FISH BALLS

Boulettes de Poisson.

The Remains of Any Fish. 1 Large Onion.

1 Sprig of Thyme. 3 Sprigs of Parsley.

1 Clove of Garlic.

1 Tablespoonful of Butter.

% Egg. Bread Crumbs.

A Dash of Cayenne.

Take the remains of any fish, sea- son well with chopped parsley, on- ions, thyme and Cayenne, and a touch of garlic if the flavor is liked. Then mince all well, adding a taJDle- spoonful of butter and mix with one- third bread crumbs, mashed well. Beat the yolk and white of an egg and roll the balls, shaped in the form of a cake, in this. Pat with bread crumbs and ifry in butter to a pale brown.

Fish Chowder.

MS16e Creole.

2 Pounds of Fresh Flsli, Preferably Redflsli

or Sheepshead.

3 Medium-Sized Potatoes. 1 Onion.

1 ClOTe of Garlic. 3 Sprigs Each of Thym,e, Parsley and Bay

Leaf. V4 Can of Tomatoes. % Cup of Milk.

1 Quart of Boiling Water.

2 Ounces of Salt Pork or Ham Chopped Very Flue. Grated Oyster Crackers. Salt, Cayenne and Black Pepper to Taste.

Cut two pounds of fresh fish of any kind, preferably the Redflsh or Sheepshead. Take three medium- sized potatoes and one onion and cut into slices. Take two ounces of salt pork, wash well and chop very fine. Put the pork into a frying pan, and when it is hot add the sliced onion. Smother slightly, and add chopped thyme, parsley, bay leaf, one clove of garlic, very fine, and Cayenne and black pepper to taste. Let this sim- mer for about ten minutes longer. Pour over this one quart of boiling water, and add fish and half a can of tomatoes and the potatoes. Season to taste, and cover the pan and let the contents simmer for half an hour. A half cup of milk may bei added, if desired. Take oyster crackers, place in a bowl and pour the chowder over and serve hot.

LOUISIANA BEILS. . '

De I'Anguille.

Few of the American residents of New Orleans know the possibili- ties of preparing a most delightful dish that lurks in the often-re- jected eel. But the ancient Creoles inherited the taste of their- French ancestors, who considered eels a del- icacy, and have evolved from the traditional recipes of old France pleasing and various ways of serv- ing this fish. The most generally used in households is called

dels en Matelote,

Or, More Familiarly, Matelote d'Anguille.

2 Pounds of Eel, or a 2-Pound Pish.

1 Large Onion.

• Pint of Button Onions. 1 Clove of Garlle.

1 Tablespoonful of Lard.

2 Tablespoonfuls of Flour.

1 Glass of Good Claret. 1 Can of Mushrooms. 1 Pint of Oyster Water.

1 Bay Leaf. 1 Sprig of T?hyme.

Croutons to Garnish.

Matelote d'Anguille is a famous old Creole dish. The following is the old Creole recipe, and when once eaten after this mode of preparation, there is seldom a refusal to give the eel its due credit as a dish fit for the most fastidious gourmet. It should

always be remembered that the larg- est eels are not the best for eating. The Creoles always reject those tak- en from the river, near the wharves. The eels found in the bay and lakes are the most r6cherch6.

Clean and skin the eel, using about two pounds. Cut in one Inch or two-inch pieces, as desired. Take one large onion and a half pint of button onions, or a clove of garlic, and chop fine. Make a roux with one tablespoonful of lard, adding, when hot, the chopped onions and parsley, and gradually adding, when these begin to brown, the two tablespoon- fuls of flour. Pour in one good glass of Claret and a can of mushrooms. Add a pint of oyster stock or oyster water, and let cook a while. Season to taste with Cayenne and salt, add- ing bay leaf and thyme. When it boils, add the eels that have been thoroughly cleansed and placed in cold water and allowed to stand about fifteen minutes. When these are added to the matelote, let it simmer about an hour. Serve with fancy garnish of Crotltons.

Fried Elels,

Anguilles Frites. A 2-Pound Eel. 2 Eggs.

