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Grey Mullet

Mulets au beurre fondu are broiled, and served with melted-butter sauce. They are also served au vert, with green sauce; or sauce piment, with capsicum sauce.

PERCH.

Perches à l'Espagnole are baked and served in a brown sauce.

Filets de perches à la Romaine are fillets seasoned with oil and herbs, fried, and served with tomato sauce.

They may be dressed in the same way as carp, tench, and trout; and also in a water souché.

PIKE.

Brochet farci is stuffed and baked. Served with Matelote sauce, it is called en matelote. sauce au beurre d'anchois-boiled, and served with anchovy sauce; aux câpres, with caper sauce. au bleu-pickled. à la Russe is served with horseradish sauce.

PILCHARDS.

Pélamides are dressed in the ways suggested for herrings.

PLAICE.

Plie au gratin is baked in brown sauce, covered with breadcrumbs. à la Portugaise is stuffed and baked; served in tomato sauce with slices of Spanish onions and tomatoes. à l'Américaine is stuffed with a tomato stuffing, baked, and served in tomato sauce.