Maquereau Espagnol A La Maximilian - Spanish Mackerel, Maximilian Fashion

Prepare and cook the mackerel as for Miller's fashion.

Cut 2 sweet red peppers and 4 cooked artichoke bottoms into small squares. Prepare some hazelnut butter, throw in peppers and artichokes, heat well and pour over the fish. Sprinkle over some chopped parsley and serve with pieces of lemon separate.

Filet De Maquereau Espagnol A La Rohan-fillets Of Spanish Mackerel, Rohan Style

Split a Spanish mackerel, free from bones and skin, and cut it into heart-shaped pieces; set them in a pan, season with salt and pepper and cook with fish stock. When done, drain the fillets and range them on a dish.

In the meantime, reduce the fish stock nearly dry, add I pint of veloute cream sauce, and reduce to good consistency with 2 gills of cream; season to taste with salt and paprika, and finish with 2 ounces of sweet butter and the juice of a half lemon. Pour the sauce over the fish and garnish both ends of the dish with eggplant, cut in Julienne, dipped in milk and flour and fried in hot lard.

Maquereau Espagnol Bouilli- Boiled Spanish Mackerel

Sauces: Dutch, green Dutch, lobster, shrimp.

Maquereau Espagnol Grille- Broiled Spanish Mackerel

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

Perche A La Californienne - Perch, California Style

Cut 2 or 3 perch crosswise in 3 or 4 pieces. Place them in a buttered sautoir with 3 finely chopped shallots, 3 tomatoes, peeled, freed from seeds and cut up, and a tablespoonful of coarsely chopped parsley. Season with salt and pepper, moisten with half fish stock and half claret, and cook over a brisk fire. When done, dress the fish on a dish, reduce the sauce, and thicken it with a piece of butter kneaded with flour. Season to taste, finish with lemon juice and pour it over the fish.

Perche Bouillie - Boiled Perch. Sauces: Same as for Boiled Cod.

Perche Grillee - Broiled Perch. Butter Sauces, Cold Sauces : Same as for Broiled Cod.

Perche Saute - Perch Sauted. Same as Kingfish.

Perche Frite - Fried Perch

Hot Sauces : Tomato, Colbert.

Cold Sauces: Same as for Broiled Salmon.

Porgy Farci A La Corsicaine - Stuffed Porgy, Corsican Style

Split open the porgies and remove the spinal bone. Stuff it with fish forcemeat, to which add chopped olives and fillets of anchovies, I tablespoonful of each to I quart of forcemeat.

Tie the porgies with a string and place them over sliced carrots and onions, moisten with half fish stock and half port wine, add a faggot of herbs, and cook in a moderate oven, basting the fish constantly. When done, drain it and dress it on a dish; strain the fish stock and reduce it with brown sauce to a good consistency, season to taste, and finish with a pat of butter and lemon juice.

Porgy Bouilli - Boiled Porgy. Sauces : Same as for Boiled Cod.

Porgy Grille - Broiled Porgy. Butter Sauces, Cold Sauces: Same as for Broiled Cod.

Porgy Saute - Porgy Sauted. Same as Kingfish.

Porgy Frit - Fried Porgy. Same sauces as for Fried Perch.