Chafing dish and casserole cookery

half a gill of bechamel sauce and the needful seasoning, salt and pepper. Mix well and rub through a fine sieve. Whisk the whites of one and a half eggs and incorporate with the above. Butter a fireproof terrine or souffle dish, and line the inside thickly with the prepared farce. Put three table-spoonfuls of chopped lobster meat in the centre and fill up with more fish farce. Place the dish in a saut6-pan three-parts filled with boiling water, cover it with the lid and cook in the oven for about 35 minutes, and serve. Rolled Fillets of Sole à la Cardinal. Skin and fillet two large or three small soles, flatten each fillet, trim and season with salt and pepper. Spread one side of each (i.e. the smooth side) with a light fish forcemeat as above directed. Sprinkle over some chopped truffle and roll up neatly each fillet. Place them folded side downwards in a buttered earthenware casserole, moisten with a glass of Chablis wine and half a gill of fish stock. Sprinkle over with half a teaspoonful of good seasoning, cover with the lid, or buttered paper, and cook in a hot oven for about fifteen minutes. Pour off some of the liquor and put it with a gill of anchovy sauce highly coloured with lobster spawn and reduce a little. Strain this over the fillets, place a slice of truffle on each fillet of sole. Re-heat and send to table in the casserole. Casserole of Fish. Peel 6 to 8 small button onions and fry them in a casserole with an ounce of butter to a golden brown. To this add a fresh haddock, trimmed, wiped, and cut into short pieces. Dredge with a heaped up table-spoonful of flour and season with salt and pepper. Stir the whole gently over the fire for a few minutes, and moisten gradually with half a pint of brown or white stock. Add a blade Casserole Cookery 53 of mace and half a bay-leaf. Bring it to the boil whilst stirring and remove the scum. Then cover and cook gently on the side of the stove or in the oven for about half an hour. Remove mace and bay-leaf, skim off any fat from the sauce and send to table. Note.— If liked the fish can be filleted and rolled up. Soles, plaice or brill may be prepared in this way. Red Mullet en Terrine. ( Rougets en Terrine.) Take 6 to 8 small red mullet, oil, vinegar and chopped parsley for marinade, \ ounce butter, 2 small chopped shallots, 1 gill Espagnole or other good brown sauce, 10 to 12 preserved mushrooms, 1 teaspoonful Lemco, 1 dessert-spoonful anchovy essence, 1 small glass claret, half a lemon and seasoning. Wipe and trim the fish, place them in a deep dish, and cover with oil, vinegar, and chopped parsley (to marinade). Let them stand for half an hour or less. Melt the butter in a large fireproof earthenware “ terrine ” dish, and fry in it the shallot to a pale brown, drain the mullets and place them in the dish. Cook for a few minutes in the oven ; then add the sauce, previously blended with the claret, anchovy essence, and Lemco, then season to taste with salt and pepper ; place the mushrooms cut into slices on top, cover the dish and put it in the oven to cook from 20 minutes to half an hour. Just before serving skim and add a few drops of lemon juice and some chopped parsley. The dish is then ready for table. Matelote of Eel. (Anguille en Matelote.) Skin and bone a large eel, cut It into 2-inch 54 Casserole Cookery