Paté of Salt Cod.

1 cup of cold salt cod, soaked all night in soft water, boiled in the morning, left to cool, then “picked” into boneless flakes.
1 cup of oyster-liquor.
2 even tablespoonfuls of rice flour, or corn starch.
3 tablespoonfuls of butter.
Chopped parsley and pepper.
3 hard-boiled eggs, minced.
Some rich paste. (See “French Puff Paste,” page 352, No. 1, Common Sense Series—General Receipts.)

Boil the oyster-liquor, stir in the corn-starch wet up with cold milk. When it thickens, add the butter and pepper; next the parsley and fish. Heat almost to boiling, and stir in the chopped egg. Take from the fire, and cover, over a pot of boiling water, ten minutes.

Make the shell by lining a profusely buttered cake-mould, or round pan with nearly straight sides, with a thick sheet of puff-paste, pricking it at the bottom to prevent too much puffing. Cut a round piece exactly the size of the top, for a cover, and bake separately. Bake both in a quick oven. Let them get almost cool, turn out the shell with the utmost care; fill slowly with the prepared fish, that the sides may not give way; fit on the top; hold an inverted hot plate firmly upon it and reverse the paté skilfully, leaving the closed side uppermost. It is easily done, if one is only fearless yet dexterous. Eat hot.