Anything denominated bagration will prove to be a mixture of fish and vegeta-les. For potage bagration make a white rice soup with mixed vegetables cut in small dice and fish cut small, about one-third of it milk, and flavor with curry or saffron. If in Lent make the stock of the fish by boiling it whole, take out, strain the liquor and cut the fish in pieces to be added after the rice and vegetables are cooked enough. The soup should be rather thick with rice and fish and well sprinkled with parsley at dishing-up time.

Careme was at one period in the employ of the Countess of Bagration; it is probable that the half dozen dishes bearing that designation were named in compliment to her or to the house.