Practical gastronomy and culinary dictionary

Coquilles aux huitres. Coquilles of oyster. Coquilles aux queues d'ecrevisses. Coquilles of crayfish tails. Pitoncles gratines. Scolloped coUops. Cabillaud. — Codfish. Cabillaud bouilli. Boiled cod. Cabillaud, saux)e aux huitres. Boiled cod, oyster sauce. Cabillaud a VAnglaise. Boiled cod with melted butter. Cabillaud au gratin. Baked cod, gratin style. Cabillaud bouilli aux cdpres. Boiled cod, with caper sauce. Cabillaud e7i coquilles. Cod fish in shells. Cabillaud a la Diejpjjoise. Cod, Dieppe style. Slices of cod, dipped in milk and flour, fried, drained, and served with white matelotte sauce. POISSONS — FISH 113 Cabillaud d la Portugaise. Cod, Portuguese style. Slices of cod fried, served with a sauce composed of tomato sauce, essence of anchovy, and mussels. Cabillaud grilU a la Colbert. Grilled cod, Colbert style. Slices of cod dipped in dissolved butter and well floured, grilled, and served with maitre d'hotel butter. Cabillaud a VIndienne. Grilled cod with curry sauce. Cabillaud frit J sauce anchois. Fried cod and anchovy sauce. Cabillaud aux crevettes. Boiled cod and shrimp sauce. Crabe farcie. Dressed and stuffed crab. Carpe. — Carp. Carpe au bleu. Boiled carp. Carjpe gratin^e. Baked carp. Carpe farcie. Stuffed carp. Carpe frite. Fried carp. Carrelet. — Flounder. Souchet de carrelet. Souchet of flounder. Boiled flounder with finely cut strips of carrots and turnips. Carrelet frit^ sauce persil. Fried flounder, parsley sauce. Eperlans. — Smelt. Eperlans gratines. Baked smelts. Eperlans frits. Fried smelts. Eperlans a la diable. Fried smelts devilled. 114 PRACTICAL GASTRONOMY Ecrevisses farcies. Stuffed crawfish. Escargots d I'Anglaise. Stewed snails. Esturgeon. — Sturgeon. E sturgeon hraisd. Braised sturgeon. Esturgeon a Vanchois. Boiled sturgeon with anchovy sauce. Esturgeon a la cardinal. Sturgeon, cardinal style. Boiled sturgeon garnished with quenelles of whiting and crayfish, and served with cardinal sauce. Papillotes d' esturgeon. Stewed sturgeon in paper cases. Dame d' esturgeon a la Milanaise. Sturgeon steak, Milanese style. Middle piece or steak of sturgeon stewed, garnished with eel-pout hvers and crayfish tails. Goujon. A kind of whitebait. Grenouilles f rites. Fried frogs. Ealibute au gratin. Baked haUbut. Halihute grillee, sauce crevettes. Grilled halibut, shrimp sauce. Hareng. — Herring. Hareng frais grille. Fresh herring grilled. Hareng au beurre. Broiled herring in butter* Hareng a la motUarde. Grilled herring with mustard sauce. Hareng a la maitre d'hotel. Grilled herring with parsley butter. POISSONS — FISH 115 Homard. — Lobster. Homard d VAm^ricaine. Lobster, American style. Lobster stewed in the shell with tomato sauce, red wine, and fine herbs seasoning. Homard a la Bechamel. Baked lobster, Bechamel style. Shells of lobster stuffed with a mixture of minced lobster meat, Bechamel sauce, and seasoning, and baked. Homard a la Suedoise. Lobster, Swedish fashion. Border of lobster meat and forcemeat, poached in a fancy border mould and sauced with anchovy sauce. Homard a la Gloucester. Lobster, Gloucester style. Stewed lobster, the meat only being dished up, and served with a sauce composed of pulverised lobster shell, butter, egg yolks, and meat extract. Homard farci. Stuffed lobster. Homard en mayonnaise. Lobster mayonnaise. Homard en salade. Lobster salad. Homard a VIndienne. Curried lobster.