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Fish or Poissons: Tartare (Filets de merluche la tartare)

Filets de merluche à la tartare are fried fillets served with Tartare sauce. à l'Indienne are served with curry sauce. à la Royale are sauté, and dressed in a crown, covered with anchovy sauce, and garnished with fillets of anchovies and hard-boiled egg.

HAKE.

Merlus à l'Indienne is cut in slices, broiled, and served in curry sauce.

HALIBUT.

Flétan à la Morny. Small fillets served in a cheese sauce. Hake and halibut may be dressed like cod; but, as they are rather coarse fish, a highly seasoned sauce should be selected.

HERRINGS.

Harengs grillés, sauce moutarde, are broiled, and served with mustard sauce. à la crème-boiled, and served with a sauce of cream, butter and lemon juice. à la Bohémienne are served in a brown sauce with red currant jelly. au jus d'oranges-served with orange sauce. farcis are boned, stuffed and baked. en matelote are stewed with herbs, etc. en paupiettes are boned, rolled and fried. en caisses are baked in paper cases. au gratin-baked with herbs and covered with breadcrumbs.

Harengs à la Marinière-boned, rolled, boiled, and served on toast, with the roes cut in small pieces and fried. fumés à la Bruxelloise are fillets of smoked herrings broiled in a paper case with a layer of stuffing between them. Served with pieces of lemon.

For Croquettes de harengs they are broiled, made into balls with mashed potatoes, and fried.

They can also be made into little cakes, or petits pains, and served à la Tartare with Tartare sauce.