Home › Fish or Poissons › Fish or Poissons (Cream served cold on cro tes)

Fish or Poissons (Cream served cold on cro tes)

of fish cream, served cold on croûtes of fried bread, garnished with a cucumber salad and aspic. À l'Alexandra, they are set in red aspic, and are garnished with salad, and little moulds of tomato cream.

Timbale à la Rossini is a steamed mould of fish cream, decorated in divisions with lobster coral and chopped parsley; served with a ragout of lobster, truffle and button mushrooms in the centre.

Soufflé de poisson glacé is an iced fish soufflé.

Petits zéphyrs de poisson are a very light form of little steamed fish soufflés. This name is also frequently given to quenelles of fish.

Croustades de poisson are little cases of pastry, or of fried bread, filled with dressed fish. They are sometimes called Cassolettes.

Talmouses à l'Indienne are tartlets of anchovy pastry filled with curried fish.

Petites caisses à la Pêcheur are china or paper cases filled with dressed fish in white or red sauce, sprinkled with breadcrumbs and lobster coral, and browned.

Pilau de poisson is a fish pilau-dressed with rice, saffron, spice, raisins, etc.

Pâté de poisson à l'Irlandaise is a baked shape of mashed potato filled with fish dressed in white sauce.