When fish is plainly boiled, the French name for it is given on the menu, with the name of the sauce served with it, as Turbot, sauce homard, for boiled turbot served with lobster sauce in a sauce-boat.

Barbel - Barbeau, Or Barbillon

à l'étuvée is boiled in wine, and served in the sauce thickened with flour and butter. au court-bouillon is boiled in a bouillon of wine and water with onions, cloves, herbs, and lemon peel. au Parmesan is cut in pièces, dressed with Béchamel sauce, sprinkled with breaderumbs and grated Parmesan, and browned. grillé is broiled, and should be served with anchovy sauce; or sauce piquante, with piquante sauce.

Bass Bar

sauce au beurre is boiled or broiled, and served with butter sauce.

Bream Breme

à la Maltaise is dressed in fillets, in a tomato sauce with chopped gherkin.

Brème

à la Poulette is boiled, and served in a white sauce with mushrooms, herbs, and lemon juice.

au vin blanc is boiled in white wine sauce.

grille aux câpres is broiled, and served with brown caper sauce.

Brill Barbue

à la Conti is cooked with oil, stock, white wine and herbs. à l'Espagnole is boiled, and served in a rich brown sauce. à la Hollandaise is served with Hollandaise sauce. à la purée de is served with a sauce of melted câpres butter, puree of capers, gherkins and spinach. à la Ravigote is baked, and served in green Ravigote sauce with capers. à la Sainte- is cut in pieces, dressed with white

Mènehould sauce, covered with breadcrumbs and grated Parmesan, and browned. à la Sicilienne is served in a white sauce with lemon juice, and shreds of lemon peel and tarragon. aux huîtres is served with oyster sauce.

Filets de Barbue

à la Juive are fillets of brill cut in two or more pieces, breadcrumbed and fried.

Served with Hollandaise sauce. à la Orly are fillets fried in batter, and served with tomato sauce and fried parsley. à la Provencale are fried fillets served in anchovy sauce, garnished with stuffed olives. en matelote are fried fillets dressed on a border of mashed potatoes, with Matelote sauce. They are also dressed à l'Impratrice, à la meunière, au gratin, and in many of the ways given for turbot.

Carp - Carpe

à la Chambord is larded, stuffed with forcemeat, boiled in court-bouillon and browned. à la bière is boiled in beer with bacon, onions, carrots and herbs. à I'ltalienne is stewed in Italian sauce.

à la maître is grilled and served with Maître d' hôtel d'hôtel butter.

à la Marinière is saute with butter, breadcrumbs, shallots and herbs. à la Marquise is stewed, and served in a white sauce with whipped cream, chopped gherkins and capers. au bleu is pickled.

aux fines herbes is served in a brown sauce with chopped mushrooms and herbs. farcie is stuffed and baked. It may be served with a brown sauce. frite is split and fried.

Casserole de lait- is carp roe stewed in stock with wine ances and herbs, and served in the sauce with butter, flour and lemon juice. Coquilles de lait- is carp roe scalloped-ances