630. Filets de Merlans frits ci la Toniate. — Fried fillets
of whiting and tomato sauce.
631. Merlan frit a la Francaise (Fried Whiting, French
Style). — The fish is wiped, and scored along the sides, bones, removed,
but not skinned, dipped in milk, well floured, and fried in fat until
crisp, served with anchovy or shrimp sauce.
632. Filets de Merlans d l’ Orly (Fillets of Whiting, Orly
Style). — Filleted whiting, seasoned, dipped in white of egg and flour,
fried crisp, and served with tomato sauce.
633. Merlan d l’ Italienne (Whiting, Italian Style). —
Steamed whiting with brown mushroom sauce.
634. Monies d la Californie ( Mussels , California Style). —
Stewed mussels with slightly fried sliced tomatoes, finely chopped
cooked onions, parsley, and veloutee sauce.
635. Rougets en Fapillotes ( Bed Mullets in Papers). — The
fish after being prepared for cooking are wrapped up separately in
oiled paper, the ends being twisted, they are then broiled, dished up, '
and served with a brown sauce, ‘ aux fines herbes.’
636. Saumon d Id Goda rd (Salmon, Godard Style). — Braised
salmon with a collection of stewed vegetables, dressed round the dish,
served with sauce Genoise (No. 246).
637- Saumon d la Victoria (Salmon, Victoria Style). —
Grilled salmon, garnished with stewed oysters and crayfish quenelles,
and served with Madeira sauce.
. 638. Saumon d la Fiemontaise (Salmon, Piedmontese
Style). — Fried fillets of salmon, garnished with timbale-shaped rice
croustades, and served with tomato sauce.
639. Escalopes de Saumon d la Nantaise.— Slices of
salmon, cut from the tail-piece, seasoned and broiled in butter, dished
up alternately with thin collops of lobster, garnished with stewed
oysters and lobster sauce.
640. Fame de Saumon d V Amiral. — Boiled middle-cut of
salmon skinned, dished up, sauced over with a lightly-buttered brown
fish sauce, and garnished with fried oysters and lobster collops.
641. Faupiettes de Saumon aux Huitres (Paupiettes of
Salmon with Oysters). — Boiled fillets of salmon stuffed with a salpicon
of oysters, braised and served with a rich brown sauce.
642. Faupiettes de Saumon a la Regence (Salmon
Paupiettes, Regent Style). — Rolled fillet of salmon, stuffed and
braised. Served with Perigueux sauce (No. 243).
643. Saumon en Tranches d la Meuniere (Slices of
Salmon, Meuniere Style).- Braised slices of salmon breaded and
served with a rich brown sauce, flavoured with savoury herbs.
644. Grenadins de Saumon d la Venitienne. — Larded
fillets of salmon, seasoned and braised, dressed in a circle alternately
with heart-shaped fried bread croutons, sauced over with a well-
buttered sauce Venitienne (No. 220).
DRESSED FISH .AND FISH ENTREES ( HOT)
251
645. Sure cle Saumon d la Cambaceres. — Braised head-
piece of salmon, garnished with small truffles, mushrooms, and stoned
olives, sauced over with a rich brown Genoise (No. 246), seasoned
with cayenne and lemon-juice.
646. Sure de Saumon d la Frovenqale. — Braised head-
piece of salmon, garnished with stoned parboiled olives, served with
a brown fish sauce, flavoured with chopped shallots, parsley, soupgon
of garlic, and lemon-juice.
647. Escalopes de Soles a la Vernon.— Fillets of soles,
folded and braised with a little rich stock, wine, &c., dressed on a
border of savoury rice, centre of dish filled with a ragout of oysters
and mussels. Sauce Supreme (No. 210).
Page 196
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
630. Filets de Merlans frits ci la Toniate. — Fried fillets of whiting and tomato sauce.
631. Merlan frit a la Francaise (Fried Whiting, French Style). — The fish is wiped, and scored along the sides, bones, removed, but not skinned, dipped in milk, well floured, and fried in fat until crisp, served with anchovy or shrimp sauce.
632. Filets de Merlans d l’ Orly (Fillets of Whiting, Orly Style). — Filleted whiting, seasoned, dipped in white of egg and flour, fried crisp, and served with tomato sauce.
633. Merlan d l’ Italienne (Whiting, Italian Style). — Steamed whiting with brown mushroom sauce.
634. Moules à la Californie (Mussels, California Style). — Stewed mussels with slightly fried sliced tomatoes, finely chopped cooked onions, parsley, and veloutee sauce.
635. Rougets en Fapillotes ( Bed Mullets in Papers). — The fish after being prepared for cooking are wrapped up separately in oiled paper, the ends being twisted, they are then broiled, dished up, ' and served with a brown sauce, ‘ aux fines herbes.’
636. Saumon d Id Goda rd (Salmon, Godard Style). — Braised salmon with a collection of stewed vegetables, dressed round the dish, served with sauce Genoise (No. 246).
637- Saumon d la Victoria (Salmon, Victoria Style). — Grilled salmon, garnished with stewed oysters and crayfish quenelles, and served with Madeira sauce.
. 638. Saumon à la Piémontaise (Salmon, Piedmontese Style). — Fried fillets of salmon, garnished with timbale-shaped rice croustades, and served with tomato sauce.
639. Escalopes de Saumon d la Nantaise.— Slices of salmon, cut from the tail-piece, seasoned and broiled in butter, dished up alternately with thin collops of lobster, garnished with stewed oysters and lobster sauce.
640. Darne de Saumon à l'Amiral. — Boiled middle-cut of salmon skinned, dished up, sauced over with a lightly-buttered brown fish sauce, and garnished with fried oysters and lobster collops.
641. Paupiettes de Saumon aux Huîtres (Paupiettes of Salmon with Oysters). — Boiled fillets of salmon stuffed with a salpicon of oysters, braised and served with a rich brown sauce.
642. Faupiettes de Saumon a la Regence (Salmon Paupiettes, Regent Style). — Rolled fillet of salmon, stuffed and braised. Served with Perigueux sauce (No. 243).
643. Saumon en Tranches d la Meuniere (Slices of Salmon, Meuniere Style).- Braised slices of salmon breaded and served with a rich brown sauce, flavoured with savoury herbs.
644. Grenadins de Saumon d la Venitienne. — Larded fillets of salmon, seasoned and braised, dressed in a circle alternately with heart-shaped fried bread croutons, sauced over with a wellbuttered sauce Venitienne (No. 220).
645. Darne de Saumon à la Cambacérès. — Braised headpiece of salmon, garnished with small truffles, mushrooms, and stoned olives, sauced over with a rich brown Genoise (No. 246), seasoned with cayenne and lemon-juice.
646. Darne de Saumon à la Provençale. — Braised headpiece of salmon, garnished with stoned parboiled olives, served with a brown fish sauce, flavoured with chopped shallots, parsley, soupgon of garlic, and lemon-juice.
647. Escalopes de Soles a la Vernon.— Fillets of soles, folded and braised with a little rich stock, wine, &c., dressed on a border of savoury rice, centre of dish filled with a ragout of oysters and mussels. Sauce Supreme (No. 210).