Show go al 7 77 V V 51 i W 51 ck A al duck Is a good tonic for fall dinners see recipes below ways with fish fowl most of us know just how to prepare meat to delicious perfection but we know very r r ez little about abo t S seasoning and cooking fish and fowl to make them delicious perhaps this is because we had until a few years ago ample quantities of meat coming our way now we are finding that these meat substitutes utes can be truly appetizing in their own right duck cooked the french way I 1 duck salt and pepper sprig of thyme sprig of marjoram sprig of winter savory sprig of rosemary I 1 blade of mace few peppercorns 31 cup water 2 tablespoons butter yolks of 5 eggs I 1 onion clean and wash duck rub over ove r with salt and pepper and place in 1 hot averi oven roast until a delicate c at e brown remove duck from f ven oven 0 and cut it in pieces place in a stew pan water spices and onion cut in halt half stew gently until meat is tender add the butter to the gravy and stir in well beaten egg yolks pour over the duck and serve you would be pleasingly surprised at how good striped bass can taste when prepared Z by boiling and served with mustard mayonnaise heres the way to do it boiled striped bass serves 3 to 4 2 to 3 pound striped bass I 1 carrot thinly sliced I 1 onion thinly sliced I 1 teaspoon salt I 1 bay leaf I 1 teaspoon freshly ground peppercorns per corns 3 or 4 celery leaves minced I 1 teaspoon minced parsley arsley li 1 cup white vinegar 1 to 2 quarts boiling water clean and prepare fish into a shallow roasting pa pan n place carrot onion onion seasonings vinegar and boiling water bring to a boil place fish in water simmer gently 15 minutes then remove from over lynn chambers point saving menus roast duck duc k browned potatoes slivered carrots and green beans green salad with blue cheese dressing cherry tarts beverage heat and allow fish to poach an additional dit ional 10 minutes remove fish from liquid drain arrange on heated platter with a garnish of lemon and watercress serve with mustard Mayon mayonnaise I 1 egg yolk I 1 teaspoon salt I 1 teaspoon dry mustard 34 teaspoon sugar 24 teaspoon paprika pinch finch of cayenne 2 tablespoons lemon juice I 1 cup salad oil about 14 cup finely chopped chives beat egg yolk with rotary beater until it is thick and lemon colored mix the seasonings and add to the egg yolk beating well add I 1 tablespoon of the lemon juice and continue to beat well begin to add the oil about a half a teaspoon at a time beating steadily as you add As mixture thickens the remain remaining lemon juice may be added add oil sufficient to make a rich thick dressing add chopped chives store in cool not freezing temperature Red snapper with tomato sauce serves 6 to 8 3 pounds red snapper salt and pepper to taste 2 tablespoons butter or substitute 1 cup strained tomato 2 onions sliced I 1 carrot diced dicea celery and parsley root diced dicea I 1 cup sweet cream 1 tablespoon flour clean and bone fish add salt and pepper and let stand for several hours place onions carrot celery and parsley in kettle with 1 quart cold water let boil then add fish whole or in slices and the butter and tomatoes let cook slowly until flesh is firm or s separates pa easily from the bone lay carefully on a platter strain liquid let heat add flour dissolved in th the e cream and nd let cook until smooth smoot th halibut and shrimp a la newburg serves 6 to 8 part 1 I wt pounds halibut 2 slices onion 3 eggs separated Vs 12 teaspoon paprika part 11 II vt pounds boiled shrimp 2 cups white sauce cook fish in boiling salted water with onion until tender use I 1 teaspoon salt to I 1 quart boiling water drain and shred to one 0 ne tup cup of the hot white sauce ad add d stiffly beaten whites and the shredded fish place in centers center of a hot platter and set in oven with oven door open break shrimp into small pieces add to remaining white sauce and gradually add to beaten egg yolks mixed with a little cold water add the paprika heat well and place in a border around halibut and serve at once olaa Ola 1 K W M |