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COCKTAIL SAUCE I

1/2 cup chili sauce

1 tablespoon Worcestershire sauce

1/2 cup tomato catsup

1/2 teaspoon dry mustard

1/2 teaspoon salt

1 tablespoon horseradish

1 teaspoon freshly ground black pepper

Blend all ingredients well.

COCKTAIL SAUCE II

6 tomatoes, peeled, seeded, and chopped

1 green pepper, seeded, and chopped

1 medium onion or 4 shallots, peeled and chopped

1 teaspoon dry mustard

1 tablespoon horseradish

1 teaspoon freshly ground black pepper

2 teaspoons lemon juice

Salt to taste

1/2 cup olive oil

Chop the vegetables very fine, add the seasonings and olive oil, and mix thoroughly. Chill before using.

Stuffings and Fish Forcemeat

Stuffings for baked fish vary from the simple to the elaborate — from a bit of chopped onion and parsley to the complicated fish forcemeat. There are plain bread stuffings, vegetable stuffings, and stuffings that include meats or other fish or shellfish.

The recipes listed here are a few general favorites, the ingredients of which may be varied to suit your own taste. You may also select any of a number of stuffings given in various recipes throughout the book. In making your selection, keep in mind the other foods you plan to serve at the meal and the sauce, if any, that you will serve with the baked fish.

SIMPLE BREAD STUFFING

2 large onions, sliced

4 tablespoons butter

1 cup bread crumbs

1/4 cup finely chopped parsley

1/2 teaspoon thyme

2 tablespoons chopped celery leaves

1 teaspoon salt

1 egg, well beaten

Sauté the onions in the butter until soft. Add all the other ingredients and mix thoroughly.

VARIATION

1. Add sautéed chopped mushrooms.

2. Omit the thyme and celery and add chopped toasted almonds.

VEGETABLE STUFFING

2 onions

1 clove garlic

Butter

1 green pepper, seeded and chopped

4 ripe tomatoes, peeled, seeded, and chopped

Chopped parsley

Salt

Freshly ground black pepper

Sauté the onions and garlic in butter just until soft. Add the green pepper, tomato, parsley, and salt and pepper to taste.

Fish baked with this stuffing is especially good served with a tomato sauce made with red wine.

PUNGENT STUFFING

1/2 cup finely chopped onion

4 tablespoons butter

2 tablespoons olive oil

2 cups dry bread crumbs or zwieback crumbs

1 cup ground cooked ham

1/4 cup chopped parsley

1 teaspoon dried or 1 tablespoon fresh tarragon

Salt

Freshly ground black pepper

Sauté the onion in butter and oil until soft; add the other ingredients and blend thoroughly. If the stuffing is too dry, add a little dry vermouth or sherry.

OYSTER STUFFING

6 green onions, chopped

1/4 cup celery, minced

1/4 cup green pepper, minced

5 tablespoons butter

11/2 cups bread crumbs

1/2 pint oysters and liquor

1/2 cup chopped parsley

Salt

Freshly ground black pepper

Thyme

Sauté the onions, celery, and green pepper in butter until just soft. Add the crumbs and oysters with their liquor and cook for 3 or 4 minutes. Add the parsley and season to taste with salt, pepper, and thyme.

CRABMEAT STUFFING

2 cups cracker crumbs

1/2 cup chopped celery

1/2 cup chopped onion

1/4 cup chopped green pepper

1/2 cup crabmeat

3 eggs

1 teaspoon salt

Dash of cayenne pepper

1 teaspoon dry mustard

1/2 cup melted butter

Mix all the ingredients together.

VARIATION

You may substitute chopped shrimp for the crabmeat.

SCANDINAVIAN STUFFING

Stuff the fish with anchovy fillets and pieces of uncooked bacon. This is especially good if you baste the fish with white wine during the cooking.

FISH FORCEMEAT

This is one of the most complicated stuffings. It is very flavorful and is used in several ways: as a stuffing for baked fish, as a spread on rolled fillets, or as small fish balls poached in court bouillon.

1 cup soft bread crumbs

Milk, about 1/2 cup

1 pound pike or other white fish

1 egg

4 egg yolks

Salt

Freshly ground black pepper

Thyme

Tarragon

Heavy cream

Soak the bread crumbs in milk until all the milk is thoroughly absorbed. Grind the fish several times or