Have some marine crayfish boiled, shell the tails, cut them in pieces,
removing the black line inside. Cut three truffles into thick slices,
heat them and the crayfish in some ordinary white sauce, enriched with
the yolk of a raw egg, pepper and salt, and one dessertspoonful of
tarragon vinegar. This must not be allowed to boil. When the cream is
turned out into a hot silver dish, pour the ragout into the center, and
put a hot lid on.

This dish, and that on page 86-87, has been composed by a Scotch lady in
honor of the King of the Belgians. Not every cook can manage the cream,
but the proportions are exact, and so is the time.

[_Mrs. Alex. Stuart._]



FISH AND CUSTARD

Boil up the trimmings of your fish with milk, pepper and salt. Strain it
and add the yolks of eggs till you get a good custard. Pour the custard
into a mold, and lay in it your fish, which must already be parboiled. If
you have cold fish, flake it, and mix it with the custard. Put the mold
in a double saucepan. Steam it for three quarters of an hour. Turn it
out, and garnish with strips of lemon peel, and if you have it, sprigs of
fennel.



HAKE AND POTATOES