FILLETS OF POMPANO AU GRATIN
Split the fish in two lengthwise, and remove the bone and skin. Cut into strips, season with salt, pepper, and butter, roll up, and tie or fasten with toothpicks or skewers. Simmer slowly until done in equal parts of white wine and water, adding a little Maître d'Hôtel Sauce.
POMPANO À LA CARDINAL
Butter a baking-dish and lay upon it a large cleaned and split pompano. Open a can of sweet Spanish peppers, drain, and cover the fish with them. Sprinkle with chopped onion, minced parsley, chopped mushrooms, crumbs, and dots of butter. Add one cupful of stock, and a wineglassful of Port wine. Bake for twenty minutes, basting as required, take up carefully, and serve with fried sweet potatoes.
THIRTEEN WAYS TO COOK RED SNAPPER
FRIED RED SNAPPER
Clean the fish, skin, and remove the backbone. Slice lengthwise in long thin strips, roll up and fasten with a toothpick or skewer. Dip in egg, then in cracker dust, and fry in deep fat. Serve with Tartar Sauce.
BOILED RED SNAPPER—I
Clean and draw the fish and boil slowly in salted and acidulated water to cover. Drain and serve with any preferred sauce.