Practical gastronomy and culinary dictionary

Fillets of plaice with white wine sauce. POISSONS — FISH 119 Filets de plie frite d la Tartare. Fried fillets of plaice, Tartare sauce. Filets de plie, sauce persil. Broiled fillets of plaice, parsley sauce. Filets de plie frite, satice anchois. Fried fillets of plaice, anchovy sauce, Raie. — Skate. Baie a la poulette. Boiled skate with parsley sauce, Baie au heurre iwir. Boiled skate with brown butter. Rougets. — Red Mullet. Bougets a Vltalienne. Broiled red mullet with Italian sauce. Bougets au gratin. Baked red mullet, gratin style. Bougets aux fines herbes. Stewed red mullet, with fine herbs sauce. Bougets grilles, sauce ravigote. Grilled mullets and ravigote sauce. Bougets au heurre fondu. Broiled mullets with melted butter. Bougets en papillotes. Bed mullets in papers. The fish after being prepared for cooking are wrapped separately in oiled paper, the ends are twisted, they are then broiled, dished up, and served with fine herbs sauce. Benke a la broche. Grilled renk. 120 PRACTICAL GASTRONOMY Samnon. — Salmon. Saumon bouillii sauce liollandaise. Boiled salmon, Dutch sauce. Saumon grilU au beurre d'anchois. Grilled salmon with anchovy butter. Saumon grilU au persil. Grilled salmon with parsley butter. SauTfion a la Michat Pacha. Boiled salmon with date sauce. Saum/^n a la Godard. Salmon, Godard style. Braised salmon with a collection of stewed vegeta- bles, dressed round the dish. Saumon a la Victoria. Salmon, Victoria style. Broiled salmon, with stewed oysters, crawfish dump- lings, and Madeira sauce. Saumon a la Piemontaise. Salmon, Piedmontese style. Fried fillets of salmon, garnished with timbale- shaped rice dumplings and tomato sauce. Saumx)n d la Hollandaise. Boiled salmon with Dutch sauce. Saumon a la Bothschild. Salmon, Rothschild style. Also called Saumon a la Perigueux. Broiled salmon trout stuffed with truffles, and ser- ved with truffle sauce. Saumon en tranches a la meuniere. Slices of salmon, meuniere style. Slices of salmon braised and served with a rich brown sauce flavoured with savoury herbs. POISSONS — FISH 121 Filets de saumon sautes d la Perigueiix. Braised fillets of salmon with truffle sauce. Hure de saumon aux truffes. Braised salmon's head with truffles. Escalopes de saumon a Vhidienne. Salmon cutlets fried with curry sauce and rice. Paupiettes de saumon aux huitres. Paupiettes of salmon with oysters. KoUed fillets of salmon with stewed oysters braised and served with a rich brown sauce. Mayonnaise de saumon. Salmon mayonnaise. Queue de saumon aux huitres. Braised tail-piece of salmon with stewed oysters. Dames de saumon aux fines herbes. Grilled salmon steak with parsley sauce. Paupiettes de saumon a la rigence. Salmon paupiettes, Eegent style. Rolled fillet of salmon, stuffed and served with Regent sauce. Saumon d la Bichelieu. Salmon, Richelieu style. Grilled pickled salmon with tomato sauce. Escalope de saumon d la Nantaise. CoUops of salmon, cut from the tail piece, seasoned and broiled in butter, dished up alternately with thin coUops of lobster, dressed with stewed oysters and lobster sauce. Dame de saumon d Vamiral, Boiled middle-cut of salmon skinned, dished up, sauced with a lightly buttered brown fish sauce, and garnished with fried oysters and lobster coUops. 122 PRACTICAL GASTRONOMY