Show rowe I 1 I 1 FISH AND FISH SAUCES VISH FISH is always in season as canned L paled and siy smoked fish a are re adall avail able W arnost a any agy inland d city when the fish ones are not to bo be found in the market there are occasions other than in hot weather when jellied tish fish la Is desirable the following la Is a favorite jellied fish remove the bones and skin of a two pound fish chop floe fine and add a halt cupful of water a teaspoonful of grated onion two dozen blanched and finely chopped almonds and a dash of cayenne when all these ingredients are well blended pack into a mold and steam for an hour serve on lettuce with mayonnaise dressing fish a la reine put one tablespoonful of butter into a saucepan and when melted add one tablespoonful of flour mix well and add one cupful of rich milk stir and cook until smooth remove from the heat and add the yolk of one egg and three mushrooms finely chopped a tablespoonful of minced parsley one half teaspoonful of salt and a dash of pepper add to this one and one half cupfuls of flaked fish any cold boiled or canned fish will serve heat over hot water and serve in potato baskets roe sauce to make roe sauce wash the roe drop into boiling water and simmer for twenty minutes drain and with a silver fork remove all the membrane add one half cupful of butter and place over a dish of hot water when very hot add a halt half cupful of cream a half teaspoonful of onion juice a teaspoonful of salt a pinch of mace and serve in a sauce bout boat sauce tartar place four egg yolks four tablespoonfuls of water and tour four tablespoonfuls of olive oil together stand in a dish of hot water and stir until the thickens take from the heat add a tablespoonful of tarragon vinegar two chopped olives one chopped sour pickle and a tablespoon ful fal of capers chopped fine add one tablespoonful tablespoon tul of finely minced parsley Y a halt half teaspoonful of salt and a dash of cayenne serve at once 6 western newspaper union |