yolks of two more.
Fill the skin, preserving the natural shape of the fish, and sew
up. Simmer in court bouillon until done, drain, and stick the body
of the fish full of blanched almonds shredded. Strain the liquid
in which the fish was cooked, thicken with butter and flour cooked
together, season with lemon-juice, pour around the fish, and serve.

FISH FRITTERS

Mix any cold cooked flaked fish with an equal quantity of mashed
potatoes, seasoning with grated onion. Make into a paste with beaten
egg, shape into balls, dredge with flour, and fry in deep fat.
Dip in egg and crumbs before frying if desired.

FISH IN GREEN PEPPERS

Prepare Creamed Fish according to directions previously given.
Cut a slice from the pointed ends of green peppers, and remove the
seeds carefully. Stuff with the fish mixture, sprinkle with crumbs,
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and lay a bit of butter on top of each one. Put into a baking-pan
with a little hot water and bake carefully, basting as required.

FISH HASH

Cut salt pork into dice, fry crisp, and skim out the pork. Mix
together equal parts of cold cooked flaked fish and cooked potatoes,
cut small. Season to taste and cook slowly in the pork fat until
brown. Arrange the dice around the platter as a garnish.

JELLIED FISH SALAD

Mix cold flaked fish, which has been cooked in court bouillon,
with Mayonnaise. Add sufficient soaked and dissolved gelatine to
make the mixture very hard. One package of gelatine will solidify
one quart of the mixture. Pour into a mould wet in cold water and
put on the ice to harden. Turn out and serve with a garnish of
hard-boiled eggs and lettuce.

KEDJEREE--I

Prepare a Cream Sauce, take from the fire, season to taste, and
add two eggs well-beaten. Add cold cooked flaked fish and boiled
rice in equal parts, seasoning the rice with salt, pepper, cayenne,
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mace, and melted butter. Reheat and serve.

KEDJEREE--II

Moisten cold flaked fish with one egg beaten with two tablespoonfuls
of milk and a tablespoonful of melted butter. Heat thoroughly in
a double-boiler, season to taste, and serve with rice which has
been cooked for ten minutes in stock.

CREOLE KEDJEREE--I

Cook together for five minutes one cupful of cold cooked flaked
fish, one cupful of cold boiled rice, one hard-boiled egg chopped
fine, a tablespoonful of butter, and salt, red pepper, and curry
powder to season. Serve on buttered toast.

CREOLE KEDJEREE--II

Prepare according to di