1 3/4 cups flaked cooked haddock 1/2 tablespoon shallot, finely chopped.

2 tablespoons red pepper, finely chopped.

3 tablespoons butter 1/3 cup flour 3/4 teaspoon salt teaspoon paprika 1/2 cup milk.

1/2 cup cream.

Cook shallot and red pepper with butter five minutes, stirring constantly. Add flour mixed with salt and paprika and stir until well blended; then pour on gradually, while stirring constantly, milk and cream. Bring to the boiling point, add fish, and spread on a plate to cool.

Shape, dip in crumbs, egg, and crumbs, fry in deep fat and drain on brown paper. Arrange on a serving dish, garnish with sprigs of parsley, and serve with or without.

Epicurean Sauce

Mix one tablespoon tarragon vinegar, two tablespoons grated horseradish root, one teaspoon English mustard, one-half teaspoon salt, and a few grains cayenne; then add one-half cup whipped cream and three tablespoons Mayonnaise Dressing.