FILET DE SOLE, AMANDINE

Preheat broiling compartment and pan to
full heat (550° F.) Wipe 2 pounds sole
fillets with damp cloth. Place, skin-side
down, on preheated broiling pan. Brush
with melted fat. (Never turn fillets while
broiling). Broil 10 to 20 minutes, or un-
til fish flakes easily when tested with fork.
Serve with almond sauce:

Blanch ¥2 cup almonds, slice lengthwise.
Brown 2 tablespoons butter or margarine
in a heavy skillet, add slivered almonds
and toast gently. Spread over broiled fil-
lets before serving.

—ALLIE MOIR

FISH FILLETS WITH MORNAY
SAUCE

114 Ibs. fish fillets

1 teaspoon salt

Yg teaspoon pepper

3 tablespoons butter or margarine

3 tablespoons enriched flour
4 teaspoon prepared mustard
¥%, teaspoon salt

Dash of cayenne

144 cups milk

344 teaspoon Worcestershire sauce
4 lb. grated cheese

Wash fillets and wipe with cloth. Cut
in serving pieces. Arrange on greased
ovenproof platter and sprinkle with 1
teaspoon salt and pepper. Melt butter,
stir in flour, salt, mustard and cayenne.
When well blended, add milk slowly,
stirring constantly over a low heat, until
mixture thickens and boils. Add Wor-
cestershire sauce and cheese and stir un-
til cheese is melted. Pour sauce over fish
and bake in hot oven (450° F.) for 10
minutes until fish flakes when tried with
a fork, and sauce is bubbly and brown.
Serves 6.
—ALLIE MOIR

FISH AND CHIPS

Batter:

1 cup flour

Pinch of salt

2 eggs separated

% cup milk

1 tablespoon fat or butter, melted
Sift the flour and salt, add egg yolks well
beaten and mixed with the milk. Fold
in stifly beaten egg whites last. Cut
fresh fish (halibut or cod) in serving size,
season with salt and pepper and dip into
batter. Fry in deep fat, preferably mazola
oil, heated to a temperature of 375° F.
Serve piping hot, with French fried pota-
toes (see recipe in Vegetable Section).

—BERNICE MCALLISTER

LOUISIANA SHRIMP

cup sliced onion
tablespoons butter
cup cooked rice
cup diced shrimp
cup light cream or top milk
tablespoon Worcestershire sauce
tablespoons catsup

4 teaspoon salt

lg teaspoon pepper

12 cup dry bread crumbs
Cook onion in butter till golden. Combine
with remaining ingredients, except bread
crumbs. Pour into individual shells, or
greased 1 quart casserole. Top with but-
tered crumbs. Bake in moderate oven
(350° F.) 20 to 30 minutes. Serves 5 to 6.
—Kay ROHRER

SALMON LOAF

1 large tin sockeye salmon

4 eggs, separated

2 cup bread crumbs

1 teaspoon lemon juice

4 teaspoon salt

lg teaspoon pepper

lg teaspoon celery salt
Flake the salmon after removing skin and
bones. Mix in the other ingredients,
beating the egg yolks and whites separ-
ately, and adding the whites last. Bake
in pyrex loaf dish, buttered, for about
1 hour at 350° F. Very nice hot with
scalloped potatoes and fresh peas, or cold
with a tossed green salad.

—Mary DELF

SALMON TIMBALES

Bone and flake 1 can (1-lb.) salmon. Mix
with:
1 cup soft bread crumbs
Y% cup milk
2 tablespoons melted butter
1 tablespoon chopped onion
2 beaten eggs

Seasoning
Bake in buttered custard cups about 30
minutes at 350° F. Unmold and serve
hot with sauce:

1 package nippy cheese
4 cup milk

Stir cheese and milk in top of double

boiler until smooth. Garnish platter with

mashed potatoes made into rosettes with

pastry tube, browned in oven and topped

with peas.

DO bent tent pent pen BOS

—ALLIE MOIR

In baking stuffed salmon add chopped
mustard pickle and a dash of fennel to
the dressing.

—PEARL LONG