The thorough good cook

This is a good entree. If you have any cod left, take up all the flakes, being careful to leave no skin nor bones. Have a cream sauce ready, or else take three spoonfuls of Bechamel and a good bit of butter ; work these over the stove, and season with pepper and salt. AVhen the sauce is well mixed with the butter, put in the scollops and stir them well, that they may absorb the sauce properly. Let the fish stand a minute till it is cold, then make a bordering round the dish with slices of fried bread. Dish the scollops, level them smooth with your knife, dust them over with crumbs of bread, and baste them with butter ; repeat both these operations ; use the salamander to give the fish a . colour, and serve up with toasts of bread, one round, one oblong, alternately, for. the .salve of ornament. 51. Cod with Cheese. Prepare some Bechamel sauce (p. 327) for the cod, add some Gruyere and Parmesan cheese, grated ; dress the fish on the dish, and spread over it grated cheese and bread ; moisten it with butter in little pats, and brown it in the Dutch oven. 52. Whiting Pudding. Cut up in pieces a pound of fish, free from skin and bones, and pass through a sieve ; mix with eight ounces of rice flour a httle salt, and an ounce of butter. This mixture should be added by gentle degrees to the fish ; and the whole should be well pounded in a mortar, adding, meanwhile, two ounces of butter and the yolks of three raw eggs. Then turn out ; season in a basin with pepper and salt ; press your puddings into as many small moulds as yon require, or knead them into egg form. Steam or poach in a bain-marie pan, which is simply a large, rectangular, deepish pan, filled with water, Avhich you put on the hot stove while you poach or steam the contents of smaller stew-pans. Sprinkle the tops of your puddings lightly with the coral of a lobster. Serve with a white, creamy Bechamel, omitting the ham, and using a fish-stock instead of a veal one. This is a famous dish at the " Ship," Greenwich. 53. Puddings of Whitings a I'llde. Take the spawn of a lobster, which pound well with a little butter, and strain through a sieve. Mix the whole well with forcemeat. Then mould two puddings of the diameter of 3-our dish. Poach them, AVhen they are done, drain them on a clean towel, then have the tail of a very red lobster and scollop it into several pieces. Next slit the puddings, cover them with white Bechamel, and introduce the pieces of lobster, taking care to put the red part upward. When the puddings are equally decorated, lay them in a dish, cover them hermetically, and put them for a moment in the hot-closet to keep them hot. The sauce may be made as follows : — Take two spoonfuls of white sauce, which reduce with an equal quantity of broth L 2 and a thickening of two yolks of eggs. Work a quarter of a pound of butter, season with a very little cayenne, some salt, and a little lemon-juice. Keep it rather liquid, in order to cover the intervals between the slices of lobster. If you pay proper attention to the making of this dish, it will not merely afford a pleasing appearance, but will also be found a relish for the epicure. 54. Broiled Whitings.