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Fish or Poissons (G teau or Pain de homard)

Gâteau, or Pain, de homard is a mould of lobster forcemeat. Timbale moulds of this forcemeat may be served cold with salad and Mayonnaise sauce as Timbales de homard en Mayon. naise.

Petits pains de homard à la Hollandaise are little moulds or cakes of lobster, served with Hollandaise sauce. Quenelles de homard à la Russe are quenelles of lobster served with horseradish sauce. Served with Hollandaise or Mayonnaise sauce, they are called à la Belle Vue.

MUSSELS.

Moules à la poulette are cooked in butter with chives and parsley, and served in the sauce with yolks of eggs. à la Villeroi are masked with Villeroi sauce, breadcrumbed and fried. au gras-stewed with bacon, stock, flour, mushrooms, etc. Coquilles de moules-scalloped; served in scallopshells. SCALLOPS.

Pétoncles en coquilles are scalloped and served in the shells.

OYSTERS.

Huîtres à la Villeroi. Large oysters, each coated with Villeroi sauce, breadcrumbed and fried.

Huîtres au Parmesan-browned with breadcrumbs, grated Parmesan, chopped parsley, and wine. en papillotes-rolled in oval-shaped pieces of a paste made of mashed potatoes, flour and butter, and baked. à la Diable are devilled-broiled, seasoned with butter, lemon juice and cayenne. Slices of brown bread and butter are served with them. à l'Américaine are breadcrumbed and fried. à la Virginie are breadcrumbed and broiled; served with tomatoes and a brown sauce.

Ragoût aux huîtres-stewed with vegetables, butter, flour, etc. Served in the sauce with yolks of eggs.

Coquilles aux huîtres-scalloped and served in scallop-shells.

Petits pains aux huîtres - stewed with breadcrumbs and butter, and baked in very small rolls, from which the crumb has been scooped out.

Croûtes aux huîtres - pounded with cream and spread on small pieces of toast.

Andouillettes aux huîtres are small oyster sausages, made with suet, breadcrumbs, etc.

Bouchées aux huîtres are small oyster patties.

Croquettes aux huîtres are croquettes of oysters, breadcrumbed and fried.

Kromeskys aux huîtres are small pieces of oyster croquette preparation wrapped in thin slices of bacon, dipped in batter and fried.

Rissoles aux huîtres are made of the same preparation folded in paste, breadcrumbed and fried. With the addition of chopped truffles, they are called Rissoles à la Hollandaise.

Timbale aux huîtres is a steamed or baked timbale mould of oyster preparation. It may be served with white or Cardinal sauce.

Crépinettes aux huîtres are little fried oyster cakes. They may be served à la Hollandaise, or à la Tartare, with Dutch or Tartare sauce.

Beignets aux huîtres are oyster fritters.

Oysters can also be curried, or dressed in a soufflé, a vol-au-vent, or an omelette.