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

anchovies, a la Portugaise — slices dipped in flour and fried ; served in tomato sauce with anchovy, etc. a la Grand Hotel — slices cooked in wine with butter and lemon juice, and served in the sauce, garnished with shreds of parsnips and little sprigs of parsley. a VIndienne is fried or grilled, and served with curry sauce. a la Garonne — pieces of cod with oil, chopped capers, anchovies and parsley; covered with breadcrumbs and browned. a la creme — pieces of cod in Be'chamel sauce, covered with breadcrumbs and browned. farci — stuffed and baked. grille a la Colbert — broiled, and served on Maitre d'hotel butter, with Maitre d'hotel sauce. recrepi, sauce aux huitres — crimped, and served with oyster sauce; aux moules, with mussel sauce. en fricassee a la Suede is a fricassee of cod in mayonnaise sauce with horseradish. It is FISH OR POISSONS. 21 served in an ornamental border of mashed potatoes. Filets de cabillaud a VAurore are little slices broiled and served •with egg sauce. Served in a cheese sauce, they are a la Morny. Morue au beurre noir. Salt cod, boiled, and served with black-butter sauce. Served with egg sauce, it is called a la Capucine. au gratin. Pieces of salt cod, with a sauce of butter, flour and cream ; sprinkled with bread- crumbs, grated cheese and melted butter, and browned. Brandade de Morue. Salt cod, in small pieces, with oil, melted butter, parsley and garlic ; stirred to a cream. DABS. Served as Limandes /rites they are fried. EELS. Anguilles au soleil are cut up, stewed in wine and water with vegetables, etc. ; the pieces rolled in the sauce, breadcrumbed and fried. en ragout are stewed in the same way, and served in the sauce with the addition of wine. Served in oyster sauce, they are a la Parisienne. a la broche are larded and roasted. a, la minute — boiled, and served with maitre d'hotel sauce and potatoes. a la Poulette — stewed with broth, wine, butter, onions, mushrooms, etc. Served with yolks of eggs and lemon juice added to the sauce. 22 MENUS MADE EASY. Anguilles a I'Anglaise are small slices wrapped in paste, or dipped in batter, and fried. Served with anchovy sauce. a la Tartare — small pieces, breadcrumbed and fried ; served in Tartare sauce. a la Suffren — larded with strips of gherkins and anchovies, braised with vinegar and herbs, and served in tomato sauce. en mayonnaise a la Dieppe are pieces stuffed with forcemeat, rolled, covered with Mayonnaise sauce, and served on a border of green aspic with salad in the centre. en matelote — stewed, and served in Matelote sauce. Filets d'anguilles en paupiettes are pieces stuffed, rolled, breadcrumbed and fried. a V aspic are pieces of stewed eels set in a mould of aspic. EEL-POUT. Lottes en matelote are stewed in wine with mush- rooms and herbs, and served in the sauce. a la Parisienne — stewed, and served in white sauce with oysters. a I'ltalienne — fried, and served with Italian sauce. a la Prussienne — boiled in a sauce of stock, oil, champagne, etc. FLOUNDERS. Carrelets frits are fried. Served with tomato sauce, they are called a la Orly. grilles — broiled. FISH OR POISSONS. 23 Souche de carrelets. A water souche of flounders boiled with strips of carrot and turnip, sprigs of parsley, etc. Tench, perch, eels, and many other fish are dressed in this way. GUDGEON, Goujons/n'te are fried. GURNARD.