y the stiffly beaten whites of four eggs, and
one cupful of whipped cream. Fill buttered timbale moulds, cover
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with buttered paper, and bake for fifteen minutes in a pan of hot
water. Turn out and serve with any preferred sauce.

HALIBUT a LA POULETTE

Melt one fourth of a cupful of butter, and season it with salt,
pepper, grated onion, and lemon-juice. Dip prepared fillets of halibut
into it, roll up, and fasten with a wooden toothpick. Dredge with
flour and bake, basting with melted butter. Arrange on a platter,
pour over a Cream Sauce and sprinkle thickly with chopped hard-boiled
eggs.

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TWENTY-FIVE WAYS TO COOK HERRING

STEWED HERRING

Clean the fish and cut off the heads. Pack in layers in an earthen
pot, and sprinkle salt and pepper over each layer. Chop together
carrots and onions, enough to cover the fish, and fry in butter
with parsley, a few peppercorns, and a minced clove of garlic.
Pour over the vegetables enough white wine to cover the fish, and
bring to the boil. Simmer for half an hour, then strain over the
fish and cook over a slow fire until done.

MATELOTE OF HERRING

Cut off the heads and tails and divide each herring lengthwise
into two fillets. Put a small amount of butter into a frying-pan
and add enough flour to absorb nearly all of it, then add a little
chopped parsley and a few chopped shallots. Lay the fish in the
pan, add enough red wine to cover, and cook over
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a hot fire. Garnish with small onions fried in butter and sugar,
and sauted mushrooms.

BROILED HERRING

Clean and split the fish. Let stand for an hour in olive-oil, seasoned
with minced parsley. Broil over a slow fire and serve with melted
butter, lemon-juice and minced parsley.

BROILED HERRING WITH MUSTARD SAUCE

Clean and cut off the heads of the fish, but do not split. Dip in
seasoned oil and let stand for an hour. Broil over a slow fire.
Mix together one teaspoonful of flour and one tablespoonful of
mustard. Add one cupful of white stock and bring to the boil. Add
one tablespoonful of butter, a teaspoonful of minced parsley, and
pepper and salt to taste. Pour over the fish and serve.

BROILED SMOKED HERRING

Put the cleaned herring into a bowl, cover with boiling water,
let stand for ten minutes, skin, wipe dry, broil, and serve with
melted butter.

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BROILED HERRING WITH CREAM SAUCE

Soak for an hour in a marinade of oil and lemon-juice, seasoned
with salt