and remove all the green parts, then boil it in
good stock and add two ounces of rice, and boil till it is well cooked.

Fish

No. 43. Anguilla alla Milanese (Eels).

Ingredients: Eels, butter, flour, stock, bay leaves, salt, pepper,
Chablis, a macedoine of vegetables.

Cut up a big eel and fry it in two ounces of butter, and when it is a
good colour add a tablespoonful of flour, about half a pint of stock, a
glass of Chablis, a bay leaf, pepper, and salt, and boil till it is well
cooked. In the meantime boil separately all sorts of vegetables, such as
carrots, cauliflower, celery, beans, tomatoes, &c. Take out the pieces
of eel, but keep them hot, whilst you pass the liquor which forms the
sauce through a sieve and add the vegetables to this. Let them boil a
little longer and arrange them in a dish; place the pieces of eel on
them and cover with the sauce. It is most important that the eels should
be served very hot.

Any sort of fish will do as well for this dish.

No. 44. Filletti di Pesce alla Villeroy (Fillets of Fish)

Ingredients: Fish, flour, butter, Villeroy.

Any sort of fish will do, turbot, sole, trout, &c. Cut it into fillets,
flour them over and cook them in butter in a covered stewpan; then make
a Villeroy (No. 18), dip the fillets into it and fry them in clarified
butter.

No. 45. Astachi all'Italiana (Lobster)

Ingredients: Lobsters, Velute sauce, Marsala, butter, forcemeat of fish,
olives, anchovy butter, button mushrooms, truffles, lemon, crayfish,
Italian sauce.

Two boiled lobsters are necessary. Cut all the flesh of one of the
lobsters into fillets and put them into a saucepan with half a cup of
Velute sauce (No. 2) and half a glass of Marsala, and boil for a few
minutes. Put a crouton of fried bread on an oval dish and cover it with
a forcemeat of fish, and on this place the whole lobster, cover it with
buttered paper, and put it in a moderate oven just long enough to cook
the forcemeat. Then make some quenelles of anchovy butter, olives, and
button mushrooms, mix them with Italian sauce (No. 6), and garnish the
dish with them, and round the crouton arrange the fillets of lobster
with a garnish of slices of truffle. Add a dessert-spoonful of crayfish
butter and a good squeeze of lemon juice to the sauce, and serve.

No. 46. Baccala alla Giardiniera (Cod)

Ingredients: Cod or hake, carrots, turnips, butter, herbs.

Boil a piece of cod or hake and brea