TURBAN OF FISH Take one pound of boiled striped bass or halibut and
rub it through a colander ; add one cupful of bread crumbs which have been soaked in
milk and drained as dry as possible, one -half cupful of thick cream, one-half teaspoon-
ful of salt, one teaspoonful of lemon juice, one teaspoonful of Worcestershire sauce, a
pinch of mace and a dash of cayenne. Then fold in the beaten whites of four eggs,
turn into a turban mold and steam for twenty minutes. Serve as hot as possible, and fill
in the centre with green peas. Pour around the form a rich cream sauce, well flavored
with anchovy sauce.

SOLE NEAPOLITAN Clean a fine sole, season with salt and pepper, and
place in a well-buttered, fire-proof platter, dark side down. Put into the dish one
tablespoonful of butter, mixed with a teaspoonful of flour. Chop fine one white
onion, one shallot, a little chives, one tablespoonful of chopped parsley, and one
tablespoonful of dried mushrooms, which have been soaked in one cupful of
boiling water for one hour, and then chopped. Put into a saucepan one
tablespoonful of butter. When melted, add the above seasonings and
a few drops of kitchen bouquet. Cook for two or three minutes, then
add one cupful of white wine and a few spoonfuls of the mushroom liquor, and boil
ten minutes. Pour this over the fish, and bake about fifteen minutes in a moderate
oven. Serve in the same dish.

MEXICAN COD Fry a clove of chopped garlic in three tablespoonfuls of
Sierra Madre oil for a minute, then add one pound of potatoes which have been peeled
and cut in small pieces, and fry brown. Then add one pound of picked codfish
(which has been soaked in water overnight), one can of strained tomatoes, a little mar-
joram, one cupful of vinegar, and the pulp of four large, sweet red peppers, which have
been soaked and mashed through a colander. Cook slowly for two hours.

FISH A LA GUAYMAS Cut any firm, white fish into slices three inches
square ; marinate for two minutes in one tablespoonful of Sierra Madre olive oil, one-
half tablespoonful of vinegar, a few drops of onion juice, salt and pepper to taste.
Spread each slice with some of the pulp of red sweet peppers (boiled and rubbed
through a colander), and a spoonful of grated cheese, mashed to a paste with the yolk
of an egg. Roll and tie with a thread, dip into a batter, and fry in hot lard until brown.
Serve with a Spanish sauce.