Sterlet a la Russe (Sterlet, Russian Style). —
Broiled sterlet with braised button onions, small
ball-shaped fried potatoes, and anchovy sauce.
— au bleu. — Boiled sterlet.
Tanehe au bleu.— Boiled tench.
— grillee au beurre d’Anehois.— Grilled tench
with anchovy butter.
— a la Maitre d’Hotel. — Broiled tench with parsley
butter.
Truite au bleu. — Trout boiled in water and white
wine flavoured with herbs.
— au beurre d’Anehois. — Broiled trout with
anchovy butter.
— a la Cambaeeres. — Baked trout, garnished with
slices of truffles, heads of mushrooms, stuffed olives
and fleurons ; brown genoise fish sauce.
— au Chablis. — Braised river trout (mirepoix and
chablis) garnished with olive-shaped potatoes, plain
boiled, and parsley ; sauce noisette ( see Sauces).
— a la Christiania. — Boned trout stuffed with
fish farce and hard-boiled egg slices, rolled up,
cooked in stock and milk ; skinned when cold and
masked with aspic jelly and mayonnaise; garnished
with caviare canapees, etc.
— a la Divonnaise. — Braised river trout, breaded,
sauced over with sauce genoise ; garnished with
braised button onions and mushroom heads.
— frite. — Fried trout.
— a la Meuniere (Trout, Meuniere Style). — Braised
trout served with burnt butter, breadcrumbs, and
chopped parsley.
— a la Maitre d’Hotel. — Broiled trout with parsley
butter.
— a la Malvoisie. — Boiled trout masked with aspic
mayonnaise ; garnished with cucumber balls ; served
with mayonnaise flavoured with cucumber puree.
TURBOT
75
Truite marinee. — Soused or pickled trout masked
with half-set savoury jelly.
— a la Montgolfier. — River trout, boned and stuffed
with whiting farce mixed with chopped truffles,
poached in oven (fumet de poisson), dressed with
garnish of lobster cut in dice, and mushroom
heads ; sauce au vin blanc (white wine sauce).
— k la Nansen. — Cold trout masked with finely-
cut vegetable, brunoise and aspic, dressed on a
shape of aspic ; garnished with small tomato
flavoured timbales and cucumber ; served with
frozen horse-radish sauce and semi-set aspic mixed
with brunoise.
— aUX petitS pois. — Broiled trout with green peas.
— Saumonee bouillie. — Boiled salmon trout.
— saumonee k la Norwegienne.— Boiled salmon
trout dressed on rice socle, masked with mayonnaise
and aspic ; garnished with tarragon and chervil
leaves, cucumber rind and slices, and chilli ; served
with cold horseradish sauce.
— saumonee a la Rothschild.— Baked stuffed
salmon trout masked cold with madere sauce (chaud-
froid) , decorated with truffles, blocks of set aspic,
cucumber, lemon and parsley.
— a la Vinaigrette. — Cold boiled trout served with
vinegar and oil dressing, chopped gherkins, capers
and parsley.
Filets de Truite au Vin blane.— Broiled fillets of
trout with white wine sauce.
— a la Mayonnaise. — Cold fillets of trout in border
of aspic and mayonnaise, centre filled with dressed
salad.
— frites a la Milanaise.— Fillets of trout marinated
in oil, etc., then rolled in breadcrumbs and grated
cheese, then in egg and chopped parsley, and fried
in oil ; served with Italian sauce.
— a la Mirabeau. — Braised fillets of trout with
mirabeau sauce.
— a la Tomate. — Fried fillets of trout with tomato
sauce.
Turbot bouilli.— Boiled turbot.
— sauce aux Huitres.— Boiled turbot with oyster
sauce.
— sauce aux Crevettes. — Boiled turbot with
shrimp sauce.
— sauce Homard. — Boiled turbot with lobster
sauce.
Page 42
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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Sterlet a la Russe (Sterlet, Russian Style). —
Broiled sterlet with braised button onions, small
ball-shaped fried potatoes, and anchovy sauce.
— au bleu. — Boiled sterlet.
Tanehe au bleu.— Boiled tench.
— grillee au beurre d’Anehois.— Grilled tench
with anchovy butter.
— a la Maitre d’Hotel. — Broiled tench with parsley
butter.
Truite au bleu. — Trout boiled in water and white
wine flavoured with herbs.
— au beurre d’Anehois. — Broiled trout with
anchovy butter.
— a la Cambaeeres. — Baked trout, garnished with
slices of truffles, heads of mushrooms, stuffed olives
and fleurons ; brown genoise fish sauce.
— au Chablis. — Braised river trout (mirepoix and
chablis) garnished with olive-shaped potatoes, plain
boiled, and parsley ; sauce noisette ( see Sauces).
— a la Christiania. — Boned trout stuffed with
fish farce and hard-boiled egg slices, rolled up,
cooked in stock and milk ; skinned when cold and
masked with aspic jelly and mayonnaise; garnished
with caviare canapees, etc.
— a la Divonnaise. — Braised river trout, breaded,
sauced over with sauce genoise ; garnished with
braised button onions and mushroom heads.
— frite. — Fried trout.
— a la Meuniere (Trout, Meuniere Style). — Braised
trout served with burnt butter, breadcrumbs, and
chopped parsley.
— a la Maitre d’Hotel. — Broiled trout with parsley
butter.
— a la Malvoisie. — Boiled trout masked with aspic
mayonnaise ; garnished with cucumber balls ; served
with mayonnaise flavoured with cucumber puree.
TURBOT
75
Truite marinee. — Soused or pickled trout masked
with half-set savoury jelly.
— a la Montgolfier. — River trout, boned and stuffed
with whiting farce mixed with chopped truffles,
poached in oven (fumet de poisson), dressed with
garnish of lobster cut in dice, and mushroom
heads ; sauce au vin blanc (white wine sauce).
— k la Nansen. — Cold trout masked with finely-
cut vegetable, brunoise and aspic, dressed on a
shape of aspic ; garnished with small tomato
flavoured timbales and cucumber ; served with
frozen horse-radish sauce and semi-set aspic mixed
with brunoise.
— aUX petitS pois. — Broiled trout with green peas.
— Saumonee bouillie. — Boiled salmon trout.
— saumonee k la Norwegienne.— Boiled salmon
trout dressed on rice socle, masked with mayonnaise
and aspic ; garnished with tarragon and chervil
leaves, cucumber rind and slices, and chilli ; served
with cold horseradish sauce.
— saumonee a la Rothschild.— Baked stuffed
salmon trout masked cold with madere sauce (chaud-
froid) , decorated with truffles, blocks of set aspic,
cucumber, lemon and parsley.
— a la Vinaigrette. — Cold boiled trout served with
vinegar and oil dressing, chopped gherkins, capers
and parsley.
Filets de Truite au Vin blane.— Broiled fillets of
trout with white wine sauce.
— a la Mayonnaise. — Cold fillets of trout in border
of aspic and mayonnaise, centre filled with dressed
salad.
— frites a la Milanaise.— Fillets of trout marinated
in oil, etc., then rolled in breadcrumbs and grated
cheese, then in egg and chopped parsley, and fried
in oil ; served with Italian sauce.
— a la Mirabeau. — Braised fillets of trout with
mirabeau sauce.
— a la Tomate. — Fried fillets of trout with tomato
sauce.
Turbot bouilli.— Boiled turbot.
— sauce aux Huitres.— Boiled turbot with oyster
sauce.
— sauce aux Crevettes. — Boiled turbot with
shrimp sauce.
— sauce Homard. — Boiled turbot with lobster
sauce.