1035—Potted Char

Cook the chars in a fine No. 228, Mirepoix with white wine, exactly after the manner of trout. When the fish are cooked, leave them to cool completely in their cooking-liquor. Drain them; skin them; separate their fillets, and thoroughly bone them. Set the fillets in a special earthenware pot; entirely cover them with clarified butter, and put them in a moderate oven for one quarter of an hour.

Leave them to cool until the next day, and add sufficient clarified butter to cover them with a layer one-third inch thick.

If Potted Char be left in the cool, it will keep for some considerable time.