FoodNetArchive

The new century cookery book

1901

Page 195 · 4 recipe records on this page

Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
609. Filets de Brochet d la Lyon naise ( Fillets of Pike, Lyonese Style). — Fillets of pike stewed in white wine sauce, and garnished with small marble- shaped potatoes✪ Fillets of Pike, Lyonese Style cooked in fish stock. 610. Brochet d la Co stela hie [Pike, Castelaine Style). — Pike stuffed with sliced truffles, tongue, and bacon all finely minced, braised, served with white sauce and a garniture of lobster meat, truffles, and oysters✪ Pike, Castelaine Style. 611. Brochet d I’Ancienne {Pike, Ancient Style). — Stewed pike, served with white sauce, garnished with truffles, gherkins, mushrooms, and capers. 612. Brochet d la Bemoulade {Pike, Bemoulade Style). — Boiled pike served cold with a thick tartare and mustard sauce. 613. Brochet farci et q ratine. — Stuffed pike, baked in gratin style. 614. Brochet d la Favour {Pike, Cavour Style). — Grilled pike garnished with nouilles, grated horseradish, and cubes of carrots, served with rich veloutee sauce (No. 206). DRESSED FISH AND FISH ENTREES {HOT) 249 615. Cabillaud d la Dieppoise {Fried Cod, Dieppe Style). — Slices of cod, dipped in milk and flour, fried, drained, garnished with parsley and served with white matelote sauce✪ Fried Cod, Dieppe Style. 616. Cabillaud a la JPortugaise {Cod, Portuguese Style). — Slices of cod fried, served with a sauce composed of tomato sauce, essence of anchovy, and mussels✪ Cod, Portuguese Style. 617. Cabillaud grille d la Colbert {Grilled Cod, Colbert Style). — Slices of cod dipped in dissolved butter and well floured, grilled, and served with maitre d’hotel butter. 618. Car r el let frit. Sauce JPersil. — Fillets of flounder egged, crumbed, and fried in fat, seasoned with parsley sauce. 619. Esturgeon d V Anchois. — Boiled sturgeon with anchovy sauce. 620. Esturgeon ala Cardinal {Sturgeon, Cardinal Style). — Boiled sturgeon garnished with quenelles of whiting and crayfish, and served with cardinal sauce. 620 a. JPapillotes d’ Esturgeon. — Stewed sturgeon fillets served in paper cases. 621. Earned’ Esturgeon ala Milanaise {Sturgeon Steak, Milanese Style). — Middle piece or steak of sturgeon braised, garnished with eel-pout livers and crayfish tails. 622. Homard d la Bechamel {Baked Lobster, Bechamel Style). — Shells of lobster stuffed with a mixture of minced lobster meat, bechamel sauce, and seasoning, and baked. 623. Homard d la Suedoise {Lobster, Swedish Fashion).. — Border of lobster meat and forcemeat, poached in a fancy border mould and sauced over with anchovy sauce. 624. Homard d la Gloucester {Lobster, Gloucester Style). — Stewed lobster, the meat only being dished up, and served with a sauce composed of lobster butter, egg-yolks, and meat extract. 625. Filets de Maquereau d I’lndienne {Fillets of Mackerel, Indian Style). — Braised fillets of mackerel, served with a curry sauce diluted with a little white wine. 626. Filets de Maquereau au Vin Blanc.— Broiled mackerel, or grilled, served with white wine sauce (No. 216). 626 a. Filet de Maquerea u au Gratin. — Baked fillets of mackerel, gratin style. 627. Maquereau a la Boulonnaise {Mackerel, Boulognese Style). — Boiled mackerel, garnished with mussels and oysters, served with white fish sauce. 628. Filets de Merlans d la Maitre d’Hotcl {Fillets of Whiting, Hotel-keeper's Style).— Broiled fillets of whiting done in parsley butter. 629. Filets de Merlans d la Comtesse {Fillets of Whiting, Countess Style).— Baked fillets of whiting, dressed in paper cases and served with a garnish of crayfish tails and small liver forcemeat balls. 250 THE NEW CENTURY COOKERY BOOK