— au gratin. — Baked cod, gratin style.
— grill6 a la Colbert (Grilled Cod, Colbert Style) . —
Slices of cod dipped in dissolved butter and flour,
grilled, and served with maltre d ’hotel butter.
— sauce aux Huitres. — Boiled cod, oyster sauce.
— a l’lndienne. — Grilled cod with curry sauce.
— a la Maltaise. — Codfish stewed in veloute sauce,
white wine, stock, shallots and bouquet garni,
sauce flavoured with anchovy paste, chopped
parsley and capers.
— a la Portllgaise (Cod, Portuguese Style). — Slices
of cod fried, served with a sauce composed of
tomato sauce, essence of anchovy and mussels.
— recrepi bouilli.— Crimped cod, boiled.
Barne de Cabillaud a la Sefton.— Boiled cod
coated with cream chaudfroid sauce, coloured with
spinach puree. Garnish : salad, chopped cucumber,
and diamond shapes of aspic.
Mousseline de Cabillaud.— Steamed codfish souffle
served with cardinal sauce.
Carpe au bleu.— Boiled carp.
— farcie. — Stuffed carp, baked.
— frite. — Fried carp.
— gratinee.— Baked carp.
Carrelet frit, Sauce Persil.— Fried flounder,
parsley sauce.
Souehet de Carrelet (Souchet of Flounder). —
Boiled flounder with finely-cut strips of carrots and
turnips.
Coquilles de Moules.— Scalloped mussels.
— de Crevettes. — Coquilles of shrimps.
— aux Huitres. — Coquilles of oyster.
— de Poissons (Coquilles of Fish). — Stewed fish
served in shells. Scalloped fish.
HALIBUT
61
Coquilles aux Queues d’Ecrevisses.— Coquilles
of crayfish tails.
Beignets de Clames.— Clam fritters.
Crabe fareie. — Dressed and stuffed crab.
Ecrevisses farcies. — Stuffed crayfish.
Beignets d’ECPeviSSes.— Crayfish fritters.
Escargots k l’Anglaise.— Stewed snails.
Beignets d’EscargOtS.— Snail fritters.
Eperlans en Brochettes. — Fried smelts on skewers.
— a la Celestine. — Boned smelts stuffed with force-
meat, placed on pancake and forcemeat sandwiches
cut in triangles or other shapes, sauteed ; garnished
with prawns, and served with rdmoulade sauce.
— au Citron. — Smelts dipped in panurette and
fried ; garnished with fried parsley and lemon.
Served with plate of brown bread and butter.
— a la Diable. — Fried smelts devilled.
— frits. — Fried smelts.
— gPatines. — Baked smelts.
— fareis a la Pouraine.— Smelts stuffed with
forcemeat, mushrooms and parsley, covered with
melted butter, and baked ; dished up, covered with
bechamel sauce, and browned under salamander.
Souffle d’Eperlans. — Souffle consisting of fillets of
smelts, whiting, bechamel sauce, cream and white
of egg.
Esturgeon a 1’AnchoiS. — Boiled sturgeon with
— ala Cardinal (Sturgeon, Cardinal Style). — Boiled
sturgeon, garnished with quenelles of whiting and
crayfish, and served with cardinal sauce.
Darne d’Esturgeon a la Milanaise (Sturgeon
Steak, Milanese Style). — Middle piece or steak of
sturgeon stewed ; garnished with eel-pout livers
and crayfish tails.
Papillotes d’Esturgeon. — Stewed sturgeon in paper
cases.
Goujon (Gudgeons). — A kind of small fish-like white-
bait, dipped in flour, and fried in deep fat.
Grenouilles frites.— -Fried frogs.
Beignets de Grenouilles.— Frog’s legs fritters.
Grondins farei etOUffe.— Baked gurnet, stuffed ;
dished on fried bread croutons ; served with sauce
matelote, mixed with anchovy essence and fish
liquor.
— a la Talleyrand. — Baked fillets of gurnet, served
with a sauce consisting of butter, flour, fish liquor,
fish stock, cream, and yolks of two eggs beaten up
with lemon juice.
Halibute au gratin.— Baked halibut.
62 POISSONS (FISH)
Halibute grille, sauce cpevettes. — Grilled
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— au gratin. — Baked cod, gratin style.
