This division of made dishes has a counterpart in a similar division in sweet dishes, and, also, in vegetable dishes. The directions given here for the preparation of meat and fish dishes will suffice for both the others. The foundation for all meat and fish dishes of this class is a paste, or purée of meat or fish, either cooked or uncooked. The paste or purée is lightened to a greater or less degree, according as it is a soufflé, cream or quenelle forcemeat mixture, by the addition of eggs, cream, and sauces, one or all Of these preparations mousses and soufflés are the lightest, and quenelles the most compact. Creams form the connecting link between the two.