Quenelles de merlans, Joinville. — Quenelles
made of whiting forcemeat, with shrimp salpicon in
centre, poached in fish stock ; served with joinville
sauce; fleuron garnish.
Souffle de merlan.— Whiting souffle.
Merluehe etouffee. — Steamed haddock cooked in
the oven.
— euite au four. — Haddock baked in the oven.
Morue k la Capueine.— Boiled salt cod with egg
sauce.
— aux fines herbes. — Broiled salt cod with fine
herb or parsley butter.
Tete de morue aux huitres.— Boiled cod’s head
with oyster sauce.
Moules a la mariniere.— Stewed mussels with
onion and parsley sauce.
— a la Bourguignonne. — Stewed mussels in red
wine sauce.
— en eoquilles. — Scalloped mussels.
— a la Californie (Mussels, California Style). —
Stewed mussels with slightly fried sliced tomatoes,
chopped onions, parsley, and veloute sauce.
— a la poulette. — Stewed mussels in white sauce.
Ombre au bleu.— Boiled grayling.
— a la maitre d’hotel. — Broiled grayling with
parsley butter.
Petoneles gratines. — Scallop stew browned under
grill.
— au gratin. — Baked scallops, gratin style.
— a la Proven§ale. — Scallops stewed in white fish
sauce, garnished with fleurons of puff pastry.
Plie frite. — Fried plaice.
Filets de plie au vin blane. — Poached fillets of
plaice with white wine sauce.
— frites k la Tartare. — Fried fillets of plaice,
tartare sauce.
— Sauce persil. — Broiled fillets of plaice, parsley
sauce.
— frites, sauce anchois. — Fried fillets of plaice,
anchovy sauce.
Raie a la Parisienne.— Skate stewed in well-
seasoned stock, dressed with capers and carlet sauce.
66 POISSONS (FISH)
Raie k la poulette. — Skate stewed in parsley sauce.
— ail beurre noir. — Boiled skate with nut brown
butter.
— & la bourgeoise. — Boiled skate with brown sauce,
garnished with croutons of bread, glazed over with
meat extract.
Renke a la broche.— Grilled renk.
RougetS a l’ltalienne. — Broiled red mullets with
Italian sauce.
— au beurre fondu.— Broiled mullets with melted
butter.
— en filets a la Juive. — Fillets of red mullets
soaked in oil, etc., fried and garnished with parsley ;
served with tartare or vert pre sauce.
— aux fines herbes. — Stewed red mullets with
fine herb sauce.
— a la Franeillon. — Grilled red mullets, dressed
on bread croutes spread with anchovy butter ;
served with tomato sauce flavoured with anchovy ;
garnished with fried straw potatoes and fried
parsley.
— au gpatin. — Baked red mullets, gratin style.
— grilles, sauee ravigote.— Grilled mullets and
ravigote sauce.
— en papillotes (Red Mullets in Paper Cases). —
Red mullets wrapped separately in oiled paper,
with the ends twisted, and thus baked or broiled,
dished up, and served with brown fine herb sauce.
— a la Venitienne. — Baked red mullets with brown
sauce ; garnished with Spanish olives, stuffed with
fish forcemeat and mushroom heads.
Saumon bouilli, sauce Hollandaise. — Boiled
salmon, Dutch sauce.
— grille au beurre d’anehois.— Grilled salmon
with anchovy butter.
— grille au persil. — Grilled salmon with parsley
butter.
— grille aux fines herbes.— Grilled salmon with
fine herb butter.
— & la Matelote. — Sauteed slices of salmon with
espagnole sauce, poached fish quenelles, slices of
mushrooms and truffles ; garnished with braised
button onions, truffles, etc.
— a la Parisienne. — Slices of salmon, cut rather
thick, braised in mirepoix and claret ; dished up
and garnished with groups of champignons, little
fish croquettes, crayfish tails, and poached oysters ;
sauce genoise is served with it.
