Fish or Poissons
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…
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…
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.
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…
Fish or Poissons (Filets de plie aux fines)
Filets de plie aux fines herbes are fillets served in fine-herbs sauce. à l'Ambassade are fillets covered with a red fish sauce, sprinkled…
Fish or Poissons: Tartare (Filets de saumon la Tartare)
Filets de saumon à la Tartare are fried fillets, served with Tartare sauce ; à la Ravigote, with Ravigote sauce. à la Maintenon-fillets…
Fish or Poissons: Mayonnaise
Côtelettes de saumon en Mayonnaise are cutlet moulds of salmon forcemeat, served cold with salad and Mayonnaise sauce.
Fish or Poissons (G teau or Pain de homard)
Gâteau, or Pain, de homard is a mould of lobster forcemeat. Timbale moulds of this forcemeat may be served cold with salad and Mayonnaise…
Fish or Poissons (Cream served cold on cro tes)
of fish cream, served cold on croûtes of fried bread, garnished with a cucumber salad and aspic. À l'Alexandra, they are set in red aspic…