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Paprike and Cayenne Pepper

One tablespoonful of White Sauce.

Prepare a short-crust paste with the flour, two ounces of butter, a pinch of cayenne, one ounce of cheese, one yolk of egg, lemon-juice, and a little water.

Put about half a small haddock in a tin, with a little butter, into the oven for ten minutes; remove the skin and bones, and chop the flesh finely; mix with the remainder of butter and cheese; season with paprike, and moisten with the sauce and half a yolk of egg.

Roll out the paste one-eighth of an inch thick ; stamp out some rounds with a two-inch cutter.

Put a tablespoonful of the mixture in the centre of each round, wet the edges, and take up these edges in such a manner as to form a triangular shape, similar to a pope's cap (Talmouse). Brush over with egg, sprinkle a tiny pinch of paprike on top of each, and bake in a moderate oven for ten minutes. Dish up, and serve hot.