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Twice Laid

2 lbs. cold cooked fish 6 hard-cooked eggs 12 filleted anchovies 1/2 pints (3 cups) thick white sauce I/2 pint (I cup) grated cheese Salt and pepper to taste I pint (2 cups) mashed potatoes Few pieces puff paste 2 chopped onions 2 tablespoonfuls chopped parsley I/2 pint (I cup) chopped cooked ham Butter a fireproof dish, sprinkle in the chopped onion, parsley and ham. Flake the fish and slice the eggs. Put a layer of the sauce in the dish, sprinkle in some of the cheese, and on this arrange a layer of the fish and eggs, then add another of the sauce, and so on until the dish is almost full; sprinkle over the top a little salt and pepper.

Cover with mashed potatoes, brush over the top with a little beaten egg, garnish with the puff pastry, place in a baking tin and cook in a hot oven for thirty minutes.

Any remains of cold fish, chicken or meat can be utilized in the same way.