The new practical cookery guide

Boulangere — Done as Meuniere, breadcrumbs, maitre d’ hotel over and salamandered, noisette potatoes round. Bretonne — Baked with julienne of onions and leeks lie, cream and fines herbes. Cecilia — Prepared as Meuniere, asparagus pointes garnish. Cherbourg — Baked with sliced mushrooms, oysters, white wine, lie butter, and serve. Chevaliere — Farced paupiettes, poached, masked with Nantua sauce, salpicon of truffe, oysters, crayfish lie, Normande sauce served in centre. Colbert — Split and boned, and finished as sole Colbert. Dieppoise — As Sole Dieppoise. Don Carlos — Poached served with half vin blanc sauce and half tomato sauce, chopped truffe over. Doria — Poached, served with vin blanc sauce and cucumber, a la creme garnish. Fecampoise — Poached, garnished with mushrooms and shrimp sauce over. Poissons (Fish). Frangaise — Dipped in milk, floured and fried, Tartare sauce apart. Grand Mere — Paupiette, done in cocotte, M or nay and gratines. Grenobloise — Split and finished as sole Grenobloise. Heloise — Baked with fines herbes, dice of tomatoes and fines herbes lie cream, and serve. Hoteliere — Boned, done as Meuniere maitre d’hotel and d’Uxelle over. Jackson — Poached, fines herbes sauce over, button onions and croutons round. Juive — Filleted and fried in batter with oil, Tartare sauce. Marchand de Yin — Baked with claret, eschalots and fines herbes, lie butter, and masked. Mascotte — Farced paupiettes in cocottes, shrimp sauce over. Medicis — Fried a 1’ Anglais, Medicis sauce apart. Nigoise — Split and grilled, Nicoise garnish round. Orly — Filleted, marinated, fried in batter, tomato sauce apart. Rachel — Poached, Nantua sauce over, and julienne of truffe. Rejane— Paupiettes, poached, served with vin blanc sauce, mushrooms, oysters, and truffe. Richelieu — Done as a l’Anglaise, with chopped truffe over. Tabaillon — Paupiettes, poached, Normande sauce and truffe. Verdi — Poached, white wine, liquor reduced, and mixed with Béarnaise, masked, tomato sauce round. 174 The New Practical Cookery Guide. Carrelets (Flounders) Are mostly fried or grilled or en soucliet, can also be served as soles. Souchet — Poached with julienne of carrots, onions, celery, and cucumbers, white wine and fish stock, and served thus with chopped parsley. Plie (Plaice). Small plaice are grilled or fried, or Meuniere, large ones are generally filletted, and done a la Orly or fried. Carpe (Carp). Fried a la Francaise as whitings, or Meuniere ; mostly used in making matelotte or a la Chambord. Esturgeon (Sturgeon). Braised in darnes or fricandeau style, or poached in courtbouillon, and served with suitable garnish. Anguille (Eels). Eels are rarely used in modern cuisine, though as an occasional change or in fish cookery (for amateur d’ anguille), a few recipes are given. Bordelaise — Cut into supremes, poached with wine and fines herbes, reduce liquor and mix with Bordelaise sauce, serve over, garnish with glazed button onions and mushrooms. «r Poissons (Fish). Farcie — Boned and farced, braise with mirpoix and white wine, cut into convenient size, reduce liquor and lie with fish veloute, served with a garnish of quenelles and fleurons round. Frites — Boned, cut about three inches long pieces, blanched when cold, egged and breadcrumbed, and fried. Grandmere — Cut convenient size, poached with claret, fresh mushrooms, and eschalots, lie with kneaded butter and flour, served on croutons.