FISH
When there remains any cold fish, take away all skin and bones, mixing the flesh with salt, butter, pepper, and one or two raw eggs as you wish. Take some small fireproof cases and place in each some lemon-juice with a little melted butter and grated breadcrumbs. Bake the cases till the top of the fish is of a golden color.
REMAINS OF FISH
Make a good white sauce, add pepper, salt, and a little nutmeg and juice of a lemon. Add then your remains of fish and a few pickled shrimps. Fill some shells with it and sprinkle over the top a good powdering of grated Gruyère cheese. Lay a pat of butter in the middle of each shell and put them in the oven. When they are colored a good golden brown, serve them decorated with parsley.
[Mme. Lekent.]