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Fish or Poissons: Hollandaise

Barbue aux câpres is boiled and served with melted butter and capers; à la Hollandaise, it is served with Hollandaise sauce; sauce homard, with lobster sauce. à la purée de câpres is served with a sauce of melted butter, purée of capers, gherkins and spinach. à l'Espagnole-served in a rich brown sauce. à la Sicilienne-served in a white sauce with lemon juice, and shreds of lemon peel and tarragon. à la Ravigote-baked, and served in green Ravigote sauce with capers. à la Conti-cooked with oil, stock, white wine and herbs. à la Sainte-Ménehould. Pieces of brill with white sauce, covered with breadcrumbs and grated Parmesan, and browned.

Filets de barbue à la Juive. Fillets of brill cut in two or more pieces, breadcrumbed and fried.

Served with Hollandaise sauce. à la Provençale are fried fillets served in anchovy sauce, garnished with stuffed olives.

Filets de barbue en matelote are fried fillets dressed on a border of mashed potatoes, with Matelote sauce.

They are also dressed au gratin, à la meunière, à l'Impératrice, and in many of the ways given for turbot.

CARP.

Carpe frite is split and fried. à la maître d'hôtel is grilled and served with Maître d'hôtel butter. à l'Italienne-stewed in Italian sauce. aux fines herbes served in a brown sauce with chopped mushrooms and herbs. farcie-stuffed and baked. It may be served with a brown sauce. à la bière-boiled in beer with bacon, onions, carrots, etc. à la Marquise-stewed, and served in a white sauce with whipped cream, chopped gherkins, and capers. à la Chambord-larded, stuffed with forcemeat, boiled in court-bouillon and browned. à la Marinière is sauté with butter, breadcrumbs, chives, garlic, etc. au bleu is pickled.

Coquilles de laitances de carpe is carp roe scalloped. Casserole de laitances. Carp roe stewed in stock with wine and herbs, and served in the sauce with butter, flour and lemon juice.

CHAR.

Ombre Chevalier en terrine is potted char.

COD.

Cabillaud à la Hollandaise is served with Hollandaise sauce ; à l'Italienne, with Italian sauce. à la Victoria-served in a Cardinal sauce with anchovies. à la Portugaise-slices dipped in flour and fried; served in tomato sauce with anchovy, etc. à la Grand Hôtel-slices cooked in wine with butter and lemon juice, and served in the sauce, garnished with shreds of parsnips and little sprigs of parsley. à l'Indienne is fried or grilled, and served with curry sauce. à la Garonne-pieces of cod with oil, chopped capers, anchovies and parsley; covered with breadcrumbs and browned. à la crème-pieces of cod in Béchamel sauce, covered with breadcrumbs and browned. farci stuffed and baked. grillé à la Colbert-broiled, and served on Maître d'hôtel butter, with Maître d'hôtel sauce. recrépi, sauce aux huîtres-crimped, and served with oyster sauce; aux moules, with mussel sauce. en fricassée à la Suède is a fricassee of cod in mayonnaise sauce with horseradish. It is served in an ornamental border of mashed potatoes.