Festive Buffet Cookery (5), 1965
Danish Modern Clipping, 1961
Danish Modern Clipping, 1961
Parade Laundry Soap Ad, 1953
Canada Dry Wines & Liquors Ad, c1955
Spry Shortening Ad, 1953
Garden Bulbs In Color (17), 1938/45
Garden Bulbs In Color (18), 1938/45
White Rain Shampoo Ad, 1953
American Kosher Recipe Book, c1950
American Kosher Recipe Book (2), c1950
American Kosher Recipe Book (3), c1950
American Kosher Recipe Book (4), c1950
American Kosher Recipe Book (5), c1950
American Kosher Recipe Book (6), c1950
American Kosher Recipe Book (7), c1950
American Kosher Recipe Book (8), c1950
American Kosher Recipe Book (9), c1950
Curtiss Baby Ruth Ad, 1953
Oldsmobile Automobile Ad, 1958
Heublein Cocktail Ad, 1947
Dole Pineapple Ad, 1952
San Diego Bureau Ad, 1959
Festive Buffet Cookery (3), 1965
Festive Buffet Cookery (2), 1965
Festive Buffet Cookery, 1965
Schilling Coffee Ad, 1955
Hermosa Tile Ad, c1955
"Fall Fashion Outlines (3)," 1953
"Fall Fashion Outlines (2)," 1953
"Fall Fashion Outlines," 1953
Family Circle, 1953
Menu Magic (18), 1938
Menu Magic (17), 1938
Menu Magic (16), 1938
Menu Magic (15), 1938
Menu Magic (14), 1938
Menu Magic (13), 1938
Menu Magic (12), 1938
Menu Magic (11), 1938
Menu Magic (10), 1938
Menu Magic (9), 1938
Menu Magic (8), 1938
Menu Magic (7), 1938
Menu Magic (6), 1938
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Festive Buffet Cookery (4), 1965


"...Mix half cup butter with flour thoroughly. When fish is baked, gently lift fillets, mushrooms, and carrots from the pan with slotted spatula.
"Set fish on a plate to drain. Cover with foil to keep them warm. Drain the broth from the baking dish into a saucepan. Place over medium heat and add the butter and flour mixture little by little, stirring constantly with a wire whisk until sauce is smooth and thick enough to coat the whisk lightly. Stir in cream and lemon juice.
"Spoon about 1 cup of the sauce over fillets. Sprinkle with chopped parsley and serve with lemon wedges. Pass the remaining sauce separately. Serves 6."
"Set fish on a plate to drain. Cover with foil to keep them warm. Drain the broth from the baking dish into a saucepan. Place over medium heat and add the butter and flour mixture little by little, stirring constantly with a wire whisk until sauce is smooth and thick enough to coat the whisk lightly. Stir in cream and lemon juice.
"Spoon about 1 cup of the sauce over fillets. Sprinkle with chopped parsley and serve with lemon wedges. Pass the remaining sauce separately. Serves 6."
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