Choice Cookery

twice, till the opaque, creamy appearance shows the eggs are done. VII. FISH ENTREES. Instead of giving recipes for cooking fish whole, for which excellent directions are to be found in several modern cookery books, recipes for fish entrees will be substituted. They are now frequently served at the fish course, and by their convenience and economy, as well as the variety they afford, are likely to grow in favor. Another point for them is that they can often be made hours before, and simply heated when needed, thus relieving the cook of the most critical part of her work at the time when she needs her attention free. Some of these entrees will be more suited for breakfast, luncheon, or supper dishes than to precede a heavy dinner, such, for instance, as the preparations of oysters when they have been also served before soup; but the recipes are included here for their intrinsic worth. _Fillets of Cod a la Normande._--Butter a tin dish, lay on it three slices of cod moderately thick (an inch to an inch and a half), pour over them one wineglass of white wine, place a buttered paper over them, and bake in a moderate oven fifteen minutes. Reduce another glass of wine in a stewpan by simmering, add to it half a pint of white sauce, twelve small oysters, bearded and blanched, twelve small quenelles,[62-*] and twelve button mushrooms. Season with pepper and salt. Simmer one minute only, or the oysters will harden. Place the slices of fish on a hot dish, pour the sauce over them, place the oysters, mushrooms, and quenelles in groups in the corners of the dish. _Lobster Soufflees._--Cut up the meat of a boiled hen lobster into neat dice, showing as much of the red as possible. Prepare as many small ramekin or soufflee cases as may be required by pinning bands of writing-paper round them two to three inches higher than the case. Take three tablespoonfuls of mayonnaise, half a pint of stiff aspic jelly, and a gill of tomato sauce in which a teaspoonful of gelatine has