Take some fillets of haddock, or cod or hake, and poach them gently in milk and water. Meanwhile, prepare a good white sauce, and in another pan a thick tomato sauce, highly seasoned, colored with cochineal if need be, and as thick as a good cream. Lay the fillets when cooked one each on a plate, put some of the white sauce round it, and along the top put the tomato sauce which must not run down. A sprig of chervil is to be placed at each end of the fillet.
[Seulette.]
SKATE STEW
Put the fins, skin, trimmings of skate into water enough to cook them, with pepper and salt and simmer for half an hour. Strain it through a fine sieve. Make a brown sauce of butter and flour, pepper, salt, adding a little milk, about a teacupful for a pound of skate, then squeeze in the juice of half a lemon, and if you have it, a glass of white wine. Take the skate, cut it in pieces, simmer it in salted water; when cooked, strain away the water, dish the fish, pouring over it the above sauce. Decorate with strips of lemon peel laid in a lattice-work down the center.
[Une epiciere.]