FLOUNDERS A LA MAJOUEZ Place the fish in a baking-dish of fire-
proof ware, with a large tumbler of white wine, two tablespoonfuls of butter and one
teaspoonful of salt ; put in a hot oven and cook until done ; pour off the gravy and add
the yolks of three eggs which have been beaten into a pint of cream. Add a dash
of cayenne, simmer (not boil) for two minutes, pour over the fish, and serve.

FISH COURT-BOUILLON Fry one large onion, thinly sliced, in a table-
spoonful of lard. When transparent add one tablespoonful of flour and cook for two
minutes ; then add one-half can of tomatoes (or four large, fresh ones), one large cupful
of boiling water, the same of claret, one tablespoonful of butter, cayenne and salt to taste.
Cut either striped bass, halibut or barracuda in pieces large enough for one portion
and simmer in the court-bouillon until tender. Place the fish on pieces of dry toast
and cover with the sauce. Garnish with sprays of parsley, and serve very hot.

STEWED FISH Slice one large onion and cook without brown-
ing in two or three tablespoonfuls of olive oil. When transparent, add
two pounds of any kind of white fish, cut in pieces. Add salt and
cayenne, and cover. Simmer from twenty to thirty minutes. Beat together the yolks
of twelve eggs ; add the juice of two lemons and one tablespoonful of vinegar. Stir
into this very slowly some of the hot fish broth and a tablespoonful of chopped parsley.
Pour this over the fish and simmer until the sauce thickens. Be careful not to boil it,
as the sauce would curdle.

CLAMS AND RICE Chop fine one onion and a small piece of ham or
pork, add a little Spanish saffron water, a bruised clove of garlic and one cupful of toma-
toes ; stew all together for a few minutes, then add a pint of well -scrubbed small clams,
still in the shell ; steam with the dish tightly covered for a half-hour, then add one cupful
of well-washed rice and about one pint of water. Season with salt and cook until the
rice is done.