Fish Entrees

The preparations of shellfish generally appear as entrees, but such dishes as crab or lobster, scalloped, in aspic, or as a Mayonnaise, may be substituted for a roast or dressed vegetable in the second course.

Fish entrees can be made with almost any kind of fish. They may be prepared in any of the ways given for shellfish, and take their name from the fish of which the dish is composed; or they may be called simply Petits pains, etc., de poisson.

In addition to those already enumerated, the following are suggested. In each case the name of the fish used may be substituted for poisson.

Côtelettes de poisson

à l' Alexandra are cutlet moulds of fish cream set in red aspic, garnished with salad, and little moulds of tomato cream. Set in moulds of aspic of several different colours, they are a la Pompadour.

à la Bergen are cutlet moulds of fish cream, served cold on croûtes of fried bread, garnished with a cucumber salad and aspic.

à la Clementine are cutlet moulds of fish cream, masked half with white and half with green Mayonnaise sauce, served on a border of macédoine vegetables set in green aspic, with oysters, olives, and strips of celery in the centre in Mayonnaise sauce.

à la Francaise are fish cutlets, bread-crumbed and fried, and served with Hollandaise or Tartare sauce. Crème de poisson is a cream made of pounded fish with eggs, and cream or panada - a preparation of butter, water, and flour. It is steamed in a mould, or in several small moulds. Served with shrimp sauce it is a la Dieppe.

glacées à is a cream, or little creams, made of l' Indienne flaked or pounded fish with curry sauce, whipped cream and gelatine, iced, and served with iced rice garnished with olives, fillets of anchovies, and shreds of chillies and gherkin. Croustades de are little cases of pastry, or of fried poisson bread, filled with dressed fish. They are sometimes called Cassolettes.

Gâteau de poisson is a fish cake baked or steamed in a à la Palerme mould, and served in a brown sauce with lemon juice and shreds of lemon peel. 0melette fourrée de is a preparation of fish with white or poisson anchovy sauce, put in the centre of a savoury omelette.

Pain, or Boudin, de is a steamed mould of fish dressed poisson à la with rice, etc. If dressed with

Turque macaroni it is called a la Milanaise.

Pannequets de are thin pancakes spread with a poisson preparation of fish, rolled, cut in lengths, and fried. Pate de poisson à is a baked shape of mashed potato l'Irlandaise filled with fish dressed in white sauce. Petites caisses a are china or paper cases filled with la Pêcheur dressed fish in white or red sauce, sprinkled with breadcrumbs and lobster coral, and browned. Petites mousses de are light, frothy fish creams, steamed poisson in moulds, and served with sauce.

Petits pains de are little fish cakes made with anpoisson a la chovy cream, and served with

Mazarine anchovy sauce.

Pilau de poisson is a fish pilau - dressed with rice, saffron, spice, raisins, etc. Poisson

à la Russe is dressed in layers with rice, slices of hard-boiled egg, and anchovy sauce, sprinkled with breadcrumbs and baked. au supreme is dressed with a rich white sauce, in a potato border, decorated with hard-boiled egg, etc.

en ballotines is made into balls, poached or fried.

en caisses is cut in small fillets, seasoned with

à l'Anvers tomato sauce and chopped herbs, broiled in paper cases, and served in the papers.

Quenelles de are fish quenelles. Served in white poisson sauce with chopped truffles they are a la Richelieu.

Souffle de poisson is an iced fish souffle'. Iced in a glace mould it is called a Mousse.

Talmouses a are tartlets of anchovy pastry filled l' Indienne with curried fish.

Timbale a la is a steamed mould of fish cream,

Rossini decorated in divisions with lobster coral and chopped parsley, served with a ragoût of lobster, truffle and button mushrooms in the centre.

Timbales de poisson is a fish cream steamed in little à la Cardinale moulds and served with Cardinal sauce. If served with Tartare or Venitienne sauce the name is changed accordingly. Served cold, set in aspic, or on a border of aspic with a salad garnish, they are a l' aspic.

Zephyrs de poisson are a very light form of little steamed fish souffles. This name is also frequently given to quenelles of fish.