mooth with half a cupful
of cream. Simmer for five or six minutes.

RECHAUFFE OF FISH--II

Reheat one cupful of cooked flaked fish and one cupful of cooked
macaroni in butter. Season with salt, pepper, and tabasco sauce, and
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add one cupful of stewed and strained tomatoes. Heat thoroughly and
serve.

RECHAUFFE OF FISH--III

Prepare a Cream Sauce, using for liquid equal parts of cream and
fish stock. Add cold cooked flaked fish which has been seasoned
with salt, pepper, oil, and lemon-juice. Reheat, season with anchovy
paste and minced parsley, and serve.

RECHAUFFE OF FISH--IV

Allow one cupful of Egg Sauce and four cupfuls of mashed potato
to each two cupfuls of cold cooked flaked fish. Put a layer of
potato in a baking-dish, lay the fish upon it, add the sauce, cover
with potato, spread with melted butter, and brown in the oven.

RECHAUFFE OF FISH--V

Brown a tablespoonful of flour in butter, add two cupfuls of milk,
and cook until thick, stirring constantly. Season with salt, pepper,
cayenne, ginger, and mace. Reheat cold cooked flaked fish in the
sauce.

RECHAUFFE OF FISH--VI

Reheat one and one-half cupfuls of stewed
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and strained tomatoes, seasoning with salt and pepper. Warm cold
cooked flaked fish in the sauce, take from the fire, add the yolk
of an egg beaten with a little cold water, and serve. The fish may
be put on a serving-dish and the sauce poured over it if desired.

FISH A LA REINE--I

Mix one pound of cold cooked flaked fish with Cream Sauce, seasoning
with salt, pepper, and minced parsley. Add three chopped mushrooms
and the yolk of one egg well-beaten and reheat, but do not boil.
Serve in paper cases or shells.

FISH A LA REINE--II

Reheat cold cooked flaked fish in a Cream Sauce, seasoning with
pepper, salt, and minced parsley. Add a cupful of chopped cooked
mushrooms, and when very hot, take from the fire and stir in the
beaten yolks of two eggs. Serve in patty-shells or individual dishes.

FISH RISSOLES--I

Flake cold cooked fish, add one-third the quantity of grated
bread-crumbs, season with salt, pepper, grated onion, and melted
butter, and add enough well-beaten yolk of egg to make a smooth
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paste. Cut pie-paste into three-inch squares. Place a teaspoonful
of the minced fish in each square and cover with the paste. Wet
the edges to make sure they adhere. Dip the rissoles in egg and
crumbs, and fry in deep fat.

FISH RISSOLES--II

Seas