cooked. Lift out carefully, place on hot platter and pour over
one-fourth cup of melted butter and sprinkle well with one tablespoon of
parsley. Serve in a separate bowl the following sauce; a large spoonful
with each portion of fish: Peel one-half pound of horseradish root,
grate and mix well with one pint of cream beaten stiff. The fish must
be hot and the sauce cold.


FISH WITH SAUERKRAUT

Fry an onion in butter (or vegetable oil), add sauerkraut and cook. Boil
the fish in salt water, then bone and shred. Fry two minced onions in
butter or oil, put them into the kettle with the fish, add two egg
yolks, butter or oil, a little pepper and a tablespoon of breadcrumbs;
steam for half hour and serve with the kraut.


FILLET OF SOLE À LA MOUQUIN

Thoroughly wash and pick over a pound of spinach, put it over the fire
with no more water than clings to the leaves and cook for ten minutes;
at the end of that time drain the spinach and chop it fine. Have ready
thin fillets of flounder, halibut, or whitefish. Cover them with
acidulated warm water--a slice of lemon in the water is all that is
wanted, and add a slice of onion, a sprig of parsley and a bit of bay
leaf. Simmer for ten minutes and drain. Put the minced spinach into the
bottom of the buttered baking-dish, arrange the fillets on it, cover
with a cream sauce to which a tablespoon of grated cheese has been
added, and brown in the oven.