The new practical cookery guide

Cubat — Poached, served on puree of mushrooms, Mornay sauce over, and gratines. Daumont — Bone removed, farced with fish farce and puree of mushroom, re-form the sole to shape, poached; garnish with Daumont garnish and Normande sauce over. Poissons (Fish). Dieppoise — Poached; served with vin blanc sauce, mussels, mushrooms, shrimps, and parsley garnish. Diplomate — Poached ; served with Diplomate sauce and sliced truffe. Doimee — Dipped in milk, floured and fried, Medicis sauce apart. Duglere — Baked with onions, dice of tomatoes, parsley and white wine, lie with fish veloute served over. Fermiere — Baked, liquor lie with fish veloute and cream; fresh butter served over, a border of sliced potatoes salamandered. Florentine — Poached, served on spinach, Mornay sauce over, and gratines. Grenobloise — Done as Meuniere ; garnished with sliced lemon, cucumber, beetroot, and capers. Marguery I. — Poached, served in salpicon of mushroom and shrimps, vin blanc sauce over and gratines. Marguery II. — Poached, Hollandaise sauce over and gratines. Mariniere — Poached, served with vin blanc sauce, mussels, and parsley. Miromesnil — Prepare sole as for Colbert, floured only, fry very lightly, remove bone; when cold, place maitre d'hotel in incision, give the sole its normal shape, egged and breadcrumbed and fried in usual way, lemon round. Molina — Baked, Chambord sauce, garnish with fonds, mushrooms, and morels. The New Practical Cookery Guide. Montgolfier — Poached, serve vin blanc sauce over, slices of lobster on top, and julienne of truffes and mushrooms, fleurons round. Montreuil — Poached, shrimp sauce over, Parisian potatoes with vin blanc sauce round. Nantua — Poached, served with Nantua garnish and sauce. Normande — Poached, served with Normande garnish and sauce. Parisienne — Poached, served with three sauces in strips over the sole, vin blanc, shrimp, and crayfish coulis. Portugais — Poached, vin blanc, sauce over and stewed tomatoes, Portugaise garnish, chopped parsley. Regence — Poached, served with Normande sauce over and Regence garnish. Richelieu — Breadcrumbed, sauteed in butter, Bearnaise sauce round, and Ravigote and tomato sauce mixed round again, thread of glaze over. Bitz — Poached, liquor reduced, and lie, with double cream served over, fried soft roe round. Boy ale — Poached, Normande sauce over, quenelles and truffes round, and crest fleurons. Sarah — Poached, masked with Yenitienne sauce, julienne of celery, carrots, and truffe. Soles et Filets. Allemande — Poached, with julienne of vegetable and sage fish veloutc lie over. Ambassade — Done as Mornay, sauteed, tomato garnish. Poissons (Fish). Ambassadrice — Poached, served with rich creamed oyster sauce over, and Parisian potatoes round. Amelie — Poached, Aurore sauce over, sliced truffe on top, Parisian potatoes round. Amiral — Poached, served with vin blanc sauce lie lobster butter, garnished with fried oysters, fried mussels, truffe on top of sole. Amphytrion — Paupiettes, farced with oysters and anchovy farce, breadcrumbed and fried. Ancienne — As Bercy. Andalouse— Poached, served with fish veloute mixed with dice of tomato and strips of pimento, gratines, potato croquettes round. Anglaise — Breadcrumbed a 1’ Anglaise, grilled or au four, served with noisette butter over. Antiboise — Fillets cut in strips as small smelts, breadcrumbed, and fried in oil, tomato dice, saute round.