so that it looks like a whole fish, sprinkle it with lemon
juice, brush it over with beaten egg, strew it with
seasoned breadcrumbs and minced parsley (as for hot
fish au gratin), cover with a buttered paper, and bake.
Serve when perfectly cold, either plain or with any form
of mayonnaise or rémoulade you fancy.
Fish Galantine.—Beard twelve good sauce oysters,
saving the liquor; simmer the beards of the oysters in
about a gill of water till all their flavour is extracted,
then strain this into a stewpan with the oyster liquor;
stir into it as many freshly-made white breadcrumbs
as it will take up, and stir it over the fire till it forms a
smooth paste; then turn it out and leave till cool.
Meanwhile pound well the flesh of a medium-sized fresh
haddock or a couple of whitings, and when smooth work
it into the panade, with 2oz. of butter, seasoning it with
salt and white pepper, and a dash of lemon, and binding
it with two whole eggs, sieving it when well amalgamated.
Now split a large haddock, or any good fish of the kind,
remove the bone without breaking the skin, and cover
it with a layer of the farce, and on this lay the oysters,
some small anchovy fillets, some minced olives or capers,
etc. (in short, any nice addenda that may be at hand),
and some sliced hard-boiled egg; spread another layer
of the forcemeat over this, draw the fish together neatly
into shape, fastening it by sewing, or by the method given
in Chapter I. of “Hot Fish.” Scald a napkin in boiling
water, rinse and wring it out of cold water, spread it
with butter, lay the galantine in this, tying it up securely,
and place it in a pan large enough to hold it without
crushing; lay in with it a good bouquet, an onion stuck
with one or two cloves, a blade of mace, six or eight
peppercorns, and just enough fish stock to cover it all
nicely. Bring this all to the boil on the stove, then cook