John Dory
Jean Doré, or Saint Pierre, en ravigote is served in Ravigote sauce. à la crémière is boiled in milk and water, and served with a sauce of cream, butter and lemon juice. à la purée de crevettes served in a purée of shrimps with white sauce. à la batelière-served in white sauce with button onions, mushrooms and essence of anchovy. en matelote marinière-served in Matelote sauce with oysters. à l'Orléannaise is stuffed with fish forcemeat, braised, and served in Cardinal sauce with tarragon vinegar, and slices of gherkins and beetroot.
It is dressed au gratin, à la Vatel, à la Parisienne, etc., in the same way as turbot.
LAMPREY.
Lamproie à l'Italienne is filleted, and stewed in wine with oil, onions, herbs and lemon juice. au suprême is cut up, sauté, and served in a sauce of red wine with truffles.
They are also dressed in many of the ways given for eels.
MACKEREL, Maquereaux, sauce fenouil are boiled and served with fennel sauce. à la maître d'hôtel-broiled, and served in Maître d'hôtel sauce. Fillets are also dressed in this way. aux cerises are broiled, and served with cherry sauce. à la Normande are stuffed and baked. à la Flamande-stuffed with chopped shallots and chives, butter and lemon juice; and broiled. grillés au beurre noir-grilled, and served with black-butter sauce. aux groseilles vertes-stuffed with green gooseberries, pieces of herring, etc.; boiled, and served in green gooseberry sauce.
Filets de maquereaux à la Vénitienne-fillets sauté, and served in a rich brown sauce with chopped tarragon and truffles. à la Orly-fried fillets served with tomato sauce.