COLD FISH.
sauce, stiffened with two or three sheets of best leaf
gelatine. Or (with cold cod especially), these darioles
may be filled with Flemish salad (i.e., a mixture of
bloater or kipper fillets, minced apple, sliced beetroot,
dice of potatoes, small Brussels sprouts, picked cauli-
flower, etc., tossed in mayonnaise, and set in the aspic-
lined moulds) ; or, again, these aspic-lined darioles
may be filled with a mixture of finely-shredded and
crisped celery, blanched and bearded oysters, caviar,
white mayonnaise, hard-boiled egg (yolk and white),
and coralline pepper, this being particularly nice with
cold turbot or brill. Or, again, fill the jelly-lined moulds
with a mixture of tomato mayonnaise, mixed with
grated Gruyere or Cheddar cheese, a few capers, and
boned, skinned, and filleted sardines, finishing the
mixture with a dash of anchovy vinegar ; this is excel-
lent with cod or haddock. In short these little gar-
nishes may be varied indefinitely, according to what
you have in the house, and as they can be prepared
some time beforehand without fear of deterioration
(the mayonnaise being enclosed in the airtight aspic
casing), they may be specially recommended for those
Sunday suppers which are such a crux to the average
housekeeper.
The hints just given may serve to help the cook
desirous of making the best of cold fish served so to
say au naturel ; but the more ambitious cordon bleu
may, an she will, remove the skin of the fish carefully
and cleanly, and then proceed to mask or coat the
surface thus exposed, to her mind. One hint I would
fain give. If the dish has to stand long, do not use
any kind of mayonnaise as the masking medium, for
if exposed long to the air this sauce inevitably deterio-
rates, the oil becoming rank and strong, even if of the