FRIED PERCH
Select fresh perch of medium size. Clean, bone and wipe dry as possible. Sprinkle with salt, pepper, dip in flour, egg, and crumbs (be sure fish are well coated with crumbs). Lay three at a time in a croquette basket and fry a golden brown in deep hot Cottolene. Cottolene should not be so hot as to brown fish at once, as fish will not be cooked through. (Time required for frying small fish is from four to six minutes.) Drain on brown paper and serve with Sauce Tartare. Garnish with parsley, lemon slices and radishes cut to imitate roses.
SAUCE TARTARE
To one cup of Mayonnaise Dressing add one finely chopped shallot, one tablespoon each finely chopped capers, sweet gherkins, olives, and one-half tablespoon each finely chopped parsley and fresh tarragon. Mix well and keep cool until ready to serve.
SHREDDED POTATOES
Wash, pare and cut potatoes in one-eighth inch slices. Cut slices in tiny straws. Wash carefully in cold water until water ceases to be cloudy. Let stand one hour in cold water. Drain and dry on towels. Fry a golden brown in deep hot Cottolene. Drain on brown paper, sprinkle with salt and serve around fried perch.
ASPARAGUS TIPS IN CROUSTADES
Prepare the asparagus in the usual way, cut off the tops one inch in length. Cook in as little boiling salted water as possible. Drain and dress with a Béchamel Sauce. Serve in Bread Croustades (small round, square, or diamond-shaped molds cut through thick slices of bread).
BÉCHAMEL SAUCE
4 tablespoons butter.
4 tablespoons flour.
1½ cups highly seasoned chicken stock.
½ cup hot thin cream.
Yolk 2 eggs.
Salt, pepper, few grains nutmeg.