This is a pretty mode of enclosing a fricassee of fish with a potato wall without a crust of pastry. Mash in a mortar as many potatoes as you may want, with a good piece of butter; then, with the bowls of two silver spoons, raise a wall of it two and a half inches high within the rim of the dish to be used. Let the upper part be a little thinner than the lower; smooth it; and, after brushing it all over with egg, put it into the oven to become hot, and a little colored. Before egging it, the outside may be ornamented with flowers, leaves, etc, by the small tin shapes used to cut paste.

Beat the whole of a crab picked clean from the shell in a marble mortar, with white pepper and salt, nutmeg, and a very few crumbs of bread; warm it with a little gravy thickened with cream or butter and a spoonful of wine, and, when thoroughly warmed, add a little lemon-juice. Pour it into potato walls previously baked, but not covered like a pie, and serve it up hot. either browning it with the salamander, or covering the top with fancifully arranged small claws.