Margaret Brown's French Cookery Book

layer of bread crumbs, a layer of apples, and a layer of butter, composed of small pieces; continue to add till the pan is packed very tight--make the last layer of butter and sugar. Bake in a moderately hot oven two hours; serve with cream sauce. Put sugar in every layer. No. 51. CONSUMME. Take a pint of consommé, with 3 well-beaten eggs in it, and a little salt, and pour it into a baking dish; put it in oven and let it bake 15 minutes. This will bake brown like a cake. Try with a knife-blade; if done the knife will be clear. Put it to cool, and then take the top and bottom crust off, cut the middle into diamonds and put them in tureen, and then pour over them the soup. No. 52. FISH CREAM A LA LAIT. Take any kind of large white fish, 4 pounds to a three-pint pudding-pan; wash the fish in cold water, put on to boil, and let get cool. Take off the skin and flake the meat off the bones with a fork; parboil a pint of oysters; when done put to cool, then take out the hearts; boil half pint of milk and half pint of cream, beat up 2 tablespoonfuls of flour and 1 of butter to a light cream, which must be stirred into the boiling milk and cream; this will make a rich sauce; season with pepper and salt to taste. Take off the sauce when done and stir in fish and oysters, then put in a pudding-dish and put a layer of bread crumbs on top; over the bread crumbs put flakes of butter. Put in oven and let bake 20 minutes; make potato croquettes and lay on the dish, which must be garnished with parsley; serve hot. No. 53. SALMON FILLETS. Take 5 pounds of salmon, cut it down the back, and take out the fillets. Lard it very close with thin strips of lard, put on with larding-needle. Put on gridiron, broil it; put butter, pepper, and salt on when broiling. After it is