rsley,
and powdered mace. Take from the fire, add the yolks of two eggs,
and salt and pepper to taste. Put a layer of cold cooked flaked
and seasoned fish into a buttered baking-dish, spread with the
sauce, and repeat until the dish is full, having sauce on top.
Sprinkle with crumbs, dot with butter, and brown in the oven. This
may be baked in individual dishes if desired.

FISH BALLS

Prepare a fish stock from the skin, bones, and trimmings of fish,
seasoning with bay-leaf, onion, mace, cloves, and garlic. Boil
slowly for an hour in water to coyer. Chop the raw fish with a few
blanched almonds and a little garlic. Season with salt, pepper,
and mace, and shape into small balls. Strain the stock, bring it to
the boil, drop the balls in, and simmer slowly for twenty minutes.
Skim out the balls and put on ice. Beat six eggs thoroughly with a
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little cold water and add them gradually to the boiling stock. Cook
in a double-boiler until smooth and thick. Take from the fire, add
the juice of two lemons, and a tablespoonful of tarragon vinegar.
Pour the sauce over the balls, sprinkle with capers and minced
parsley, and serve very cold.

COLD BOILED FISH

Clean and skin a large fish and put on a piece of buttered paper in
the bottom of a fish-pan. Add a sliced onion, two beans of garlic,
and enough salted water to cover. Simmer until done. Take it up
and squeeze over it the juice of a lemon. Boil two eggs hard, chop
the whites fine and sift the yolks. Cut cold boiled beets in fancy
shapes. Put a row of the chopped whites of eggs down the middle
of the fish, on each side of that a row of the yolks, and next to
the yolks a row of the beets. Pour over a French dressing, garnish
with lettuce leaves, and serve.

FISH A LA BRUNSWICK

Cook any large fish in salted water, adding one cupful of vinegar,
and sliced onions, celery root, and parsley to season. For the
sauce mix the yolks of two hard-boiled eggs with the yolks of two
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raw eggs, add a teaspoonful of prepared mustard, and a little salt,
pepper, vinegar, lemon-juice, chopped parsley, onion, capers,
shallots, and chopped pickle. Mix to a smooth paste with oil, add
the finely chopped whites of the eggs, spread over the drained
fish, and serve.

FISH AUX BOUILLABAISSE

Heat a tablespoonful of sweet oil, cut a small piece of onion into
bits, and let brown in the oil, add a cupful of strained tomatoes,
a tiny bit of garlic, a bay-leaf, a little thym