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 adding a little bust and dusting moderately with grated cheese.

This, which can also be served as a side-dish, is made especially when you have boiled fish of good quality left over.

Cut it into little pieces, remove carefully all the bones, then put it in the balsamella (No. 54) and season with enough salt, grated cheese and some mushrooms chopped fine. If dried mushrooms soften in water first. Then take a fireproof plate, grease it evenly with butter and dust with bread crumbs ground fine; pour into it the fish prepared as above and cover with a thin layer of bread crumbs. Finally put over a piece of butter, brown in the oven and serve hot.

The fish that can be used for this dish are the tunny, the umber or grayling, the sword fish and any piece of fish of large size and good savor. A pound may be sufficient for four or five persons.