Margaret Brown's French Cookery Book

of cayenne pepper; add olive oil a little at a time, stirring all the while with a silver fork till it becomes stiff and flaky--it requires a half pint of oil--add 2 tablespoonfuls of vinegar; don't pour in more than a teaspoonful of oil at once. This quantity of dressing will do for 5 or 6 pounds of lobster. No. 207. FISH IN JELLY. Make jelly by boiling down fish of any kind or calves' feet; clear it with white of egg, and pour a little milk in a mould. When jelly is set, put the prepared fish on it, and pour in more jelly till the mould is filled. When congealed, put a hot cloth round it for a little while, and turn it out on a dish. Serve for supper or luncheon. No. 208. DEVILED FISH. Any kind of fish will do. Soak it for half an hour in vinegar, catsup, or any stock sauce. Drain and boil them, and serve with horseradish or mustard-sauce. You may roll your fish in curry powder if you wish. No. 209. FISH IN BATTER. Rub some slices of fish in spices or shred herbs; then dip in batter, and fry brown. No. 210. FISH SANDWICHES. Butter both sides of slices of bread. Upon half of their number lay thin fillets of anchovy, sardine, smoked salmon, or any other fish; sprinkle seasoning on top, and put the other slices on them. Lay the sandwiches on a dish, and place in oven till brown. The soft roe of shad or herring spread between bread and butter is good. No. 211. FISH PATTIES. Use light paste. Have the large oysters. Make them hot by putting them in cream or a little butter, mixed with oyster liquor and delicate seasoning. Thicken with yolk of egg, and put in crust already baked in patty-pans. Take flesh from the tail part of cray-fish or lobsters; cut in slices. For salmon patties scrape the flesh with a knife, season with cayenne pepper; mix with a little butter or cream and yolk of egg, and shake it gently over