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Fish Eggs, Scrambled

Beat up three eggs, add a table-spoonful of milk or cream, and season to taste. Melt two ounces of butter in a saucepan, add about three ounces of cooked fish, flaked, and fry for a few seconds. Stir in the eggs, etc., and keep stirring over the fire until the mixture begins to thicken. Have some slices of hot buttered toast ready, lay the mixture on them, and serve on hot plates. Probable cost, 1s.

FISH (en Matelote Fish may be served en matelote either whole or divided. Trout, pike, carp, tench, eels, etc., are good cooked in this way. Put an ounce of butter into a stewpan, and brown a dozen button-onions that have been scalded. Put in the fish, and add a half pint of gravy or stock, a glass of red wine, pepper, salt, allspice, a bay-leaf, and a carrot and turnip cut into slices. Take out the fish, thicken the gravy with flour and butter, and add mushrooms, the button-onions nicely browned, some oysters bearded and scalded, and small fish quenelles. Season to taste with anchovy, cayenne, and lemon-juice, and pour the gravy boiling hot over the fish. Time, three-quarters of an hour.