Fish Rechauffe Recipe

One pound cooked fish, one tablespoon each of mushroom ketchup, essence

of anchovy, Harvey's sauce and mustard, one ounce of butter, rolled

flour and one half a pint of cream, a wall of potatoes. Divide the fish

into flakes, place it with cream and butter into a stew pan, until very

hot. Mash the potatoes, and add to them one tablespoon cream, one yolk

of egg, pepper and salt; well butter a wall mould and sprinkle with

browned bread crumbs, and place it in the oven till hot, turn it out on

a silver dish and pour the ragout in the centre. Garnish with lemon and

parsley.

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