Maslied Bread Crumbs. Salt and Pepper to Taste. Clean and skin the eel and place In boiling water and vinegar till thoroughly disgorged. Cut into lengths of two inches. Wipe dry with a clean towel. Beat two eggs well and add mashed bread crumbs. Roll the eel well in this preparation and fry in hot lard, following im- plicitly the directions given for fry- ing, and remembering that the flsh must ajways swim in the grease. Drain of all grease and serve on a bed of parsley.

Broiled ISela.

Anguilles GrillSes. 2 Pounds of Eel. 1 Sprig of Thyme.

1 Teaspoonfnl of Black Pepper. % Teaspoonful of Salt. A Drawn Butter Sauce, or Sauce a la Tartare. Clean and skin the eel as for fry- ing. Cut in two-inch pieces and boil till disgorged. Then roll in oil and pepper and salt. Mix well and broil quickly over a clear flre. Serve with melted or Drawn Butter Sauce and pickles, or a Sauce a, la Tartare.

Eels a la Mattre d'Hotel.

Anguilles a. la Maltre d'Hotel.

2 Pounds of Eel. 1 Sprig of Tbyme.

1 Bay Leaf. 6 Cloves. i Dozen Allspice.

1 Onion Chopped Pine. ] Clove of Garlic.

A Sauce a la Tartare. A Half Cup of Lemon or Citron Juice.

Fi-led Potato Balls. Cut and clean the eel as directed

and boil about twenty minutes in salt and water, putting a great quan- tity of salt into the kettle, and add- ing the thyme, bay leaf, cloves, all- spice, chopped onion, garlic and a glass of Claret. Remove the eela after cooking twenty minutes and serve on a dish garnished with pars- ley and fried potato balls. Serve with a Sauce a, la Maltre d'Hotel (see re- cipe), only be careful to add about a half cup of citron or lemon juice to the sauce.

Eels & la Foulette.

Anguilles k la Poulette.

2 Pounds of Eel. 1 Cup of Hot Vinegar.

1 Tablespoonful of Butter.

1 Can of Mushrooms.

2 Tablespoonfuls of Flour.

1 Glass of White Wine.

1 Sprig of Thyme. 1 Sprig of Sffeet Basil,

2 Sprigs of Parsley.

1 Onion Minced Very Fine.

The Yolks of 3 Eggs. Juice of 2 Lemons. A Dash of Cayenne. Salt and Pepper to Taste. ,

Croutons and Sliced Lemon to Garnish.

Clean and skin the eels and put in a pot of boiling water. To be sure that they disgorge thoroughly add a cup of hot vinegar. After boiling fifteen minutes, take them out and cut into three-inch pieces. Take one tablespoonful of butter, put into a frying pan, and add the eels and one can of mushrooms poured over. Add two tablespoonfuls of flour rubbed smoothly, in butter as the eels be- gin to fry. Pour over, when this begins to brown, a glassful of white wine; and add parsley, thyme, bay leaf, sweet basil, and an onion minced like the herbs, very flne. As the grease rises, floating, skim it off. Add a little Cayenne, and salt to taste, if necessary. When quite done, take the yolks of three eggs and mix thoroughly with the juice of two lemons. Take the eels off the flre and add the lemon juice and eggs and be careful not to set back on the fire when once tlifese are added, or the eggs will curdle. Place on a dish and garnish with CroQtons and slices of lemon and serve hot.

STUVGAREE.

De la Raie. The Stingaree is a fish that the Americans laugh at, not dreaming of the possibilities for a delicate dish that lurks within its wings. The Creoles, following in the wake of their French ancestors, who ate the Stingaree found in the waters of the Mediterranean, have evolved a dif- ferent dish from the old French cui- siniSres, but one that holds its own even among the many distinguished French critics and gourmets who have visited our shores. It is called Rale au Beurre Noir.

Stingnree au Benrre Nolr.

Raie au Beurre Noir,

2 rounds of Eel. 1 Cup of Hot Vinegar.

