Take from the fire, add the yolks of two eggs,
and salt and pepper to taste. Put a layer of cold cooked flaked
and seasoned fish into a buttered baking-dish, spread with the
sauce, and repeat until the dish is full, having sauce on top.
Sprinkle with crumbs, dot with butter, and brown in the oven. This
may be baked in individual dishes if desired.
FISH BALLS
Prepare a fish stock from the skin, bones, and trimmings of fish,
seasoning with bay-leaf, onion, mace, cloves, and garlic. Boil
slowly for an hour in water to coyer. Chop the raw fish with a few
blanched almonds and a little garlic. Season with salt, pepper,
and mace, and shape into small balls. Strain the stock, bring it to
the boil, drop the balls in, and simmer slowly for twenty minutes.
Skim out the balls and put on ice. Beat six eggs thoroughly with a
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little cold water and add them gradually to the boiling stock. Cook
in a double-boiler until smooth and thick. Take from the fire, add
the juice of two lemons, and a tablespoonful of tarragon vinegar.
Pour the sauce over the balls, sprinkle with capers and minced
parsley, and serve very cold.
COLD BOILED FISH
Clean and skin a large fish and put on a piece of buttered paper in
the bottom of a fish-pan.
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