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These are made of mashed potato and “left-over” fish. Rub over earthen ramekins with vegetable oil, press potatoes, mashed and seasoned as for the table, into them to line with a layer of potato half an inch thick. Make a cream sauce of 2 tablespoonfuls, each, of fat and barley flour, 1/4 teaspoonful, each, of salt and pepper, and 1 cup of fish broth or milk; add the beaten yolk of an egg, if at hand, and 1 1/4 cups of cooked fish, separated into flakes. Use this to fill the prepared ramekins. Cover the fish with cracker crumbs mixed with a teaspoonful of vegetable oil, and let reheat in the oven until the crumbs are browned.