Flake 1 lb. of cold cooked fish, free from skin and bone, melt 1 oz. butter, stir in 1 oz. flour, and cook till blended, moistening with ½ pint of fish stock or milk. Boil together 10 or 12 minutes, and season with salt and pepper. Butter a piedish, arrange in thin layers the flaked fish and some cooked rice, moistening with some of the sauce. On this place layers of hard-boiled eggs. Continue these layers till the dish is full, using 6 oz. of rice and 2 eggs, finishing with the latter. Stew it lightly with butter, and set it in the oven till thoroughly hot.
Flake 1 lb. of cold cooked fish