— a l’Espagnole. — Eel fried in oil, then stewed in
fish stock and wine, flavoured with garlic, saffron
and peppercorns, garnished with blanched coarsely
shredded baked almonds.
— glae^e. — Rolled fillets of eel, broiled, and glazed
with a rich sauce.
— a l’ltalienne (Eel Stewed, Italian Style). — Stewed
eel with small rice timbales.
— a la Matelote. — Brown eel stew flavoured with
claret and mushrooms.
— k la Poulette. — Fricasseed eel in parsley sauce.
— & la Proven^ale. — Fried eel, onion sauce.
— k la Tartare (Eel, Tartare Style). — Parboiled eel,
cut in pieces, drained, dipped in batter and fried,
dished up in circles, with tartare sauce in centre.
\
PIKE
59
Blanquette d’ AnguiUe.— Stewed eel in white sauce.
Friture d’Anguille. — Skinned and boned pieces of
eel, seasoned, egged, crumbed and fried, served
with piquant sauce.
Barbue bouillie.— Boiled brill.
— au gratin. — Baked brill, gratin style.
— braisee A 1’AmiPal. — Brill braised with chablis
and white stock, garnished with fried oysters and
mussels, pommes Parisienne, and thin slices of
truffle and lemon, served with cardinal sauce.
Filets de Bapbue fpite.— Fried fillets of brill.
— A la Grand Due. — Fillets of brill, dipped in
veloute sauce, eggs and breadcrumbs, served with
veloute sauce, to which is added horseradish,
tomato pulp and cream, garnished with mussels
and oysters.
— A la Madeleine. — Fillets of brill covered on one
side with whiting forcemeat mixed with herbs,
placed in paupiette rings and sauteed, and white
stock and mirepoix ; then dipped in egg and bread-
crumbs and fried ; served with marseillaise sauce
— A la Russe. — Fillets of brill poached in richly
flavoured fish essence (reduced fish stock), sauced
over with a mushroom sauce, and glazed under the
salamander.
Blanchailles A la Diable.— Whitebait devilled.
— au naturel. — Whitebait fried in deep fat.
Bouille-A-Baisse (French Fish Stew). — Fish stew
made from various kinds of fish and lobster flavoured
v/ith garlic, savoury herbs, and white wine.
COUPt Bouillon. — A French savoury fish stew, pre-
pared from all kinds of fish, tomatoes, etc.
Bpochet A l’Aneienne. — Stewed pike, served with
white sauce, garnished with truffles, gherkins, mush-
rooms and capers.
— A la Castelaine (Pike, Castelaine Style). — Braised
pike stuffed with sliced truffles, tongue and bacon,
served with white sauce, and garnished with lobster
croquettes, truffles and oysters.
— A la CaVOUP (Pike, Cavour Style). — Broiled pike,
garnished with nouilles, grated horseradish and
carrots, served with rich veloute sauce.
— fpit. — Fried pike.
— fapei et gratine. — Stuffed pike, baked, gratin
style.
— grille. — Grilled or broiled pike.
— A la Remoulade (Pike.Remoulade Style) . — Grilled
pike served with a remoulade sauce.
Filets de Bpoehet pique A la Colbert.— Filleted
pike, larded, steamed in the oven, with white wine
sauce.
60 POISSONS {FISH)
Filets de Brochet piqu6 k la Lyonnaise.— Fillets
of pike stewed in white wine sauce, and garnished
with small marble-shaped potatoes cooked in fish
stock.
Cabillaud & l’Anglaise.— Boiled cod with melted
butter sauce.
— bouilli . — Boiled cod.
— bouilli aux Cappes.— Boiled cod with caper
sauce.
— en eoquilles. — Codfish baked and served in shells.
— aux Crevettes. — Boiled cod and shrimp sauce.
— a la Dieppoise. — Slices of cod dipped in milk
and flour, fried, drained, and served with white
matelotte sauce.
— frit, Sauce Anehois. — Fried cod and anchovy
sauce.
