Allied Cookery: British, French, Italian, Belgian, Russian

a thin layer of bread-crumbs, on the top place 2 or 3 morsels of butter, and bake in a quick oven for 6 or 7 minutes. Serve as hot as possible. CREAMED FISH One and a half cups of flaked halibut, or any cold boiled fish. 2 cups milk, 1/4 cup butter, 1 tablespoon of flour, bit of bayleaf, dash of mace, sprig of parsley, 1 small onion, 1/2 cup of buttered bread-crumbs, salt, pepper, 1 tablespoon of sherry. Scald the milk with the onion, bay-leaf, mace, and parsley; remove the seasonings, melt the butter, add the flour, salt, pepper, and gradually the milk. Put the fish in a deep buttered dish (or in individual dishes). Pour over it the sauce and cover with the buttered crumbs. Just before taking from the oven make an opening in the crust of crumbs and put in a tablespoon of sherry. MOUSSELINE OF FISH One lb. of raw halibut chopped very finely (any firm white fish can be used). Mix the whites of 4 eggs beaten stiff, 1 cup of bread-crumbs, very fine, 1 cup of cream, 1/4 lb. of almonds cut in fine strips, a pinch of mace, a little bit of onion juice or, if preferred, 1/4 teaspoonful of lemon-juice, salt and pepper. Steam in a mould or bake in a pan of water or in individual moulds for three-quarters of an hour. Serve with a rich cream, or mushroom, or lobster sauce. This is good cold in summer with a cucumber sauce or light mayonnaise. HADDOCK MOBILE Bone a good sized haddock and cut in pieces 4 inches square, place them side by side in a deep buttered pan, add salt and pepper; arrange 1 lb. of tomatoes, cut in thick slices, on the pieces of fish, cover with a thick layer of biscuit crumbs, put good sized lumps of butter at frequent intervals on the crumbs, baste it often with 1/4 of a cup of butter in a cup of water. Serve with a thin tomato sauce. KEDGAREE Put 1 oz. of butter in a stew-pan; when melted, add