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

of whiting, served cold, garnished with aspic. Souffle de merlan en surprise is a baked souffle of whiting with a ragout of lobster in the centre. WHITING POLLOCK. Colin frit is cut in slices, fried, and served with oil and lemon. FISH OR POISSONS. 39 SHELL FISH AND FISH ENTKEES. GRAB, i Coquille de crabe is scalloped crab, served in the shell. As Supreme de crabe aux tomates, it is dressed with tomato sauce and breadcrumbs, and served in the shell. Petites wquilles de crabe en mayonnaise are little shell moulds of crab forcemeat, served with salad and Mayonnaise sauce. It may also be dressed in little fried cakes, as Crepi&ettes de crabe, in a souffle, and in many of the ways suggested for lobster. CRAYFISH. Ecrevisses au court-bouillon are boiled in court- bouillon. If served in Bordelaise sauce, they are called a la Bordelaise. Aspic d'ecrevisses — a mould of aspic with crayfish, and vegetables cut in shapes ; served with Mayonnaise sauce. Petits pates aux ecrevisses — covered patties, filled with crayfish and quenelles of fish. Langouste a la broche. Sea crayfish roasted. LOBSTER. Homard au court-bouillon is boiled in court-bouillon, and served with lobster sauce, a la Bordelaise — cut up and served in Bordelaise sauce. 40 MENUS MADE EASY. Homard au kari — curried ; served with boiled rice. en aspic — slices coated with white sauce, in a mould of aspic. en del is a cream made of pounded lobster with clotted or whipped cream, served in little cases. Cotelettes de homard are lobster cutlets. They may be served with Mayonnaise sauce. Miroton de homard a la Cardinal. Slices of lobster, half of them dipped in white sauce, and half in the same sauce coloured with lobster butter ; dressed on a salad with Mayonnaise sauce. Coquille de homard. Scalloped lobster, served in the shell. Croquettes de homard are croquettes of lobster, bread- crumbed and fried. Bissoles de homard is the same preparation folded in thin pieces of paste, breadcrumbed and fried. Petits vol-au-vents, or petits pate's, de homard are little puff paste patties filled with the croquette preparation of lobster. Bouchees de homard a la Bechamel are patties smaller than the vol-au-vents, filled with chopped lobster in Bechamel sauce. Mayonnaise de homard — the lobster cut up and served with lettuces and Mayonnaise sauce ; ornamented with anchovies, olives and hard- boiled egg. Salade de homard a VIndienne — cut in slices and served on a salad with Indian pickles and Mayonnaise sauce ; garnished with hard-boiled FISH OR POISSONS. 41 Gateau, or Pain, de homard is a mould of lobster forcemeat. Timbale moulds of this forcemeat may be served cold with salad and Mayon- naise sauce as Timbales de homard en Mayon- naise. Petits pains de homard a la Hollandaise are little moulds or cakes of lobster, served with Hol- landaise sauce. Quenelles de homard a la Russe are quenelles of lobster served with horseradish sauce. Served with Hollandaise or Mayonnaise sauce, they are called a la Belle Vue. MUSSELS. Moules a la poulette are cooked in butter with chives and parsley, and served in the sauce with yolks of eggs. a la Villeroi are masked with Villeroi sauce, breadcrumbed and fried. au gras — stewed with bacon, stock, flour, mush- rooms, etc. Coquilles de monies — scalloped ; served in scallop- shells. SCALLOPS.