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

and served with Maitre d'hotel sauce, a la Maitre d'hdtel — served in Maitre d'hotel sauce. The same dish may be made with fillets. a la Trouville — cut in two or three pieces, and cooked with butter, breadcrumbs, chopped onions and cider. Filets de soles au gratin. Fillets breadcrumbed and fried; covered with brown sauce and bread- crumbs, and baked, a Vltalienne are saute, and served in white FISH OR POISSONS. 33 Italian sauce. They are served a la Hoi- landaise, in Hollandaise sauce ; or en Ravigote, in Kavigote sauce. Filets de soles en matelote are cut in halves, bread- crumbed and fried; dressed in a crown, with Matelote sauce in the centre. a la Vienne are rolled, stuffed with fish force- meat, and served with anchovy sauce. If served in a white sauce, they are called a la Beine. a la Bohemienne are folded fillets served in a white sauce, garnished with truffle, hard-boiled egg, lobster coral, and chopped parsley. a la Due de Naples are served cold, masked alternately with green and white Mayonnaise aspic, on an aspic border with salad in the centre, and are garnished with cucumber and hard-boiled white of egg. a la Dauphine are rolled, stuffed, breadcrumbed and fried, and served with lobster sauce. If stuffed with oysters, etc., and served with oyster sauce, they are called a la RotJischild ; or stuffed with lobster sauce and served with tomato sauce, a la Chesterfield. a la Eouennaise are coated with whiting force- meat coloured with lobster spawn, and served with white Matelote sauce. They may also be served en caisses, in little cases ; or cold en Mayonnaise, with salad and Mayonnaise sauce ; or en aspic, set in moulds of aspic. D 34 MENUS MADE EASY. SPRATS. Esprots a VAnglaise are fried. au gratin are baked -with herbs and breadcrumbs. a la Diable are devilled. STURGEON. Esturgeon en fricandeau is cut in thick slices, larded, stewed with bacon and mushrooms, and browned. a la Eoyale — tied up in the form of a bolster, covered with forcemeat, and ornamented with pieces, of truffle, tongue, etc. Darne d'esturgeon au four is a baked slice of sturgeon. braisee is larded and braised. grillee sauce piquante is broiled, and served with Piquante sauce. a la Bourguignotte is served with Bourguignotte sauce. TENCH. Tanche/rite is fried. sur le gril is grilled. au court-bouillon — boiled in court-bouillon, and served with caper sauce. farcie — stuffed and baked. TROUT. Truites au Ueu are turned blue with boiling vinegar, and foiled in it with wine and vegetables; served with oil and vinegar. frites are fried. FISH OR POISSONS. 35 Truites en ragout are stewed. a la Beyrout are dressed in the same way as salmon. a la Maitre d'hdtel — served with Maitre d'hotel sauce. a la Chambord — cooked in marinade sauce, and garnished with crayfish, quenelles of fish, and sweetbreads. a la hussarde — stuffed with butter and herbs; broiled, and served with Poivrade sauce. a la Perigueux — stuffed with a truffle stuffing, and served with Perigueux sauce. This is also called a la Rothschild. Filets de truites a la Mazarine are fillets saute, and served in a sauce of melted butter, yolks of eggs, lobster spawn, anchovy, etc. a Vaurore are covered with white sauce, grated Parmesan, and hard-boiled egg. a la Genevoise are served with Genevoise sauce. a V Alexandra are rolled, and served cold,