1 Tablespoontnl ot Butter. -1 -Can of - Mushrooms.

2 Tablespoonfuls of Flour. 1 Glass of White Wine.

1 Sprig of Thyme. 1 Sprig of Sweet Basil.

2 Sprigs of PiirBley.

1 Onion Minced Very Fine.

The Yolks of 3 Eggs- Juice of 2 Lemons.

A Dash of Cayenne, Salt and Pepper to Taste.

Croutons and Sliced Lemon to Garnish.

Take a fine young Stingaree and cut oft the tail. Cut the wings from the body and throw away the rest of the fish. Throw the wings into boiling, water and parboil them When boiled ten minutes, talce them offi the water and then take all the skin off. The flesh will then become as white as snow. Put one table- spoonful of butter in a frying pan and let it brown without burning. When a nice coffee color, add a hand- ful of chopped parsley and let it brown for a half minute. Then add the juice of one lemon or a spoonful of French vinegar. Pour this over the flsh, salt and pepper to taste, and serve hot. This is a dish much affected by Creole connoisseurs.

Fried Sting^aree.

Raie Frite.

A Fine Toung Stingaree. 1 TaWespoonful of Butter. A H'andful of Chopped Parsley. The Juice of 1 Lemon, or 1 Spoon of French Vinegar. Salt and Pepper to Taste. Prepare the Stingaree wings as di- rected in the above recipe. Cut it into square pieces of about three inches, and let these soak in the vin- egar which has been charged "with the salt and minced parsley. Then roll in egg and bread crumbs and fry in boiling lard. Drain and serve on a bed of fried parsley, with a Sauce a. la Poivrade. (See recipe.)

Stingaree With Caper Sauce.

Raie Sauce aux Capres.

A Fine Young Stingaree.

A Pint of French Vinegar.

A Handful of Parsley Minced Very Fine.

A Teaspoonful of Salt. Parsley to Garnish.

A Sauce Poivrade.

Cut off the tail of the Stingaree. Cut off the wings, and throw the rest of the fish away. Throw the wings into boiling water charged with salt, and parboil them for fifteen or twenty minutes. Then take them out ot the water aiid skin thoroughly. Place in a heated dish and pour over a Caper Sauce. (See recipe.) - '

Stingarettes,

A Fine Young Stingaree. A Caper Sauce. Salt and Boiling Water. This nam.e is given to the little Stingarees. They are prepared just like the larger ones, the wings only being used. These are soaked in vinegar and a little salt,- and then fried, after being rolled in bread crumbs and beaten egg. Place on a. bed of fried parsley and serve.

Oeufs de Poisson.

1 Dozen Roe. 2 Tahlespoonfuls of Butter. The Juice of a Lemon. Lemon Sliced in Quarters.

Fish eggs are a great delicacy for the reason that it is not often that sufficient can be bought to supply a dinner or breakfast table. The only- eggs of fish that are used as an epi- curean dish in New Orleans are the Roe of the Green Trout. These are exceedingly fine and delicate and are prepared after the following man- ner: First wash the eggs well and cut out fibres; butter a silver dish or, if you have not one, a nice agate, and lay the roe in the dish. Split them open, if large, and put a dot of butter on top of each. Sprinkle nicely with salt and pepper; place in the oven, bake a few minutes, and serve hot with lemon juice.

Roe are also used to garnish a dish of flsh whenever the eggs can be obtained in sufficient quantity.

Des Grenouilles.

Like their French ancestors, Frog legs are highly prized as a delicacy by the ancient Creoles. Properly cooked, they are much more deli- cate than chicken and a great dish at rficherchS dinners. It must be remembered that only the hind legs of the frogs are used. These are usually sold, cleaned and skinned in the French Market. But if caught by the small boys of the household or the amateur fisherman and brought home to be cleaned, the legs must be first skinned and then thrown into boiling water for five minutes. Then take them out and put in cold water. When cold, take out of the water, and wipe dry, with a clean towel. Th'ey are now ready for cooking.

Tlie Pieayuire Frog.

