Chop a considerable quantity of herbs with a small piece of shalot, season it with pepper and salt, and put it into a stewpan with two ounces of butter; as the butter is melting add a teaspoonful of essence of anchovies. Do not allow the butter to more than melt, and mix the whole well together; then cut any kind of white fish, dressed or raw, into handsome cutlets, and, when the herb seasoning is nearly cold, spread it on the fish thickly with a knife; dredge the fish with bread-crumbs, and cook them on buttered pans in an oven, or before the fire. Stew a few silver button-onions, or a chopped onion, with any green vegetables in season, cut it into dice in a little broth, add nasturtiums and a little of the pickle; keep them in the middle of a dish, and lay the cutlets round.

Or:- Take any fish previously dressed, pull it in pieces, and mix it with a little good stock, and. any fish sauce which may have been left from table; spread it on a flat dish, brush it with egg and sprinkle thick with bread-crumbs, cut it out in cutlets, and fry brown.