370 Shark and Company 



Salt Shark en Casserole 



1 cup shark 1 cup milk 



1 tablespoon butter Bread crumbs 



1 tablespoon flour 



Pick into small pieces 1 cup shark, which has been soaked overnight. 

 Melt the butter, add the flour, and gradually pour in the milk, which 

 has been heated. Cook until of a creamy consistency and add the fish. 

 Spread crumbed bread on the bottom of the casserole, dot with little 

 pieces of butter, add a dash of pepper and possibly a little salt, and pour 

 in the creamed fish while hot. Cover with bread crumbs, dot with butter, 

 and bake in a hot oven until brown. 



The "wings," or fleshy pectorals, of skates and rays are popular 

 fish dishes in Europe. The skate is particularly prized. Some French 

 gourmets say that if the "wings" are allowed to stand for a couple of 

 days, they improve in flavor. 



Raie au Beurre Noir (Rayfish in Black Butter) 



Recipe served everywhere in maritime France (and on the French 

 Line).^ Cut the ray into portions and cook it in l^ liter of vinegar and 2 

 liters of water, salt, slices of carrots and onions, thyme, bay leaf, a little 

 garlic, some black pepper in seeds, parsley and celery. Once cooked, 

 take ofi^ the black skin. Then sprinkle with a little vinegar, some capers, 

 parsley and chopped chervil and pour over black butter at time of serv- 

 ing. 



The ray could be served "Proven9ale," too, or boiled with caper 

 sauce. 



Fried Skate (or Ray) 



3 % pounds skate or ray wing Flour seasoned with salt 



Vinegar court bouillon^ Pepper 



Nutmeg 4 tablespoons butter 



Strain ofi^ the bouillon. Cut skate or ray into serving pieces. Simmer 

 the fish in 1 quart of court bouillon for 15 minutes. Dry thoroughly 

 and roll the pieces in the seasoned flour. Fry them in hot butter until 

 brown. Be careful when turning as they may fall apart. 



1 Also, for over 20 years at a French restaurant on West 49th Street in New York, 

 on one day a week. 



2 If vinegar court bouillon is not made up, simmer a mixture of 1 cup vinegar, 

 2 quarts cold water, 1 tablespoon salt, 2 small sliced carrots, 1 large sliced onion, 2 bay 

 leaves, 2 cloves, I dozen peppercorns, and 1 teaspoon thyme for 30 minutes. 



