Hussarde — Sauteed Meuniere, masked with Hussarde
sauce without the ham.
Ivanhoe — Baked with butter, sliced lemon and apples,
and fines herbes.
Mdconnaise — Farced, studded with anchovies, baked
with Macon wine, served with mushrooms,
soft roe, and Genevoise sauce, mussel Villeroi
round.
Mantone — Filleted, baked with sauterne, lie Italian
sauce.
Montgolfier — Boned and farced, baked, garnished with
sliced truffe and lobster, vin blance sauce, with
lobster butter.
Piemontaise — Farced, poached, served with white
wine sauce and Piemont truffe.
Romano — Poached, mousseline sauce over, with
quenelles and crayfish.
Royal — Poached, served with Normande sauce,
mushroom truffes, crayfish, quenelles.
170
The New Practical Cookery Guide.
Turbot.
A V Arlesienne- — Poached, half Bercy sauce and half
tomato sauce.
Amiral — Poached with white wine and mushroom
liquor, served with vin blanc sauce, lie crayfish
butter, garnished with truffes, crayfish tails,
fried oysters, and mussels✪ Matelotte Normande.
Boitel — Poached, Normande sauce and mushrooms,
gratines.
Bonne femme — Poached with fines herbes, onions,
and diced mushroom, liquor reduced, lie butter,
masked and gratines.
Cambeceres — Farced, supreme, baked’ with sauterne,
lie vin blanc sauce, mushrooms, mussels, and
crayfish croquettes.
Commodore — Poached, garnished with lobster cro-
quettes and oyster Yilleroy, Normande sauce,
and anchovy butter.
Daumont — As soles Daumont.
Duchesse — Poached, served in duchesse potato
bordure, cream sauce and truffe over.
Fermiere — Poached with claret, liquor reduced, lie
butter, garnished with morels.
Hongroise — Supreme, with Hongroise sauce, noisette
potatoes round, and gratines.
Laguipierre — Baked, Joinville sauce, potato cro-
quettes round.
Nelson — Farced and finished as Mornay.
Parisienne — Poached, garnished with quenelles,
mushrooms, and crayfish, crayfish sauce and vin
blanc sauce over.
Poissons (Fish). 171
Rachel — Poached, Nantua sauce, with julienne of
truffes.
Regence — Farced, poached, garnished with quenelles,
oysters, mushrooms, olives, soft roe, rich fish
veloute over and sliced truffe.
Reyniere — Farced, baked, garnished with mushrooms,
soft roe, and anchovy fillets, Stanley sauce
over.
Richement — Poached, Normande sauce with julienne
of truffe, carrots, Parisienne potato round.
Royal — Farced, supreme, mousseline sauce, with
oysters.
Salvador — Farced, supreme, done as Duglere.
Sarah — Poached, Yenitienne sauce, and julienne of
truffe.
Turbotin — Chicken turbot.
Valentine — Poached, Normande sauce with mush-
room, finished as Mornay.
Vatel I. — Small grilled chicken turbot, garnished
with crayfish, vin blanc sauce.
Vatel II. — Supreme, poached, Chambord sauce,
cucumber and mignonnette of sole garnish.
Barbue (Brill).
All ways of cooking and garnishing brill are the
same as turbot. Fletan (halibut), prepared as
turbot.
Merlans (Whiting).
A V Ambassadrice. — Paupiette, poached, an oyster on
each, rich cream sauce over.
172 The New Practical Cookery Guide.
*
Andalouse — Farced paupiettes served on half grilled
tomato filled with risotto, Aurore sauce over,
aubergine garnish.
Anglaise — Split, dipped in oiled butter and fresh
crumbs, baked, beurre noisette and lemon.
Belle Helene — Paupiettes served on nouilles, masked
with bechamel, and cheese and gratines.
Bercy — As sole Bercy.