When the Picayune Frog first made

, its advent in New Orleans as the

! "Weather Prophet" of this old and

I faithful journal, the enthusiasm

! throughout the city was very great.

■ "Picayune Teas," "Picayune Souve-

' nir Pins," with the picture of our

Frog in all his various garbs as "Weather Prophet," became the fash- ion of the hour. No entertainment, no reunion, no fair was considered complete without the presence of the Picayune Prog. The Frog soon be- came the "Mascot" of every chari- table and philanthropic entertain- ment, the booth at which he was in- vited to take up his headquarters generally carrying the fair. So great was the enthusiasm that one fair lady originated the "Picayune Frog Lemonade" in his honor, anoth- er originated the "Picayune Cake," and so on. At this juncture a fa- mous old chef, residing in the French Quarter, unable to control his en- thusiasm for our distinguished little weather prophet, who had left the swamps and bayous of this old Cre- ole State to take up his abode in a great newspaper office, complimented him with an original dish, modeled up'on the old French preparation of a century ago, and named it in his , honor.

With the dish the old chef sent the following recipe. It has been tried and is acknowledged through- out New Orleans to be the most de- lightful manner of cooking Frogs:

Picayune Frogs 21 la Creole,

A Half Dozen Picayune Frogs.. 3 Eggs. A Cup of Sifted Bread Crumbs.

1 Tablespoonful of Butter.

1 Tablespoonful of Flour. 2 Gills of Milk or Fresb Cream. % Teaspoonful of Salt. 14 of an Onion Chopped Very Fine. Salt and Pepper to Taste. Take a half dozen Picayune Frogs, the more delicate the better. Cut off the hind legs and skin. Scald the legs about four minutes in boiling water, adding salt and lemon juice to the water. Then take out and dry with a clean towel. Beat the yolks an>l whites of two or three eggs, and mix in bread crumbs sifted. Have ready a pot of heated lard. Rub the Frog legs well with pepper and salt, and put into the pot of hot lard. Let them fry to a nice golden brown. Then make a sauce as follows: Take one tablespoonful of flour, one very large tablespoonful of butter, two gills of fresh milk o'- cream, and a half teaspoonful of salt. Put the butter in a saucepan over the Are. As soon as it melts, add the flour, which as been rubbed smoothly. Stir in gradually, and when blended, add by degrees the boiling milk, stirring constantly to prevent burning. Then take a tea- spoonful of chopped parsley and a half of a chopped onion that has beei well grated. Have ready two fresh eggs, beaten in a bowl. Warm the Progs' legs in the sauce, and when it begins to simmer stir the sauce

briskly into the eggs. Return to the back of the stove a minute or two, being careful not to let the sauce boil after the eggs have been added, else they will curdle the sauce. Serve hot, with the compliments of the Picayune.

Frogs & la Fonlctte

Grenouilles &. la Poulette

6 Frog Leg!,.

2 Tablespoonfuls uf Butter,

% Can of Mushrooms. 1 Tablespoon Flour.

1 Lemon. Salt and Pepper to Taste.

Clean and skin the Frogs' legs and cut them in small pieces of about an inch in size. Have ready a steiv pot and put in the Frogs' legs, with salt and pepper to taste, and half a lemon cut fine. Cover well with water and let it cook till the meat is tender. When cooked, drain and put the meat aside and make a sauce as follows: Take one tablespoonful of butter, two spoonfuls of flour; rub the flour smoothly and put in a sauce pan with the butter to melt. Add two cups of water and stir well. When it begins to. boil well, add a, half can of mushrooms. Season with salt and Cayenne. Then add the frogs; sea- son again to taste, and let this boil ten minutes. Beat the yolks of two raw eggs well, take the frogs off th3 fire and stir in the yolks thoroughly. Add the juice of one-half lemon and serve.

Frogs Saute fl la Creole.

Grenouilles Sautfees i, la Creole.

