Broiled tench with parsley butter.
Tanche grillee au beurre d'ancJiois.
Grilled tench with anchovy butter.
POISSONS — FISH 126
Truite.— Trout.
Truite au bleu. Trout boiled in water and white
wine flavoured with herbs.
Truite d la meuniere. Trout, meuniere style.
Braised trout served with burnt butter, bread
crumbs, and chopped parsley.
Truite frite. Fried trout.
Truite a la maitre d'hotel.
Broiled trout with parsley butter.
Truite au beurre d'anchois.
Broiled trout with anchovy butter.
Filets de truite d la tomate.
Fried fillets of trout with tomato sauce.
Truite saumonee bouUlie. Boiled salmon trout.
Filets de truite au vin blanc.
Broiled fillets of trout with white wine sauce.
Truite marinee. Soused or pickled trout.
Truite d la vinaigrette. Trout, vinaigrette style.
Cold boiled trout served with vinegar and oil
dressing, chopped gherkins, capers, and parsley.
Truite aux petits pois. Broiled trout with green peas.
Turbot.— Turbot.
Turbot bouilli. Boiled turbot.
Filets de turbot frits. Fried fillets of turbot.
Turbot, sauce aux hidtres.
Boiled turbot and oyster sauce.
126 PRACTICAL GASTRONOMY
Turhot, sauce auxcrevettes.
Boiled turbot and shrimp sauce.
Turhot, sauce homard.
Boiled turbot and lobster sauce.
Filets de ttirhot au vin hlanc.
Broiled fillets of turbot with white wine sauce.
Filets de turhot d la maitre d' hotel.
Broiled fillets of turbot with parsley butter.
Turhot, sauce aux ORufs. Boiled turbot and egg sauce.
Tttrhot, sauce aux anchois.
Boiled turbot and anchovy sauce.
Turhot a la Beyniere. Turbot, Reyniere style.
Stewed turbot served in shells, dressed with shrimp
sauce.
RELEVES ET GROSSES PIECES.
REMOVES.
Dishes served after hors-d'oeuvre or after fish, as top and
bottom dishes (as they are designated in England).
Aloyati de hceuf hraise. Braised sirloin of beef.
Aloyau de hczuf hraise a XFs'^agnole.
Braised sirloin of beef with button onions.
Aloyau de hc&uf hraise a la Nivernaise.
Braised sirloin of beef with small
round French carrots.
RELEVES REMOVES 127
Aloyau de hoeuf a la Flamande.
Braised sirloin of beef with various kinds of
vegetables dressed round the dish.
Bc&uf braise d la mode. Braised beef with vegetables.
BcBuf bouilli a VAnglaise.
Salt boiled beef with carrots, turnips, and
suet dumplings.
Boduf houilli a la Frangaise.
Boiled beef with carrots and turnips.
BoRuf bouilli a la Btisse.
Boiled beef with cucumber salad.
Bo^2if bouilli a la jardiniere.
Parboiled and braised beef with small spring vege-
tables.
Boe.uf bouilli aux cdpres. Boiled beef with caper sauce.
Beefsteak pie a VAnglaise. English steak pie.
Cote de bceuf braise. Braised boned ribs of beef.
Cote de bceuf braise a la Flama^ide.
Braised boned ribs of beef with turnips and small
stuffed spring cabbages.
Chdteaubriant a la jardiniere.
Double fillet steak with braised spring vegetables.
Cote de bceuf braisd a la Normande.
Braised ribs of beef with mashed potatoes and young
French carrots glazed.
Chdteaubriant aux truffes.
Double fillet steak with truffle sauce.
128 PRACTICAL GASTRONOMY
Cote de bceuf braise d la Saint Hubert.
Braised ribs of beef with stuffed cabbages, lettuces
and braised button onions.
Culotte de bceuf braise a VEsimgnole.
Braised round of beef with braised button onions.
Culotte de bceuf d VAnglaise.
Boiled round of beef, with vegetables and dumplings.
