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Brandade

(Montpellier.) Soak for three days 1 1/2 pounds of salt cod, renewing the water often. Drain it, cover with hot water, and boil 15 minutes. Remove the skin and bones and chop the fish, then fry it with 2 chopped onions and 2 tablespoonfuls of olive oil. Cook 10 minutes, pound this all well, return to the fire and add the juice of 2 lemons, a tablespoonful of oil, and twice as much cream. Beat and stir and season it, adding mace and parsley and the juice of one more lemon. When perfectly smooth and well cooked, pile it on a plate and serve with a white sauce containing oysters, mushrooms, and shrimps. CARP (as cooked in Coblentz.).

Clean and cut into strips 2 pounds of carp or any white fish, add one glass of claret, 1/2 pint of consomme, salt, pepper, some parsley, thyme, and a clove, 1 cup of chopped mushrooms, 1 carrot, and 1 onion, shredded. Cover, and let it simmer for an hour. Add a tablespoonful of capers and serve, poured on slices of toast.