the bay leaves, thyme and clove of garlic very, very fine and mix with a half teaspoonful of salt and a half teaspoonful of black ■pepper and a dash of Cayenne. Huh the Flounder all over on the inside and under the cutting and outside with this preparation, seasoning thoroughly. Chop the shallots, green and white, very fine. Put a table- spoonful of butter in a fiat saucepan or stewing dish, and put the shallots with the butter. Day the Flounder on top of the shallots and butter, and let it cook slowly on a slow fire for about ten minutes. Then turn on the other side and cook ten min- utes longer. In the meantime take another saucepan and put into It one tablespoonful of butter and two of flour. Dissolve this immediately

with two cups of bouillon or water so tliait-the sauce will be white. Let it cook about five minutes, and then add the well -beaten yolks of the eggs, and one. can of niushrooms. Let all cook ten minutes longer, and then take the Flounder out of the saucepan in which it has been cook- ing and lay on a flat silver dish; then mix the sauce in which it has been cooking with the mushroom sauce. Taste the sauce and add salt pepper and Cayenne, according to taste. Pour this sauce over the flsh, around which you will have placed Croutons cut as dice and fried in the dish, and then cover the fish and put it in the bake oven for fifteen minutes. Serve hot in the dish in which it was baked.

Baked Flounder, Sole au Gratin.

A 3-Pouiiia Flounder. 1 Large Onion.

2 Tablespoonfuls of Butter. 2 TablespoonJrls of Flour. 1 Bay Leaf. i Sprig of Thyme.

3 Sprigs jf Parsley. 1/, Bottle of Wblte .Vine. 6 Fresh Tomatoes. 2 Doz'jn Lalie Shrimp. 1 Dozen Oyst'jrs. ^ Can of Mushrooms. Clean and wash the fish; place on a platter; chop one large onion fine, 2 Crackers. Ta-j Toast Cut in Dice Shape, rub the fish first with salt and blacK pepper, then take a large and deep kitchen pan, pJace within a table- spoonful of butter, the chopped on- ion, bay leaf and thyme. Place the fish on top of this and pour over a half bottle of white wine. Cover with another close pan and put the whole on top of the oven (not on the inside). Bake from the bottom. When it begins to boil from below, turn the fish over carefully without breaking, and let it bake on the other side. Take a saucepan and put with- in a tablespoonful of butter and mix thoroughly with two tablespoonfuls of floi'r. Let it brown without burn- ing, and then add six fresh toma- toes, skinned and chopped fine'; or a half can. Add two dozen Lake Shrimp that have been cleaned well and scalded, a half can of mush- rooms, salt and pepper to taste. Let d,ll cool: for about five minutes and then water with the gravy in which the flsh is cooking. Mix well and cover the flsh with it. Parboil one dozen oysters, and when the fisji is cooked, set it in the dish in which it is to be served and place the oysters all around it on small slices of dry toast. Cover the flsh alternately with the shrimp and oysters, as a garnish over and around it. Mash two crackers into crumbs and sprinkle over it; also some finely- chopped parsley. Place small bits of butter alternately over the fish; set the dish in the -oven, and bake

with a quick fire until brown. Serve immediately.

Pompano is the crowning glory of tlie fish of the New Orleans market. It is peculiar to the waters of the Gulf of Mexico, Mississippi Sound ana the Louisiana Grand Isle shore. The word Pompano is derived from the Spanish "Pampano," signifying a peculiar greenish-tinted plant, and the name "Pompano" was given to the flsh by the early Spanish flsher- men on account of the delicate greenish color which- distinguishes it. Nothing to be compared with the Pompano exists in the Northern, Eastern or Western waters, and no stranger leaves New Orleans without having tasted once of this delightful flsh. The New Orleans Pompano has a world-wide fame. The Pompano used to come in the early spring and remain but a few weeks, hence the flrst flsh that appeared in the French Market were eagerly sought after as a great luxury. Pompano are more plentiful now and are to be found in the market almost all the year round.

Pompano & In Mnltre d'Hotel.

A Fine Pompano, or Small Ones in Weiglit

to Equal Three Pounds.

A Tablespoonful of Olive Oil.

A Tablespoonful of Butter.

The Juice of 1 Lemon.

A Sliced Lemon. Parsley to Gamisb.

Sauce a la Maitre d'Hotel. _,

There is only one way to cook Pompano and that is to broil it and serve with a. Sauce k la Maitre d'Hotel.

To broil the Pompano split the flsh in the middle of the back if the fish is large; if small, broil whole. Sea- son well by rubbing with salt and pepper, mixed with a little sweet oil. Put the Pompano on the broiler and see that it is browned well on both sides, using always the double wire broiler. When done, place in a heated dish (heat by placing in a bain-marie or hot water bath and dry thoroughly). Butter the fish nicely and squeeze the juice of a lem- on over it. Garnish with parsley and sliced lemon, and serve with a Sauce ft la Maitre d'Hotel. (See recipe.) You will have a dish that a king might envy.