hour in moderate oven. Serve with fish sauce of one-half pint Madeira wine. 

 1 pint of espagnole sauce, 1 gill of mushroom catsup, a little lemon juice, and 

 cayenne pepper to taste. 



26. Meli Melo Seattle. — Two small squares of sablefish, 6 prongs Dungeness 

 crab, 4 craw fish, 6 little-neck clams, 1 dozen shrimp. Saute "1 small shallot 

 and 1 or 2 green peppers, cut in small pieces about one-fourth of an inch, in 

 good butter to a golden brown. Add 1 glass of sherry wine, 1 glass of heavy 

 cream, so as to cover the wdiole. Place all together in a saucepan ; let simmer 

 for about 5 to 8 minutes ; finish with a lump of good sweet butter. 



27. Flakes of sablefish au gratin. a — Two pounds of sablefish steamed until 

 well done. Remove and shred it. Place in small ramekins. Take 3 ounces 

 sweet butter, 1 pint double cream, 1 finely chopped shallot, salt and pepper ; 

 let simmer to half the amount. Add 2 ounces of white wine and juice of 1 

 lemon. Pour over fish, dust with bread crumbs, and place in au gratin oven 

 5 minutes. Serve with strips of toast or cheese sticks. 



28. Baked sablefish a la Creole. — Cut into cutlets of 1 inch thick; place in 

 well-buttered pan ; glaze cutlets with 1 egg, one-half cup pure cream, salt, and 

 pepper, well beaten. Stripe each piece with bacon and sprinkle with bread 

 crumbs ; add enough tomato bouillon to keep moist while baking. Serve with 

 Creole sauce of 1 pint tomato sauce, 2 chopped sweet peppers, 3 miuced fried 

 shallots, one-half glass Madeira wine. 



29. Fillet of sablefish, anchovy butter. a — Take fillet nicely trimmed ; roll in 

 flour and fry well done in butter ; keep well covered when frying ; spread with 

 anchovy butter and bread crumbs ; put in hot au gratin oven for 3 minutes or 

 until nicely browned. Serve with lemon and potato quenelles. 



30. Steamed fillet of sablefish, hollandaise. a — Cut and trim small fillet ; wrap 

 1 large oyster well seasoned with salt and lemon juice ; fasten with skewer ; 

 place in steamer 20 minutes. Serve on hot plate with a rich hollandaise sauce 

 made of 1 cup of sweet butter, one-half cup lemon juice, 1 cup of chicken 

 stock, a little salt and cayenne pepper. Boil and pour into a liaison of egg 

 yolks until thick as mayonnaise. 



31. Boiled sablefish, pur4e of shrvmp. a — Cut into steaks of 1 pound each; 

 place in saucepan of boiling water to which you have added 2 bay leaves, 2 

 peppercorns, 1 small onion, one-half cup of white wine, and salt. Serve with 

 puree of shrimp, using 4 ounces shrimp, 2 ounces of sweet butter, one-half 

 ounce sherry wine. Let simmer 5 minutes ; add 1 pint double cream. Simmer 

 until reduced to half the amount. Serve hot. 



32. Sablefish planked (Arctic Club).* — Six pounds of fish stuffed with small 

 oysters and bread crumbs well seasoned ; place in pan and bake 1 hour in 

 moderate oven; keep well moistened with white wine, Madeira wine, and broth 

 of chicken or veal. When well done, remove and place on plank, with border 

 of duchesse potatoes. Return to oven until potatoes are a golden brown. 

 Place on each side 3 stuffed sweet peppers, 3 stuffed tomatoes, and 3 artichoke 

 bottoms. Cover the top of fish with rings of French-fried onion and a bouquet 

 of asparagus tips striped with pimentos on head of fish. 



33. Sablefish saute" a la bordelaif>c. a — Split fish into halves; put in stewpan 

 with a little butter, 5 kernels garlic, 3 peppercorns, 2 bay leaves, and salt and 

 cayenne pepper, with 1 glass claret and 1 of white wine. Put on stove, 

 well covered. Simmer for 20 minutes. Just before removing from stove add 

 1 glass of espagnole or tomato sauce. Place on platter with a border of fish 

 croquettes. 



6 Contributed by J. C. Grant, chef, Arctic Club, Seattle, Wash. 



WASHINGTON : GOVERNMENT PRINTING OFFICE : 1917 



