Take some fillets of haddock, or cod or hake, and poach them gently in milk and water. Meanwhile, prepare a good white sauce, and in another pan a thick tomato sauce, highly seasoned, colored with cochineal if need be, and as thick as a good cream. Lay the fillets when cooked one each on a plate, put some of the white sauce round it, and along the top put the tomato sauce which must not run down. A sprig of chervil is to be placed at each end of the fillet.

[Seulette.]