En Caisses — Baked, served in cases with Genevoise sauce. En Papillotte — Poached, masked with d’Uxelles, wrapped in oiled paper and grilled. Frangillon — Grilled, served on long anchovy croutes, garnished with straw potatoes and fried parsley round, tomato sauce mixed with anchovy butter apart. Fenouil — Marinated with chopped fennel, 'oil, and juice of lemon, salt and fresh -ground pepper, wrapped in oiled paper and grilled. Grenobloise — As sole Grenobloise. Juive — Cooked in batter (pate a frire), tomato sauce apart. Jules Janin — Farced, baked, and served in cases with Genevoise sauce, and truffe over. Marechale — Filleted, breadcrumbed a l’Anglaise and sauteed, garnished with pointes and truffe on top. Marseillaise — Baked with oil, chopped onion, toma- toes, fines herbes, flavour of saffron and garlic, lemon juice, reduce liquor, and serve over fish. Maryadel — Filleted, floured and sauteed in oil, served with vin blanc sauce over, Genevoise sauce round, garnished with croutons and cepes sautes. Nantaise — Grilled, served with Chateaubriand sauce over, garnished with lemon. Nigoise — Grilled, served with Ni<;oise garnish. Poissons (Fish). 179 Olga — As Bercy, with a julienne of truffe on top. Orientale — Baked with fines herbes, dice of tomatoes, saffron flavour, lie and garnished. Polonaise — Baked, with fish liquor, lie cream and yolk masked, Polonaise crumbs on top. Portugaise — Baked, with white wine, fines herbes, and tomatoes, lie and masked, garnished. Provengale — Baked with fines herbes, tomato sauce, garlic flavour, cucumber garnish. Theodora — Farced, baked, masked with vin blanc sauce. Trouville — Baked with white wine, served with Col- bert sauce. Venitienne — Baked, masked with Venitienne sauce, olive and mushroom round. Maquereau (Mackerel). A V Anglaise — Boiled, and served with fennel sauce. Berte — Baked, and served with Choron sauce. Boulonaise — Baked, garnished with mussels, oysters, and soft roe, vin blanc sauce, with fines herbes over. Caen — Farced, baked, served with fines herbes sauce. Calaisienne — Cooked in papillotte with maitre d’ hotel. Chanoise — Farced fillets, poached, vin blanc sauce, with shrimps over. Flamande — Baked, and served with mustard sauce and potatoes. Orientale — Done as rougets Orientale. St. Jean — Baked, and served with Ravigotte sauce. Venitienne — Poached fillets, masked with Venitienne n 2 sauce. 180 The New Practical Cookery Guide. Eperlan (Smelt). Africaine — Baked, with tomato juice, dice of sweet red pepper, and little mustard mixed, lie with butter. A VAnqlaise — Split, boned, and done as whiting a 1’ Anglais e. Au Vin Blanc — As sole Yin Blanc. Baron Brisse — Grilled, masked with maitre d’hotel butter, noisette potatoes round. Boitel — Poached with chablis, fines herbes, and chopped mushroom, lie butter and cream. Brochette — Skewered, dipped in milk, floured, and fried. Juive — Fried in batter with oil, Tar tare sauce apart. Meuniere— As sole Meuniere. Mousse d ’ — Pounded, made into farce, well seasoned, finished with cream, poached in moulds, and served with cream fish veloute. Polonaise — Farced, baked, Polonaise butter and crumbs over. Richelieu — As Meuniere, chopped truffle over. Grenouilles (Frogs). This Continental dish is served in places abroad and in America, and for the benefit of amateurs a few recipes are given to show how they are prepared. ✪ Frites (Frog Legs)

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En Caisses — Baked, served in cases with Genevoise sauce. En Papillotte — Poached, masked with d’Uxelles, wrapped in oiled paper and grilled. Frangillon — Grilled, served on long anchovy croutes, garnished with straw potatoes and fried parsley round, tomato sauce mixed with anchovy butter apart. Fenouil — Marinated with chopped fennel, 'oil, and juice of lemon, salt and fresh -ground pepper, wrapped in oiled paper and grilled. Grenobloise — As sole Grenobloise. Juive — Cooked in batter (pate a frire), tomato sauce apart. Jules Janin — Farced, baked, and served in cases with Genevoise sauce, and truffe over. Marechale — Filleted, breadcrumbed a l’Anglaise and sauteed, garnished with pointes and truffe on top. Marseillaise — Baked with oil, chopped onion, tomatoes, fines herbes, flavour of saffron and garlic, lemon juice, reduce liquor, and serve over fish. Maryadel — Filleted, floured and sauteed in oil, served with vin blanc sauce over, Genevoise sauce round, garnished with croutons and cepes sautes. Nantaise — Grilled, served with Chateaubriand sauce over, garnished with lemon. Nigoise — Grilled, served with Niçoise garnish. Poissons (Fish). Olga — As Bercy, with a julienne of truffe on top. Orientale — Baked with fines herbes, dice of tomatoes, saffron flavour, lie and garnished. Polonaise — Baked, with fish liquor, lie cream and yolk masked, Polonaise crumbs on top. Portugaise — Baked, with white wine, fines herbes, and tomatoes, lie and masked, garnished. Provengale — Baked with fines herbes, tomato sauce, garlic flavour, cucumber garnish. Theodora — Farced, baked, masked with vin blanc sauce. Trouville — Baked with white wine, served with Colbert sauce. Venitienne — Baked, masked with Venitienne sauce, olive and mushroom round. Maquereau (Mackerel). A l'Anglaise — Boiled, and served with fennel sauce. Berte — Baked, and served with Choron sauce. Boulonaise — Baked, garnished with mussels, oysters, and soft roe, vin blanc sauce, with fines herbes over. Caen — Farced, baked, served with fines herbes sauce. Calaisienne — Cooked in papillotte with maitre d’ hotel. Chanoise — Farced fillets, poached, vin blanc sauce, with shrimps over. Flamande — Baked, and served with mustard sauce and potatoes. Orientale — Done as rougets Orientale. St. Jean — Baked, and served with Ravigotte sauce. Venitienne — Poached fillets, masked with Venitienne n 2 sauce. The New Practical Cookery Guide. Eperlan (Smelt). Africaine — Baked, with tomato juice, dice of sweet red pepper, and little mustard mixed, lie with butter. A l'Anglaise — Split, boned, and done as whiting a l'Anglaise. Au Vin Blanc — As sole Yin Blanc. Baron Brisse — Grilled, masked with maitre d’hotel butter, noisette potatoes round. Boitel — Poached with chablis, fines herbes, and chopped mushroom, lie butter and cream. Brochette — Skewered, dipped in milk, floured, and fried. Juive — Fried in batter with oil, Tartare sauce apart. Meuniere— As sole Meuniere. Mousse d ’ — Pounded, made into farce, well seasoned, finished with cream, poached in moulds, and served with cream fish veloute. Polonaise — Farced, baked, Polonaise butter and crumbs over. Richelieu — As Meuniere, chopped truffle over. Grenouilles (Frogs). This Continental dish is served in places abroad and in America, and for the benefit of amateurs a few recipes are given to show how they are prepared.

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Frites (Frog Legs)

The new practical cookery guide