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When the flour is all mixed in, mould the paste till it is quite smooth and free from lumps, and let it lie two hours before it be used. This is a very nice crust for putting round the dish for baked puddings. TOURTES OF FISH. Prepare the crust and put it into the dish, as for meat tourtes.

Cut the crust round after it is baked, take out the herbs, skim off the remainder of the fat, pour on a sauce of fish gravy, and serve it up. Mushrooms are very nice in the sauce, and so are capers, but the flavour of the sauce must be regulated by the taste. Truffles and morels may also be put in, as in the meat tourtes. Eels, pike, salmon, tench, whiting, are proper for the purpose.

TOURTE CRUST. To make a crust for French pies called tourtes, take a pound and a half of fine flour, a pound of butter, and three quarters of an ounce of salt. Put the flour upon a clean pie board, make a hole in the middle, and put in the salt, with the butter cut into small pieces.

Nothing makes a nicer tourte in this way than large soles, taking off the flesh from the backbone, without the side fins. Lobsters also make an excellent tourte, and oysters are very nice mixed with other fish. TOURTES OF MEAT. Prepare a crust of paste, roll it out, and line a dish with it not deeper than a common plate.