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Fish or Poissons (Filets de plie aux fines)

Filets de plie aux fines herbes are fillets served in fine-herbs sauce. à l'Ambassade are fillets covered with a red fish sauce, sprinkled with Parmesan and browned.

Petits filets de plie à la tartare are little rolled fillets, fried, and served with Tartare sauce.

They are also dressed in the same way as soles.

SALMON.

Saumon à l'Ecossaise is crimped and boiled. à la Hollandaise-served with Hollandaise sauce. à la Beyrout-slices broiled in papers, and served in anchovy sauce with vinegar, Harvey, chopped onions and mushrooms. à la crème d'anchois-slices served in anchovy sauce. à la Cardinal. A whole fish stuffed with fish forcemeat, braised, and served in Cardinal sauce. à la Régence. A small fish covered with forcemeat, to which chopped truffles are added; served in Périgueux sauce. en matelote-served in Matelote sauce. en kari à la Durand is curried and served with rice.

Tranche, or Darne, de saumon grillée is a grilled slice of salmon.

Filets de saumon à l'Indienne are fried fillets, served with curry sauce. à la Maréchale-fillets sauté, and served in Aurora sauce, garnished with shrimps or oysters.