Salmon - Saumon

à la Beyrout is slices of salmon broiled in papers, and served in anchovy sauce with vinegar, Harvey sauce, chopped onions and mushrooms.

à la Cardinal is stuffed with forcemeat, braised, and served in Cardinal sauce.

à la crème is cut in slices, grilled, and served in d'anchois anchovy sauce with cream.

à l'Ecossaise is crimped and boiled.

à la Hollandaise is served with Hollandaise sauce.

à la Régence is covered with a rich forcemeat with chopped truffles, and served in Périgueux sauce.

en kari a la is curried, and served with rice,

Durand garnished with chutney, gherkins and olives.

en matelote is served in Matelote sauce.

Chaudfroid de saumon

à l' Alexandra is composed of little slices of salmon on croûtes of fried bread or light pastry, dressed on a salad border with a whipped Mayonnaise cream in the centre.

à la Tartare is cold salmon served in Tartare sauce.

Côtelettes de saumon

à la Bengal are cutlet moulds of salmon forcemeat mixed with curry sauce; they are served cold on an aspic border, with a garnish in the centre of dice of fried bread in a curry sauce with whipped cream.

à l'Irlandaise are cutlet moulds of salmon forcemeat, served cold on an aspic border, with Irlandaise sauce. Crème de saumon is a cream of salmon set in a mould

à l'aspic lined with aspic, served with salad and Mayonnaise sauce, and garnished with aspic.

Filets de saumon

à l'Indienne are fried fillets of salmon, served with curry sauce.

à la Maintenon are fillets broiled in paper cases.

à la Maréchale are saute, and served in Aurora sauce, garnished with shrimps or oysters.

à la Pasha are fried, and served with date sauce.

à la Ravigote are served with Ravigote sauce.

à la Richelieu are served on a border of salmon forcemeat, masked with a puree of tomatoes, and garnished with crayfish and truffles.

à la Suède are baked in paper cases with tomato sauce, and garnished with cucumber, beetroot and tarragon.

à la Tartare are fried, and served with Tartare sauce. Mayonnaise de is cold salmon, with lettuce or other saumon salad, and Mayonnaise sauce.

Mazarine de is a steamed mould of salmon forcesaumon meat. It is served with Cardinal sauce, and garnished with prawns. Pain de saumon à is a mould of salmon served cold la Russe with horseradish sauce.

Shad Alose

à la Maître is baked, and served with Maître d'hôtel d'hôtel sauce.

grill'ee aux câpres is soaked in oil with herbs, grilled, and served with caper sauce. It is also dressed in fillets saute.

Skate Raie

à la Genoise is boiled, and served in a brown sauce with anchovy and chopped parsley.

Raie

à la Mirabeau is baked, and served in a brown sauce with butter, tarragon vinegar and chopped herbs.

à la noisette is boiled, and served in butter sauce with the pounded liver of the skate, and tarragon vinegar.

à la Orly is fried, and served with tomato sauce.

à la Polonaise is boiled, and served in a sauce of yolks of eggs with butter and lemon juice.

à la Pompadour is served on a croûton of fried bread, covered with a savoury tomato sauce, and garnished with chopped mushrooms, olives and parsley.

au beurre noir is served with black-butter sauce.

aux fines herbes is cooked with milk, butter, flour, lemon and herbs, and served with fine-herbs sauce.

en fritot à la is cut in small pieces, seasoned with Portugaise oil and herbs, fried in batter, and served with a tomato sauce with olives, herbs, vinegar and chutney.

Skate is obtained crimped and filleted. It is never served whole.