Fish. Part 2

Ingredients

• a tablespoonful, each, of butter and flour
• a cupful of the water in which the bass was boiled
• celery salt
• white pepper
• a gill of cream to which a pinch of baking-soda has been added
• half a pound of rindless fat pork, cut as thin as shavings
• salad oil and vinegar
• hot water
• butter
• shrimps, chopped fine
• a brown roux made by heating a great spoonful of butter in a frying-pan and working in a tablespoonful of browned flour
• four tablespoonfuls of boiling water
• the juice of half a lemon
• cayenne or paprika to taste
• minced salt pork
• champignons
• fresh mushrooms
• peeled and sliced thin fresh tomatoes
• half a sweet green pepper, minced
• bits of butter
• a tablespoonful of butter, rolled in flour
• a teaspoonful of sugar
• two of onion juice
• hot water if too thick
• fine breadcrumbs mixed with melted butter, a little minced onion, pepper and salt to taste
• salted boiling water in which two tablespoonfuls of butter have been melted
• flour
• drippings