The table

for three minutes more. Lift them up carefully with a skimmer, and put them on a cloth to drain. Season with one pinch of salt and half a pinch of pepper; dress them on a hot dish with a folded napkin, and decorate with sprigs of parsley. Serve a gill of hot tomato sauce (No. 205) in a separate bowl. 351. Codfish-tongues a la poulette. — Take eighteen blanched tongues, as for No. 348, put them in a saucepan on the stove, adding a pint of sauce Hollandaise (No. 160), half a gill of their own stock, and a teaspoonful of chopped parsley. Heat well for five minutes without boiling, then pour the whole into a deep, hot dish, sprinkle a little chopped parsley over them, and serve. 352. Boiled Codfish, Oyster Sauce. — Cover a three-pound fresh codfish with well-salted fish-stock (No. 214), and let cook thirty minutes without boiling ; then take it out and drain it well. Lay it on a dish, and garnish with a few branches of parsley-greens, and twelve pieces of potato a 1'Anglaise (No. 988). Serve with three-quarters of a pint of oyster sauce (No. 173) separately. (All codfish with different sauces are prepared the same way.) 353. Broiled Boned Smelts a la Bearnaise.— Split twelve good-sized or eighteen medium-sized smelts up the back, remove the backbone, rub them with one tablespoonful of oil, and season with half a pinch of salt and a third of a pinch of pepper. Broil them in a double broiler for two minutes on each side; pour a little more than a gill of good Bearnaise sauce (No. 166) on a dish, arrange the smelts carefully on top, and serve, finishing with a very little demi-glace sauce (No. 181) around the dish. 354. Smelts a la Toulouse. — Take twelve large or eighteen mediumsized smelts, bone them as for the above, and then close them up again. Put them in a stewpan, with half a glassful of white wine and three tablespoonfuls of mushroom liquor; season with half a pinch of salt and the third of a pinch of pepper, and cook on a moderate fire for six minutes. Arrange the smelts on a dish, add to the sauce twelve mushroom buttons, two sliced truffles, six fish quenelles (No. 227), and moisten with half a pint of Allemande sauce (No. 210). Thicken with a tablespoonful of butter sufficiently, and throw the sauce over the smelts. Neatly dress the garnishing around the dish, and serve with six heart-shaped croutons (No. I33)« (Smelts are all prepared the same way, only adding different garnishings.) 355. Stuffed Smelts. — Cut off the fins, wash, and dry well with a towel, eighteen fine, fresh, medium-sized, Long Island smelts ; remove the eggs without splitting the stomachs open, then fill them with a fish forcemeat (No. 227), using a paper cornet for the purpose. Lay the smelts on a well-buttered silver baking-dish (if possible), and cover them with a pint of sauce Italienne (No. 188). Put them in a hot oven and let bake for eight minutes ; remove them, squeeze the juice of a good lemon over, and lay the silver dish on top of another to avoid soiling the table-cloth; then serve. 356. Smelts au Gratin. — Clean eighteen smelts, wipe them very dry,