lightly, but enough to cover them well with the flour, then turn them
into a sieve expressly for bait to free them from too great a quantity
of the flour, then throw the fish into a pan with plenty of boiling
butter, they must remain but an instant, for they are considered
spoilt if they become the least brown; they should be placed lightly
on the dish piled up high in the centre, brown bread and butter is
always served with them; when devilled they are also excellent, and
are permitted to become brown; they are then sprinkled with cayenne
pepper, and a little salt, and served with lemon juice.

This receipt was given by a cook who dressed white bait to perfection.

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A DUTCH FRICANDELLE.

Take two pounds of dressed fish, remove the skin and bones, cut in
small pieces with two or three anchovies, and season well, soak the
crumb of a French roll in milk, beat it up with the fish and three
eggs: butter a mould, sprinkle it with raspings, place in the fish
and bake it; when done, turn out and serve either dry or with
anchovy sauce; if served dry, finely grated crumbs of bread should be
sprinkled thickly over it, and it should be placed for a few minutes
before the fire to brown.

* * * * *

FISH FRITTERS.

Make a force-meat of any cold fish, form it into thin cakes, and fry