Gotelettes de homard a la tomate.
Lobster cutlets with tomato sauce.
Homard au gratiii. Baked lobster, gratin style.
Huitres. — Oysters.
Huitres grilUes. Grilled oysters.
Huitres a la poulette. Fricasseed oysters.
Huitres frites. Fried oysters.
Huitres en coquilles. Scolloped oysters.
Huitres a la Duxelles. Oyster stew baked in shells.
116 PRACTICAL GASTRONOMY
Lamproie. — Lamprey.
Lamj^roie sauUe a la Frangaise.
Stewed lamprey, French style.
Lamproie en fricassee. Fricasseed lamprey.
Limande. — Burt.
Limande aux ^perlans. Boiled burt with fried smelts.
Maquereaux. — Mackerel.
Maquereau a la 7naUre d'hotel.
Broiled mackerel with parsley butter.
Maquereau a la Flamande.
Broiled mackerel with Flemish sauce.
Filets de maquereau a VIndienne.
Fillets of mackerel, Indian style.
Braised fillets of mackerel, served with a curry
sauce diluted with white wine.
Filets de maquereau au vin blanc.
Broiled mackerel with white wine sauce.
Filet de maquereau au gratin.
Baked fillets of mackerel, gratin style.
Maquereau a Veau de sel. Boiled mackerel.
Maquereau au persil.
Boiled mackerel and parsley sauce.
Maquereau a la Boulonnaise. Mackerel, Boulonese style.
Boiled mackerel, garnished with mussels and oysters,
served with white fish sauce.
Maquereau bouilliy sauce cdpres.
Boiled mackerel and caper sauce.
POISSONS — FISH 117
Merlan. — Whiting.
Merlan bouilli d VAnglaise.
Boiled whiting with parsley sauce.
Merlans grilles. Boiled whiting.
Merlans an gratin. Baked whiting, gratin style.
Filets de merlans a la maitre d'hotel.
Fillets of whiting, hotel-keeper's style.
Broiled fillets of whiting done in parsley butter.
Filets de merlans d la comtesse.
Fillets of whiting, countess style.
Baked fillets of whiting, dressed in paper cases with
a garnish of crayfish tails and liver forcemeat balls.
Filets de merlans frits d la tomate.
Fried fillets of whiting and tomato sauce.
Merlan frit d la Frangaise. Fried whiting, French style.
The fish is wiped, and scored along the sides, but not
skinned, dipped in milk, well floured, and fried in fat
until crisp, served with anchovy or shrimp sauce.
Filets de merlans d VOrly. Fillets of whiting, Orly style.
Filleted whiting, seasoned, dipped in white of ^gg
and flour, fried crisp, and served with tomato sauce.
Merlan d Vltalienne. Whiting, Italian style.
Steamed whiting with brown mushroom sauce.
Merlans d la bonne femme.
Stewed whiting with Bordelaise sauce.
Blanquette de merlans. Filleted whiting fricasseed.
Merluche ou Aigrefin. — Haddock.
Merluche etouff&e. Steamed haddock.
Merluche cuite au four. Haddock baked in the oven.
118 PRACTICAL GASTRONOMY
Morue. — Salt Cod.
Monte a la ca;pucine. Boiled salt cod with egg sauce.
Tete de morue aux huitres.
Cod's head with oyster sauce.
Monte aux fines herbes.
Broiled salt cod, with fine herb butter.
Moules. — Mussels.
Monies a la mariniere.
Stewed mussels with onion and parsley sauce.
Moules a la Bourguignonne.
Stewed mussels in red wine.
Moules en coquilles. Scolloped mussels.
Moules a la poulette. Stewed mussels in white sauce.
Moules a la Californie. Mussels, California style.
Stewed mussels with slightly fried sliced tomatoes,
chopped onions, parsley, and veloute sauce.
Ombre. — Grayling.
Ombre au bleu. Boiled grayUng.
Ombre d la maitre d'hotel.
Broiled grayling with parsley butter.
Pile.— Plaice.
Pliefrite. Fried plaice.
Filets de jplie au vin blanc.
