Pompano Bouilli - Boiled Pompano

Sauces : Same as for P>oiled Salmon.

Pompano Grille - Broiled Pompano

Butter Sauces, Cold Sauces: Same as for Broiled Salmon. Hot Sauces : Fleurette, Colbert.

Boudin De Brocheton A La Thermidor - Boudin Of Pickerel, Thermidor Style

Prepare a forcemeat with I pound of pickerel (freed from skin and bones), 8 ounces of panada, 6 ounces of butter, I whole egg, and 2 egg yolks.

Pound the fish to a fine pulp. Add the panada, then the butter (which should be firm), and last the eggs, one after the other. Season with salt, red pepper and nutmeg, and rub through a fine sieve; put into a bowl and place on ice for 1 hour.

Try the consistency of the forcemeat by plunging a little into boiling water, and rectify if necessary. Then chop fine 1/2 pound of cooked lobster meat, 3 ounces mushrooms and 2 ounces of truffles; mix these ingredients with the forcemeat, and with a tablespoon divide it into small heaps on the table (besprinkled with flour), shape each heap to a nice flat oval, place in a saute pan, cover with boiling salted water, set on the fire and remove after the first boil. Drain on a towel. When cold, dip in beaten eggs and bread crumbs, and fry in hot clarified butter. Serve on a napkin, garnish with fried parsley and give American sauce separate.

Red Snapper a la Lafayette - Red Snapper. Lafayette Fashion. Lift the fillets of a red snapper, free from skin and bones, and cut them into heart-shaped pieces. Season and cook with fish stock.

Have ready the following vegetables cut in 1/4-inch squares and cooked with butter: One part each of onions, leeks, carrots and celery. (These vegetables should be cooked over a mild fire, so that they will not discolor.)

When the fish is cooked, dress it on a dish, reduce the stock in which it was cooked, add 2 tablespoonfuls of the above-mentioned vegetables, 1 pint of veloute, and 2 gills of tomato sauce. Season to taste, and finish with 3 ounces of sweet butter, the juice of half a lemon, and a dessertspoonful of chopped parsley. Pour the sauce over the fish.

Red Snapper A La Justine - Red Snapper, Justine Fashion

Prepare the red snapper as directed for Lafayette Fashion. Cook it with fish stock and claret.

When the fish is done, dress it on a dish and keep it warm. Reduce the stock in which the fish was cooked, add 1 pint of brown sauce, and finish with 2 ounces of sweet and I ounce of lobster butter; garnish with shrimps and small heads of mushrooms ; pour over the sauce and lay on each end of the dish small round lobster croquettes 3/4 inch in diameter.

Red Snapper Bouilli- Boiled Red Snapper

Sauces : Same as for Boiled Salmon.

Red Snapper Grille- Broiled Red Snapper

This fish is very seldom broiled. When it is, it may be accompanied by the same sauces as Broiled Salmon.

Darne De Salmon A La Richelieu - Slice Of Salmon, Richelieu Style

Have a middle cut of salmon and cook it as indicated for Carp, Chambord Style, using white wine instead of claret; finish the sauce with half tomato and half veloute sauce and lobster butter. Garnish with mushrooms, shrimps and fried oysters.