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Fish or Poissons (WHEN fish is plainly boiled)

WHEN fish is plainly boiled, the French name for it is given on the Menu, with the name of the sauce served with it; as Turbot, sauce Hollandaise, for boiled turbot served with Hollandaise sauce in a sauce-boat.

BARBEL.

Barbeau, or Barbillon, grillé is broiled, and should be served with anchovy sauce; or sauce piquante, with piquante sauce. au Parmesan-pieces of barbel with Béchamel sauce, sprinkled with breadcrumbs and grated Parmesan, and browned. à l'étuvée is boiled in wine, and served in the sauce thickened with flour and butter. au court-bouillon is boiled in a bouillon of wine and water with onions, cloves, herbs and lemon peel.

BASS.

Bar, sauce au beurre is boiled or broiled, and served with butter sauce.

BREAM.

Brême grillé is broiled, and served with brown caper sauce. au vin blanc is boiled in white wine sauce.

BRILL.