Add to some cull is a few chopped eschallots, anchovies, a bay leaf, horseradish scraped, a Lttle quantity of lemon peel, and some red port; season it well with cayenne pepper, salt, and juice of lemon, and when it boils let it be of a proper thickness, and strain it to the fish; then stew it gently, and serve it up in a deep dish with the liquor, and fried bread round it. If carp or tench, some of the hard roe mixed in batter and fried in pieces. The roes likewise of different fish may be stewed in the same manner, and served up as a dish of themselves. Eels, soles, or other fish may be done the same way.

Baignets Of Fish

Make a light forcemeat with fish of any kind. Afterwards put a small quantity into pieces of puff paste, the size of a common puff; then fry them in boding lard, drain them dry. Serve them up with trouffle, or benshamellé sauce round them.

N. B. Meat, etc. may be done the same way.