Hure de Saumon aux truffes. — Braised head-
piece of salmon with truffle sauce.
— a la Cambaceres. — Braised head-piece of salmon,
garnished with truffles, mushrooms and stoned
olives, sauced with a rich brown fish sauce seasoned
with cayenne and lemon juice.
— a la Moderne. — Boiled and baked head-piece of
salmon, sauced over with brown fish sauce; gar-
nished with small groups of cork-shaped pieces of
fish sausage, sliced truffles, mushroom heads, and
stoned and blanched olives ; top of fish garnished
with slices of lemon, truffles and parsley.
Mousseline de Saumon a la Cardinal.— Timbale
or dariole of light salmon forcemeat (souffle), served
with cardinal sauce.
Pate de Saumon a l’Homard.— Raised salmon pie
with layers of lobster meat.
Petits Souffles de Saumon a l’lndienne.— Cold
souffle of curried salmon, decorated with anchovy
butter or anchovy cream.
Queue de Saumon aux huitres.— Braised tail-
piece of salmon with stewed oysters.
Tranehettes de Saumon en Belle Vue.— Small
sandwich-shaped moulds of salmon set in aspic and
mayonnaise cream.
Sole bouillie.— Boiled sole.
SOLE 69
Sole frite a l’Anglaise.— Fried sole with anchovy
sauce or melted butter.
— k la Bosniaque. — Steamed sole, seasoned with
paprika and white wine ; garnished with julienne
of carrots, celery and mushrooms cooked in fish
stock ; sauce, au vin blanc.
— frite k la Colbert (Sole, Colbert Style). — Fried
sole, stuffed with fine herb butter.
— frite. — Fried sole.
— frite a la Gastronome.— Stuffed fried sole with
shrimp sauce.
— au gratin. — Baked sole, with brown sauce and
mushrooms.
— gratinee. — Baked sole, gratin style.
— grillee a la Maitre d’Hotel. — Grilled sole with
parsley butter.
— a la Hambourgeoise..— Steamed sole, garnished
with julienne strips of carrot and celery root cooked
in stock, sauced over with sauce vin blanc.
— a la Normande. — Poached soles in white wine,
etc., garnished with oysters, mussels and button
mushrooms, sauced over with normande sauce,
served with buttered and browned slices of French
rolls.
— au Parmesan. — Soles cooked in mushroom
liquor, etc., sauced over with bechamel, flavoured
with parmesan cheese ; browned under salamander
and served in same dish.
— au Vin blanc. — Braised sole with white wine sauce.
Filets de Soles a l’Americaine.— Fillets of soles
cooked with white wine in gratin dish ; sauced over
with rich tomato sauce and lobster butter ; breaded
and browned in oven.
— en Aspic. — Folded fillets of sole poached, dressed
in border shape, centre filled with seasoned salad.
— aux aubergines. — Baked fillets of soles dressed
with nut brown butter ; garnished with fried olive
shapes of aubergine (egg-plant).
— Belles de Nuit. — Fillets of soles forced with fish
farce and prawns ; poached in white wine ; gar-
nished with mushroom heads, potato cubes, and
tomatoes ; sauce, normande.
— a la Boitel. — Fillets of soles folded and poached in
white wine and mushroom liquor ; dressed on dish
and sauced over with white mushroom sauce ; baked.
— a la Bovin. — Poached fillets of soles with rich
cream sauce flavoured with fish essence ; garnished
with potato balls and chopped parsley.
— a la Catalaine. — Poached fillets of soles dressed
on border of Jerusalem artichokes, centre filled
with c£pes tossed in butter ; sauced over with well-
reduced rich bechamel sauce.
7o POISSONS {FISH)
Page 38
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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Hure de Saumon aux truffes. — Braised head-
piece of salmon with truffle sauce.
— a la Cambaceres. — Braised head-piece of salmon,
garnished with truffles, mushrooms and stoned
olives, sauced with a rich brown fish sauce seasoned
with cayenne and lemon juice.
— a la Moderne. — Boiled and baked head-piece of
salmon, sauced over with brown fish sauce; gar-
nished with small groups of cork-shaped pieces of
fish sausage, sliced truffles, mushroom heads, and
stoned and blanched olives ; top of fish garnished
with slices of lemon, truffles and parsley.
Mousseline de Saumon a la Cardinal.— Timbale
or dariole of light salmon forcemeat (souffle), served
with cardinal sauce.
Pate de Saumon a l’Homard.— Raised salmon pie
with layers of lobster meat.
Petits Souffles de Saumon a l’lndienne.— Cold
souffle of curried salmon, decorated with anchovy
butter or anchovy cream.
Queue de Saumon aux huitres.— Braised tail-
piece of salmon with stewed oysters.
Tranehettes de Saumon en Belle Vue.— Small
sandwich-shaped moulds of salmon set in aspic and
mayonnaise cream.
Sole bouillie.— Boiled sole.
SOLE 69
Sole frite a l’Anglaise.— Fried sole with anchovy
sauce or melted butter.
— k la Bosniaque. — Steamed sole, seasoned with
paprika and white wine ; garnished with julienne
of carrots, celery and mushrooms cooked in fish
stock ; sauce, au vin blanc.
— frite k la Colbert (Sole, Colbert Style). — Fried
sole, stuffed with fine herb butter.
— frite. — Fried sole.
— frite a la Gastronome.— Stuffed fried sole with
shrimp sauce.
— au gratin. — Baked sole, with brown sauce and
mushrooms.
— gratinee. — Baked sole, gratin style.
— grillee a la Maitre d’Hotel. — Grilled sole with
parsley butter.
— a la Hambourgeoise..— Steamed sole, garnished
with julienne strips of carrot and celery root cooked
in stock, sauced over with sauce vin blanc.
— a la Normande. — Poached soles in white wine,
etc., garnished with oysters, mussels and button
mushrooms, sauced over with normande sauce,
served with buttered and browned slices of French
rolls.
— au Parmesan. — Soles cooked in mushroom
liquor, etc., sauced over with bechamel, flavoured
with parmesan cheese ; browned under salamander
and served in same dish.
— au Vin blanc. — Braised sole with white wine sauce.
Filets de Soles a l’Americaine.— Fillets of soles
cooked with white wine in gratin dish ; sauced over
with rich tomato sauce and lobster butter ; breaded
and browned in oven.
— en Aspic. — Folded fillets of sole poached, dressed
in border shape, centre filled with seasoned salad.
— aux aubergines. — Baked fillets of soles dressed
with nut brown butter ; garnished with fried olive
shapes of aubergine (egg-plant).
— Belles de Nuit. — Fillets of soles forced with fish
farce and prawns ; poached in white wine ; gar-
nished with mushroom heads, potato cubes, and
tomatoes ; sauce, normande.
— a la Boitel. — Fillets of soles folded and poached in
white wine and mushroom liquor ; dressed on dish
and sauced over with white mushroom sauce ; baked.
— a la Bovin. — Poached fillets of soles with rich
cream sauce flavoured with fish essence ; garnished
with potato balls and chopped parsley.
— a la Catalaine. — Poached fillets of soles dressed
on border of Jerusalem artichokes, centre filled
with c£pes tossed in butter ; sauced over with well-
reduced rich bechamel sauce.
7o POISSONS {FISH)