garnished with green butter and little balls
of cucumber. They are sometimes served in
little paper cases.
TUNNY.
Them frit is cut in pieces and fried. It is served
with Kemoulade sauce.
TURBOT.
Turbot a la Hollandaise is boiled, and served with
Hollandaise sauce ; sauce homard, with lobster
sauce.
36 MENUS MADE EASY.
Turbot a la creme — served with a sauce of cream,
yolks of eggs and lemon juice.
a la creme d'anchois — served in a sauce of melted
butter, anchovy butter, and cream, sprinkled
•with chopped gherkins and capers.
a la Mazarine — served in the same sauce as
fillets of trout " a la Mazarine."
a la Eusse — served with horseradisla sauce.
a la Napier — served in a white sauce with
mussels.
a la Morny — served in a cheese sauce.
a la Eeligieuse — served in Hollandaise sauce,
sprinkled with chopped tarragon and {raffle,
and garnished with hard-boiled egg.
grille a la Vatel — grilled, and served with mussel
sauce, and crayfish or prawns.
a la Parisienne — stuffed and baked, and served
with a white sauce. Served with white Matelote
sauce, it is called a la Normande.
au gratin, or a la Bechamel. Pieces of turbot in
Bechamel sauce, covered with breadcrumbs
and grated Parmesan, and browned. Dressed
with shrimp sauce and served in scallop shells,
it is called a la Beyniere.
a la creme gratine. Alternate layers of pieces of
turbot and of a sauce of milk, butter, flour, yolks
of eggs, parsley, etc., sprinkled with bread-
crumbs and grated Parmesan, and browned.
au gratin a la Proven $ ale. Alternate layers of
pieces of turbot and Proven£ale sauce, bread-
crumbed and browned.
FISH OR POISSONS. 37
Petit turbot a la Meuniere is a small fish crimped,
grilled, and served in a sauce of melted butter,
yolks of eggs and lemon juice.
Filets de turbot a VImperiale are small fillets,
masked alternately with red and white sauce,
and served with Cardinal sauce.
a I'Imperatrice are masked with white forcemeat,
decorated with red forcemeat, and are served
on a forcemeat border with a red sauce.
WEAVERS.
Vives au gratin are stewed, breadcrumbed, and
baked.
a la Normande — larded with pieces of eel and
anchovy; cooked in wine with butter and
vegetables, and served in the sauce. If served
with Italian sauce, they are called a la Borde-
laise.
a la Maitre d'hotel — broiled, and served with
Maitre d'hotel sauce.
WHITEBAIT.
Blanchailles are fried. They should be served
with lemon, cayenne, and slices of bread and
butter.
a la Diable are devilled.
WHITING.
Merlans au gratin, or a VAnglaise, are bread-
38 MENUS MADE EASY.
crumbed and fried with their tails in their
mouths.
Merlans a la Frangaise — dipped in milk, floured,
and fried ; served with anchovy or any other
sauce.
Filets de merlans a la Hollandaise. Fillets served
with Hollandaise sauce. They may also be
served with Italian, Bordelaise, Fines-herbes,
and other sauces.
a la Orly are floured, fried, and served with
tomato sauce.
a I'Aurore are served in an egg sauce with
cheese.
a la Vatcl are served in tomato sauce, garnished
with strips of anchovies and gherkins.
a la Comtesse are baked in paper cases, and
garnished with forcemeat balls, and prawns
or crayfish tails.
a VExcellence are fried, and served in a rich
white sauce with capers and anchovies.
Petites cremes de merlans a V aspic are little creams
Page 13
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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garnished with green butter and little balls
of cucumber. They are sometimes served in
little paper cases.
TUNNY.
Them frit is cut in pieces and fried. It is served
with Kemoulade sauce.
TURBOT.
Turbot a la Hollandaise is boiled, and served with
Hollandaise sauce ; sauce homard, with lobster
sauce.
36 MENUS MADE EASY.
Turbot a la creme — served with a sauce of cream,
yolks of eggs and lemon juice.
a la creme d'anchois — served in a sauce of melted
butter, anchovy butter, and cream, sprinkled
•with chopped gherkins and capers.
a la Mazarine — served in the same sauce as
fillets of trout " a la Mazarine."
a la Eusse — served with horseradisla sauce.
a la Napier — served in a white sauce with
mussels.
a la Morny — served in a cheese sauce.
a la Eeligieuse — served in Hollandaise sauce,
sprinkled with chopped tarragon and {raffle,
and garnished with hard-boiled egg.
grille a la Vatel — grilled, and served with mussel
sauce, and crayfish or prawns.
a la Parisienne — stuffed and baked, and served
with a white sauce. Served with white Matelote
sauce, it is called a la Normande.
au gratin, or a la Bechamel. Pieces of turbot in
Bechamel sauce, covered with breadcrumbs
and grated Parmesan, and browned. Dressed
with shrimp sauce and served in scallop shells,
it is called a la Beyniere.
a la creme gratine. Alternate layers of pieces of
turbot and of a sauce of milk, butter, flour, yolks
of eggs, parsley, etc., sprinkled with bread-
crumbs and grated Parmesan, and browned.
au gratin a la Proven $ ale. Alternate layers of
pieces of turbot and Proven£ale sauce, bread-
crumbed and browned.
FISH OR POISSONS. 37
Petit turbot a la Meuniere is a small fish crimped,
grilled, and served in a sauce of melted butter,
yolks of eggs and lemon juice.
Filets de turbot a VImperiale are small fillets,
masked alternately with red and white sauce,
and served with Cardinal sauce.
a I'Imperatrice are masked with white forcemeat,
decorated with red forcemeat, and are served
on a forcemeat border with a red sauce.
WEAVERS.
Vives au gratin are stewed, breadcrumbed, and
baked.
a la Normande — larded with pieces of eel and
anchovy; cooked in wine with butter and
vegetables, and served in the sauce. If served
with Italian sauce, they are called a la Borde-
laise.
a la Maitre d'hotel — broiled, and served with
Maitre d'hotel sauce.
WHITEBAIT.
Blanchailles are fried. They should be served
with lemon, cayenne, and slices of bread and
butter.
a la Diable are devilled.
WHITING.
Merlans au gratin, or a VAnglaise, are bread-
38 MENUS MADE EASY.
crumbed and fried with their tails in their
mouths.
Merlans a la Frangaise — dipped in milk, floured,
and fried ; served with anchovy or any other
sauce.
Filets de merlans a la Hollandaise. Fillets served
with Hollandaise sauce. They may also be
served with Italian, Bordelaise, Fines-herbes,
and other sauces.
a la Orly are floured, fried, and served with
tomato sauce.
a I'Aurore are served in an egg sauce with
cheese.
a la Vatcl are served in tomato sauce, garnished
with strips of anchovies and gherkins.
a la Comtesse are baked in paper cases, and
garnished with forcemeat balls, and prawns
or crayfish tails.
a VExcellence are fried, and served in a rich
white sauce with capers and anchovies.
Petites cremes de merlans a V aspic are little creams