FISH, FOWL & MEAT

PRAWNS IN WINE

¥% pint cream

¥% to 1 cup white wine
1 Ib. raw prawns

1 garlic clove, crushed

Y% cup butter

¥% cup flour

Salt and pepper

Frozen mixed vegetables

Melt butter, add flour and blend in cream and wine to make a sauce. Can be
prepared early and reheated. Add vegetables. Five minutes before serving add raw
prawns. When they change colour from transparent to opaque, serve. Serve on rice.

Pam Dickinson.

FILLET OF SOLE STUFFED WITH CRABMEAT

4 to 8 fillets of sole
(depending on size)

Y pound crabmeat

2 tablespoons melted butter

2 tablespoons finely chopped
onion

% cup heavy cream

% cup dry white wine

Juice of % lemon

2 egg yolks

Y% cup heavy cream

Y, teaspoon cornstarch
dissolved in

1 tablespoon cold water

Preheat oven to 350°. Rinse fillets, spread flat and cover each with crabmeat. Roll
up and fasten with tooth pick. Pour melted butter in shallow baking dish, add the
fillets, placing side by side. Sprinkle the onion over them, then the wine, % cup
cream and lemon juice. Bake at 375° for 10 minutes. Keep warm on serving dish.

Sauce

Beat the egg yolks lightly with % cup cream. Add the liquid in which the fillets
were cooked. Blend with dissolved corn starch. Put fillets back in baking dish and
pour sauce over them. Return to oven for 10 minutes. Serves 4.

Jeanne Wolfe

BAKED FISH WITH SPANISH SAUCE

2 pounds white fish

¥% cup chopped onion

¥% cup chopped celery

% cup chopped green pepper

2 cups tomato juice

1 tablespoon thick condiment
sauce

3 tablespoons flour

Y% teaspoon dry mustard
1 teaspoon salt

1 tablespoon vinegar

1 bay leaf

Cayenne pepper

Cook onions, celery and green pepper in 2 tablespoons cooking oil — lightly. Add
bay leaf, tomato juice, sauce, vinegar and salt. Boil 1 minute. Remove bay leaf. Mix
flour, mustard and cayenne in 4 cup water. Add to tomato mixture and cook till
thickened. Pour over fish and bake at 400° for 35 to 45 minutes. Serves 6.

Jean Bain

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