Home › Fish or Poissons › Fish or Poissons: Served

Fish or Poissons: Served

Filets de cabillaud à l'Aurore are little slices broiled and served with egg sauce. Served in a cheese sauce, they are à la Morny.

Morue au beurre noir. Salt cod, boiled, and served with black-butter sauce. Served with egg sauce, it is called à la Capucine. au gratin. Pieces of salt cod, with a sauce of butter, flour and cream; sprinkled with breadcrumbs, grated cheese and melted butter, and browned.

Brandade de Morue. Salt cod, in small pieces, with oil, melted butter, parsley and garlic; stirred to a cream.

DABS.

Served as Limandes frites they are fried.

EELS.

Anguilles au soleil are cut up, stewed in wine and water with vegetables, etc.; the pieces rolled in the sauce, breadcrumbed and fried. en ragoût are stewed in the same way, and served in the sauce with the addition of wine. Served in oyster sauce, they are à la Parisienne. à la broche are larded and roasted. à la minute-boiled, and served with maître d'hôtel sauce and potatoes. à la Poulette-stewed with broth, wine, butter, onions, mushrooms, etc. Served with yolks of eggs and lemon juice added to the sauce.

Anguilles à l'Anglaise are small slices wrapped in paste, or dipped in batter, and fried. Served with anchovy sauce. à la Tartare-small pieces, breadcrumbed and fried; served in Tartare sauce. à la Suffren-larded with strips of gherkins and anchovies, braised with vinegar and herbs, and served in tomato sauce. en mayonnaise à la Dieppe are pieces stuffed with forcemeat, rolled, covered with Mayonnaise sauce, and served on a border of green aspic with salad in the centre. en matelote-stewed, and served in Matelote sauce.

Filets d'anguilles en paupiettes are pieces stuffed, rolled, breadcrumbed and fried. à l'aspic are pieces of stewed eels set in a mould of aspic.

EEL-POUT.

Lottes en matelote are stewed in wine with mushrooms and herbs, and served in the sauce. à la Parisienne-stewed, and served in white sauce with oysters. à l'Italienne-fried, and served with Italian sauce. à la Prussienne-boiled in a sauce of stock, oil, champagne, etc.

FLOUNDERS.

Carrelets frits are fried. Served with tomato sauce, they are called à la Orly. grillés-broiled.

Souché de carrelets. A water souché of flounders boiled with strips of carrot and turnip, sprigs of parsley, etc. Tench, perch, eels, and many other fish are dressed in this way.

GUDGEON, Goujons frits are fried.

GURNARD.

Grondin farci au four is stuffed and baked.

Filets de grondins en matelote. Fillets cut in halves, breadcrumbed and fried; served on a border, with Matelote sauce. à la St. Malo are sauté, and served with shrimp sauce; à l'Italienne, with Italian sauce; à la Maître d'hôtel, with maître d'hôtel sauce. à la Vénitienne are served in a white sharp sauce with chopped tarragon.

HADDOCK.

Merluche grillée is broiled. Served with tarragon butter, it is à l'estragon. à la Hollandaise-served with Hollandaise sauce; à la maître d'hôtel-with maître d'hôtel sauce. sauce aux œufs-boiled and served with egg sauce. farcie-stuffed, baked, and served with brown gravy. à la Syrienne-served in a brown sharp sauce with chopped gherkins. à la Viennoise-served in a white sauce with chopped ham and tarragon.