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Normandy Pie

Normandy is best known for its preparations of flounder or sole, although it is the birthplace of the very best cooks in the world, and is only rivalled in fame by the province of Gascony, in the south. Because the Pope used to hold court at Avignon, French people always declare that the environs of that town will be famous among epicures. For, as some one aptly says, the angels taught them how to cook. Bake a tall tart of puff paste, lining a high mould with it, and turning it out very carefully. Make a ragout, or stew, of a large flounder,--or any firm white fish,--cutting it into pieces, baking it in a dish with butter, herbs, and white wine, only enough to cover it. Take out, add to the wine 12 oysters and 12 mushrooms, cooked in butter, and 1 dozen croutons, or crusts of bread, toasted, the size of a quarter, 1 cup of oyster juice, yolks of 2 eggs, beaten, with 1 cup of white broth, salt, and pepper. Let these cook together carefully, then fill the pie with them, the crust having, of course, been kept warm.