368 Shark and Company 



The following recipes call for smoked shark: 



Shark Cutlets 



1 % cups flaked smoked shark % tablespoon salt 



^ tablespoon chopped onion ^ tablespoon paprika 



2 tablespoons finely chopped 1 cup milk 

 red peppers Sprigs parsley 



3 tablespoons butter Egg-bread crumb mixture 

 1/3 cup flour 



Wash the smoked shark and boil for 20 minutes. Flake it. Cook the 

 onion and the red peppers with butter for 5 minutes, stirring constantly. 

 Add the flour, mixed with salt and paprika, and stir until blended. Add 

 the milk gradually, bring to the boiling point, add the flaked shark, 

 and spread on a platter to cool. Shape, dip in tg^ and crumbs, and fry 

 in deep fat, then drain on brown paper. Arrange on a serving dish, garnish 

 with sprigs of parsley, and serve with Epicurean Sauce.* 



[*Epicurean Sauce] 



1 tablespoon tarragon vinegar Few grains cayenne 



2 tablespoons grated horseradish 1 cup whipped cream 



1 teaspoon mustard 3 tablespoons mayonnaise 



^ teaspoon salt 



Mix together the vinegar, horseradish, mustard, salt, and cayenne; 

 add the whipped cream and the mayonnaise dressing. Beat thoroughly. 



Shark a la Newburg 



1 pound smoked shark 2 tablespoons lemon juice 

 % cup butter, melted % cup thin cream 



Dash of pepper 2 t^g yolks 



Few gratings of nutmeg 



Soak the fish in warm water for ^ hour, then slowly t)ring to a boil 

 and boil for 1 minute. Drain and add to the melted butter and cook for 

 3 minutes. Add the seasonings, lemon juice with cream and yolks stirred 

 into it, and cook until thickened, stirring constantly. 



Baked Smoked Shark 



2 pounds smoked shark 1 % tablespoons butter 

 2 cups milk % teaspoon pepper 



1 tablespoon flour 



Wash the smoked shark and soak overnight in cold water. Place in a 

 shallow baking pan, and pour the milk over it. Bake for 20 minutes in 



