96 



COMMERCIAL FISHERIES REVIEW 



Vol. 28, No. 9 



TWO "FLAVOR -RIGHTS" FROM THE SEA FOR SPRING 



The Captain of a mythical ship from 

 New England in early spring of 1867 gave 

 his mythical crew permission to go ashore 

 in San Francisco. He took his wife Lucy, 

 an avid recipe collector, to the finest res- 

 taurant in the city. During this voyage, 

 Lucy wrote a series of letters to her cous- 

 in Sarah, who r em ai ned in New Bedford. 

 From these letters, the United States De- 

 partment of the Interior's Bureau of Com- 

 mercial Fisheries announces a new collec- 

 tion of kitchen-tested recipes for today's 

 busy homemaker. 



Looking for adventure in your menu 

 planning? Now that spring is in the air, 

 you'll want to perk up your menus with 

 something new and different. 



San Francisco--1868, 



Elegant is the word for San Francisco Sole Superb , a deep sea treat from the land of 

 thf^ Holden Gate. Delicate sole fillets are simmered in a butter sauce made exciting with 



onion and white wine. Then, for that spe- 

 cial touch, the sole is broiled with the 

 thickened sauce to which cream and seed- 

 less California green grapes have been 

 added. 



SAN FRANCISCO SOLE SUPERB 



2 lbs. sole fillets or other thin 

 fish fillets, fresh or frozen 

 1 teaspoon salt 

 Dash white pepper 



1 can (si ozs.) seedless green 

 grapes 



2 tablespoons butter or margarine 

 I cup chopped onion 



^ cup grape liquid 



\ cup dry white wine 



I cup half and half cream 



1 egg yolk, beaten 

 1 tablespoon flour 



4 teaspoon salt 



Dash nutmeg 

 Paprika 



Thaw frozen fillets. Skin fillets. Sprinkle both sides with 

 salt and pepper. Roll fillets and secure with toothpicks. Drain 

 grapes, reserving liquid. Melt butter in a 10-inch fry pan. Add 

 onion and cook until tender. Place fish rolls inpan. Add grape 

 liquid and wine. Cover and simmer for 8 to 10 minutes or until 

 fish flakes easily when tested with a fork. Place fish on an oven 

 glass or metal serving platter; remove toothpicks. Keep fish 

 warm. Combine cream, egg yolk, flour, salt, and nutmeg. Add 

 gradually to hot liquid and cook until thickened, stirring con- 

 stantly. Add grapes. Pour sauce over fish and sprinkle with 

 paprika. Broil about 5 inches from source of heat for 4 to 5 

 minutes or until lightly browned. Serves 6. 



SMOKY TUNA POTAGE 



Flavox', convenience, and economy de- 

 scribe Smoky Tuna Potag e. another spe- 

 cialty from the West Coast. Try this nour- 

 ishing soup anytime for quick vitality and 

 that well-fed feeling. 



2 cans (6^ or 7 ozs. each) tuna 

 2 cans (lOj or lli ozs. each) 

 condensed green pea soup 

 2 cups water 

 1 can (8 ozs.) sliced carrots 



1 teaspoon liquid smoke 



J teaspoon marjoram 



\ teaspoon salt 

 Paprika 



Blend soup and water in a 2 -quart saucepan. Add remain- 

 ing ingredients except paprika; mix thoroughly. Cover pan and 

 simmer tor 15 minutes. Sprinkle with paprika. Serves 6. 



