xt7sxk84nd9z https://exploreuk.uky.edu/dips/xt7sxk84nd9z/data/mets.xml United States. Bureau of Commercial Fisheries U.S. Fish and Wildlife Service 1961 bulletins I 49.49:SE 1 English  This digital resource may be freely searched and displayed in accordance with U. S. copyright laws Fisheries Marketing Bulletins Cooking (Fish) Outdoor cooking From Sea, Fish & Shellfish, From Land, Ripe Olives: Plentiful and Economical and Value-priced [recipes], 1961 text image 2 unnumbered pages, illustrations. Call Number: I 49.49:SE 1 From Sea, Fish & Shellfish, From Land, Ripe Olives: Plentiful and Economical and Value-priced [recipes], 1961 1961 1961 2022 true xt7sxk84nd9z section xt7sxk84nd9z   
 
    

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* MARKETING
B U LLET I N

SPECIAL

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ISSUED BY BUREAU OF COMMERCIAL FISHERIES, U.S. FISH AND WILDLIFE
SERVICE AND THE U.S. DEPARTMENT OF AGRICULTURE AS PART OF 'A
CONTINUING MARKETING PROGRAM IN COOPERATION WITH THE
FISHING AND AGRICULTURAL INDUSTRIES

 SHRIMP THERMIDOR

3/4 pound cooked, peeled, cleaned
shrimp
1 can (4 ounces) mushroom stems and
pieces, drained
cup butter or other fat, melted
cup flour
teaspoon Worcestershire sauce
teaspoon powdered mustard

k teaspoon salt

Dash cayenne pepper

2 cups milk

k cup pitted ripe olives, sliced
crosswise

Grated Parmesan cheese

Paprika

Cut large shrimp in half. Pry mushrooms in butter for 5 minutes. Blend in
flour and seasonings. Add milk gradually and cook until thick, stirring

constantly. Add olives and shrimp.

Place in 6 well-greased, individual

shells or S-ounce custard cups. Sprinkle with cheese and paprika. Bake in
a hot oven, 400°F., for 10 to 15 minutes or until cheese browns. Serves 6.

MOLDED TUNA SALAD

2 cans (6% or 7 ounces each) tuna
2 hard-cooked eggs, chopped

8 cup chopped ripe olives

% cup sliced toasted almonds

1 tablespoon unflavored gelatin

% cup cold water

1 cup mayonnaise or salad dressing
1 cup sour cream

1 tablespoon grated onion
3/4 teaspoon salt

2 tablespoons lemon juice

& cup chopped parsley
Lettuce

3 tomatoes, quartered

1/3 cup chopped green pepper
2 tablespoons chopped onion

Drain tuna. Flake. Combine the first four ingredients. Soak gelatin in
cold water for 5 minutes and dissolve over hot water. Stir into mayonnaise.
Add sour cream, onion, salt, lemon juice, and.parsley. Combine with fish
mixture. Place in a l-quart ring mold and chill until firm. Unmold on
lettuce. Fill center with the tomatoes, green pepper, and onion. Serve

with mayonnaise. Serves 6°

BROILED HALIBUT STEAKS WITH RIPE OLIVE SAUCE

2 pounds halibut steaks, fresh or
frozen

k cup butter or other fat,
melted

1 teaspoon salt

1 teaspoon paprika
Dash pepper

Ripe olive sauce

Thaw frozen steaks. Cut into serving-size portions. Combine butter, salt,
paprika, and pepper. Place fish on a greased broiler pan about 3 inches
from source of heat. Brush with seasoned butter and broil 4 to 8 minutes
or until slightly browned. Baste with seasoned butter and turn carefully.
Brush other side with seasoned butter and broil 5 to 8 minutes longer or
until fish flakes easily when tested with a fork. Serve immediately with

ripe olive sauce. Serves 6.

RIPE OLIVE SAUCE

% cup butter or margarine, melted
% cup pitted ripe olives, sliced
crosswise

1 tablespoon chopped parsley
2 teaspoons lemon juice

Combine all ingredients. Heat. Serve hot over broiled fish. Serves 6.

INT.DUP. ,D.C.61-8 8 6 5L.

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