Appendix: Selachian Cookery 371 



BoiLi D Skate Parisienne 



3^2 to 4 pounds skate (or ray) 1 cup caper sauce* 



wings 2 medium-sized onions, sliced thin 



% cup vinegar % teaspoon pepper 



2 cups cold water 2 cloves 



1 tablespoon salt 2 bay leaves 



2 small carrots, sliced thin 



Place all the ingredients except the fish in a pot and bring to a boil 

 and simmer 30 minutes. Strain the liquid and simmer the fish in it for 

 20 to 30 minutes or until quite tender. Remove the skin and serve at 

 once with caper sauce. 



[*Caper Sauce] 



3 tablespoons butter % teaspoon lemon juice 



1 Y) tablespoons flour V2 cup washed and drained capers 



% cup hot water 



Melt half the butter and blend with the flour. Gradually stir in the 

 hot water. Boil for 5 minutes and stir in the lemon juice and the rest 

 of the butter, followed by the capers. 



Dutch Ray Sauce 



H. Koster, deputy director of the great Dutch fish market at Ijmui- 

 den, passes along this old Dutch fishermen's recipe for a sauce to be 

 used with ray: 



4 small teacups water Milk to taste 



1 small teacup vinegar Pepper to taste 



3 tablespoons flour 1 egg 



Dress flour with part of the water until it is smooth and has no lumps. 

 Put this into heated water just before it boils. Let it boil for a few mo- 

 ments. Add vinegar and milk to taste. Take sauce from the fire and 

 whisk yolk of egg through it. When serving, add pepper to taste. 



The Shark Fin Dish 



"To the Chinese, cooking is entirely an art," writes F. T. Cheng 

 in his Musings of a Chinese Gourmet. Dr. Cheng, former Chinese 

 Ambassador to the Court of St. James's, is one of Free China's most 

 distinguished men. A former judge of the Permanent Court of Inter- 

 national Justice, he is a Fellow of University College, London, and a 

 member of the Permanent Court of Arbitration and the Panel for Inquiry 

 and Conciliation of the United Nations. Diplomat, jurist, philosopher 

 and scholar, he writes: 