Page 32
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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— a l’Espagnole. — Eel fried in oil, then stewed in
fish stock and wine, flavoured with garlic, saffron
and peppercorns, garnished with blanched coarsely
shredded baked almonds.
— glae^e. — Rolled fillets of eel, broiled, and glazed
with a rich sauce.
— a l’ltalienne (Eel Stewed, Italian Style). — Stewed
eel with small rice timbales.
— a la Matelote. — Brown eel stew flavoured with
claret and mushrooms.
— k la Poulette. — Fricasseed eel in parsley sauce.
— & la Proven^ale. — Fried eel, onion sauce.
— k la Tartare (Eel, Tartare Style). — Parboiled eel,
cut in pieces, drained, dipped in batter and fried,
dished up in circles, with tartare sauce in centre.
\
PIKE
59
Blanquette d’ AnguiUe.— Stewed eel in white sauce.
Friture d’Anguille. — Skinned and boned pieces of
eel, seasoned, egged, crumbed and fried, served
with piquant sauce.
Barbue bouillie.— Boiled brill.
— au gratin. — Baked brill, gratin style.
— braisee A 1’AmiPal. — Brill braised with chablis
and white stock, garnished with fried oysters and
mussels, pommes Parisienne, and thin slices of
truffle and lemon, served with cardinal sauce.
Filets de Bapbue fpite.— Fried fillets of brill.
— A la Grand Due. — Fillets of brill, dipped in
veloute sauce, eggs and breadcrumbs, served with
veloute sauce, to which is added horseradish,
tomato pulp and cream, garnished with mussels
and oysters.
— A la Madeleine. — Fillets of brill covered on one
side with whiting forcemeat mixed with herbs,
placed in paupiette rings and sauteed, and white
stock and mirepoix ; then dipped in egg and bread-
crumbs and fried ; served with marseillaise sauce
— A la Russe. — Fillets of brill poached in richly
flavoured fish essence (reduced fish stock), sauced
over with a mushroom sauce, and glazed under the
salamander.
Blanchailles A la Diable.— Whitebait devilled.
— au naturel. — Whitebait fried in deep fat.
Bouille-A-Baisse (French Fish Stew). — Fish stew
made from various kinds of fish and lobster flavoured
v/ith garlic, savoury herbs, and white wine.
COUPt Bouillon. — A French savoury fish stew, pre-
pared from all kinds of fish, tomatoes, etc.
Bpochet A l’Aneienne. — Stewed pike, served with
white sauce, garnished with truffles, gherkins, mush-
rooms and capers.
— A la Castelaine (Pike, Castelaine Style). — Braised
pike stuffed with sliced truffles, tongue and bacon,
served with white sauce, and garnished with lobster
croquettes, truffles and oysters.
— A la CaVOUP (Pike, Cavour Style). — Broiled pike,
garnished with nouilles, grated horseradish and
carrots, served with rich veloute sauce.
— fpit. — Fried pike.
— fapei et gratine. — Stuffed pike, baked, gratin
style.
— grille. — Grilled or broiled pike.
— A la Remoulade (Pike.Remoulade Style) . — Grilled
pike served with a remoulade sauce.
Filets de Bpoehet pique A la Colbert.— Filleted
pike, larded, steamed in the oven, with white wine
sauce.
60 POISSONS {FISH)
Filets de Brochet piqu6 k la Lyonnaise.— Fillets
of pike stewed in white wine sauce, and garnished
with small marble-shaped potatoes cooked in fish
stock.
Cabillaud & l’Anglaise.— Boiled cod with melted
butter sauce.
— bouilli . — Boiled cod.
— bouilli aux Cappes.— Boiled cod with caper
sauce.
— en eoquilles. — Codfish baked and served in shells.
— aux Crevettes. — Boiled cod and shrimp sauce.
— a la Dieppoise. — Slices of cod dipped in milk
and flour, fried, drained, and served with white
matelotte sauce.
— frit, Sauce Anehois. — Fried cod and anchovy
sauce.