Quenelles aux huitres.— Small chicken or veal
quenelles, with one or two oysters in centre of each,
poached in fish stock , served coated with white sauce .
— frites aux huitres.— Fried oyster quenelles,
served with piquant or white wine sauce.
Petits Pates aux huitres.— Puff pastry patties
filled with a delicately prepared oyster stew.
Lamproie sautee a la Francaise.— Stewed lam-
prey, French style.
— en fricassee. — Fricasseed lamprey.
Escalopes de Langouste a la Cardinal.— Oval
croquet shapes of crawfish or lobster, dished up in
row, with a small poached egg coated with cardinal
sauce in centre of each, decorated with a prawn at
each end of croquet, and stars of truffle.
Limande aux Eperlans.— Boiled flounder garnished
with fried smelts.
— k la Janin. — Braised fillets of flounders stuffed
with fish quenelle forcemeat, garnished with truffles,
oysters cut in halves, and crayfish or prawn tails in
centre of dish, sauced over with espagnole, enriched
with fish liquor and white wine.
64 POISSONS {FISH)
Limande en souehet. — Boiled flounders with
julienne vegetables cooked in fish stock, served
with some of the liquor.
Maquereau a la Maitre d’Hotel. — Broiled
mackerel with parsley butter.
— k la Boulonnaise. — Boiled mackerel, garnished
with mussels and oysters, served with white fish
sauce.
— bouilli, sauce capres.— Boiled mackerel and
caper sauce.
— a l’eau de sel. — Mackerel cooked in salted water
and garnished with olive-shaped boiled potatoes.
— a la Flamande. — Broiled mackerel with Flemish
sauce.
— au pePSil. — Boiled mackerel and parsley sauce.
Filets de Maquereau a l’lndienne (Fillets of
Mackerel, Indian Style.) — Braised fillets of
mackerel, served with curry sauce, reduced with
white wine.
— au vin blanc. — Broiled mackerel fillets with
white wine sauce.
— au gratin. — Baked fillets of mackerel, gratin
style.
Merlan bouilli k l’Anglaise. — Boiled whiting
with parsley sauce.
— frit. — Fried whiting.
— grilles. — Grilled whiting.
— au gratin. — Baked whiting, gratin style
— a la Verdi. — Fillets of whiting, poached in white
wine, dressed, and coated with bearnaise sauce
sprinkled over with julienne of truffles ; tomato
sauce round base of dish.
Filets de Merlan a la Juive.— Fillets of whiting
soaked in oil and vinegar, coated with batter, and
fried in deep fat, served with Joinville sauce.
— a la Comtesse (Fillets of Whiting, Countess
Style). — Baked fillets of whiting, dressed in paper
cases, garnished with crayfish tails and small liver
forcemeat balls.
— frits a la Frangaise (Fried Whiting, French
style). — The fish is wiped and scored along the
sides, but not skinned, dipped in milk, well floured
and fried in fat until crisp ; served with anchovy or
shrimp sauce.
— a la Maitre d’Hotel (Fillets of Whiting, Hotel-
keeper’s Style). — Broiled fillets of whiting with
parsley butter.
— a l’Orly (Fillets of Whiting, Orly Style). — Filleted
whiting, seasoned, dipped in white of egg and flour,
fried crisp, and served with tomato sauce.
— frits ct la tomate. — Fried fillets of whiting with
tomato sauce.
SKATE 65
Filets de Merlan a la bonne femme.— Stewed
whiting with bordelaise sauce.
— a l’ltalienne (Whiting, Italian Style). — Baked or
steamed whiting with brown mushroom sauce.
— frits k la Tyrolienne. — Fillets of whiting
dipped in oil and breadcrumbs, fried with ends
skewered to form a ring ; served with rich tomato
sauce handed separately.
Blanquette de merlans.— Filleted whiting fricas-
seed.
Page 35
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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Quenelles aux huitres.— Small chicken or veal
quenelles, with one or two oysters in centre of each,
poached in fish stock , served coated with white sauce .
— frites aux huitres.— Fried oyster quenelles,
served with piquant or white wine sauce.
Petits Pates aux huitres.— Puff pastry patties
filled with a delicately prepared oyster stew.
Lamproie sautee a la Francaise.— Stewed lam-
prey, French style.
— en fricassee. — Fricasseed lamprey.
Escalopes de Langouste a la Cardinal.— Oval
croquet shapes of crawfish or lobster, dished up in
row, with a small poached egg coated with cardinal
sauce in centre of each, decorated with a prawn at
each end of croquet, and stars of truffle.
Limande aux Eperlans.— Boiled flounder garnished
with fried smelts.
— k la Janin. — Braised fillets of flounders stuffed
with fish quenelle forcemeat, garnished with truffles,
oysters cut in halves, and crayfish or prawn tails in
centre of dish, sauced over with espagnole, enriched
with fish liquor and white wine.
64 POISSONS {FISH)
Limande en souehet. — Boiled flounders with
julienne vegetables cooked in fish stock, served
with some of the liquor.
Maquereau a la Maitre d’Hotel. — Broiled
mackerel with parsley butter.
— k la Boulonnaise. — Boiled mackerel, garnished
with mussels and oysters, served with white fish
sauce.
— bouilli, sauce capres.— Boiled mackerel and
caper sauce.
— a l’eau de sel. — Mackerel cooked in salted water
and garnished with olive-shaped boiled potatoes.
— a la Flamande. — Broiled mackerel with Flemish
sauce.
— au pePSil. — Boiled mackerel and parsley sauce.
Filets de Maquereau a l’lndienne (Fillets of
Mackerel, Indian Style.) — Braised fillets of
mackerel, served with curry sauce, reduced with
white wine.
— au vin blanc. — Broiled mackerel fillets with
white wine sauce.
— au gratin. — Baked fillets of mackerel, gratin
style.
Merlan bouilli k l’Anglaise. — Boiled whiting
with parsley sauce.
— frit. — Fried whiting.
— grilles. — Grilled whiting.
— au gratin. — Baked whiting, gratin style
— a la Verdi. — Fillets of whiting, poached in white
wine, dressed, and coated with bearnaise sauce
sprinkled over with julienne of truffles ; tomato
sauce round base of dish.
Filets de Merlan a la Juive.— Fillets of whiting
soaked in oil and vinegar, coated with batter, and
fried in deep fat, served with Joinville sauce.
— a la Comtesse (Fillets of Whiting, Countess
Style). — Baked fillets of whiting, dressed in paper
cases, garnished with crayfish tails and small liver
forcemeat balls.
— frits a la Frangaise (Fried Whiting, French
style). — The fish is wiped and scored along the
sides, but not skinned, dipped in milk, well floured
and fried in fat until crisp ; served with anchovy or
shrimp sauce.
— a la Maitre d’Hotel (Fillets of Whiting, Hotel-
keeper’s Style). — Broiled fillets of whiting with
parsley butter.
— a l’Orly (Fillets of Whiting, Orly Style). — Filleted
whiting, seasoned, dipped in white of egg and flour,
fried crisp, and served with tomato sauce.
— frits ct la tomate. — Fried fillets of whiting with
tomato sauce.
SKATE 65
Filets de Merlan a la bonne femme.— Stewed
whiting with bordelaise sauce.
— a l’ltalienne (Whiting, Italian Style). — Baked or
steamed whiting with brown mushroom sauce.
— frits k la Tyrolienne. — Fillets of whiting
dipped in oil and breadcrumbs, fried with ends
skewered to form a ring ; served with rich tomato
sauce handed separately.
Blanquette de merlans.— Filleted whiting fricas-
seed.