Halibut Flétan

à la Monteuil is a steak of halibut, served in a lobster cream sauce, garnished with potato balls. à la Morny is cut in small fillets, and served in a cheese sauce. aux fines herbes is baked in brown sauce with chopped mushrooms, shallots and herbs. en kari a la St. is dressed in curry sauce with raisins.

Charles It may also be dressed in many of the ways suggested for turbot.

Herrings Harengs

à la Bohémienne are broiled, and served in a brown sauce with red currant jelly. à la crème are boiled, and served with a sauce of cream, butter and lemon juice. à la Marinière are boned, rolled, boiled, and served on toast, with the roes cut in small pieces and fried.

Harengs

à la Zingara are boned, breadcrumbed and fried; served with a sauce of fish broth with French vinegar, fried breadcrumbs, chopped onions and parsley.

au gratin are baked with herbs and covered with breadcrumbs.

au jus d'oranges are served with orange sauce.

en caisses are baked in paper cases.

en matelote are stewed with herbs, etc.

en paupiettes are boned, rolled, and fried.

farcis are boned, stuffed, and baked.

fumes a la Brux- are fillets of smoked herrings, broiled elloise in a paper case with a layer of stuffing between them. Served with pieces of lemon.

grilles, sauce are broiled, and served with mustard moutarde sauce.

Croquettes de are made of broiled herrings with harengs mashed potatoes, breadcrumbed and fried. They can also be made into little cakes, or petits pains, and served a la Tartare with Tar-tare sauce.

John Dory Dore, Or Saint Pierre

à l'Americaine is boned, stuffed with shrimp forcemeat, masked with a cheese sauce coloured red, and garnished with button mushrooms.

à la bateliere is boiled, and served in white sauce with button onions, mushrooms, and essence of anchovy.

à la cremiere is boiled in milk and water, and served with a sauce of cream, butter and lemon juice.

Doré, or Saint Pierre

à l' Orléans is stuffed with fish forcemeat, braised, and served in Cardinal sauce with tarragon vinegar, and slices of gherkins and beetroot. à la puree de is served in a puree of shrimps with crevettes white sauce.

en matelote is served in Matelote sauce with marinière oysters.

en ravigote is served in Ravigote sauce.

Filets de dore à la are small fillets, coated with a puree Florentine of lobster with Mayonnaise sauce, and served cold garnished with salad and aspic. It is also dressed à la Parisienne, à la Vatel, au gratin, etc., in the same way as turbot.

Lamprey Lamproie

à l' ltalienne is filleted, and stewed in wine with oil, onions, herbs and lemon juice.

an suprême is cut up, saute, and served in a sauce of red wine with truffles.

They are also dressed in many of the ways given for eels.

Mackerel Maquereaux

à la Flamande are stuffed with chopped shallots and chives, butter and lemon juice, and broiled. à la matin are broiled, and served in Maître dhôtel dhd'ôtel sauce. Fillets are also dressed in this way. à la Normande are stuffed and baked. aux cerises are broiled, and served with cherry sauce. auxgroseilles are stuffed with green gooseberries, vertes pieces of herring, etc., boiled and served in green gooseberry sauce.

Maquereaux grilles au beurre are grilled, and served with blacknoir butter sauce.

sauce fenouil are boiled, and served with fennel sauce. Filets de maquereaux

à la Orly are fried fillets served with tomato sauce. à la Venitienne are fillets saute, and served in a rich brown sauce with chopped tarragon and truffies.