6 Frog Legs.

2 Tablespoonfuls of Butter.

3 Large Onions.

6 Fresh Tomatoes or a Half Can.

1 Sprig of Thyme. 1 Bay' Leaf.

2 Cloves of Garlic.

6 Green Sweet Peppers.

Cup of Consomme or Boiling Water.

Salt and Pepper to Taste.

Wash the Frogs' legs. Put two tablespoonfuls of butter in a sauce- pan and add the legs. Let this brown well, being careful not to burn. After ten minutes of very slow cooking on a good fire, take three large onions and slice them and let them brown with the frogs. Then add one-half dozen nice large fresh tomatoes, or a half can; cover and let these brown. Cook very slowly, adding salt and pepper to taste, thyme, bay leaf, two cloves of garlic, all chopped very fine In- deed. Let the mixture smother slowly over the fire, and, if pos- sible, add one-half dozen green sweet peppers sliced very fine, being careful ' to extract all the seeds. Stir well and let it smother twenty minutes longer, stirring frequently to prevent burning. When well

smothered, that is, when the Frogs' legs are tender, which Is easily as- certained by touching with a fork add one cup of broth, if you have it, or consommfi; if not, add one cup of boiling water, and let it cook again for half an hour very slowly and well covered. Serve hot.

Pried Frogs,

Grenouilles Frites. 6 Frog Legs. % Cup of Lemon Juice and a Teaspoon of Salt.

2 Eggs. 1 Cup of Sifted Bread Crumbs. Parsley, Sliced Lemon and Radishes to Gar- nish. Salt and Pepper to Taste. Scald the Frogs' legs about three minutes in boiling water and add a half cup of lemon Juice and salt. Take out of the water ani dry with a clean towel. Season with salt and pepper and dip into a bat- ter made of the well beaten yolks and whites of two eggs and sifted bread crumbs. Pat the Frogs well and drop into the lard, heated to a boiling point, and fry to a golden brown. Take them from the lard and drain well by placing on soft brown paper, heated. Place a snow-white folded napkin in a dish, and lay the frogs upon it and garnish with fried parsley and sliced lemon, or place the Frogs in a bed of fried parsley laid in the dish and garnish with decorated radishes and sliced lem- ons.

Broiled Frogs.

Grenouilles Grill§es.

- 6 Piog Legs.

A Cup of Boiling Lemon Juice and Salt.

1 Tablespoonful of Olive Oil.

1 Teaspoonful of Black Pepper.

1 Tablespoonful of Butter.

Salt and Pepper to Taste.

Lettuce Leaves and Paisley, or Sliced Lemons

and Olives to Garnish.

Clean and skin the Frogs; scald

well in boiling lemon. Juice and salt. Dry with a clean towel. Mix thor- oughly a little black pepper, salt and olive oil, or butter melted, and rub the frogs thoroughly, rolling them over and over. Take out and put on a double wire broiler, being careful to turn frequently to pre- vent scorching. When done, place in a platter of delicate lettuce leaves or parsley and garnish with sliced lemons and olives.

Stew^ed Frogs.

Grenouilles en Fricass§e.

1 Dozen Frog Legs.

1 Tablespoonful of Butter.

1 Tablespoonful of Flour. % Pint of Water.

% Pint of Oyster Water.

1 Sprig of Thyme. 1 Sprig of Parsley.

1 Bay Leaf. 1 Sprig of Sweet Marjoram.

10 Allspice. 1 Clove.

The Yollc of an Egg. Croutons.

2 Dozen Oysters.

Take the legs of one dozen frogs and prepare the same as for frying. Take a tablespoonful of butter and put in a frying pan. "When it begins to melt, add a tablespoonful of flour and stir constantly. "When it be- gins to brown nicely, add a half pint of water and a pint of oyster water. Throw in the Frog legs as it begins to boil, and add salt and pepper, a little Cayenne, a sprig of thyme, bay leaf and sweet marjoram, eight Or ten allspice, one clove. Let it simmer about fifteen minutes and take off the fire. Have ready the yolk of a beaten egg and add, blend- ing well, and serve immediately with garnishes of Crofltons, and fried in a little butter, with oysters laid upon them.