The white ribbon cook book

a crown. Place a circle of chopped hard-boiled eggs, tiny pickled cucumbers, anchovies, tarragon leaves, beetroot and capers round the dish, and then arrange a wall of aspic jelly round the edge of the dish. Fill up the center of the crown of the fish with good mayonnaise sauce. Turbot ail Gratin (a nice Dish for Luncheon)— Cold cooked turbot, anchovy saace, a little stock, cayenne pepper, 2 oz. butter, a little flour and some bread crumbs. Place a piece of butter, about 2 oz., in a stewpan and melt it on the fire; add a little flour, then a little anchovy sauce and a little cayenne pepper; stir these well together and then drop in the sauce any cold turbot you may have left from dinner the evening before, place some of the turbot out of the sauce in large patty pans, and cover it with bread crumbs and bake it in a hot oven; if the top does not get brown enough, heat a salamander and finish off that way. Serve the patty pans upon a napkin or paper. Smelts (to Fry) — Smelts, egg, bread crumbs, lard. They should not be washed more than is necessary to clean them. Dry them in a cloth, then lightly flour them, but shake it off. Dip them into plenty of egg, then into bread crumbs, grated fine, and plunge them into a good pan of boiling lard; let them continue gently boiling, and a few minutes will make them a bright yellow-brown. Take care not to take off the light roughness of the crumbs, or their beauty will be lost. Eel Pie — One or two eels, seasoning, gravy, gelatine. Cut up 1 or 2 eels and stew gently until tender in a little good brown gravy, seasoned to taste; Fish. 37 when done enough, strain the gravy through muslin, add gelatine and pour over the fish. A few sprigs of parsley placed about the mould will much improve the appearance. Eels (to Boil) — Clean, cut off the heads, and dry them. Joint them into suitable lengths, or coil them on your fish-plate; boil them in salted water. Use drawn butter and parsley for sauce. Haddock with Tomatoes — One dried haddock, 1 onion, 1 oz. butter, 1 ripe tomato, pepper, parsley. Soak a dried haddock in plenty of cold water for half a day, drain off the water and replace it with boiling water; when the haddock has been in this for 2 hours, take it out, carefully remove all the bones and skin, and break the meat into flakes; slice a moderate-sized onion, put it into a saucepan with 1 oz. of butter; as soon as the onion is soft, add one ripe tomato, cut into slices; after a couple of minutes add the flesh of the haddock, a sprinkling of pepper and some finely minced parsley; shake the saucepan on the fire, until the contents are thoroughly heated, then draw it aside, to be kept warm till the time for serving. Fish Croquettes — Remnants of turbot, brill, haddock, or salmon, butter, pinch of flour, some milk, pepper, salt, nutmeg, parsley. From some remnants of boiled turbot, brill, haddock, or salmon, pick out the flesh carefully, and mince it, not too finely; melt a piece of butter in a saucepan, add a small pinch of flour and some hot milk; stir on the fire until the mixture thickens, then put in pepper, salt, and a little grated nutmeg, together with some finely-chopped parsley, and, lastly, the minced fish. As soon as the whole is quite hot, turn it out on a 38 White Ribbon Cook Book.