BLUE PISH

L,e Poisson Bleu.

A Fine Bluefish, or Fish in Quantity to Equal 3 Pounds. 1 Tahlespoonful ot Olive Oil. 1 Tablespoonful of Butter. 1 Sliced Lomon. The Juice of 1 Lemon. Parsley to Garulsh. Sauce a la Maitre d'Hotel. The Bluefish is a splendid fish of the salt-water variety and much sought after. It should' always be broiled. Split the fish in the middle of the back if the fish is large; if small, broil whole. Season well by rubbing with salt and pepper, mixed v/ith 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 broil- er. Wlien 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 lemon over it. Garnish with parsley and sliced lemon, and serve with a Sauce a, la Maitre d'Hotel. (See recipe.)

De la Truite.

Of fine and delicate flavor, the Green Trout and Speckled Trout are , great favorites in the New Orleans cuisines. Trout is especially recOTi- mended as a breakfast dish, nothing being more appetizing than this for a morning portion. It may be broiled or boiled. Tenderloin Trout cut into filets, or cutlets. Is also

fried and makes a most palatable dish. We have the Suit-Water Trout and the Fresh-Water Trout, and both are excellent.

Boiled Grecu Trout.

Truite Verte Bouiliie.

6 Medium- Sized Trout, or 3 Large Ones. A Keule of Boiling Water. 1 Bay Leaf.

1 Sprig of thj-me. 1 Sprig of Oiilun.

A Clove of Garlic (if desired.) 10 Cloves.

2 Dozen Allspice.

A Seedless Red Pepper Pod.

A Bit of Lemon Peel.

Parsley aud Lemou to Garnish.

Select fine fresh Trout. C.ean and wash the ■ fish thoroughly. Make a small letter "S" with knife on the back; pass twine around the body of the fish so as to secure it. Never wrap or tie in a cloth. Have ready a kettle of boiling water and thVow in a sprig of onion, thyme and bay leaf, eight or ten cloves, about two dozen allspice, all mashed fine; a bit of lemon peel and a red pepper pod. When the water has boiled long enougli to iiave extracted the fiavor of these ingredients, drop tlie fish in carefully, so as to avoid breaking, tet it boil about ten minutes and then take out carefully. Put into a strainer and drain quickly. Place on a platter on a bed of parsley, with chopped parsley thrown over, and garnish with parsley and sliced lemon. Serve with a drawn butter Hollandaise Sauce, or Sauce Geno- ise. ' (See recipe.) If the flavor of the spices is not desired the fish may be boiled simply in the salt and pepper water, with sprigs of pars- ley.

The Creoles add a clove of garlic to the boiling water, but this is ac- cording to taste.

Broiled Green Trout,

Truite Verte GrillSe.

6 Medium-Sized Trout, or 3 Large Ones.

2 Tablespoonfuls of Butter. Juice of 1 Lemon.

1 Sliced Lemou and Parsley to Garnish.

Follow implicitly the directions given under the heading "General Rule for Broiling Fish." (See re- cipe.) Clean the fish witlaout cut- ting off the head or tail. Broil whole over a clear, moderate fire. Before placing on the broiler rub the fish well with salt and pepper, mixed in a little sweet oil or a little butter oil. If the fish is small, broil on a quick, clear fire; if large, as mentioned above, the fire must be moderate, or the outside of the fish will be cliarred before the inside is done. When the fish is done through and through, which can easily be de- termined by the fiesh parting easily from the bone, remove the gridiron from the fire and loosen the fish from

the broiler with a knife, being care- ful not to break the flesh. Then place the hot dish over the fish, and, with a dexterous movement, turn the two back again, thus separating the gridiron from the fish and plac- ing the latter in the dish. Butter well, season with a little pepper and salt, if deemed necessary, and pour over a tablespoonfill of chopped' parsley and lemon juice. Serve with garnishes of parsley and sliced lemon.

Speckled Trout.

Truites GrillSes.

Filets of Speckled Trout.

2 TaTjlespoontuls of Butter.

Parsley and Sliced Lemon to Garnish.

The Speckled Trout is usually served in tenderloin steaks or filets. Skin and cut the fish, after cleaning, into filets or square pieces, slicing across the back. Remove all the bones and rub well with pepper and salt, and a little sweet oil mixed with the pepper and salt. .Place on the gridiron or double broiler and broil carefully, turning the broiler fre- quently to prevent the fish being charred before it is done. When nicely browned, place on a bed of parsley and garnish with sliced lem- on. Serve with Sauce 3. la Tartare. (See recipe.)

Fried Speckled Trout. '

Truite Frite.

6 Filets of Speckled Trout.

The Tolks of 2 Eggs. 1 Cup of Milk.