— grill6 a la Colbert (Grilled Cod, Colbert Style) . —
Slices of cod dipped in dissolved butter and flour,
grilled, and served with maltre d ’hotel butter.
— sauce aux Huitres. — Boiled cod, oyster sauce.
— a l’lndienne. — Grilled cod with curry sauce.
— a la Maltaise. — Codfish stewed in veloute sauce,
white wine, stock, shallots and bouquet garni,
sauce flavoured with anchovy paste, chopped
parsley and capers.
— a la Portllgaise (Cod, Portuguese Style). — Slices
of cod fried, served with a sauce composed of
tomato sauce, essence of anchovy and mussels.
— recrepi bouilli.— Crimped cod, boiled.
Barne de Cabillaud a la Sefton.— Boiled cod
coated with cream chaudfroid sauce, coloured with
spinach puree. Garnish : salad, chopped cucumber,
and diamond shapes of aspic.
Mousseline de Cabillaud.— Steamed codfish souffle
served with cardinal sauce.
Carpe au bleu.— Boiled carp.
— farcie. — Stuffed carp, baked.
— frite. — Fried carp.
— gratinee.— Baked carp.
Carrelet frit, Sauce Persil.— Fried flounder,
parsley sauce.
Souehet de Carrelet (Souchet of Flounder). —
Boiled flounder with finely-cut strips of carrots and
turnips.
Coquilles de Moules.— Scalloped mussels.
— de Crevettes. — Coquilles of shrimps.
— aux Huitres. — Coquilles of oyster.
— de Poissons (Coquilles of Fish). — Stewed fish
served in shells. Scalloped fish.
HALIBUT
61
Coquilles aux Queues d’Ecrevisses.— Coquilles
of crayfish tails.
Beignets de Clames.— Clam fritters.
Crabe fareie. — Dressed and stuffed crab.
Ecrevisses farcies. — Stuffed crayfish.
Beignets d’ECPeviSSes.— Crayfish fritters.
Escargots k l’Anglaise.— Stewed snails.
Beignets d’EscargOtS.— Snail fritters.
Eperlans en Brochettes. — Fried smelts on skewers.
— a la Celestine. — Boned smelts stuffed with force-
meat, placed on pancake and forcemeat sandwiches
cut in triangles or other shapes, sauteed ; garnished
with prawns, and served with rdmoulade sauce.
— au Citron. — Smelts dipped in panurette and
fried ; garnished with fried parsley and lemon.
Served with plate of brown bread and butter.
— a la Diable. — Fried smelts devilled.
— frits. — Fried smelts.
— gPatines. — Baked smelts.
— fareis a la Pouraine.— Smelts stuffed with
forcemeat, mushrooms and parsley, covered with
melted butter, and baked ; dished up, covered with
bechamel sauce, and browned under salamander.
Souffle d’Eperlans. — Souffle consisting of fillets of
smelts, whiting, bechamel sauce, cream and white
of egg.
Esturgeon a 1’AnchoiS. — Boiled sturgeon with
— ala Cardinal (Sturgeon, Cardinal Style). — Boiled
sturgeon, garnished with quenelles of whiting and
crayfish, and served with cardinal sauce.
Darne d’Esturgeon a la Milanaise (Sturgeon
Steak, Milanese Style). — Middle piece or steak of
sturgeon stewed ; garnished with eel-pout livers
and crayfish tails.
Papillotes d’Esturgeon. — Stewed sturgeon in paper
cases.
Goujon (Gudgeons). — A kind of small fish-like white-
bait, dipped in flour, and fried in deep fat.
Grenouilles frites.— -Fried frogs.
Beignets de Grenouilles.— Frog’s legs fritters.
Grondins farei etOUffe.— Baked gurnet, stuffed ;
dished on fried bread croutons ; served with sauce
matelote, mixed with anchovy essence and fish
liquor.
— a la Talleyrand. — Baked fillets of gurnet, served
with a sauce consisting of butter, flour, fish liquor,
fish stock, cream, and yolks of two eggs beaten up
with lemon juice.
Halibute au gratin.— Baked halibut.
62 POISSONS (FISH)
Halibute grille, sauce cpevettes. — Grilled