almost see through it. Cut it into rounds and put on it any cooked
vegetables that you have, but they must be highly seasoned. Cold potatoes
will do if they are done with mustard, vinegar, or a strong boiled sauce.
Fold over the paste, press it together at the edges, and fry in hot fat.



HADDOCK A LA CARDINAL

Take some fillets of haddock, or cod or hake, and poach them gently in
milk and water. Meanwhile, prepare a good white sauce, and in another pan
a thick tomato sauce, highly seasoned, colored with cochineal if need be,
and as thick as a good cream. Lay the fillets when cooked one each on a
plate, put some of the white sauce round it, and along the top put the
tomato sauce which must not run down. A sprig of chervil is to be placed
at each end of the fillet.

[_Seulette._]



SKATE STEW

Put the fins, skin, trimmings of skate into water enough to cook them,
with pepper and salt and simmer for half an hour. Strain it through a
fine sieve. Make a brown sauce of butter and flour, pepper, salt, adding
a little milk, about a teacupful for a pound of skate, then squeeze in
the juice of half a lemon, and if you have it, a glass of white wine.
Take the skate, cut it in pieces, simmer it in salted water; when cooked,
strain away the water, dish the fish, pouring over it the above sauce.