A Handbook of Fish Cookery: How to buy, dress, cook, and eat fish

it is of the consistency of cream, put in the bodies of the shrimps to heat through and draw the saucepan to one side until required. Make some good puff paste, line the patty pans, and put a morsel of soft bread in the middle before putting on the cover. Bake the patties to a nice brown, then remove the bread, replacing it with a spoonful of the mixture, put on the cover, brush over the surface and edges with beaten yolk of egg and water, return the patties to the oven to heat them through again, then send to table on a pretty d'oyley. They are very good also for eating cold. If liked, the top crust may be omitted, and a few breadcrumbs be sprinkled over the top of the mixture. Garnish the dish with curly parsley and a few large shrimps. =Shrimp Canapés.=--A nice entrée. Cut some small rounds from a stale loaf of bread, fry them in oil or lard to a delicate brown, then cover each with a layer of either potted shrimps or shrimp butter. Hard boil two eggs. Remove the yolks, and pound them with a small bit of butter and a pinch of pepper and salt. Cut the whites into thin strips. Lay the strips in a lattice work over the rounds and place a pat of the yellow mixture in the middle of them, and a whole shrimp on that, or the very tiniest sprig of parsley. Make a bed of fresh dry parsley on a dish to lay the rounds upon. =Skate.=--Skate is an unwholesome fish if eaten out of season. Its best time is during the winter months, and it is positively improved by being kept for a day or two hung up. However it is dressed it should always be skinned first. The liver is a choice morsel. A method of dressing skate which is much liked by French people, is to do it _à la Sainte Ménehould_. For this it should be skinned and cut into neat pieces, then simmered in white sauce till tender; the pieces