Bonne Femme — Baked with fines herbes and mush-
rooms, and white wine, lie, masked and
salamandered, ✪ Rachel
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Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Hussarde — Sauteed Meuniere, masked with Hussarde
sauce without the ham.
Ivanhoe — Baked with butter, sliced lemon and apples,
and fines herbes.
Mdconnaise — Farced, studded with anchovies, baked
with Macon wine, served with mushrooms,
soft roe, and Genevoise sauce, mussel Villeroi
round.
Mantone — Filleted, baked with sauterne, lie Italian
sauce.
Montgolfier — Boned and farced, baked, garnished with
sliced truffe and lobster, vin blance sauce, with
lobster butter.
Piemontaise — Farced, poached, served with white
wine sauce and Piemont truffe.
Romano — Poached, mousseline sauce over, with
quenelles and crayfish.
Royal — Poached, served with Normande sauce,
mushroom truffes, crayfish, quenelles.
170
The New Practical Cookery Guide.
Turbot.
A V Arlesienne- — Poached, half Bercy sauce and half
tomato sauce.
Amiral — Poached with white wine and mushroom
liquor, served with vin blanc sauce, lie crayfish
butter, garnished with truffes, crayfish tails,
fried oysters, and mussels.
Boitel — Poached, Normande sauce and mushrooms,
gratines.
Bonne femme — Poached with fines herbes, onions,
and diced mushroom, liquor reduced, lie butter,
masked and gratines.
Cambeceres — Farced, supreme, baked’ with sauterne,
lie vin blanc sauce, mushrooms, mussels, and
crayfish croquettes.
Commodore — Poached, garnished with lobster cro-
quettes and oyster Yilleroy, Normande sauce,
and anchovy butter.
Daumont — As soles Daumont.
Duchesse — Poached, served in duchesse potato
bordure, cream sauce and truffe over.
Fermiere — Poached with claret, liquor reduced, lie
butter, garnished with morels.
Hongroise — Supreme, with Hongroise sauce, noisette
potatoes round, and gratines.
Laguipierre — Baked, Joinville sauce, potato cro-
quettes round.
Nelson — Farced and finished as Mornay.
Parisienne — Poached, garnished with quenelles,
mushrooms, and crayfish, crayfish sauce and vin
blanc sauce over.
Poissons (Fish). 171
Rachel — Poached, Nantua sauce, with julienne of
truffes.
Regence — Farced, poached, garnished with quenelles,
oysters, mushrooms, olives, soft roe, rich fish
veloute over and sliced truffe.
Reyniere — Farced, baked, garnished with mushrooms,
soft roe, and anchovy fillets, Stanley sauce
over.
Richement — Poached, Normande sauce with julienne
of truffe, carrots, Parisienne potato round.
Royal — Farced, supreme, mousseline sauce, with
oysters.
Salvador — Farced, supreme, done as Duglere.
Sarah — Poached, Yenitienne sauce, and julienne of
truffe.
Turbotin — Chicken turbot.
Valentine — Poached, Normande sauce with mush-
room, finished as Mornay.
Vatel I. — Small grilled chicken turbot, garnished
with crayfish, vin blanc sauce.
Vatel II. — Supreme, poached, Chambord sauce,
cucumber and mignonnette of sole garnish.
Barbue (Brill).
All ways of cooking and garnishing brill are the
same as turbot. Fletan (halibut), prepared as
turbot.
Merlans (Whiting).
A V Ambassadrice. — Paupiette, poached, an oyster on
each, rich cream sauce over.
172 The New Practical Cookery Guide.
*
Andalouse — Farced paupiettes served on half grilled
tomato filled with risotto, Aurore sauce over,
aubergine garnish.
Anglaise — Split, dipped in oiled butter and fresh
crumbs, baked, beurre noisette and lemon.
Belle Helene — Paupiettes served on nouilles, masked
with bechamel, and cheese and gratines.
Bercy — As sole Bercy.
Bonne Femme — Baked with fines herbes and mush-
rooms, and white wine, lie, masked and
salamandered,