pour the rest of the Suédoise sauce over it all, strew it
with capers, shreds of chilli skins, etc., and serve. This
dish may be varied almost indefinitely. For instance,
the fish (which for this should be white) may be tossed
in mayonnaise, dished in a ring of cold boiled rice, and
a good, rich, cold curry sauce poured over all, and
served as poisson à l'indienne. Or, if salmon be chosen,
toss it in rich tomato mayonnaise, and dish it in a ring
of iced potato, garnished with shelled shrimps or prawns.
For the potato, rub three or four plainly boiled, medium-
sized potatoes through a fine wire sieve, stirring into
this purée a gill of rich béchamel sauce, in which you have
previously dissolved 2oz. of best leaf gelatine, season to
taste with salt, coralline pepper and a teaspoonful of
finely minced parsley, adding at the last about half a
pint of stiffly whipped cream; fill a border mould with
this mixture, and set it on ice till quite firm, when it is
turned out, and the centre filled with the flaked salmon
and tomato mayonnaise piled up pretty high.
Dory in cream chaufroix (Dorade or St. Pierre
à la crémiere).—Cook the fish in a milk and water
court-bouillon, and leave it till cold; then pour over
it a very creamy white chaufroix sauce, seasoned with
white pepper and lemon-juice, and serve, when this
is set, with a garnish of picked shrimps tossed in a
vinaigrette, or tomato sauce.
Eel, Collared.—Kill an eel, remove the head, tail,
and bones, and lay the eel, skin side down, on the table;
pound some sage as finely as possible, mix it with freshly-
grated black pepper, a grate of nutmeg, some salt,
and, if liked, a little parsley and allspice; lay this mixture
smoothly over the eel, and roll it up tightly, tying it into
shape with broad tape or a clean cloth. Put into a pan
sufficient salted water to cover the fish generously,