Croûtes à la Jubilé.—Free the flesh of a nice fresh dried haddock from all skin and bone, and sieve it. Now mix it with a wooden spoon 4oz. of fresh butter (slightly warmed) for each ½lb. of fish. Put this purée into a bag with a plain pipe, and force a portion of fish on to as many rounds of fried bread as you require ; then lay on each a bearded oyster seasoned with coralline pepper and lemon juice, mask this well over with more sieved haddock, smooth it into cone-shapes with a hot, wet knife, and bake for ten minutes in a moderate oven, covered with a buttered paper. (It may be remem-bered that lobster or crab are equally good cooked according to any of the preceding haddock recipes, though for most tastes a washed and filleted anchovy should replace the oyster in the last one.) If the above purée is seasoned with cayenne and lemon juice and piled on hot buttered toast with a garnish of sieved hard-boiled egg yolk, the white being cut into Julienne strips and piled round it, it is called on menus Croûtes de merluche à la Marjorie.
Flaked fish or haddock, pounded and seasoned as