Favorite Recipes, Abqaiq, Saudi Arabia, 1953

Fillet of shinod, hamour (local) or frozen fillets (foreign)
1 large onion, finely chopped
½ cup dry vermouth, sherry or white wine
2 tsp. chopped parsley
Salt and freshly grated black pepper

Place fillets in a pan and sprinkle with onion, parsley, salt and pepper. Brown lightly in moderate oven. Turn once handling carefully so as not to break fillets. Add ½ cup dry vermouth, sherry or white wine. Cover dish and bake 10 min. more in slow oven. Keep fish warm after removing to separate dish. In the pan in which the fish has been baked, make the sauce as follows:

½ cup butter
1 cup finely sliced mushrooms
¾ cup finely sliced cooked shrimp or canned crab
¼ tsp. powdered mace
3 eggs yolks, well beaten
1 bay leaf
Juice 1 large lemon
½ clove minced garlic

Combine the above ingredients and simmer slowly, stirring until sauce is thick. Cut squares of foil paper large enough to completely envelope fillets. Butter each square. Lay a fillet on each square and close envelope leaving one end open. Spoon some of the sauce into each envelope and seal. Heat for a few minutes under broiler or in hot oven.

Serve immediately in envelopes.

Mrs. J.P. Lunde