again for three quarters of an hour. If the sauce is not thick enough,
add a little flour, taking care that it boils up again afterwards.



FISH

When there remains any cold fish, take away all skin and bones, mixing
the flesh with salt, butter, pepper, and one or two raw eggs as you wish.
Take some small fireproof cases and place in each some lemon-juice with a
little melted butter and grated breadcrumbs. Bake the cases till the top
of the fish is of a golden color.



REMAINS OF FISH

Make a good white sauce, add pepper, salt, and a little nutmeg and juice
of a lemon. Add then your remains of fish and a few pickled shrimps. Fill
some shells with it and sprinkle over the top a good powdering of grated
Gruyere cheese. Lay a pat of butter in the middle of each shell and put
them in the oven. When they are colored a good golden brown, serve them
decorated with parsley.

[_Mme. Lekent_.]



GOOD RISSOLES