Gateau de poisson a la Palerme is a fish cake baked
or steamed in a mould, and served in a brown
sauce with lemon juice and shreds of lemon
peel. The same preparation of fish steamed
in little moulds is served as Petits boudins, or
timbales, de poisson a la Cardinal — with Cardinal
sauce, a la Venitienne — with Venetian sauce,
a la Tartare — with Tartare sauce. A Vaspic,
they are served cold, set in aspic, or on a
border of aspic with a salad garnish.
Petits pains de poisson a la Mazarine are little fish
cakes made with anchovy cream and served
with anchovy sauce.
Poisson en ballotines are little fish balls, poached or
fried.
Creme de poisson is a cream made of pounded fish
with eggs, and cream or panada — a preparation
of butter, water, and flour. It is steamed in a
mould, or in several small moulds. Cold
fish creams, set in moulds, or served in little
cases, are sometimes called Petites mousses
de poisson.
Cotelettes de poisson a la Bergen are cutlet moulds
FISH OR POISSONS. 45
of fish cream, served cold on croutes of fried
bread, garnished with a cucumber salad and
aspic. A VAlexandra, they are set in red
aspic, and are garnished with salad, and little
moulds of tomato cream.
Souffle de poisson glace is an iced fish souffle.
Petits z&phyrs de poisson are a very light form of
little steamed fish souffles. This name is also
frequently given to quenelles of fish.
Croustades de poisson are little cases of pastry, or
of fried bread, filled with dressed fish. They
are sometimes called Cassolettes.
Talmouses ft VIndienne are tartlets of anchovy
pastry filled with curried fish.
Petites causes a la Pecheur are china or paper cases
filled with dressed fish in white or red sauce,
sprinkled with breadcrumbs and lobster coral,
and browned.
Pilau de poisson is a fish pilau — dressed with rice,
saffron, spice, raisins, etc.
Pate de poisson a V Irlandaise is a baked shape of
mashed potato filled with fish dressed in white
sauce.
46 MENUS MADE EASY.
CHAPTER IV.
ENTBEES.
BEEF.
THE fillet, or undercut of the sirloin, is the part
most used in the preparation of entrees. It is
cut in little slices and dressed as —
Filets de bceuf a la Franqaise — broiled, and served
with Maitre d 'hotel butter and fried potatoes.
a la Chateaubriand — broiled, and served in
Chateaubriand sauce.
They may be served aux cerises or aux oranges —
with a compote of cherries or of oranges in the
centre of the dish; a la Tartar -e — with Tartare sauce ;
or with any dressed vegetable, and are named
accordingly.
a Vltalienne — floured, fried, and served in Italian
sauce.
a la Russe — saute, and served with horseradish
sauce.
a la Perigueux — served with tomatoes and
Perigueux sauce.
a la Pompadour — served with a slice of tomato
ENTRIES. 47
and a tiny pat of Maitre d'hotel butter on each
fillet, and a garnish of Sparghetti macaroni
with cheese in the centre of the dish.
Filets de bceuf a la St. James — spread with foie-gras
or liver forcemeat, saute, and served with a
garnish of mushrooms and cherries.
a la Carlsbad — served with a compote of cherries,
and a brown sharp sauce with horseradish
and currant jelly.
a la Reforme — covered with slices of bacon, bread-
crumbed, with chopped ham mixed with the
crumbs, and fried ; served with Eeform sauce.
Page 16
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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Gateau de poisson a la Palerme is a fish cake baked
or steamed in a mould, and served in a brown
sauce with lemon juice and shreds of lemon
peel. The same preparation of fish steamed
in little moulds is served as Petits boudins, or
timbales, de poisson a la Cardinal — with Cardinal
sauce, a la Venitienne — with Venetian sauce,
a la Tartare — with Tartare sauce. A Vaspic,
they are served cold, set in aspic, or on a
border of aspic with a salad garnish.
Petits pains de poisson a la Mazarine are little fish
cakes made with anchovy cream and served
with anchovy sauce.
Poisson en ballotines are little fish balls, poached or
fried.
Creme de poisson is a cream made of pounded fish
with eggs, and cream or panada — a preparation
of butter, water, and flour. It is steamed in a
mould, or in several small moulds. Cold
fish creams, set in moulds, or served in little
cases, are sometimes called Petites mousses
de poisson.
Cotelettes de poisson a la Bergen are cutlet moulds
FISH OR POISSONS. 45
of fish cream, served cold on croutes of fried
bread, garnished with a cucumber salad and
aspic. A VAlexandra, they are set in red
aspic, and are garnished with salad, and little
moulds of tomato cream.
Souffle de poisson glace is an iced fish souffle.
Petits z&phyrs de poisson are a very light form of
little steamed fish souffles. This name is also
frequently given to quenelles of fish.
Croustades de poisson are little cases of pastry, or
of fried bread, filled with dressed fish. They
are sometimes called Cassolettes.
Talmouses ft VIndienne are tartlets of anchovy
pastry filled with curried fish.
Petites causes a la Pecheur are china or paper cases
filled with dressed fish in white or red sauce,
sprinkled with breadcrumbs and lobster coral,
and browned.
Pilau de poisson is a fish pilau — dressed with rice,
saffron, spice, raisins, etc.
Pate de poisson a V Irlandaise is a baked shape of
mashed potato filled with fish dressed in white
sauce.
46 MENUS MADE EASY.
CHAPTER IV.
ENTBEES.
BEEF.
THE fillet, or undercut of the sirloin, is the part
most used in the preparation of entrees. It is
cut in little slices and dressed as —
Filets de bceuf a la Franqaise — broiled, and served
with Maitre d 'hotel butter and fried potatoes.
a la Chateaubriand — broiled, and served in
Chateaubriand sauce.
They may be served aux cerises or aux oranges —
with a compote of cherries or of oranges in the
centre of the dish; a la Tartar -e — with Tartare sauce ;
or with any dressed vegetable, and are named
accordingly.
a Vltalienne — floured, fried, and served in Italian
sauce.
a la Russe — saute, and served with horseradish
sauce.
a la Perigueux — served with tomatoes and
Perigueux sauce.
a la Pompadour — served with a slice of tomato
ENTRIES. 47
and a tiny pat of Maitre d'hotel butter on each
fillet, and a garnish of Sparghetti macaroni
with cheese in the centre of the dish.
Filets de bceuf a la St. James — spread with foie-gras
or liver forcemeat, saute, and served with a
garnish of mushrooms and cherries.
a la Carlsbad — served with a compote of cherries,
and a brown sharp sauce with horseradish
and currant jelly.
a la Reforme — covered with slices of bacon, bread-
crumbed, with chopped ham mixed with the
crumbs, and fried ; served with Eeform sauce.