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of eggplant slices that have been dipped in flour and sautéed in olive oil until nicely browned. Garnish with sautéed green peppers and grilled tomatoes. This combination of flavors is delicious.

POACHED WHITING

Poach whiting in boiling salted water according to the Canadian cooking theory (page 12). Be very careful not to overcook. Serve it with:

1. Melted butter, lemon, boiled potatoes, parsley.

2. Hollandaise sauce (pages 25–26), boiled potatoes, parsley.

3. Tomato sauce (page 23), sautéed potatoes.

4. Black butter (page 31), capers, lemon juice.

STUFFED ROLLED WHITING

6 whiting fillets

Fish forcemeat (page 41)

11/2 cups sauce velouté (page 21)

Lemon juice

1/2 pound mushrooms

4 tablespoons butter

1/4 cup chopped parsley

Stuff the fillets with the forcemeat, roll and pin with toothpicks. Poach them in boiling salted water according to the Canadian cooking theory (page 12). Arrange them on a hot platter, cover with sauce velouté flavored with a little lemon juice, surround with mushroom caps sautéed in butter, and sprinkle with parsley.

WHITING CREOLE

2 tablespoons butter

1 onion, chopped

1/2 cup chopped celery

1/2 cup chopped green pepper

1/2 cup chopped pimiento

3 cups canned tomatoes

1 tablespoon cornstarch

2 tablespoons water

Salt

Freshly ground black pepper

Chopped parsley

6 small whiting

Melt the butter, add the onion, and let it brown lightly. Add the celery, pepper, and pimiento and sauté for a few minutes. Add the tomatoes; bring it to a boil and simmer for 1 hour. Mix the cornstarch and water, add it to the sauce and stir until thickened. Season to taste and add parsley. Put the fish in the sauce and let them cook according to the Canadian cooking theory for braising (page 11).

Yellowtail

The Pacific Coast yellowtail is a juicy fish with a rather heavy texture, but with a really pleasant flavor. It is a good game fish, always plentiful in the spring and early summer.

Yellowtail is sold in the markets whole, or as fillets or steaks.

BROILED YELLOWTAIL

For broiling, select steaks 11/2 to 2 inches thick. It is a good idea to marinate them before broiling. Try a marinade of olive or peanut oil and white wine or sherry. Soak the steaks for 1 hour, and baste them with this sauce during the broiling process. Follow the Canadian cooking theory for broiling (pages 9–10). Serve with lemon butter (page 31), parsley butter (page 33), anchovy butter (page 32), or a dill sauce (page 23).

BAKED YELLOWTAIL

Yellowtail steaks

Salt

Freshly ground black pepper

Chopped tarragon

Chopped parsley

Chopped chives or green onions

Butter

1 cup white wine

Arrange the steaks in an oiled baking dish. Season to taste with salt and pepper. Sprinkle with chopped tarragon, parsley, and chives or green onions. Dot with butter and add the wine to the pan. Bake at 425° according to the Canadian cooking theory (page 8). Baste with the pan juices during the cooking process. Serve with tarragon butter mixed with the juices from the pan.

Freshwater Fish

Bass

The name “bass” means different things to different people. When you think of catching or eating a bass, the way you picture the fish in your mind depends upon where you live or possibly upon the memory of your youthful experiences as an angler.

Bass is usually described by a qualifying word, such as small-mouthed, large-mouthed, spotted, striped, black, white, rock, and calico, not to mention many local names, or to reckon with the fact that some of the qualifying terms apply to the same fish or to other fishes that are not bass at all. To add to the confusion, there are some marine fishes called bass.

To simplify the matter of freshwater bass, I shall make only these generalizations: Bass are members of a large voracious family of fishes that includes the sunfish and the crappie; most bass are good game fishes; they are abundant, widely distributed, and well adapted to pond culture.

The small-mouthed bass, a lively game fish, is found in the streams and lakes of the northern and central