(1188). Lafayette Fish, Breaded English Style (Poisson Lafayette Pane A L'Anglaisel)

Score the fish on both sides on the thick fillets; season with salt and pepper. Melt lightly two ounces of fresh butter, stir into it six raw egg-yolks, salt, pepper, and nutmeg; dip the fish into this mixture, then roll it in bread-crumbs, smooth the surface nicely, and fry a fine color in very hot clarified butter; drain, wipe and salt the fish, then dress it on a folded napkin and garnish with fried parsley and quartered lemons.

(1189). Lamprey A La Rabelais (Lamproie A La Rabelais)

Bleed the lamprey, reserving the blood, and mix it in with a little vinegar; cut the fish into slices, fry them in butter adding chopped onions, salt, sugar, and allspice; dredge over with a little flour, moisten with white wine, and lay in a bunch of parsley garnished with thyme and bay leaf, also small glazed onions; let cook from twelve to fifteen minutes. Dress the lampreys and the small onions, thicken the sauce with the blood and then strain it through a tammy (No. 159); cover the fish with this sauce, and surround the lampreys with fluted mushroom heads (No. 118) fried in butter, and seasoned with salt, pepper, and fine herbs; range round the whole very thin sliced lemon.

(1206). Mullets With D'Antin Sauce (Mulets A La Sauce D'Antin)

Raise the fillets from the mullets and suppress the skin; cut them each lengthwise in two and season with salt, mignonette, thyme, bay leaf, sliced onions, branches of parsley, tarragon, vinegar and oil; let marinate for one hour, turning them over frequently, then drain and roll them in Hour; form them crescent-shaped on a wire basket and fry in hot fat till a fine color. Serve in a sauce-boat a d'Antin sauce (No. 458).

(1207). Maskinonge A La Providence (Maskinonge A La Providence)

Stud slices of the fish with anchovy fillets; plunge these slices in boiling water to which a little vinegar has been added, for two minutes, take them out and lay them in a saucepan; cover the entire fish with a veloute sauce (No. 415), with white wine and mushroom parings, adding a garnished bunch of parsley; let simmer until the fish is cooked, then drain off the liquid; reduce and thicken it with egg-yolks, butter and cream; pass it through a tammy, and incorporate into it a piece more butter and chopped parsley. Dress the slices of fish, covering over with a third part of the sauce, and serve the remainder of the sauce separately.

(1212). Pickerel, Tomato Andalouse Sauce (Brooheton, Sauce Tomate Andalouse)

Score both sides of the fillets taken from the fish; put them in a tureen with salt, pepper, chopped up onions, parsley, oil, and vinegar; one hour later drain them from their marinade, roll them in flour, and fry to a fine color, and when firm dress with a tomato Andalouse sauce (No. 550) served separately.

Fig 296.