Normandy  sauce:  Cooli  a  little  fish  with  three  slices  of  carrots,  one  slice
onion,  sprig  of  parsley,  a  bay  leaf,  i  teaspoouful  peppercorns,  and  2  cups
water ;  allow  to  cook  for  30  minutes,  then  strain.  There  should  be  one  cup  of
liquid.  Melt  2  tablespoonfuls  butter,  add  3  tablespoonfuls  flour,  1  cup  fish
stock,  4  cup  cream,  and  yolks  of  2  eggs.    Season  with  salt,  pepper,  and  cayenne.
Toasted  boirfhi. — Place  long,  thin  strips  of  bowfin  on  a  greased  wire  broiler
and  broil  until  brown  on  one  side.  Remove  to  serving  dish  and  spread  with
butter.
Potato  fish  balls. — One  cup  shredded  bowfin ;  2  heaping  cups  potatoes,  diced ;
1  egg,  well  beaten ;  *  tablespoonful  butter ;  i  teaspoonful  pepper ;  i  teaspoonful
salt.  Cook  fish  and  diced  potatoes  in  boiling  water  until  potatoes  are  soft.
Drain  through  strainer,  return  to  kettle  in  which  they  were  cooked,  and  mash
thoroughly.  Add  butter,  well-beaten  egg,  and  pepper.  Beat  well,  and  add  salt.
Fry,  by  spoonfuls,  for  one  minute  in  deep  fat.  Drain  on  brown  paper  and  serve
hot  with  or  without  tomato  or  egg  sauce.
Potato  fish  hash. — One  cup  shredded  fish,  2  heaping  cups  diced  potatoes,  i
tablespoonful  butter,  ^  teaspoonful  pepper,  ^  tea.spoonful  salt.  Boil  fish  and
potatoes  together  until  done.  Drain  through  strainer,  return  to  cooking  kettle,
and  mash  thoroughly.  Try  out  salt  pork  in  a  frying  pan,  remove  scraps,  leav-
ing enough  fat  to  moisten  potatoes  and  fish.  Put  in  fish  and  potatoes,  stir  till
heated,  then  cook  over  a  slow  fire  till  well  browned  underneath.  Fold  and  turn
like  omelet.
