Dame de saumon a la Chamhord.
Boiled middle-cut of salmon, skinned, dished up,
garnished with fish quenelles, heads of mushrooms,
cooked oysters, slices of truffles and a few cooked
cra}^sh, sauced with a rich brown fish sauce.
Grenadins de saumon a la Venitienne.
Fillets of salmon, larded, seasoned and braised,
dressed in a circle alternately with heart-shaped
bread croutons, sauced with a well-buttered parsley
sauce.
Hure de saumon d la Camhac&r^s.
Braised head-piece of salmon, garnished with
small truffles, mushrooms, and stoned olives, sauced
with a rich brown fish sauce seasoned with cayenne
and lemon juice.
Hure de saumon d la ProveJicale.
Braised head-piece of salmon, garnished with
stoned parboiled ohves, served with a brown fish
sauce, flavoured with chopped shallots, parsley, garlic,
and lemon juice.
Sole.— Sole.
Sole grilUe d la maitre d'hotel.
Grilled sole with parsley butter.
Sole au gratin. Baked sole, gratin style.
Solefrite d VAnglaise.
Fried sole, with anchovy sauce or melted butter.
Sole frite d la Colbert. Sole, Colbert style.
Fried sole, stuffed with fine herb butter.
POISSONS — FISH 123
Sole au vm blanc.
Braised sole, with white wine sauce.
Sole f rite a la gastronome.
Stuffed fried sole with shrimp sauce.
Filets de sole d VOrly, Fillets of sole, Orly style.
Fried fillets of sole with tomato sauce and fried
parsley.
Filets de sole a la Joinville.
Fillets of sole, Joinville style.
Rolled fillets of sole, dressed with truffles, prawns,
crawfish, smelts, and small fish quenelles.
Mayonnaise de sole. Mayonnaise of soles.
Soles en souchet. Souchet of soles.
Boiled soles with finely-cut strips of carrot and
turnips and chopped parsley.
Escalo;pes de soles a la Version.
Scallops of soles, Vernon style.
Braised fillets of soles dressed on rice, garnished
with stewed oysters and mussels.
Filets de sole a la Dauphine.
Sole fillets spread over with a mixture of force-
meat, chopped shallots, parsley, and mushrooms,
folded, braised, pressed, pared when cold, egged,
crumbed, fried, dished up, and served with lobster
sauce. Lobster claws are inserted in the small end of
each fillet.
Filets de sole a la Trouville.
Folded fillets, seasoned, broiled in saute pan with
white wine and mushroom juice, dressed with mush-
rooms, oysters, fresh bread crumbs, and white sauce.
Surface coloured in oven and served.
8
124 PRACTICAL gastrono:my
Filets cle sole a la Marecliale.
Stewed fillets of sole in white sauce well reduced,
set to cool, after which they are shaped, crumbed, egged,
and crumbed again, fried in clarified butter, dressed in
a circular form on a folded napkin. Bechamel sauce is
served with them in a sauce-boat.
Filets de sole a la Venitienne.
Folded fillets, done in the saute pan, with seasoning,
white wine, butter, and parsley, dressed en couronne,
garnished with mushroom heads, sauced with a rich
hollandaise sauce.
Hdtelets de sole d la Villeroi.
Rolled sole fillets stuffed with forcemeat, placed
on silver skewers, seasoned, crumbed, and baked in
the saute pan. A slightly buttered tomato sauce is
served with them.
Sterlet.— Sterlet.
Sterlet a la Busse. Sterlet, Russian style.
Broiled sterlet with braised button onions, small ball-
shaped fried potatoes, and ancho\7 sauce.
Sterlet aii hleu. Boiled sterlet.
Tanche. — Tenche.
Tanclie au hleu. Boiled tench.
Tanche a la maitre d'hotel.
Page 44
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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Dame de saumon a la Chamhord.
Boiled middle-cut of salmon, skinned, dished up,
garnished with fish quenelles, heads of mushrooms,
cooked oysters, slices of truffles and a few cooked
cra}^sh, sauced with a rich brown fish sauce.
Grenadins de saumon a la Venitienne.
Fillets of salmon, larded, seasoned and braised,
dressed in a circle alternately with heart-shaped
bread croutons, sauced with a well-buttered parsley
sauce.
Hure de saumon d la Camhac&r^s.
Braised head-piece of salmon, garnished with
small truffles, mushrooms, and stoned olives, sauced
with a rich brown fish sauce seasoned with cayenne
and lemon juice.
Hure de saumon d la ProveJicale.
Braised head-piece of salmon, garnished with
stoned parboiled ohves, served with a brown fish
sauce, flavoured with chopped shallots, parsley, garlic,
and lemon juice.
Sole.— Sole.
Sole grilUe d la maitre d'hotel.
Grilled sole with parsley butter.
Sole au gratin. Baked sole, gratin style.
Solefrite d VAnglaise.
Fried sole, with anchovy sauce or melted butter.
Sole frite d la Colbert. Sole, Colbert style.
Fried sole, stuffed with fine herb butter.
POISSONS — FISH 123
Sole au vm blanc.
Braised sole, with white wine sauce.
Sole f rite a la gastronome.
Stuffed fried sole with shrimp sauce.
Filets de sole d VOrly, Fillets of sole, Orly style.
Fried fillets of sole with tomato sauce and fried
parsley.
Filets de sole a la Joinville.
Fillets of sole, Joinville style.
Rolled fillets of sole, dressed with truffles, prawns,
crawfish, smelts, and small fish quenelles.
Mayonnaise de sole. Mayonnaise of soles.
Soles en souchet. Souchet of soles.
Boiled soles with finely-cut strips of carrot and
turnips and chopped parsley.
Escalo;pes de soles a la Version.
Scallops of soles, Vernon style.
Braised fillets of soles dressed on rice, garnished
with stewed oysters and mussels.
Filets de sole a la Dauphine.
Sole fillets spread over with a mixture of force-
meat, chopped shallots, parsley, and mushrooms,
folded, braised, pressed, pared when cold, egged,
crumbed, fried, dished up, and served with lobster
sauce. Lobster claws are inserted in the small end of
each fillet.
Filets de sole a la Trouville.
Folded fillets, seasoned, broiled in saute pan with
white wine and mushroom juice, dressed with mush-
rooms, oysters, fresh bread crumbs, and white sauce.
Surface coloured in oven and served.
8
124 PRACTICAL gastrono:my
Filets cle sole a la Marecliale.
Stewed fillets of sole in white sauce well reduced,
set to cool, after which they are shaped, crumbed, egged,
and crumbed again, fried in clarified butter, dressed in
a circular form on a folded napkin. Bechamel sauce is
served with them in a sauce-boat.
Filets de sole a la Venitienne.
Folded fillets, done in the saute pan, with seasoning,
white wine, butter, and parsley, dressed en couronne,
garnished with mushroom heads, sauced with a rich
hollandaise sauce.
Hdtelets de sole d la Villeroi.
Rolled sole fillets stuffed with forcemeat, placed
on silver skewers, seasoned, crumbed, and baked in
the saute pan. A slightly buttered tomato sauce is
served with them.
Sterlet.— Sterlet.
Sterlet a la Busse. Sterlet, Russian style.
Broiled sterlet with braised button onions, small ball-
shaped fried potatoes, and ancho\7 sauce.
Sterlet aii hleu. Boiled sterlet.
Tanche. — Tenche.
Tanclie au hleu. Boiled tench.
Tanche a la maitre d'hotel.