Stamp out some rounds with a cutter from some slices of bread, and with a small cutter make a little hollow in the middle of each. Dip the rounds of bread quickly into milk, then dust them lightly with flour, brush them over with beaten egg, and cover quickly with fine dry breadcrumbs. Have ready a bath of boiling fat, fry the cases in it until they are a golden brown, and let them drain on a paper in front of the fire. When all are ready fill the centers with a fricassee of fish made as under, and serve at once. Make half a pint of creamy melted butter, add a teaspoonful of lemon juice, a tablespoon-ful of finely-chopped parsley, and a dust of curry powder (or cayenne). Divide a medium-sized cooked whiting into flakes, carefully removing the skin and bones; make hot in the sauce, but take care that the latter does not boil after the lemon juice has been added, otherwise it will curdle.