Skate Stew Recipe

Take some fillets of haddock, or cod or hake, and poach them gently in
milk and water. Meanwhile, prepare a good white sauce, and in another pan
a thick tomato sauce, highly seasoned, colored with cochineal if need be,
and as thick as a good cream. Lay the fillets when cooked one each on a
plate, put some of the white sauce round it, and along the top put the
tomato sauce which must not run down. A sprig of chervil is to be placed
at each end of the fillet.
[_Seulette._]

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