Page 45
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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Broiled tench with parsley butter.
Tanche grillee au beurre d'ancJiois.
Grilled tench with anchovy butter.
POISSONS — FISH 126
Truite.— Trout.
Truite au bleu. Trout boiled in water and white
wine flavoured with herbs.
Truite d la meuniere. Trout, meuniere style.
Braised trout served with burnt butter, bread
crumbs, and chopped parsley.
Truite frite. Fried trout.
Truite a la maitre d'hotel.
Broiled trout with parsley butter.
Truite au beurre d'anchois.
Broiled trout with anchovy butter.
Filets de truite d la tomate.
Fried fillets of trout with tomato sauce.
Truite saumonee bouUlie. Boiled salmon trout.
Filets de truite au vin blanc.
Broiled fillets of trout with white wine sauce.
Truite marinee. Soused or pickled trout.
Truite d la vinaigrette. Trout, vinaigrette style.
Cold boiled trout served with vinegar and oil
dressing, chopped gherkins, capers, and parsley.
Truite aux petits pois. Broiled trout with green peas.
Turbot.— Turbot.
Turbot bouilli. Boiled turbot.
Filets de turbot frits. Fried fillets of turbot.
Turbot, sauce aux hidtres.
Boiled turbot and oyster sauce.
126 PRACTICAL GASTRONOMY
Turhot, sauce auxcrevettes.
Boiled turbot and shrimp sauce.
Turhot, sauce homard.
Boiled turbot and lobster sauce.
Filets de ttirhot au vin hlanc.
Broiled fillets of turbot with white wine sauce.
Filets de turhot d la maitre d' hotel.
Broiled fillets of turbot with parsley butter.
Turhot, sauce aux ORufs. Boiled turbot and egg sauce.
Tttrhot, sauce aux anchois.
Boiled turbot and anchovy sauce.
Turhot a la Beyniere. Turbot, Reyniere style.
Stewed turbot served in shells, dressed with shrimp
sauce.
RELEVES ET GROSSES PIECES.
REMOVES.
Dishes served after hors-d'oeuvre or after fish, as top and
bottom dishes (as they are designated in England).
Aloyati de hceuf hraise. Braised sirloin of beef.
Aloyau de hczuf hraise a XFs'^agnole.
Braised sirloin of beef with button onions.
Aloyau de hc&uf hraise a la Nivernaise.
Braised sirloin of beef with small
round French carrots.
RELEVES REMOVES 127
Aloyau de hoeuf a la Flamande.
Braised sirloin of beef with various kinds of
vegetables dressed round the dish.
Bc&uf braise d la mode. Braised beef with vegetables.
BcBuf bouilli a VAnglaise.
Salt boiled beef with carrots, turnips, and
suet dumplings.
Boduf houilli a la Frangaise.
Boiled beef with carrots and turnips.
BoRuf bouilli a la Btisse.
Boiled beef with cucumber salad.
Bo^2if bouilli a la jardiniere.
Parboiled and braised beef with small spring vege-
tables.
Boe.uf bouilli aux cdpres. Boiled beef with caper sauce.
Beefsteak pie a VAnglaise. English steak pie.
Cote de bceuf braise. Braised boned ribs of beef.
Cote de bceuf braise a la Flama^ide.
Braised boned ribs of beef with turnips and small
stuffed spring cabbages.
Chdteaubriant a la jardiniere.
Double fillet steak with braised spring vegetables.
Cote de bceuf braisd a la Normande.
Braised ribs of beef with mashed potatoes and young
French carrots glazed.
Chdteaubriant aux truffes.
Double fillet steak with truffle sauce.
128 PRACTICAL GASTRONOMY
Cote de bceuf braise d la Saint Hubert.
Braised ribs of beef with stuffed cabbages, lettuces
and braised button onions.
Culotte de bceuf braise a VEsimgnole.
Braised round of beef with braised button onions.
Culotte de bceuf d VAnglaise.
Boiled round of beef, with vegetables and dumplings.