Boil white fish, picked fine (red snapper or other fish will do). For gravy take 1 quart of milk for 3 pounds of fish, add a little onion, 3 bay leaves and a pinch of thyme. Let simmer for an hour, then strain, thicken with 2 or 3 teaspoonsful of flour and add 1 cup of melted butter. Season with pepper and salt. Put in alternate layers of fish and gravy, sprinkle with bread crumbs and bake. Serve with sauce tartare.

Mrs. C. E. Schramm.