Slice three pounds of fish, season with salt and pepper, add a small chopped onion and a few sweet herbs. Mix one ounce of butter or dripping with a large tablespoonful of flour, add three parts of a glass of milk and stir to a smooth paste. Place all these ingredients with the fish in a well-buttered paper bag and cook for twenty minutes (300 Fahr.). Any sauce can be added as flavoring if desired.

Hake or Cod a la Valeska. Take a cutlet of either; spread each side well with butter, dip into seasoned flour, then sprinkle very thickly with finely grated cheese. A mixture of Parmesan and Gruyère is the best, but any kind, even Dutch, will do; grease a bag well with butter. Put in the fish and add to it a gill of either good fish stock or flavored milk (i. e., milk in which a slice each of onion, turnip and carrot and a bit of celery have simmered for fifteen minutes), and cook for from twenty to thirty minutes, according to the thickness of the cutlet, in a moderately hot oven (300 Fahr.). Turn out gently on to a hot dish. Pour the sauce over, sprinkle picked shrimps on top and serve. The shrimps should be made hot, not cooked, in a little roil of well-greased Soyer paper separately.