Eperlans Frits - Fried Smelts

Hot Sauces : Tomato, Colbert, Bearnaise. Cold Sauces: Same as for Broiled Salmon.:

Eperlans Sautes - Smelts Sauted. Same sauces as for Spanish Mackerel.

Eperlans Desosses Grilles - Boneless Smelts Broiled. Split the smelts lengthwise.

Sheepshead A La Crecy - Sheepshead, Crecy Style

Prepare and cook the fish as for Sheepshead Genlis Fashion.

Scrape the red part of 4 large carrots, put it in a saucepan with a lump of butter and a dessertspoonful of sugar; set over a slow fire, and let cook gently, until the butter turns clear.

Reduce the stock in which the fish was cooked, add I pint of Bechamel, and reduce with 2 gills of thick cream; then add 2 tablespoonfuls of the scraped carrots; season the sauce to taste and pour it over the fish.

Sheepshead A La Gerard - Sheepshead, Gerard Fashion

Prepare the sheepshead as explained above. Cook in half fish stock and half claret; dress the fish on a dish; reduce the stock, add 1 pint of brown sauce, finish with 2 ounces of anchovy butter and the juice of half a lemon.

Surround the fish with a garnishing of fried oysters and small decorated quenelles of fish.

Sheepshead Bouilli - Boiled Sheepshead. Sauces: Same as for Boiled Salmon.

Sheepshead Grille - Broiled Sheepshead

When very young this fish may be served broiled. Same sauces as for Broiled Salmon.

Alose Sautee - Shad Sauted. Same as for Kingfish and Spanish Mackerel.

Alose Grillee - Broiled Shad, Hot Sauce: Fleurette.

Butter Sauces, Cold Sauces: Same as for Broiled Cod.

Alose Bouillie - Boiled Shad. Sauces: Same as for Boiled Cod Roe Sauce.

Oeufs D'alose Grillees Au Petit Sale - Broiled Shad Roe With Bacon

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

Filets De Truites Frits A L'anglaise - Fried Fillets Of Trout, English Fashion

Prepare some fillets of trout, remove the skin and trim them all of uniform size. Season and then bread-crumb, and 5 minutes before serving, fry in hot lard. Serve on a napkin with fried parsley and give separate the following sauce:

Add to 1 pint of white wine sauce, 1/2 gill of brown sauce, 1 tablespoonful of chopped parsley and 2 tablespoonfuls of lemon juice.

Filets De Truites A La Sylvia - Fillets Of Trout, Sylvia Style

Lift the fillets of trout free from skin, and fold them. Cook them in fish stock and white wine. When the fillets are done, reduce the stock and incorporate it to Mornay sauce.

Dress the fillets on a dish, place on each fillet a small half tomato cooked in the oven; place on each tomato a slice of truffle and cover the whole with Mornay sauce; then besprinkle with Parmesan cheese and melted butter, and bake in the oven.

Truite Bouillie - Boiled Trout. Sauces : Same as for Salmon.

Truite Grillee - Broiled Trout

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