Grondin/arci aufour is stuffed and baked.
Filets de grondins en matelote. Fillets cut in halves,
breadcrumbed and fried ; served on a border,
with Matelote sauce.
a Vltalienne are saute, and served with Italian
sauce ; a la Maitre d'hotel, with maitre d'hotel
sauce.
a la Venitienne are served in a white sharp sauce
with chopped tarragon.
HADDOCK.
Merluche grillee is broiled. Served with tarragon
butter, it is a I'estragon.
a la Hollandaise — served with Hollandaise sauce ;
a la maitre d'hotel — with maitre d'hotel sauce.
sauce aux osufs — boiled and served with egg sauce.
farcie — stuffed, baked, and served with brown
gravy.
a la Syrienne — served in a brown sharp sauce
with chopped gherkins,
a la Viennoise — served in a white saiice with
chopped ham and tarragon.
24 MENUS MADE EASY.
Filets de merluche a la tartare are fried fillets served
with Tartare sauce.
a I'Indienne are served with curry sauce.
a la Eoyale are saute, and dressed in a crown,
covered with anchovy sauce, and garnished
with fillets of anchovies and hard-boiled egg.
HAKE.
Merlus a VIndienne is cut in slices, broiled, and
served in curry sauce.
HALIBUT.
Fletan a la Morny. Small fillets served in a cheese
sauce. Hake and halibut may be dressed like
cod; but, as they are rather coarse fish, a
highly seasoned sauce should be selected.
HERRINGS.
Harengs grilles, sauce moutarde, are broiled, and
served with mustard sauce.
a la creme — boiled, and served with a sauce of
cream, butter and lemon juice.
a la Bohemienne are served in a brown sauce
with red currant jelly.
au jus d' oranges — served with orange sauce.
farcis are boned, stuffed and baked.
en matelote are stewed with herbs, etc.
en paupiettes are boned, rolled and fried.
en caisses are baked in paper cases.
au gratin — baked with herbs and covered with
breadcrumbs.
FISH OR POISSONS. 25
Harengs a la Mariniere — boned, rolled, boiled, and
served on toast, with the roes cut in small
pieces and fried.
fumes a la Bruxelloise are fillets of smoked
herrings broiled in a paper case with a layer
of stuffing between them. Served with pieces
of lemon.
For Croquettes de harengs they are broiled, made
into balls with mashed potatoes, and fried.
They can also be made into little cakes, or
petits pains, and served a la Tartare with
Tartare sauce.
JOHN DORY.
Jean Dore, or Saint Pierre, en ravigote is served
in Ravigote sauce.
a la cremiere is boiled in milk and water, and
served with a sauce of cream, butter and
lemon juice.
a la puree de crevettes — served in a puree of
shrimps with white sauce.
a la bateliere — served in white sauce with button
onions, mushrooms and essence of anchovy.
en matelote mariniere — served in Matelote sauce
with oysters.
a V Orleannaise is stuffed with fish forcemeat,
braised, and served in Cardinal sauce with
tarragon vinegar, and slices of gherkins and
beetroot.
It is dressed au gratin, a la Vatel, a la Parisienne,
etc., in the same way as turbot.
26 MENUS MADE EASY.
LAMPREY.
Lamproie a I'ltalienne is filleted, and stewed in
•wine with oil, onions, herbs and lemon juice.
au supreme is cut up, saute, and served in a
sauce of red wine with truffles.
They are also dressed in many of the ways given
for eels.
MACKEREL.
Maquereaux, sauce fenouil are boiled and served
with fennel sauce.
a la maitre d'hotel — broiled, and served in Maitre
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Grondin/arci aufour is stuffed and baked.
Filets de grondins en matelote. Fillets cut in halves,
breadcrumbed and fried ; served on a border,
with Matelote sauce.
a Vltalienne are saute, and served with Italian
sauce ; a la Maitre d'hotel, with maitre d'hotel
sauce.
a la Venitienne are served in a white sharp sauce
with chopped tarragon.
HADDOCK.
Merluche grillee is broiled. Served with tarragon
butter, it is a I'estragon.
a la Hollandaise — served with Hollandaise sauce ;
a la maitre d'hotel — with maitre d'hotel sauce.
sauce aux osufs — boiled and served with egg sauce.
farcie — stuffed, baked, and served with brown
gravy.
a la Syrienne — served in a brown sharp sauce
with chopped gherkins,
a la Viennoise — served in a white saiice with
chopped ham and tarragon.
24 MENUS MADE EASY.
Filets de merluche a la tartare are fried fillets served
with Tartare sauce.
a I'Indienne are served with curry sauce.
a la Eoyale are saute, and dressed in a crown,
covered with anchovy sauce, and garnished
with fillets of anchovies and hard-boiled egg.
HAKE.
Merlus a VIndienne is cut in slices, broiled, and
served in curry sauce.
HALIBUT.
Fletan a la Morny. Small fillets served in a cheese
sauce. Hake and halibut may be dressed like
cod; but, as they are rather coarse fish, a
highly seasoned sauce should be selected.
HERRINGS.
Harengs grilles, sauce moutarde, are broiled, and
served with mustard sauce.
a la creme — boiled, and served with a sauce of
cream, butter and lemon juice.
a la Bohemienne are served in a brown sauce
with red currant jelly.
au jus d' oranges — served with orange sauce.
farcis are boned, stuffed and baked.
en matelote are stewed with herbs, etc.
en paupiettes are boned, rolled and fried.
en caisses are baked in paper cases.
au gratin — baked with herbs and covered with
breadcrumbs.
FISH OR POISSONS. 25
Harengs a la Mariniere — boned, rolled, boiled, and
served on toast, with the roes cut in small
pieces and fried.
fumes a la Bruxelloise are fillets of smoked
herrings broiled in a paper case with a layer
of stuffing between them. Served with pieces
of lemon.
For Croquettes de harengs they are broiled, made
into balls with mashed potatoes, and fried.
They can also be made into little cakes, or
petits pains, and served a la Tartare with
Tartare sauce.
JOHN DORY.
Jean Dore, or Saint Pierre, en ravigote is served
in Ravigote sauce.
a la cremiere is boiled in milk and water, and
served with a sauce of cream, butter and
lemon juice.
a la puree de crevettes — served in a puree of
shrimps with white sauce.
a la bateliere — served in white sauce with button
onions, mushrooms and essence of anchovy.
en matelote mariniere — served in Matelote sauce
with oysters.
a V Orleannaise is stuffed with fish forcemeat,
braised, and served in Cardinal sauce with
tarragon vinegar, and slices of gherkins and
beetroot.
It is dressed au gratin, a la Vatel, a la Parisienne,
etc., in the same way as turbot.
26 MENUS MADE EASY.
LAMPREY.
Lamproie a I'ltalienne is filleted, and stewed in
•wine with oil, onions, herbs and lemon juice.
au supreme is cut up, saute, and served in a
sauce of red wine with truffles.
They are also dressed in many of the ways given
for eels.
MACKEREL.
Maquereaux, sauce fenouil are boiled and served
with fennel sauce.
a la maitre d'hotel — broiled, and served in Maitre