1 Onion. 4 Sprigs of Parsley.

2 Gills of Mustard.

14 Pint of Mayonnaise Dressing.

Parsley and Sliced Lemon to Garnish.

Select fine Spotted Trout. Skin the fish and clean thoroughly. Then cut the Trout into filets or steaks. Take the yolks of two eggs and a little milk and beat together. Add salt and pepper and soak the Trout well in this, rolling over and over. Then take it out of the pan and roll in cracker or bread crumbs. Pat the fish a little all over with your hands and then fry in the same man- ner as Croakers. Serve on a bed of fried parsley, with garnish of sliced lemon, with the following Sauce a, la Tartare: Take one large onion and four or five sprigs of parsley and chop fine. Sque;ze the juice out well and parboil, chopping jine and squeezing out the water. Prepare about one-half pint of Mayonnaise Dressing (see recipe) and add about two gills of mustard. Mix well and add to the parsley and onion and juices. Serve the sauce cold.

Cutlets of FlBll.

Filets de Poisson. 6 Tenderloin Trout Cutlets. 1 Cup of Milk. Salt and Pepper to Taste. Parsley and Sliced Lemon to Garnish. A Mayonnaise Sauce, or Sauce a la Tartare. Cut the fish (Tenderloin Trout) into filets or square pieces; remove all the bones, dip in milk which has been freely salted and peppered, and roll in flour; drop into the well- heated lard so that the filets will swim and fry to a golden brown. When done, drain on a brown pa- per and serve on a bed of fried parsley, with garnishes of parsley and sliced lemon. With these cut- lets serve either a Mayonnaise Sauce, a Sauce a la Tartare or a Tomato Sauce, preferably either of the former. (See recipes for sauces.)

De la Perohe.

The Perch is a fresh-water fish of delightful flavor. It should always be boiled or broiled.

Boiled Perch.

Perche Bouille.

6 Pine Fresh Percli, 1 Bay Leaf.

1 Sprig of Thyme. 1 Sprig of Onion.

1 Clove of Garlic (if desired). lO.CloTes.

2 Dozen Allspice. A Bit of Lemon Peel.

1 Red Pepper Pod, Without the Setid.

Parsley and I^emon to Garnish.

Select fine, fresh Perch. Clean and wash the fish well. Make a small letter "S" with a knife on the back. Pass a. piece of twine around the body, so as to secure it. Have ready a kettle of boiling water, and throw in a sprig of onion, thyme and bay leaf, the cloves and allspice, mashed fine, a bit of lemon peel and the red pepper pod. When the water has boiled long enough to have fully extracted the flavor of these ingred- ients, drop the fish in carefully, s:) as to avoid breaking. Let it boil tea minutes, and then take out carefully and drain quickly in a strainer. Place in a dish on a bed of parsley, sprinkle chopped parsley over it and garnish prettily with parsley and sliced lem- on. The spices may be omitted if the flavor is not agreeable to some, and the Perch may be simply boiled in the salt and pepper water with the sprigs of parsley thrown in. Serve with a Drawn Butter Sauce or Saiice Genoise. (See recipes.)

Broiled Perch.

Perche GrillSe.

6 Fine Perch. 2 Tablespoonfuls of Butter. The Juice of 1 Lemon.

1 Sliced Lemon. Parsley .to Garnish.

Proceed in the same manner Indi- cated under the heading "General

Rule for Broiling Fish." (See re- cipe.) If large, split the fish down the middle of the back, else broil whole. Serve with garnishes of parsley and sliced lemon. A row of radishes nicely dressed is often add- ed to the garnish when It is made of lettuce leaves, and sliced, hard- boiled eggs.

Des Grognards.

12 Small or Six Large Croakers. I Pint of Milk. Salt and Pepper to Taste. Parsley and Sliced Lemon to Garnish.

Croakers are a famous breakfast fish. They are of smaller size than the Trout generally, therefore, no definite rule can be given as to the number required to serve a family of six, all depending upon the size .of the fish. They are most delicious wRen fried. To fry the Croaker properly fill a small pan with milk, and add salt and pepper to taste. Roll the Croakers in the milk and then take out and roll in dry, sifted flour. Have ready a pan of greise that has been heated very hot with- out boiling. Brop in the Croakers and cook till brown. The fish must swim in the grease. Lift carefully out of the frying pan and serve on a bed of fried parsley, with garnishes of sliced lemon.

Many persons roll the Croakers in cornmeal, but the above recipe Is far daintier and more palatable.

SACALiAIT-PATASSAS.

These are delightfully flavored fish of the small variety found In the Louisiana waters. They are excel- lent either fried, as in recipe for Croakers, or broiled whole.