SALMON TIDNISH
(Canadian)
Scrape the fish and wash it. Rub in a tablespoon of salt; place the fish in a baking pan and score it across 4 or 5 times. Mix 1 cup of fine bread-crumbs, a dessert-spoon of minced parsley, 1/8 teaspoon of whole black pepper ground, 2 dessert spoons of salt, milk to moisten well, rub over the fish, and put good-sized lumps of butter in the gashes. Cover the bottom of the pan with milk and put in a rather hot oven, basting every 10 or 15 minutes with the milk, which must be renewed in the pan often. When cooked lift from the pan onto a tin sheet, then slide carefully into the dish on which it is to be served; garnish with lemon and hard-boiled eggs, the gravy in the pan served with it. A piece of halibut may be cooked in the same manner.
AUBERGINE AUX CREVETTES
Scoop out one egg-plant, leaving shell about half an inch thick; parboil this and the shell for ten minutes. Chop the pulp and season with salt and pepper. Cut up an onion, brown in ¼ cup of butter, add one cup of chopped, cooked, shrimp meat, fry for five minutes, then add the chopped egg-plant; cook all together for ten minutes more. Add 1 egg and ½ cup of bread-crumbs, fill shell with the mixture, cover with bread-crumbs, dot with butter, and brown in the oven.
LOBSTER BEAUGENCY
(St. James's Club specialty)