COLD FISH.
centre with broken-up lettuce, tossed in mayonnaise, garnished with anchovy fillets, and halved or quartered plover's eggs.
Tomates en Surprise.—Stir together a gill of tomato conserve (or the sieved pulp of some fresh cooked toma- toes), with a pint of just liquid aspic jelly, adding a few drops of carmine, if necessary, to bring up the colour (be careful and economical with this), then line some tomato moulds with this aspic and, when set, fill them with cold flaked fish of any kind, tossed in rémoulade or tartare sauce, pouring a little aspic over to set them, press the two halves of the moulds together, and leave till firm. Serve on a bed of chopped aspic, garnished with seasoned watercress. Any cold fish may be used for this dish, which does not necessarily require the tomato moulds, though they are an improvement.
Canots à l'Indienne.—For these take little boat- shaped moulds (though small patty pans may be used if handier). Line the tins with anchovy paste, prick them all over, and bake till crisp and dry in a moderate oven. They will take from twelve to fifteen minutes. Fill these, when cold, with any kind of flaked fish tossed in curry sauce, piling them up well; then mask them evenly with more curry sauce, stiffened in the proportion of four parts jelly to one of sauce, and when set garnish with strips of red chilli and a tiny tuft of chervil.
Any fish may be served in this way, which is, however, particularly good for the remains of any rather coarse and tasteless fish, especially if originally stewed, or served en casserole.
It is manifest that in a book of this size it is impossible to reproduce even a tithe of the pretty ways in which clever cooks use up their scraps of cold fish and odds and ends of sauces, for it cannot be too strongly or too