One pint of pieces of cold cooked fish, two eggs, one pint of milk, one rounding tablespoonful of butter, two rounding tablespoonfuls of flour, one blade of mace, one bay leaf, one sprig of parsley and one small piece of onion. Put the milk on in a double boiler, add to it the mace, onion, parsley and bay leaf. Rub the butter and flour together, and when the milk reaches boiling point remove the seasoning and stir in the butter and flour, stir until thickened (about two minutes), then add the well beaten eggs and remove from the fire; add half a teaspoonful of salt and a speck of cayenne; put a layer of this sauce in the bottom of the baking dish, then a layer of the fish, then another layer of the sauce and so on until all is used, having the last layer sauce. Sprinkle the top lightly with bread crumbs and put in the oven until a nice brown. This may also be served in scallop dishes or shells.