Victoria — Served with slices of lobster and truffe on top, lobster sauce round. Walewska — Served with salpicon and lobster, and truffe inside, lobster sauce round. Zingara — Mixed with julienne of truffe, ham, mush- rooms, and tomatoes, jus lie with ham round. CEUFS DE PLUVIERS ET VANNEAUX (Plovers’ and Lapwings’ Eggs). Brouilles — Scrambled, with cream the usual wav. Danoise — Poached, served on salmon croustades, anchovy sauce over. 140 The New Practical Cookery Guide. Petit due — Poached, served on even-size mushrooms Perigueux sauce over. Royale — Poached, served on puree of chicken fonds, supreme sauce over, decorated with a slice of truffe. Cold. Belle Gabrielle —Done in aspic, decorated, served on fancy fonds, garnished. Christiana — Served on foie gras croustades, aspiced over, decorated, and garnished. Moderne — Done in aspic with vegetable chartreuse, garnished with vegetable salad. Moscovite — Dressed on caviar croustades, aspiced over and garnished. Nids (en) — Dressed in nests of Montpelier butter, aspiced and decorated. Petite Reine — Done in aspic, decorated with truffe and hard white of egg, served with asparagus pointe salad. PART IV. POISSONS (Pish). For cooking large fish, three courtbouillon or fish stock are used: (1) The ordinary, consisting of water and vinegar; (2) Water and white wine in equal quantity ; (3) Water and red wine or claret in equal quantity. In each case the stock is seasoned and flavoured with sliced onion and carrot, herbs and spices, and simmered before cooking the fish in it. When the fish is intended for cold it should be allowed to remain in the stock till cold. In cooking small fish or fillets, supreme, etc., the term sauteed is used, poached, or au four ; the first meaning that the fish is floured and sauteed, or fried, in a little butter and oil, meuniere style, and turned over to complete the cook- ing. The term poached is more general in use, the fish is placed in a fireproof fish-dish with sliced onion, parsley, white wine or fish stock, pats of butter and seasoned, covered with buttered paper, and slowly cooked in the oven with occasional basting ; for the term au four (or baked) the fish is placed on a well- buttered dish, covered with greased paper, and cooked slowly as the case requires, and basted. 142 The New Practical Cookery Guide. The dressing of fish, in whichever style it has been cooked, should be done with decorative taste. The garnish should consist of articles in accordance with the fish, and in all cases should be eatable. Artificial socle or fonds should only be used for dressing cold fish. In the following formulas, the sauces and garnishes given are of the most popular character. Soles, Alicante — Sole baked, in china fish-dish with butter, finely chopped onion, and fish essence and white wine ; when done, reduce stock, finish with fresh butter, garnish the sole with a few bearded oysters, pour sauce over, and serve. Americaine — Poached, served with the Am cri caine sauce. Bonne femme — Baked with eschalots, mushroom and fines herbes, liquor reduced, mixed with fish, veloute sauce poured ove✪ Bonne Femme Soler and gratines. Bourgeoise — Baked with white wine, served with the liquor, well buttered over. Co Ihert — An incision is made on the thick side of the sole, detaching sides of fillets without separating them; egged and breadcrumbed, fried, the bone removed through the incision, and maitre d’hotel placed in.

AI-modernized reading of the original text

Victoria — Served with slices of lobster and truffe on top, lobster sauce round. Walewska — Served with salpicon and lobster, and truffe inside, lobster sauce round. Zingara — Mixed with julienne of truffe, ham, mushrooms, and tomatoes, jus lie with ham round. CEUFS DE PLUVIERS ET VANNEAUX (Plovers’ and Lapwings’ Eggs). Brouilles — Scrambled, with cream the usual wav. Danoise — Poached, served on salmon croustades, anchovy sauce over. 140 The New Practical Cookery Guide. Petit duc — Poached, served on even-size mushrooms Perigueux sauce over. Royale — Poached, served on puree of chicken fonds, supreme sauce over, decorated with a slice of truffe. Cold. Belle Gabrielle —Done in aspic, decorated, served on fancy fonds, garnished. Christiana — Served on foie gras croustades, aspiced over, decorated, and garnished. Moderne — Done in aspic with vegetable chartreuse, garnished with vegetable salad. Moscovite — Dressed on caviar croustades, aspiced over and garnished. Nids (en) — Dressed in nests of Montpelier butter, aspiced and decorated. Petite Reine — Done in aspic, decorated with truffe and hard white of egg, served with asparagus pointe salad. PART IV. POISSONS (Pish). For cooking large fish, three court-bouillon or fish stock are used: (1) The ordinary, consisting of water and vinegar; (2) Water and white wine in equal quantity ; (3) Water and red wine or claret in equal quantity. In each case the stock is seasoned and flavoured with sliced onion and carrot, herbs and spices, and simmered before cooking the fish in it. When the fish is intended for cold it should be allowed to remain in the stock till cold. In cooking small fish or fillets, supreme, etc., the terms sauteed, poached, or au four are used; the first meaning that the fish is floured and sauteed, or fried, in a little butter and oil, meuniere style, and turned over to complete the cooking. The term poached is more general in use, the fish is placed in a fireproof fish-dish with sliced onion, parsley, white wine or fish stock, pats of butter and seasoned, covered with buttered paper, and slowly cooked in the oven with occasional basting; for the term au four (or baked) the fish is placed on a well-buttered dish, covered with greased paper, and cooked slowly as the case requires, and basted. 142 The New Practical Cookery Guide. The dressing of fish, in whichever style it has been cooked, should be done with decorative taste. The garnish should consist of articles in accordance with the fish, and in all cases should be eatable. Artificial socle or fonds should only be used for dressing cold fish. In the following formulas, the sauces and garnishes given are of the most popular character. Soles, Alicante — Sole baked, in china fish-dish with butter, finely chopped onion, and fish essence and white wine ; when done, reduce stock, finish with fresh butter, garnish the sole with a few bearded oysters, pour sauce over, and serve. Americaine — Poached, served with the Am cri caine sauce. Bonne femme — Baked with eschalots, mushroom and fines herbes, liquor reduced, mixed with fish, veloute sauce poured over and gratines. Bourgeoise — Baked with white wine, served with the liquor, well buttered over. Co Ihert — An incision is made on the thick side of the sole, detaching sides of fillets without separating them; egged and breadcrumbed, fried, the bone removed through the incision, and maitre d’hotel placed in.

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