The new practical cookery guide

Grillee Arnericaine — Grilled sole with little chopped parsley and crumbs, oysters blanched, with little Worcester sauce round. Haléry — Poached, served in bordure of Duchesse potatoes, fillets masked alternately with vin blanc sauce and chopped truffe, pink sauce with chopped white of eggs. Hambourgeoise — Poached, served with vin blanc sauce, julienne of celeriac, turnips, and fines herbes. Havraise — Farced fillets, Bercy sauce, fried mussels round. Helene — Farced paupiettes, served on croustades, filled with nouille a la creme, Mornay sauce over, and gratines. Heloise — Sauteed as Meuniere, served with stewed dice of tomatoes and fines herbes, lemon round. Hongroise — Poached, row of sliced potatoes round, Hollandaise with paprika over, and gratines. Hotelier — Sauteed as Meuniere, maitre d’hotel and d’Uxelles mixed over, lemon round. Impériale — Poached, cream sauce with shrimps and julienne of truffe over, fried soft roe round. Indienne — Poached, curry sauce over rice bordure. Infante — Poached, Mornay sauce with puree of mushrooms over, and gratines. Italienne — Poached, served with Italienne sauce. Jackson — Poached, masked with Soubise and fines herbes sauce, fleurons round. Janin — Poached with Rhine wine, liquor reduced, mixed with brown fish sauce, served on truffed d’Uxelles, crayfish and mussel garnish. 152 The New Practical Cookery Guide. Jean Bart — Poached, Normande sauce with julienne of mushrooms, thread of glaze and lemon. Jeanne D’ Arc — Folded fillets, baked, served on rice croustades filled with salpicon of oysters, mushrooms, crayfish, and quenelles, beurre noisette over. Jeannette — Fines herbes, farced fillets, cream sauce over, decorated with tarragon and slices of foie gras. Jeannin — D'Uxelle farced fillets, poached, white wine lie, tomato sautes, and fines herbes and butter. Joinville I. — Poached, served on fish farce bordure, masked with Normande sauce, salpicon of truffe, shrimp and mushroom lie, shrimp sauce in centre, truffe on top. Joinville II. — Poached, served in couronne masked with shrimp sauce, salpicon of truffes, shrimps, quenelles, and mushroom in centre. Judic — Poached, served with braised lettuce in centre, Mornay sauce over, and gratines, sliced truffe on top. Jules — Farced fillets with puree of mushrooms and fines herbes, poached, served on fish farce bordure, Italian sauce over, and gratines. Lahowaska — Poached, and served with half truffe sauce and half shrimp sauce, in rows. Lacharme — Poached, served with Normande sauce and mussels. Lady Egmont — Folded fillets poached, dressed in casserole or timbales with mushrooms, oointes, and reduced liquor, lie, cheese-crumbs and gratines. Poissons (Fish). Lavalliere — Farced fillets studded with truffes, poached, served on fish farce bordure, with creamed veloute over, salpicon of quenelles, truffes, oysters, soft roe in centre. Leopold — Poached, served with half G-enevoise sauce and half Riche sauce, chopped truffes over. Lezat — Poached, masked with cream sauce and tarragon, lie anchovy butter, crayfish croquettes round. Loie Fuller — Poached, masked with three sauces in strips, vin blanc sauce, shrimp sauce, and Venitienne sauce. Londonderry — Farced fillets, poached, button mushroom on each, masked with Rormande sauce, lie crayfish coulis, mussels, and oysters, villeroy round. Loomis — Long fillets masked with fish farce and d’Uxelle mixed, breadcrumbs over and baked, Tartare sauce apart.