a la Eegence. A small fish covered with force-
meat, to which chopped trufHes are added ;
served in Perigueux sauce.
en matelote — served in Matelote sauce.
en kari a la Durand is curried and served with
rice.
Tranche, or Darne, de saumon grillee is a grilled
slice of salmon.
Filets de saumon a VIndienne are fried fillets/served
with curry sauce.
a la Marechale — fillets saute, and served in
30 MENUS MADE EASY.
Aurora sauce, garnished with shrimps or
oysters.
Filets de saumon a la Tartare are fried fillets,
served with Tartare sauce; a la Eavigote,
with Eavigote sauce.
a la Maintenon — fillets broiled in paper cases.
a la Suede — fillets baked in paper cases with
tomato sauce, and garnished with cucumber,
beetroot and tarragon.
a la Eichelieu — fillets served on a border of
salmon forcemeat, masked with a puree of
tomatoes, and garnished with crayfish and
truffles.
Mazarine de saumon is a steamed mould of salmon
forcemeat. It may be garnished with prawns,
or served with Cardinal sauce. As Pain de
saumon a la Russe, it is served cold with horse-
radish sauce.
Mayonnaise de saumon. Pieces of cold salmon,
with lettuce or other salad, and Mayonnaise
sauce.
Cotelettes de saumon en Mayonnaise are cutlet moulds
of salmon forcemeat, served cold with salad
and Mayonnaise sauce.
Chaudfroid de saumon a la Tartare is cold salmon
served in Tartare sauce.
a V Alexandra. Little slices of salmon on croutes
of fried bread or light pastry, dressed on a
salad border with a whipped Mayonnaise
cream in the centre.
FISH OR POISSONS. 31
SHAD.
Alose a la Maitre d'hotel is baked, and served with
Maitre d'hotel sauce. It is also dressed in
fillets, saute.
SKATE.
Raie a la Maitre d'hotel is boiled and served with
Maitre d'hotel sauce; au beurre noir, with
black butter sauce.
a la Orly — fried and served with tomato sauce.
a la Hollandaise — served with Hollandaise sauce.
a la Genoise — served in a brown sauce with
anchovy and chopped parsley.
a la noisette — served in butter sauce with the
pounded liver of the skate, and Tarragon
vinegar.
aux fines herbes — cooked with milk, butter, flour,
lemon, herbs, etc., and served with fine-herbs
sauce.
Skate is obtained crimped and filleted. It is
never served whole.
SMELTS.
Eperlans a la Juive are breadcrumbed, fried, and
served without sauce. Served with anchovy
sauce in a sauce-boat, they are called a VAn-
glaise ; or with tomato sauce, a la Orly.
en ragout — stewed in white stock with herbs and
wine.
au gratin — baked with melted butter and dried
herbs, covered with breadcrumbs.
32 MENUS MADE EASY.
Buisson d'eperlans — breadcrumbed and fried with
their tails in their mouths. Melted butter
should be served with them.
SOLES.
Soles frites a VAnglaise are breadcrumbed and fried.
au gratin — covered with brown sauce and bread-
crumbs, and baked.
a la Normande — stewed and served in a rich
brown sauce with oysters.
a la Portugaise are dressed in the same way as
plaice.
a la creme d'anchois — boiled and served in a
white sauce, with anchovy and whipped cream.
a Vaurore — stuffed and baked ; served in a white
sauce, with grated Parmesan and hard-boiled
egg-
a la Cardinal — stuffed, baked, and served in
Cardinal sauce.
a la Colbert — stuffed with Maitre d'hotel butter,
Page 11
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a la Eegence. A small fish covered with force-
meat, to which chopped trufHes are added ;
served in Perigueux sauce.
en matelote — served in Matelote sauce.
en kari a la Durand is curried and served with
rice.
Tranche, or Darne, de saumon grillee is a grilled
slice of salmon.
Filets de saumon a VIndienne are fried fillets/served
with curry sauce.
a la Marechale — fillets saute, and served in
30 MENUS MADE EASY.
Aurora sauce, garnished with shrimps or
oysters.
Filets de saumon a la Tartare are fried fillets,
served with Tartare sauce; a la Eavigote,
with Eavigote sauce.
a la Maintenon — fillets broiled in paper cases.
a la Suede — fillets baked in paper cases with
tomato sauce, and garnished with cucumber,
beetroot and tarragon.
a la Eichelieu — fillets served on a border of
salmon forcemeat, masked with a puree of
tomatoes, and garnished with crayfish and
truffles.
Mazarine de saumon is a steamed mould of salmon
forcemeat. It may be garnished with prawns,
or served with Cardinal sauce. As Pain de
saumon a la Russe, it is served cold with horse-
radish sauce.
Mayonnaise de saumon. Pieces of cold salmon,
with lettuce or other salad, and Mayonnaise
sauce.
Cotelettes de saumon en Mayonnaise are cutlet moulds
of salmon forcemeat, served cold with salad
and Mayonnaise sauce.
Chaudfroid de saumon a la Tartare is cold salmon
served in Tartare sauce.
a V Alexandra. Little slices of salmon on croutes
of fried bread or light pastry, dressed on a
salad border with a whipped Mayonnaise
cream in the centre.
FISH OR POISSONS. 31
SHAD.
Alose a la Maitre d'hotel is baked, and served with
Maitre d'hotel sauce. It is also dressed in
fillets, saute.
SKATE.
Raie a la Maitre d'hotel is boiled and served with
Maitre d'hotel sauce; au beurre noir, with
black butter sauce.
a la Orly — fried and served with tomato sauce.
a la Hollandaise — served with Hollandaise sauce.
a la Genoise — served in a brown sauce with
anchovy and chopped parsley.
a la noisette — served in butter sauce with the
pounded liver of the skate, and Tarragon
vinegar.
aux fines herbes — cooked with milk, butter, flour,
lemon, herbs, etc., and served with fine-herbs
sauce.
Skate is obtained crimped and filleted. It is
never served whole.
SMELTS.
Eperlans a la Juive are breadcrumbed, fried, and
served without sauce. Served with anchovy
sauce in a sauce-boat, they are called a VAn-
glaise ; or with tomato sauce, a la Orly.
en ragout — stewed in white stock with herbs and
wine.
au gratin — baked with melted butter and dried
herbs, covered with breadcrumbs.
32 MENUS MADE EASY.
Buisson d'eperlans — breadcrumbed and fried with
their tails in their mouths. Melted butter
should be served with them.
SOLES.
Soles frites a VAnglaise are breadcrumbed and fried.
au gratin — covered with brown sauce and bread-
crumbs, and baked.
a la Normande — stewed and served in a rich
brown sauce with oysters.
a la Portugaise are dressed in the same way as
plaice.
a la creme d'anchois — boiled and served in a
white sauce, with anchovy and whipped cream.
a Vaurore — stuffed and baked ; served in a white
sauce, with grated Parmesan and hard-boiled
egg-
a la Cardinal — stuffed, baked, and served in
Cardinal sauce.
a la Colbert — stuffed with Maitre d'hotel butter,