FILLET DE SOLE À LA CREOLE

Fillet some large flounders, and have fishman send you all the bones;
put the bones on to boil; wash, dry, and season the fillets; roll them
(putting in some bits of butter), and fasten each one with a wooden
toothpick. Strain the water from the bones; thicken with a little brown
flour and onion; add to this one-half can of tomatoes, a little cayenne
pepper, salt, and chopped green peppers. Let this sauce simmer for a
couple of hours (this need not be strained); put the fillets in a
casserole, and pour some of this sauce over them, and put in the oven
for about fifteen minutes. Then pour over the rest of the tomato sauce,
sprinkle a little chopped parsley and serve. One can add a few mushrooms
to the sauce. The mushrooms must be fried in butter before being added
to the sauce.


BAKED BLACK BASS

After having carefully cleaned, salt well and lay it in the baking-pan
with a small cup of water, and strew flakes of butter on top, also salt,
pepper and a little chopped parsley. Bake about one hour, basting often
until brown. Serve on a heated platter; garnish with parsley and lemon
and make a sauce by adding a glass of sherry, a little catsup and
thicken with a teaspoon of flour, adding this to fish gravy. Serve
potatoes with fish, boiled in the usual way, making a sauce of two
tablespoons of butter. Add a bunch of parsley chopped very fine, salt
and pepper to taste, a small cup of sweet cream thickened with a
tablespoon of flour. Pour over potatoes.