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Shrimps and Prawns

These are dressed in Rissoles or Petits pâtés in the same way as lobster. They are called Rissoles or Petits pâtés, de crevettes-of shrimps, de chevrettes -of prawns. Friantines de crevettes are fritters of shrimps.

The preparations of shellfish generally appear as entrées, but such dishes as crab or lobster, scalloped, in aspic, or as a Mayonnaise, may be substituted for a roast or dressed vegetable in the second course.

Fish entrées can be made with almost any kind of fish. They may be prepared in any of the ways given for shellfish, and take their name from the fish of which the dish is composed; or they may be called simply Petits pains, etc., de poisson.

In addition to those already enumerated, the following are suggested. In each case the name of the fish used may be substituted for "poisson."

Poisson au suprême. Pieces of fish with white sauce in a potato border, decorated with hard-boiled egg, etc.

Pain, or Boudin, de poisson à la Turque is a steamed mould of fish dressed with rice, etc. À la Milanaise, it is dressed with macaroni.

Gâteau de poisson à la Palerme is a fish cake baked or steamed in a mould, and served in a brown sauce with lemon juice and shreds of lemon peel. The same preparation of fish steamed in little moulds is served as Petits boudins, or timbales, de poisson à la Cardinal-with Cardinal sauce, à la Vénitienne-with Venetian sauce, à la Tartare-with Tartare sauce. À l'aspic, they are served cold, set in aspic, or on a border of aspic with a salad garnish.

Petits pains de poisson à la Mazarine are little fish cakes made with anchovy cream and served with anchovy sauce.

Poisson en ballotines are little fish balls, poached or fried.

Crème de poisson is a cream made of pounded fish with eggs, and cream or panada-a preparation of butter, water, and flour. It is steamed in a mould, or in several small moulds. Cold fish creams, set in moulds, or served in little cases, are sometimes called Petites mousses de poisson.

Côtelettes de poisson à la Bergen are cutlet moulds