lespoonfuls of butter and two of flour cooked together. There
should be one and one-half cupfuls of stock. Add one-half cupful of
cream; and, when boiling, salt, pepper, and one tablespoonful of
grated horse-radish soaked in lemon-juice.

MOULD OF FISH

Line a buttered mould with seasoned mashed potato and fill the
centre with alternate layers of Creamed Fish and sliced hard-boiled
eggs. Cover with the potato and steam or bake. Turn out and serve
with any preferred sauce.

FISH PATTIES--I

Mix cold cooked flaked fish with Cream Sauce and put into buttered
patty-shells with alternate layers of crumbs. Sprinkle with crumbs,
dot with butter, and brown in the oven.

FISH PATTIES--II

Reheat cold cooked flaked fish in Bechamel Sauce, adding a few cooked
mushrooms. Fill patty-shells and brown in the oven.

[Page 475]
FISH AND OYSTER PIE

Butter a baking-dish and put in a layer of cold cooked fish, seasoning
with pepper and salt. Sprinkle with bread-crumbs, add a layer of
oysters, and season with nutmeg and minced parsley. Repeat until
the dish is full. Cover with crumbs and dot with butter, or with
a rich biscuit dough, and bake. If the biscuit crust is used, rub
with butter, and bake until brown.

FISH PIE

Soak one cupful of stale bread-crumbs in milk, add two tablespoonfuls
of melted butter, salt, pepper, minced parsley, and thyme to season,
and beat until smooth. Skin and bone two medium-sized fish, using
bass, cod, flounder, or mackerel. Scrape and pound half of the
flesh and add it to the bread paste. Cut the rest of the fish into
slices, season it, and arrange in layers in a deep baking-dish,
spreading each layer with the paste and seasoning. Cover with thin
slices of bacon and pour over one cupful of stock. Cover the pie
with pastry, leaving a hole in the middle for the steam to escape.
Cover with buttered paper and bake for three hours in a slow oven.
Take off the paper, brown the crust, and pour into the hole half
a cupful of stock to which a tablespoonful of Sherry or white wine
[Page 476]
has been added. Serve cold.

NORMANDY FISH PIE

Fill a baking-dish with any kind of fish, freed from skin, fat,
and bone, and cut into small pieces. Season with minced parsley,
grated nutmeg, salt, cayenne, black pepper, and mushroom catsup.
Moisten with white wine and brandy in equal parts, cover, bake,
and serve very hot.

FISH PIQUANT

Boil the fish whole in water seasoned well with onion, celery,
salt,