The new practical cookery guide

Fricassee — When soaked, poached with white wine, onions, and seasoned, the liquor reduced, lie with veloute and cream, and served in timbales with a few sliced mushrooms and parsley. Poissons (Fish). Frites — The legs only are used, skinned, soaked in acidulated salt water for a few hours, then marinated with little oil, juice of lemon, salt, fresh-ground pepper, and chopped fines herbes, dipped in light batter, and fried. Gratines — Prepared as fricassee dressed in bordure of potatoes, cheese and crumbs over, and gratines. Meuniere — Floured, sauteed with butter, seasoned, beurre noisette, juice of lemon, and chopped parsley. / Poisson Americain (American Fish). Blue Fish. A la Bombay — Scored and marinated with little anchovy essence. Throw grated cocoanut over clear fire and grill fish on top, and serve with anchovy butter and sliced lemon. . Creole — Filleted, and seasoned with paprika, baked, and served with Italienne sauce, containing chopped green peppers and tomatoes, garlic flavour. Diaz — Filleted, scored, and masked with a puree of pounded red peppers, anchovy essence, juice of lemon, and paprika, marinated for an hour, then bake with white wine, butter, and sliced fresh mushrooms over, basted, and serve thus. Paysanne — Macerated, and baked with a paysanne of onion, carrots, celery, and fines herbes, lie with kneaded butter and flour, and masked. The New Practical Cookery Guide. Clam. Opened, well cleaned, and blanched. Bourguignonne — Served in shells with savoury butter made with pounded chive, chervil, tarragon, eschalots, soupçon of garlic, parsley, and butter, masked and baked. Diahlees — Cut in dice, lie with rich veloute made with clam liquor, chopped green peppers, cayenne, the shells refilled, cheese and crumbs over, and gratines. Newburg — Blanched and sauteed with a piece of butter, sherry, and seasoned, lie yolk and cream, and served in cocottes. Vaudeville — Blanched, served in gratin dish with fish veloute, flavoured with sherry and clam liquor over, breadcrumbs and gratines. King Fish. Jl la Bercy — Scaled, split, and boned, baked with eschalots and white wine and fish stock, reduce liquor, and lie with veloute, chopped parsley and glaze. Comtesse — Cut in neat pieces about one inch square, poached with sherry and cayenne and fresh butter, reduced liquor, and lie' with cream and yolks, served in cases or cocottes, with a mushroom on top, and sauce. Danois — King fish, about half a pound each, split and boned, dipped in milk, floured and sauteed as Meunicre, served with rings of anchovies over, Poissons (Fish). and beurre noisette mixed with anchovy essence on top, cucumber garnish. Newyoka ise — Poached in acidulated courtbouillon, served with sauce made from it, lie cream and yolks, and garnish with clams, Mornay round. Red Snapper. A V Ancienne — Marinated, then cooked in white wine courtbouillon, served in gratin dish with veloute mixed with chopped gherkins, capers, and mushrooms, cheese over, and gratines. Demideuil — Filleted, and poached with fine chopped onion, sherry, paprika, etc., reduce liquor and lie with fish sauce and fresh butter, and masked julienne of truffe, mushroom, and pimento, sliced potatoes round. Indienne — Filleted, and poached with white wine, chopped onion and apples, curry powder ; when cooked, serve fish in bordure of boiled rice, lie sauce with veloute, creamed, and mask fish, powdered bombay duck on top.