. The Century cook book : with a new supplement of one hundred receipts of especial excellence. a pointed knifecut around the top one and a half inches from the edges; liftoff the piece, and with a spoon scoop out the potato, leaving alining one and a half inches thick. Brush the inside withegg, and place it again in the oven to dry and brown. Fillthe center with creamed fish; replace the top piece, and flUthe cut with potato so as to confine the fish. Place a dish overthe top, invert the mold, and let it stand a few minutes. Itwill then come out of the mold. Serve with a white sauce, VOL ATI
. The Century cook book : with a new supplement of one hundred receipts of especial excellence. a pointed knifecut around the top one and a half inches from the edges; liftoff the piece, and with a spoon scoop out the potato, leaving alining one and a half inches thick. Brush the inside withegg, and place it again in the oven to dry and brown. Fillthe center with creamed fish; replace the top piece, and flUthe cut with potato so as to confine the fish. Place a dish overthe top, invert the mold, and let it stand a few minutes. Itwill then come out of the mold. Serve with a white sauce, VOL ATI VENT Prepare a puff paste (see page 458). Roll it one and a halfinches thick. Cut a circle six to six and a half inches indiameter, using as guide a pie-tin or cardboard, if a regularcutter is not at hand. Place it with care on a baking-tin, andcut a smaller circle around the top, one and a half inches fromthe edge, and two thirds through the paste. Paint over the topwith yolk of egg, and bake it in a hot oven for thirty not open the oven door for the first fifteen minutes. When. MACARONI (SEE PAGE 302.)
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