Fillets of fish placed in a deep baking pan, a matelotte (or fish stew) poured over, cracker crumbs on top and baked. Dieppe is a seaport and fishing town. Cut the sheephead or other fish in two-ounce strips, free from bones. Mince an onion fine. Butter the baking pan. strew the onion in and fill with the fish.

For the matelotte make white sauce about 3 cups, and put into it shrimps, oysters and button mushrooms, about 1/2 cup of each, or if oysters are out of season, use lobster or crab substitutes, pour over the fish in the pan, bake as above stated. Dish up with some of the sauce, and serve potatoes in the same plate.