While the fish is cooking, cut an egg-plant into 6 pieces about ½ inch thick. Dip the pieces in milk, then in flour. and sauté them in very hot oil until browned on both sides. Arrange the eggplant on the fish, pour the sauce over the eggplant, and glaze under the broiler flame.
Garlic Soup Provençale
In a soup kettle put 2 quarts water, 15 to 18 small cloves of garlic, 1 sprig of thyme, 1 clove, a pinch of sage, 1 tablespoon sale, and a little pepper Bring the water to a boil and simmer for 20 to 25 minutes. In an ovenproof casserole or soup tureen put about 20 small slices of French bread, strain the garlic bouillon over the bread, and sprinkle with grated Parmesan or dry Swiss cheese and about 2 tablespoons olive oil. Put the tureen in a hot oven (450° I'.) for a few minutes until the cheese is melted.
Crab Meat Creole
In a saucepan melt 2 tablespoons butter, add ¼ cup dry sherry and, when the sherry is hot, add 1 quart fresh crab meat and 16 to 24 shrimp. cooked, shelled, and divided. Cook over a low flame until the fish is heated through.
Make a Creole sauce as follows: In a saucepan melt 2 tablespoons butter, add 6 mushrooms, sliced, 1 tablespoon chopped onion, 1 teaspoon crushed garlic, and I green pepper, finely diced, and cook slowly until the vegetes are-soft. Add 1 pimiento, diced, and I cup tomato sauce (see January, 1954), mix well, and cook for 10 to 12 minutes. Correct the seasoning with salt and freshly ground pepper. Combine the sauce and fist and sprinkle with 1 tablespoon chopped parsley.
Frogs' Legs Provençale
Dip enough frogs' legs to serve 6 in milk, then in flour and sauté them quickly in a mixture of half olive oil and butter until golden brown. Turn the frogs' legs into a serving dish and sprinkle them with salt and pepper, a few drops of lemon juice, and chopped parsley.
Cook 6 tablespoons butter until hazelnut brown, add 1 tablespoon minced garlic, and pour the garlic butter over the frogs' legs.
Pinterest
