Fish And Custard Recipe

Take a fresh raw whiting, fillet it, and pass the flesh through a wire
sieve.
For a small dish take four ounces of the fish, mix them lightly with four
tablespoonfuls of very thick cream, adding pepper and salt. Fill an oval
ring mold, and steam gently for twenty minutes, under buttered paper.
Have some marine crayfish boiled, shell the tails, cut them in pieces,
removing the black line inside. Cut three truffles into thick slices,
heat them and the crayfish in some ordinary white sauce, enriched with
the yolk of a raw egg, pepper and salt, and one dessertspoonful of
tarragon vinegar. This must not be allowed to boil. When the cream is
turned out into a hot silver dish, pour the ragout into the center, and
put a hot lid on.
This dish, and that on page 86-87, has been composed by a Scotch lady in
honor of the King of the Belgians. Not every cook can manage the cream,
but the proportions are exact, and so is the time.
[_Mrs. Alex. Stuart._]

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