La cuisine creole

Clean your fish, and be careful not to damage it, and replace the roe. Take off the scales, and lightly raise the skin on one side, and lard it with bacon from fin to tail ; put it in a pan, and moisten with white wine. Add sait, pepper, parsley, six laurel leaves, some thyme, sliced onions and three cloves; cover the head with strips of bacon, and put it into the oven, covering your fish-kettle with leaves of foolscap paper, and letting it simmer for an hour. When about to serve, drain it and put it on a platter, garnish it all round with forcemeat balls, or better, with pigeons a la Gautier, iced (glaces) sweetbreads, small glaces pope's eyes of a shoulder of veal, crabs, fowl livers, truffles, cock's combs and cock's kidneys. Strain the sauce through a silken sieve, and if not sufficiently seasoned, put into a pan two spoonfuls of Spanish sauce, and two spoonfuls of the dressing of your snapper ; let it boil down one-half , put your small gamishes into it, and pour the sauce around the fish. Serve after having jellied and browned it. CRAWFISH BISQUE A LA CREOLE. Wash the crawfishes, boil and drain them. Separate the heads from the tails. Clean out some of the heads, allowing two or three heads to each person. Peel the tails. Chop up a part of them, add to them some bread, onions, sait, black pepper and an egg or two. With this dressing, stuff the heads that you have cleaned out. Chop the clawB and the parts adhering to them. Fry a little garlic, onions, ham, one turnip, one carrot, am a little flour; add some water, the chopped claws, a few tomatoes, thjme, sweet bay, parsley and a little rice stirring often to avoid scorching. When well boiled strain through a colander. After straining, put back to the fire and season to taste. Put the stuffed head into the oven until brown. When ready to serve, put them and the tails in a soup dish and pour the soup ove them. Before serving, add a little butter and nutmeg stirring until the butter is melted. BOUILLIE-ABAISEE. Chop some onions and garlic very fine, fry them it olive oil, and when slightly colored add some fish cut up in slices; also a few tomatoes scalded, peeled and sliced, Bome sait, black and red pepper, thyme, sweet bay, parsley, and half a bottle of white wine, and enougl water to cover the fish. Put it over a brisk fire and boil a quarter of an hour. Put slices of toasted bread In a deep dish, place the fish on a shallow dish with some broth, and pour the balance on the bread and serve hot BEOWNED SNIPE A LA PAUVET. Dress fourteen snipe, stuff them with a little browned stuffing, to which add two hashed truffles. Bend the skin back carefully while stuffing and then replace it so the birds will retain as nearly as possible their natural appearance. Place the snîpe so prepared and larded wîth bacon, into a f rying pan ; and to keep them snfficiently together in order that the skins may not shrink much while cookîng, put some strips of bacon over them; moisten them with a little soup-stock, cover them with buttered paper and let them cook in the oven for forty minutes; then drain them, lightly trim the lower side, and lay them on a little mound of uncooked, but slightly browned stuffing, breast up, in the bottom of a dish, and ice them (glacez). Keep the dish hot in the oven for some minutes. Remove the skin and eyes from the heads of the snipe af ter cooking them and stick a small truffle in each bill, and lay between each two birds, one of the heads with the truffle up. Garnish the dish with stewed cock's combs, scallops, goose liver, and champignons; add a little Madeira sauce, boiled down and permeated with the flavor of the game. Ice (glacez) the snipe and truffles, and serve witli a separate sauce. Let everything be very hot. SALAD AL A RUSSE.