Purde de poisson d la Bagration. Bagration fish soup.
Fish puree with quenelles and white wine.
POISSONS— FISH
Aigrefin (merluche). — Fresh Haddock.
Aigrefin grille. Broiled haddock.
Aigrefin d la maitre d'hotel.
Steamed haddock with parsley butter.
Aigrefin Mouffe. Steamed haddock.
Filets d'aigrefins frits, sauce Tartare.
Fillets of fresh haddock fried ; Tartare sauce.
Able sautd d la diable. Devilled bleak in butter.
Alose au gratin. Baked shad, gratin style.
Anguille. — Eel.
Anguille d VAnglaise. Stewed eel, English style.
Anguille d la Tartare. Eel, Tartare style.
Parboiled eel, cut in pieces, drained, dipped in
batter, fried, dished up en couronne with Tartare sauce
in centre.
110 PKACTICAL GASTE0:N0MY
Blanquette d'angvAlle. Stewed eel, white.
Aiiguille d Vltalienne. Eel stewed, Italian style.
Consists of stewed eels, with small rice timbales.
AnguUle en caisses. Eel in paper cases.
Anguille d la matelotte. Eel, seaman's way.
Stewed eel with claret and mushrooms.
Anguille d la broclie. Grilled eel with parsley butter.
Anguille glacee. Glazed eel.
Rolled fillets of eel, broiled and glazed with a rich
sauce.
Anguille d la poulette. Fricasseed eel.
Anguille d la Provengale. Fried eel, Tartare sauce.
Friture d" anguille. Eel spitchcocked.
Skinned and boned pieces of eel, seasoned, egged,
crumbed, fried, and served with piquante sauce.
Brochet.— Pike.
Brocket frit. Fried pike.
Brochet grille. Broiled pike.
Filets de brochet piqu6 d la Colbert.
Fillets of pike, Colbert style.
Filleted pike, larded, steamed in the oven, with
white wine sauce.
Filets de brochet d la Lyonnaise.
Fillets of pike, Lyonese style.
Fillets of pike stewed in white wine, and garnished
with small marble- shaped potatoes cooked in fish stock.
POISSONS — FISH 111
Brocket d la Castelaine. Pike, Castelaine style.
Pike, inside filled with sliced truffles, tongue, and lard,
braised, served with white sauce and a garniture of
lobster meat, truffles, and oysters.
Brocket d Vancienne. Pike, ancient style.
Stewed pike, served with white sauce, garnished with
truffles, gherkins, mushrooms, and capers.
Brocket d la remoulade. Pike, remoulade style.
Boiled pike served cold with a thick Tartare and
mustard sauce.
Brocket farci et gratind.
Stuffed pike, baked in gratin style.
Brocket d la Cavour. Pike, Cavour style.
Broiled pike garnished with nouilles, grated horse-
radish, and carrots, served with rich veloute sauce.
Barbue. — Brill.
Barbue hoidlUe. Boiled brill.
Barhue au gratin. Baked brill, gratin style.
Filets de barbue frite. Fried fillets of brill.
Blanckailles au naturel. Plain fried whitebait.
Blanckailles d la diable. Whitebait devilled.
Bouille-d-baisse. French fish stew.
Fish stew made from various kinds of fish and
lobster flavoured with garlic, savoury herbs, and white
wine.
Beignets de dames. Clam fritters.
Beignets d'huitres. Oyster fritters.
Beignets de grenouilles. Frogs' legs fritters.
112 PRACTICAL GASTRONOMY
Beignets d'ecrevisses. Crayfish fritters.
Beignets d^escargots. Snail fritters.
Buissons de homard. Bush of lobsters.
Lobster dressed in a pyramidal form.
Goquilles de monies. Scolloped mussels.
Coquilles de homards. Coquilles of lobster.
Stewed lobster served in shells. Scolloped lobster.
Coquilles de poissons. Coquilles of fish.
Stewed fish served in shells. Scolloped fish.
Coquilles de crevettes. Coquilles of shrimps.
