Smelts Eperlans

à l'Anglaise are breadcrumbed, fried, and served with anchovy sauce. à la Juive are breadcrumbed, fried, and served without sauce. à la Orly are served with tomato sauce.

au gratin are baked with melted butter and dried herbs, covered with breadcrumbs. en ragout are stewed in white stock with herbs and wine. Buisson d'eperlans is composed of smelts breadcrumbed and fried with their tails in their mouths; melted butter should be served with them.

Soles Soles

à l'aurore are stuffed and baked, and served in a white sauce with anchovy and whipped cream.

à la Cardinal are stuffed, baked, and served in

Cardinal sauce.

à la Colbert are stuffed with Maître d'hôtel butter, and served with Maitre d'hôtel sauce.

à la crème are boiled, and served in anchovy danchois sauce with whipped cream.

à la Dubois are boned, stuffed with well-seasoned slices of tomatoes, and served covered with tomato sauce, in a border of mashed potato.

à la Normande are stewed, and served in a rich brown sauce with oysters.

à la Norvégienne are served cold in Norvégienne sauce, garnished with tomato aspic. The same dish may be made with fillets, served on a border of tomato aspic, with salad in the centre.

à la Portugaise are dressed in the same way as plaice, under that name.

à la Trouville are cut in two or three pieces, and cooked with butter, breadcrumbs, chopped onions, and cider.

au gratin are covered with brown sauce and breadcrumbs, and baked.

frites a l'Anglaise are breadcrumbed and fried. Filets de soles

à la Battenberg are fillets, rolled, stuffed with a slice of lobster, coated with a tomato sauce with wine, and served with a cheese cream sauce.

à la Bohémienne are folded fillets served in a white sauce, garnished with truffle, hard-boiled egg, lobster coral and chopped parsley.

Filets de soles

à la Chesterfield are rolled, stuffed with lobster sauce, breadcrumbed and fried, and served with tomato sauce.

à la Dauphine are rolled, stuffed, breadcrumbed and fried, and served with lobster sauce.

à la Due de are served cold, masked alternately

Naples with green and white Mayonnaise aspic, on an aspic border with salad in the centre, and are garnished with cucumber and hard-boiled white of egg.

à la Hollandaise are saute, and served in Hollandaise sauce.

à l' ltalienne are served in white Italian sauce.

à la Roaennaise are coated with whiting forcemeat coloured with lobster spawn, and served with white Matelote sauce.

à la Rothschild are rolled, stuffed with oysters, breadcrumbed and fried, and served with oyster sauce.

à la Victoria are rolled, stuffed with shrimp force-meat, coated with a red sauce with wine, garnished with truffle, and served on a puree of mushrooms.

à la Vienne are rolled, stuffed with fish forcemeat, and served with anchovy sauce. If served in a white sauce, they are called d la Reine.

au gratifi are breadcrumbed and fried, covered with brown sauce and bread-crumbs, and baked.

en matelote are breadcrumbed and fried, and dressed in a crown, with Matelote sauce in the centre.

en Ravigote are saute, and dressed with Ravigote sauce.

Montpré de filets is composed of little fillets, masked de soles with pink and green mayonnaise sauce, set in a mould lined with aspic and decorated with slices of lobster, and served with a mayonnaise of lobster in the centre. Fillets may also be dressed en caisses, in little cases; or cold en Mayonnaise, with salad and Mayonnaise sauce; or en aspic, set in moulds of aspic.