Red Mullet Rougets

à la Claudine are served in a brown sauce with anchovies, mushrooms and capers.

à la Financière are served in Financière sauce.

à la Metropole are stewed in white wine with herbs, and served in the sauce thickened with butter and flour.

aux fines herbes are cooked with butter, wine, Harvey sauce and anchovy, and served in' the sauce with chopped mushrooms, parsley, shallot, and lemon juice.

en caisse are broiled in papers, sprinkled with oil and chopped parsley.

en papillotes are baked in papers and served with

Italian sauce. Served with white Ravigote sauce, they are called a la Ravigote.

sauce verte are served with green sauce.

Filets de rougets a la are fillets cut in halves, saute in butter,

Montesquieu with wine, lemon juice and herbs, and served in the sauce with melted butter and milk.

Grey Mullet Mulets

à la Carmelite are boiled, and served in a white sauce with wine, button mushrooms and oysters.

Mulets

à la Dupoise are boiled, and served with mussel sauce.

à la Mirabcau are broiled, and served in a brown sauce with tarragon vinegar and chopped herbs.

au beurre fondu are broiled, and served with meltedbutter sauce. They are also served au vert, with green sauce; or sauce piment, with capsicum sauce.

Perch Perches

à l' Espagnole are baked, and served in a brown sauce. à la Napolitaine are served in a white sauce with lemon juice, chopped herbs, and shreds of lemon peel. Filets de perches are fillets seasoned with oil and herbs, à la Romaine fried, and served with tomato sauce. They may be dressed in the same way as carp, tench, and trout; and also in a water souche.

Pike Brochet

à la Genevoise is baked, and served in a brown sauce with wine, anchovy, and chopped parsley. à la Napier is served in a white fish sauce with mussels. à la Russe is served with horseradish sauce.

au bleu is pickled.

en ragout is stewed, and served in a rich sauce with mushrooms, button onions, and herbs. farci is stuffed and baked. Served with

Matelote sauce, it is called en matelote.

Brochet sauce au beurre is boiled, and served with anchovy d'anchois sauce; aux câpres, with caper sauce.

Pilchards

Pelamides are dressed in the ways suggested for herrings.

Plaice Plie

à l'Américaine is stuffed with a tomato stuffing, baked, and served in tomato sauce.

à l'Anglaise is fried and served with anchovy sauce.

à la Milanaise is boiled, and served in a white sauce with cream and grated cheese.

à la Portugaise is stuffed and baked; served in tomato sauce with slices of Spanish onions and tomatoes.

au gratin is baked in brown sauce, covered with breadcrumbs. Filets de plie

à l'Alberta are fillets saute, masked with white sauce, sprinkled with lobster coral, and served on a potato border, with a ragoût of lobster and button mushrooms in the centre.

à l'Ambassade are fillets covered with a red fish sauce, sprinkled with Parmesan and browned.

à la Marseilles are masked with cheese cream, and then with a pure'e of tomatoes.

à la Norfolk are saute, masked with lobster forcemeat, and garnished with truffle; served with anchovy cream sauce.

à la tartare are rolled, fried and served with Tartare sauce.

aux fines herbes are served in fine-herbs sauce.

They are also dressed in the same way as soles.