Page 40
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Purde de poisson d la Bagration. Bagration fish soup.
Fish puree with quenelles and white wine.
POISSONS— FISH
Aigrefin (merluche). — Fresh Haddock.
Aigrefin grille. Broiled haddock.
Aigrefin d la maitre d'hotel.
Steamed haddock with parsley butter.
Aigrefin Mouffe. Steamed haddock.
Filets d'aigrefins frits, sauce Tartare.
Fillets of fresh haddock fried ; Tartare sauce.
Able sautd d la diable. Devilled bleak in butter.
Alose au gratin. Baked shad, gratin style.
Anguille. — Eel.
Anguille d VAnglaise. Stewed eel, English style.
Anguille d la Tartare. Eel, Tartare style.
Parboiled eel, cut in pieces, drained, dipped in
batter, fried, dished up en couronne with Tartare sauce
in centre.
110 PKACTICAL GASTE0:N0MY
Blanquette d'angvAlle. Stewed eel, white.
Aiiguille d Vltalienne. Eel stewed, Italian style.
Consists of stewed eels, with small rice timbales.
AnguUle en caisses. Eel in paper cases.
Anguille d la matelotte. Eel, seaman's way.
Stewed eel with claret and mushrooms.
Anguille d la broclie. Grilled eel with parsley butter.
Anguille glacee. Glazed eel.
Rolled fillets of eel, broiled and glazed with a rich
sauce.
Anguille d la poulette. Fricasseed eel.
Anguille d la Provengale. Fried eel, Tartare sauce.
Friture d" anguille. Eel spitchcocked.
Skinned and boned pieces of eel, seasoned, egged,
crumbed, fried, and served with piquante sauce.
Brochet.— Pike.
Brocket frit. Fried pike.
Brochet grille. Broiled pike.
Filets de brochet piqu6 d la Colbert.
Fillets of pike, Colbert style.
Filleted pike, larded, steamed in the oven, with
white wine sauce.
Filets de brochet d la Lyonnaise.
Fillets of pike, Lyonese style.
Fillets of pike stewed in white wine, and garnished
with small marble- shaped potatoes cooked in fish stock.
POISSONS — FISH 111
Brocket d la Castelaine. Pike, Castelaine style.
Pike, inside filled with sliced truffles, tongue, and lard,
braised, served with white sauce and a garniture of
lobster meat, truffles, and oysters.
Brocket d Vancienne. Pike, ancient style.
Stewed pike, served with white sauce, garnished with
truffles, gherkins, mushrooms, and capers.
Brocket d la remoulade. Pike, remoulade style.
Boiled pike served cold with a thick Tartare and
mustard sauce.
Brocket farci et gratind.
Stuffed pike, baked in gratin style.
Brocket d la Cavour. Pike, Cavour style.
Broiled pike garnished with nouilles, grated horse-
radish, and carrots, served with rich veloute sauce.
Barbue. — Brill.
Barbue hoidlUe. Boiled brill.
Barhue au gratin. Baked brill, gratin style.
Filets de barbue frite. Fried fillets of brill.
Blanckailles au naturel. Plain fried whitebait.
Blanckailles d la diable. Whitebait devilled.
Bouille-d-baisse. French fish stew.
Fish stew made from various kinds of fish and
lobster flavoured with garlic, savoury herbs, and white
wine.
Beignets de dames. Clam fritters.
Beignets d'huitres. Oyster fritters.
Beignets de grenouilles. Frogs' legs fritters.
112 PRACTICAL GASTRONOMY
Beignets d'ecrevisses. Crayfish fritters.
Beignets d^escargots. Snail fritters.
Buissons de homard. Bush of lobsters.
Lobster dressed in a pyramidal form.
Goquilles de monies. Scolloped mussels.
Coquilles de homards. Coquilles of lobster.
Stewed lobster served in shells. Scolloped lobster.
Coquilles de poissons. Coquilles of fish.
Stewed fish served in shells. Scolloped fish.
Coquilles de crevettes. Coquilles of shrimps.