Fillet Of Sturgeon, And Sauce Royal

Take the skin off a piece of a sturgeon of' a pound or more; cut it in long slices, (the same as you would salmon for rolling); flat them, and make a farce with a part of the sturgeon; scrape fat bacon, sweet herbs, a roll soaked in cream, and the white of an egg beat up to a froth; mix all together in a mortar, the egg last; season with pepper and salt, and put a very little bit of garlic to the farce; spread the farce on the sturgeon, roll it up, and finish it the same as fillets of sole; put the sauce on the dish, and then the sturgeon. If for meagre, do not use bacon; make the sauce with fish stock.

Morue A La Creme

Salt a slice of crimpt cod one day, and boil it the next; and, while hot, break it in flakes; put about half an ounce of butter into a stewpan, with a chopped shalot, parsley, and a spoonful of stock ; let it boil for a minute or two, then put a little flour, as much as will make it of a proper thickness ; then put a little stock; (if for meagre, cream); give it a boil for a few minutes, put a little anchovy essence, squeeze a little lemon-juice, and a dust of sugar; put the fish in the sauce; let it stand to get hot by the side of a stove, hut do not let it boil; put it as nearly in the middle of a dish as possible : garnish with paste and croutons.

N.B. Crimpt cod that has been left the day before will do very well tor this.

Fish Pie, With Tench And Eels, And Hard Eggs

Clean a brace of tench, and skin two eels; bone the tench and eels, and cut the eels in pieces of two inches long; leave the sides of the tench whole; put the bones of the tench and eels into a stewpan, with a few onions, a little pars-ley,-a few blades of mace, half a dozen anchovies, and a pint of stock; (if for meagre, put water); set the stewpan on to boil very slowly for an hour, then strain it off, skim the fat from it, and put it to cool; then put the tench and eels into a dish; season it with pepper, salt, and chopped parsley; put a few whole mushrooms in, and six or eight hard yolks of eggs; add part of the liquor that the fish bones were boiled in ; put puffed paste round the edge of the dish, and cover it in ; about half an hour will hake it: the oven should be lather quick, Otherwise the paste will not rise; when the paste begins to colour, put some liquor over it; when done, put the remainder of the liquor on the lire, to make hot, and pour it into the pie.

N.B. The top of the pie should he done over with eggt before it goes into an oven.

Rimaulade Of Smelts

Turn the smelts round; put them into a stewpan with half a pint of water, a quarter of a pint of vinegar, a glass of sherry wine, a few blades of mace, about a dozen of shalots, a little whole white pepper, a little salt, and about six anchovies, washed; set the stewpan on the fire, let it boil very slow for about ten minutes, then take off the stewpan, and take the smelts out of it with a small slice; pour the liquor over them, and put them to cool; dish the smelts when cold; strain the liquor over them, and garnish with parsley or chopped aspic.