The thorough good cook

simmer gently for eight or ten minutes. Strain the liquor, and boil it down to half the quantity ; then clarify it, and add aspic, also a little carrot and turnip, cut as if for Julienne soup (p. 80). Blanch them till tender, and mask the fillets with them. Then sprinkle with chervil and tarragon, and dish on a border of aspic jelly. The best salmon souchet in the world is served at the Ship Hotel, Greenwich. 22. Salmon Pudding. Take a pound and a half of salmon, pound and pass through a sieve. Have ready mixed some bread-crumbs, two ounces of butter, three eggs ; add this to the pounded fish ; also half a pint of cream; season, and place in a buttered mould. Steam for twenty minutes, turn out, and serve with a good sauce, and garnish with prawns. 23. Fillets of Turbot a la Creme. This is a splendid entree of desserte. When your turbot is returned from table, immediately take up the fillets and skin them ; you must do this while they are hot, as it Avill occasion a great waste to trim them when cold. The next day you must scollop your fillets as equally as possible. Have a white cream quite hot ; put the fillets into it, keep them hot, and in due time send them up in a dish garnished with a bordering of puff paste, or in a vol-au-vent. The cream sauce may be made in two different ways: First, if you have Bechamel in the larder, put into a stew-pan three spoonfuls of it, a quarter of a pound of fresh butter, two spoonfuls of very good cream, some salt and a little Nepaul pepper ; mix the whole well, and put either the sauce over the iisli or the fish into the sauce, if it is for a vol-au-vent. If you have no Bechamel, put into a stew-pan a tablespoonful of flour, a quarter of a pound of butter, two or three spoonfuls of cream, a little pepper, and a small bit of glaze. Do not let this sauce boil — only heat it till it is thick. 24. Gratin of Fillets of Turbot. Cut a few slices of bread, one inch broad and a quarter of an inch thick. Dip them into an omelette of a single egg. Stick them on the border of a dish, which lay on the corner of a little stove. Turn the dish when you have completed the circle, put a spoonful or two of smooth brown sauce, and let it "gratin" in the centre of the dish. Next take more of the same sauce, to which you add a quarter of a jDound of butter, and mix this on the stove without boiling. Keep this sauce thick ; pour into it a little thick cream ; season it Avell ; put your scollops into the sauce, and the whole into the dish in Avhich you have " gratined " the sauce. Now level with your knife, and strew crumbs of bread over the scollops equally ; heat a bored ladle, jxit a lump of butter into it, and baste the scollops with it ; give them another coat of crumbs of bread, baste them again, and let them get a good colour with the salamander. When the "gratin" has got a good colour, take off the slices of bread that you had previously stuck round the dish, to make room for others that have been fried in butter of a fine colour. If you have a deep dish, the first border will not be wanted : only the second, which makes the dish look better. If you trim and fry your bread nicely, it makes a handsome entree. FISIL 151 25. To Dress a Turbot with Capers.