Page 42
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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Gotelettes de homard a la tomate.
Lobster cutlets with tomato sauce.
Homard au gratiii. Baked lobster, gratin style.
Huitres. — Oysters.
Huitres grilUes. Grilled oysters.
Huitres a la poulette. Fricasseed oysters.
Huitres frites. Fried oysters.
Huitres en coquilles. Scolloped oysters.
Huitres a la Duxelles. Oyster stew baked in shells.
116 PRACTICAL GASTRONOMY
Lamproie. — Lamprey.
Lamj^roie sauUe a la Frangaise.
Stewed lamprey, French style.
Lamproie en fricassee. Fricasseed lamprey.
Limande. — Burt.
Limande aux ^perlans. Boiled burt with fried smelts.
Maquereaux. — Mackerel.
Maquereau a la 7naUre d'hotel.
Broiled mackerel with parsley butter.
Maquereau a la Flamande.
Broiled mackerel with Flemish sauce.
Filets de maquereau a VIndienne.
Fillets of mackerel, Indian style.
Braised fillets of mackerel, served with a curry
sauce diluted with white wine.
Filets de maquereau au vin blanc.
Broiled mackerel with white wine sauce.
Filet de maquereau au gratin.
Baked fillets of mackerel, gratin style.
Maquereau a Veau de sel. Boiled mackerel.
Maquereau au persil.
Boiled mackerel and parsley sauce.
Maquereau a la Boulonnaise. Mackerel, Boulonese style.
Boiled mackerel, garnished with mussels and oysters,
served with white fish sauce.
Maquereau bouilliy sauce cdpres.
Boiled mackerel and caper sauce.
POISSONS — FISH 117
Merlan. — Whiting.
Merlan bouilli d VAnglaise.
Boiled whiting with parsley sauce.
Merlans grilles. Boiled whiting.
Merlans an gratin. Baked whiting, gratin style.
Filets de merlans a la maitre d'hotel.
Fillets of whiting, hotel-keeper's style.
Broiled fillets of whiting done in parsley butter.
Filets de merlans d la comtesse.
Fillets of whiting, countess style.
Baked fillets of whiting, dressed in paper cases with
a garnish of crayfish tails and liver forcemeat balls.
Filets de merlans frits d la tomate.
Fried fillets of whiting and tomato sauce.
Merlan frit d la Frangaise. Fried whiting, French style.
The fish is wiped, and scored along the sides, but not
skinned, dipped in milk, well floured, and fried in fat
until crisp, served with anchovy or shrimp sauce.
Filets de merlans d VOrly. Fillets of whiting, Orly style.
Filleted whiting, seasoned, dipped in white of ^gg
and flour, fried crisp, and served with tomato sauce.
Merlan d Vltalienne. Whiting, Italian style.
Steamed whiting with brown mushroom sauce.
Merlans d la bonne femme.
Stewed whiting with Bordelaise sauce.
Blanquette de merlans. Filleted whiting fricasseed.
Merluche ou Aigrefin. — Haddock.
Merluche etouff&e. Steamed haddock.
Merluche cuite au four. Haddock baked in the oven.
118 PRACTICAL GASTRONOMY
Morue. — Salt Cod.
Monte a la ca;pucine. Boiled salt cod with egg sauce.
Tete de morue aux huitres.
Cod's head with oyster sauce.
Monte aux fines herbes.
Broiled salt cod, with fine herb butter.
Moules. — Mussels.
Monies a la mariniere.
Stewed mussels with onion and parsley sauce.
Moules a la Bourguignonne.
Stewed mussels in red wine.
Moules en coquilles. Scolloped mussels.
Moules a la poulette. Stewed mussels in white sauce.
Moules a la Californie. Mussels, California style.
Stewed mussels with slightly fried sliced tomatoes,
chopped onions, parsley, and veloute sauce.
Ombre. — Grayling.
Ombre au bleu. Boiled grayUng.
Ombre d la maitre d'hotel.
Broiled grayling with parsley butter.
Pile.— Plaice.
Pliefrite. Fried plaice.
Filets de jplie au vin blanc.