Is a title given, among others, by

French cooks, to "poisson rechauffe," or fish which has been left after being dressed, and is meant to be re-heated. There are almost as many modes of doing this, as of originally dressing the various sorts; but we here only retain a few of the most simple:-

Take any kind of cold fish, and divide it into large flakes; boil two or three eggs hard, and cut them into slices; have also some mashed potatoes; butter a mould, and put in the fish, eggs, and potatoes, with a little delicate seasoning of white pepper; moisten the whole with cream, or thin melted butter, and a spqon-ful of essence of anchovies; boil the mould and turn it out.

Or:- Take some fish which has been dressed, and rub it through a sieve; to half a pound of fish allow a quarter of a pound of bread-crumbs, two eggs well beaten, one tablespoonful of essence of anchovies, one of Harvey sauce, and a little salt and cayenne pepper; mix all well together, and put it into a mould; let it boil half an hour, and serve it with a good fish-sauce in the dish.

Or:- Take half a pint of good gravy, with a couple of glasses of wine, two tablespoonfuls of anchovy liquor, and two of vinegar, seasoned high with cayenne, mustard, salt, and shalot; mince the fish, but do not put it in the mortar, and either warm it as a fricassee, and bring it up in a dish with sippets; or, put it into a form, piled up high in the centre, cover it with bread-crumbs and bits of butter, and brown it with mander.