Cut in small pieces any cold dressed fish, turbot or salmon are the
best suited; mix it with half a pint of small salad, and a lettuce
cut small, two onions boiled till tender and mild, and a few truffles
thinly sliced; pour over a fine salad mixture, and arrange it into a
shape, high in the centre, and garnish with hard eggs cut in slices;
a little cucumber mixed with the salad is an improvement. The mixture
may either be a common salad mixture, or made as follows: take the
yolks of three hard boiled eggs, with a spoonful of mustard, and a
little salt, mix these with a cup of cream, and four table-spoonsful
of vinegar, the different ingredients should be added carefully and
worked together smoothly, the whites of the eggs may be trimmed and
placed in small heaps round the dish as a garnish.

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IMPANADA.

Cut in small pieces halibut, plaice, or soles, place them in a deep
dish in alternate layers, with slices of potatoes and dumplings made
of short-crust paste, sweetened with brown sugar, season well with
small pickles, peppers, gerkins, or West India pickles; throw over a
little water and butter warmed, and bake it thoroughly.

* * * * *

WHITE BAIT.

This is such a delicate fish that there are few cooks who attempt to
dress it without spoiling it; they should not be touched but thrown
from the dish into a cloth with a handful of flour; shake them