Page 36
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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Quenelles de merlans, Joinville. — Quenelles
made of whiting forcemeat, with shrimp salpicon in
centre, poached in fish stock ; served with joinville
sauce; fleuron garnish.
Souffle de merlan.— Whiting souffle.
Merluehe etouffee. — Steamed haddock cooked in
the oven.
— euite au four. — Haddock baked in the oven.
Morue k la Capueine.— Boiled salt cod with egg
sauce.
— aux fines herbes. — Broiled salt cod with fine
herb or parsley butter.
Tete de morue aux huitres.— Boiled cod’s head
with oyster sauce.
Moules a la mariniere.— Stewed mussels with
onion and parsley sauce.
— a la Bourguignonne. — Stewed mussels in red
wine sauce.
— en eoquilles. — Scalloped mussels.
— a la Californie (Mussels, California Style). —
Stewed mussels with slightly fried sliced tomatoes,
chopped onions, parsley, and veloute sauce.
— a la poulette. — Stewed mussels in white sauce.
Ombre au bleu.— Boiled grayling.
— a la maitre d’hotel. — Broiled grayling with
parsley butter.
Petoneles gratines. — Scallop stew browned under
grill.
— au gratin. — Baked scallops, gratin style.
— a la Proven§ale. — Scallops stewed in white fish
sauce, garnished with fleurons of puff pastry.
Plie frite. — Fried plaice.
Filets de plie au vin blane. — Poached fillets of
plaice with white wine sauce.
— frites k la Tartare. — Fried fillets of plaice,
tartare sauce.
— Sauce persil. — Broiled fillets of plaice, parsley
sauce.
— frites, sauce anchois. — Fried fillets of plaice,
anchovy sauce.
Raie a la Parisienne.— Skate stewed in well-
seasoned stock, dressed with capers and carlet sauce.
66 POISSONS (FISH)
Raie k la poulette. — Skate stewed in parsley sauce.
— ail beurre noir. — Boiled skate with nut brown
butter.
— & la bourgeoise. — Boiled skate with brown sauce,
garnished with croutons of bread, glazed over with
meat extract.
Renke a la broche.— Grilled renk.
RougetS a l’ltalienne. — Broiled red mullets with
Italian sauce.
— au beurre fondu.— Broiled mullets with melted
butter.
— en filets a la Juive. — Fillets of red mullets
soaked in oil, etc., fried and garnished with parsley ;
served with tartare or vert pre sauce.
— aux fines herbes. — Stewed red mullets with
fine herb sauce.
— a la Franeillon. — Grilled red mullets, dressed
on bread croutes spread with anchovy butter ;
served with tomato sauce flavoured with anchovy ;
garnished with fried straw potatoes and fried
parsley.
— au gpatin. — Baked red mullets, gratin style.
— grilles, sauee ravigote.— Grilled mullets and
ravigote sauce.
— en papillotes (Red Mullets in Paper Cases). —
Red mullets wrapped separately in oiled paper,
with the ends twisted, and thus baked or broiled,
dished up, and served with brown fine herb sauce.
— a la Venitienne. — Baked red mullets with brown
sauce ; garnished with Spanish olives, stuffed with
fish forcemeat and mushroom heads.
Saumon bouilli, sauce Hollandaise. — Boiled
salmon, Dutch sauce.
— grille au beurre d’anehois.— Grilled salmon
with anchovy butter.
— grille au persil. — Grilled salmon with parsley
butter.
— grille aux fines herbes.— Grilled salmon with
fine herb butter.
— & la Matelote. — Sauteed slices of salmon with
espagnole sauce, poached fish quenelles, slices of
mushrooms and truffles ; garnished with braised
button onions, truffles, etc.
— a la Parisienne. — Slices of salmon, cut rather
thick, braised in mirepoix and claret ; dished up
and garnished with groups of champignons, little
fish croquettes, crayfish tails, and poached oysters ;
sauce genoise is served with it.