prefer the sauce strained, then strain before adding the yolks of the
eggs and almonds.

Haddock, sea-bass, pike, perch, weakfish and porgies may be cooked
"scharf."


FRESH COD OR STRIPED BASS

Cut into pieces ready to serve, after which salt them for an hour. Into
the fish kettle put a quantity of water, large onion sliced, carrot also
sliced, turnip, celery root, and boil fifteen minutes. Add the fish and
two tablespoons of butter, tiny piece of cinnamon, pepper to taste. Boil
fifteen minutes longer, then add teaspoon of flour mixed with cold
water. Boil up well and add salt or pepper if needed. Remove fish and
arrange on platter. Beat yolks of two eggs with a tablespoon of cold
water; after straining out vegetables, add the hot gravy in which fish
was boiled. Return to fire and stir till thick enough. Garnish with
chopped parsley.


AHILADO SAUCE (TURKISH)

Mix some tomato sauce, olive oil, parsley, salt and pepper. Boil sauce
first, and add boiled sea-bass or flounders.


BOILED TROUT

Cut up a celery root, one onion, and a sprig of parsley, tie the fish in