POISSONS (FISH)
57
VelOUt6 (Foundation sauce). — A rich white sauce,
prepared with chicken or veal stock, flavoured
with savoury herbs, vegetable mirepoix, and white
roux. When finished it should be as smooth as
velvet : hence its name veloute (velvet-like).
Venitienne (Venetian). — A white fish sauce, thickened
with egg-yolks and butter or cream, mixed with
chopped parsley, flavoured with lemon juice, and
garnished with small button mushrooms.
Verjus. — Espagnole sauce, with mashed unripe green
grapes, cooked in stock, reduced with sherry and
finished with fresh butter ; served with roast duck
or pork.
Vepte-pre (Green Herb). — Composed of puree of
cooked spinach, blanched parsley, chives and
tarragon, worked up with whipped cream or butter,
and mixed with ravigote sauce.
Verte. — Green herb sauce (same as verte-pre).
Villeroi. — Veloute or bechamel, with finely chopped
cooked ham and tongue, enriched with egg-yolks
and fresh butter.
Vin Blanc. — Bechamel or veloute, flavoured with
white wine, lemon juice and fish essence.
Vinaigrette. — Composed of salad oil, vinegar,
chopped shallots, parsley, chervil and gherkins,
seasoned with pepper and salt ; served cold with
calf’s head, seakale, asparagus, etc.
Vincent. — Mayonnaise mixed with green herb puree
(tarragon, chervil, chives and parsley).
Viennoise. — Poivrade (pepper sauce), blended with
lemon and orange juice, reduced and finished with
cream.
Victoria. — Supreme sauce finished with lobster
butter.
d’York (Yorkshire). — Demi-glace sauce, fine shreds
of orange rind, red currant jelly, port wine, orange
juice, and a little ground cinnamon ; served with
boiled ham, roast or pickled pork.
THE FISH COURSE.
LES POISSONS.
Fish is served in two ways, viz., plainly cooked and
dressed as an entree. Many people prefer fish cooked
in the simplest way, accompanied by a good sauce ;
and the English epicure finds far greater enjoyment in
fish cooked in the simplest manner than the French
epicure in the elaborately cooked and dressed fish
58 POISSONS {FISH)
entree. Fish is cooked in various ways — boiled,
steamed, baked, fried, stewed and grilled. Almost
every kind of fish gains in importance if served with a
well-made sauce.
When two fish are served at a dinner, the boiled or
whole, i.e., solid, fish should be served before the
fried, stewed or braised.
Plain boiled potatoes, or so called fish potatoes,
which are of marble shapes, sprinkled with chopped
parsley, should be handed round with all solid fish
cooked au naturel, whilst boiled or grilled salmon
should in all cases be accompanied by a dish of sliced
cucumber, plainly dressed.
PLATS DE POISSON.
Fish Dishes.
Aigrefin (Merluehe) grille.— Grilled or broiled
fresh haddock.
— a la Maitre d’Hotel. — Boiled or steamed haddock
with parsley sauce.
Aigrefin etouffe. — Fresh haddock steamed in the
oven.
Filets d’Aigrefms frits, Sauce Tartare.— Fried
fillets of fresh haddock, tartare sauce.
Able saute a la Diable.— Devilled bleak tossed in
butter.
Alose au gratin.— Baked shad, gratin style.
Anguille a l’Anglaise.— Stewed eel, English style. ^
— en Aspic (Eel in Savoury Jelly). — Cooked and
boned eel and slices of hard-boiled egg set in aspic
jelly.
— a la broehe. — Grilled eel with parsley butter.
— en eaisses. — Braised eel in paper cases.
Page 31
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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POISSONS (FISH)
57
VelOUt6 (Foundation sauce). — A rich white sauce,
prepared with chicken or veal stock, flavoured
with savoury herbs, vegetable mirepoix, and white
roux. When finished it should be as smooth as
velvet : hence its name veloute (velvet-like).
Venitienne (Venetian). — A white fish sauce, thickened
with egg-yolks and butter or cream, mixed with
chopped parsley, flavoured with lemon juice, and
garnished with small button mushrooms.
Verjus. — Espagnole sauce, with mashed unripe green
grapes, cooked in stock, reduced with sherry and
finished with fresh butter ; served with roast duck
or pork.
Vepte-pre (Green Herb). — Composed of puree of
cooked spinach, blanched parsley, chives and
tarragon, worked up with whipped cream or butter,
and mixed with ravigote sauce.
Verte. — Green herb sauce (same as verte-pre).
Villeroi. — Veloute or bechamel, with finely chopped
cooked ham and tongue, enriched with egg-yolks
and fresh butter.
Vin Blanc. — Bechamel or veloute, flavoured with
white wine, lemon juice and fish essence.
Vinaigrette. — Composed of salad oil, vinegar,
chopped shallots, parsley, chervil and gherkins,
seasoned with pepper and salt ; served cold with
calf’s head, seakale, asparagus, etc.
Vincent. — Mayonnaise mixed with green herb puree
(tarragon, chervil, chives and parsley).
Viennoise. — Poivrade (pepper sauce), blended with
lemon and orange juice, reduced and finished with
cream.
Victoria. — Supreme sauce finished with lobster
butter.
d’York (Yorkshire). — Demi-glace sauce, fine shreds
of orange rind, red currant jelly, port wine, orange
juice, and a little ground cinnamon ; served with
boiled ham, roast or pickled pork.
THE FISH COURSE.
LES POISSONS.
Fish is served in two ways, viz., plainly cooked and
dressed as an entree. Many people prefer fish cooked
in the simplest way, accompanied by a good sauce ;
and the English epicure finds far greater enjoyment in
fish cooked in the simplest manner than the French
epicure in the elaborately cooked and dressed fish
58 POISSONS {FISH)
entree. Fish is cooked in various ways — boiled,
steamed, baked, fried, stewed and grilled. Almost
every kind of fish gains in importance if served with a
well-made sauce.
When two fish are served at a dinner, the boiled or
whole, i.e., solid, fish should be served before the
fried, stewed or braised.
Plain boiled potatoes, or so called fish potatoes,
which are of marble shapes, sprinkled with chopped
parsley, should be handed round with all solid fish
cooked au naturel, whilst boiled or grilled salmon
should in all cases be accompanied by a dish of sliced
cucumber, plainly dressed.
PLATS DE POISSON.
Fish Dishes.
Aigrefin (Merluehe) grille.— Grilled or broiled
fresh haddock.
— a la Maitre d’Hotel. — Boiled or steamed haddock
with parsley sauce.
Aigrefin etouffe. — Fresh haddock steamed in the
oven.
Filets d’Aigrefms frits, Sauce Tartare.— Fried
fillets of fresh haddock, tartare sauce.
Able saute a la Diable.— Devilled bleak tossed in
butter.
Alose au gratin.— Baked shad, gratin style.
Anguille a l’Anglaise.— Stewed eel, English style. ^
— en Aspic (Eel in Savoury Jelly). — Cooked and
boned eel and slices of hard-boiled egg set in aspic
jelly.
— a la broehe. — Grilled eel with parsley butter.
— en eaisses. — Braised eel in paper cases.