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

almond milk. aux noix de coco. Cocoanut soup. a la Paysanne. Mixed vegetable soup. a la Savoyards. Vegetable soup, poured over slices of bread sprinkled with grated cheese. a la Monaco. Milk with yolks of eggs, poured over toast. CHAPTEE III. FISH OR POISSONS. WHEN fish is plainly boiled, the French name for it is given on the Menu, with the name of the sauce served with it; as Turbot, sauce Hol- landaise, for boiled turbot served with Hollandaise sauce in a sauce-boat. BARBEL. Barbeau, or Barbillon, grille is broiled, and should be served with anchovy sauce; or sauce pi- quante, with piquante sauce. au Parmesan — pieces of barbel with Bechamel sauce, sprinkled with breadcrumbs and grated Parmesan, and browned. a Vetuvee is boiled in wine, and served in the sauce with flour and butter. au court-bouillon is boiled in a bouillon of wine and water with onions, cloves, herbs and lemon peel. BASS. Bar, sauce au beurre is boiled or broiled, and served with butter sauce. c 18 MENUS MADE EASY BREAM. Breme grille is broiled, and served with brown caper sauce. au vin blanc is boiled in white wine sauce. BRILL. Barbue aux cdpres is boiled and served with melted butter and capers ; a la Hollandaise, it is served with Hollandaise sauce ; sauce homard, with lobster sauce. a la puree de cdpres is served with a sauce of melted butter, puree of capers, gherkins and spinach. a VEspagnole — served in a rich brown sauce. a la Sicilienne — served in a white sauce with lemon juice, and shreds of lemon peel and tarragon. a la Ravigote — baked, and served in green Kavi- gote sauce with capers. a la Conti — cooked with oil, stock, white wine and herbs, a la Sainte-Menehould. Pieces of brill with white sauce, covered with breadcrumbs and grated Parmesan, and browned. Filets de larbue a la Juive. Fillets of brill cut in two or more pieces, breadcrumbed and fried. Served with Hollandaise sauce. a la Provenqale are fried fillets served in anchovy sauce, garnished with stuffed olives. FISH OR POISSONS. 19 Filets de barbue en matelote are fried fillets dressed on a border of mashed potatoes, with Matelote sauce. They are also dressed au gratin, a la meuniere, a Vlmperatrice, and in many of the ways given for turbot. CARP. Carpe/rife is split and fried. a la maitre d'hotel is grilled and served with Maitre d'hotel butter. a Vltalienne — stewed in Italian sauce. aux fines herbes — served in a brown sauce with chopped mushrooms and herbs. farcie — stuffed and baked. It may be served with a brown sauce. a la biere — boiled in beer with bacon, onions, carrots, etc. a la Marquise — stewed, and served in a white sauce with whipped cream, chopped gherkins, and capers. a la Chambord — larded, stuffed with forcemeat, boiled in court-bouillon and browned. a la Mariniere is saute with butter, breadcrumbs, chives, garlic, etc. au bleu is pickled. Coquilles de laitances de carpe is carp roe scalloped. Casserole de laitances. Carp roe stewed in stock with wine and herbs, and served in the sauce with butter, flour and lemon juice. 20 MENUS MADE EASY. CHAR. Ombre Chevalier en terrine is potted char. COD. Cabillaud a la Hollandaise is served with Hol- landaise sauce; a I'ltalienne, with Italian sauce. a la Victoria — served in a Cardinal sauce with