The new century cookery book

Break up the fish into flakes, removing the skin and bones, put it in a stewpan with \ oz. butter, stir a little over the fire, and add half the sauce and half the cheese, season to taste and heat up. Heat the potato puree with an ounce of butter, stir well, season to taste, and bind with two egg-yolks. Line a well-buttered pie-dish with a layer of the prepared potatoes, about half an inch thick, put in a layer of sauce and the prepared fish, cover with another layer of sauce, and lastly cover all with more potato puree. Smooth the surface, brush over with beaten egg, sprinkle with grated cheese and a pinch of cayenne if liked. Mark the fop prettily with the point of a knife, place the dish in a pan containing a little water, and bake thus in a quick oven for twenty minutes until the pie is thoroughly hot, and the top of a nice rich brown colour. 606. Pâté de Poisson à la Marinière. — 1 sole, 1 eel, 1 glass claret, 1 onion {sliced), 12 button onions, % cloves, 1 clove of garlic, ^ oz. flour, 2 oz. butter, 1 dessertspoonful anchovy essence, 6 mushrooms, 6 prawns or 12 shrimps {picked), pepper and salt, i lemon for crust, 12 oz. flour, 6 oz. lard, 2 yolks of egg. Prepare a pate-crust as follows : Bub the flour and lard together until quite smooth, add one yolk of egg and a little cold water and knead into a stiff paste, keep on the ice for an hour, then knead again, roll out about half an inch thick and line the inside of a well-buttered raised pie-mould (placed on a greased baking tin), press the paste firmly against the sides, and line with buttered paper. Trim the edges, fill up with rice or dried peas, lay a piece of buttered paper oh top, wet the edges of the paste and cover with same. Trim the edges, ornament it neatly with a pastry-pincher or otherwise, brush the top with yolk of egg, and decorate according to fancy, with fanciful cuts of paste, leaf-shapes, stars, crescents, &c., brush over with egg, and bake in a slow oven for about an hour. Cut round the inside of the edge and lift up the cover, remove the rice or peas and paper and brush the inside with egg, take off the mould and keep the crust in a warm place until wanted. Skin the sole and eel, remove the fillets from the sole and shape them in a twist, bone the eel, and cut it into pieces ; put the fish in a stewpan with the wine, one gill water, the sliced onion, cloves and garlic, season to taste, cover and cook slowly for fifteen minutes. Lift out the fish, and keep hot. Brown the flour in an ounce of butter, moisten with the liquor of the fish, and a little fish stock. Stir and boil gently for twenty minutes. Strain, add the anchovy essence, a little lemon -juice, heads of mushrooms, the tails of prawns or shrimps, and the button onions fried in butter and finished in the oven till tender, let the whole get thoroughly heated, then put in the fish. Heat again, range the whole neatly in the pie-crust, put on the cover, garnish with parsley, and serve hot. ABBREVIATED RECIPES OF OTHER PISH ENTREES, &c. 607. Anguille à la Tartare (Fried Eel, with Tartare Sauce). — Parboiled eel, cut in pieces, drained, dipped in batter, fried, dished up en couronne with Tartare sauce in centre. 608. Filets de Brochet piqué à la Colbert (Fillets of Pike, Colbert Style). — Filleted pike, larded, steamed in the oven, with white wine sauce (No. 216).