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Fish with Pie Crust

Line a baking-tin with a good pastry crust and bake it. Remove all bones and skin from any cold boiled white fish and flake it. There should be two cups; if not, fill out with a few raw oysters.

Season as needed with salt and pepper. Make quite moist with drawn butter sauce (see page 70), or white sauce No. 2 (see page 68), reserving enough sauce to cover top. Spread the mixture on the baked crust. Cover with a layer of thin slices of hard-cooked eggs, season with salt and pepper, and pour over the remaining sauce.

Sprinkle with buttered crumbs and brown in hot oven.