Menus made easy, or, How to order dinner and give the dishes their French names

d'hotel sauce. Fillets are also dressed in this way. aux censes are broiled, and served with cherry sauce. a la Normande are stuffed and baked. a la Flamande — stuffed with chopped shallots and chives, butter and lemon juice; and broiled. grilles au beurre noir — grilled, and served with black-butter sauce. aux groseilks vertes — stuffed with green goose- berries, pieces of herring, etc. ; boiled, and served in green gooseberry sauce. Filets de maquereaux a la Venitienne — fillets saute, and served in a rich brown sauce with chopped tarragon and truffles. a la Orly — fried fillets served with tomato sauce. FISH OR POISSONS. 27 RED MULLET. Rougets en caisse are broiled in papers, sprinkled with chopped parsley and oil. en papillotes are baked in papers and served with Italian sauce. Served with white Eavigote sauce, they are called a la Eavigote. aux fines herbes — cooked with butter, wine, Harvey sauce and anchovy. Served in the sauce with chopped mushrooms, parsley, shallot, and lemon juice. sauce verte — served with green sauce. a la Claudine — served in a brown sauce with anchovies, mushrooms and capers. a la Metropole — stewed in white wine with herbs, and served in the sauce thickened with butter and flour. a la maltre d'hotel — served in Maitre d'hotel sauce. They are dressed in this way in fillets. Filets de rouyets a la Montesquieu. Fillets cut in halves, saute in butter with wine, lemon juice, etc., and served in the sauce with melted butter and milk. GREY MULLET. Mulets au beurrefondu are broiled, and served with melted-butter sauce. They are also served an vert, with green sauce; or sauce pimcnt, with capsicum sauce. 28 MENUS MADE EASY. PERCH. Perches a VEspagnole are baked and served in a brown sauce. Filets de perches a la Homaine are fillets seasoned with oil and herbs, fried, and served with tomato sauce. They may be dressed in the same way as carp, tench, and trout ; and also in a water souche. PIKE. Brocket farci is stuffed and baked. Served with Matelote sauce, it is called en matelote. sauce au beurre d'anchois — boiled, and served with anchovy sauce; aux cdpres, with caper sauce. au bleu — pickled. a la Eusse is served with horseradish sauce. PILCHARDS. Pelamides are dressed in the ways suggested for herrings. PLAICE. Pile au gratin is baked in brown sauce, covered with breadcrumbs, a la Portugaise is stuffed and baked ; served in tomato sauce with slices of Spanish onions and tomatoes. a VAmericaine is stuffed with a tomato stuffing, baked, and served in tomato sauce. FISH OR POISSONS. 29 Filets de plie aux fines herbes are fillets served in fine-herbs sauce. a V Airibassade are fillets covered with a red fish sauce, sprinkled with Parmesan and browned. Petits filets de plie a la tartar e are little rolled fillets, fried, and served with Tartare sauce. They are also dressed in the same way as soles. SALMON. Saumon a VEcossaise is crimped and boiled. a la Hollandaise — served with Hollandaise sauce. a la Beyrout — slices broiled in papers, and served in anchovy sauce with vinegar, Harvey, chopped onions and mushrooms. a la creme d'anchois — slices served in anchovy sauce. a la Cardinal. A whole fish stuffed with fish forcemeat, braised, and served in Cardinal sauce.