other delicate fish will do equally well or a small turret of whipped
cream, slightly salted, should be piled on top. This dish never fails to
please.



HERRING AND MAYONNAISE

Take some salt herring, a half for each person, and soak them for a day
in water. Skin them, cut them open lengthwise, take out the backbone, and
put them to soak in vinegar. Then before serving them let them lie for a
few minutes in milk, and putting them on a dish pour over them a good
mayonnaise sauce. [_Mlle. Oclhaye._]



SWEET DRINKS AND CORDIALS. ORGEAT

Blanch first of all half a pound of sweet almonds and three ounces of
bitter, turn them into cold water for a few minutes; then you must pound
them very fine in a stone mortar, if you have a marble one so much the
better, and do it in a cool place.

You must add a little milk occasionally to prevent the paste from
becoming oily, then add three quarts of fresh milk, stirring it in
slowly, sweeten to your taste, and then putting all into a saucepan clean
as a chalice, bring it to the boil.

Boil for ten minutes, and then stir till cold, strain it through finest
muslin, and then add two good glasses of brandy. Bottle and keep in a