Fish Souffle

1/2 lb. cooked chopped fish.

6 boiled potatoes.

3 heaping tablespoonfuls (3 ozs.) butter.

1 teaspoonful anchovy extract.

1 teaspoonful made mustard.

1/4 pint (1/2 cup) thick cream.

1 oz. (1/2 cup) bread crumbs 3 tablespoonfuls (1 oz) chopped suet 1 teaspoonful chopped parsley 5 egg whites.

A few browned bread crumbs Salt and paprika to taste.

Boil the potatoes and rub them through a sieve while they are hot; mix with them the butter, salt, paprika, anchovy extract, mustard, cream, fish, white bread crumbs, suet, parsley, and the whites of eggs beaten stiffly.

Mix carefully and turn into a well-buttered fireproof souffle dish; sprinkle the top of the souffle with the browned bread crumbs and here and there put a little bit of butter; place it on a baking tin and cool: in a moderate oven for about forty minutes. Serve at once.

Flounder Au Gratin

1 large flounder 2 chopped shallots 1 tablespoonful chopped parsley.

2 heaping tablespoonfuls (2 ozs.) butter 1/4 pint (1/2 cup) white wine 1/2 cupful bread crumbs Salt and pepper.

Clean and skin the fish. Salt and pepper both sides of the flounder, then lay it in a fireproof au gratin dish, sprinkle in the shallots and the parsley; add the butter divided into small pieces, the wine, and the layer of bread crumbs.

Let it cook in the oven for about half an hour.

Haddock And Macaroni

1 lb. boiled haddock.

1/2 pint (1 cup) white sauce 1/4 lb. macaroni.

2 small skinned tomatoes.

Seasoning of salt and pepper 3 pickled gherkins 1 heaping tablespoonful (1 oz.) butter.

Break the macaroni in pieces from one to one and a half inches long, put it into a pan of fast-boiling, salted water, add the butter, and boil until it is tender without being in the least mashed; drain and wash the macaroni in a little hot water.

Heat the sauce in a fireproof dish, stir in the fish without breaking the flakes, and season it nicely with salt and pepper.

Arrange a border of the hot macaroni around a hot casserole, pile the fish and sauce in the middle.

Cut the tomatoes in quarters; cook them for a few minutes on a buttered baking tin, then arrange them round the fish. Cut the gherkins into shreds and place them in small heaps on the macaroni.

Heat in the oven for a few moments and serve hot.

Haddock Au Gratin

1 haddock weighing 4 lbs. 2 heaping tablespoonfuls.

(2 ozs.) butter Salt and pepper 2 lemons 4 ozs. (1/2 cup) melted butter.

1/2 cupful grated Parmesan cheese 2 tablespoonfuls buttered bread crumbs 1 tablespoonful potato flour 1 gill (1/2 cup) thick cream.

Boil the haddock in boiling salted water with the two ounces of butter, seasoning of salt and pepper, and the strained juice of one lemon.

When it is ready remove the skin, put the fish into a buttered gratin dish, pour over it the melted butter, and sprinkle over it a little red pepper and lemon juice.

Cover it with the cheese and the buttered bread crumbs and put in a hot oven to brown.

Mix the potato flour with the cream, make hot, and pour over the fish just before sending to table. Garnish with a thinly sliced lemon.