Turbot

à la Mazarine is served in Hollandaise sauce with the addition of lobster butter and anchovy.

à la Meunière is a small fish crimped, grilled, and served in a sauce of melted butter, yolks of eggs and lemon juice.

à la Morny is served in a cheese sauce.

à la Napier is served in a white sauce with mussels.

à la Parisienne is stuffed and baked, and served with a white sauce. Served with white Matelote sauce, it is called a la Normande.

à la Réligieuse is served in Hollandaise sauce, sprinkled with chopped tarragon and truffle, and garnished with hard-boiled egg.

à la Reynière is pieces of cooked turbot dressed in scallop shells with shrimp sauce, sprinkled with breadcrumbs and browned.

à la Russe is served with horseradish sauce.

au gratin, is pieces of cooked turbot in or à la Béchamel sauce, covered with

Bechamel breadcrumbs and grated Parmesan, and browned.

au gratin à la is alternate layers of pieces of turbot Provencale and Provencale sauce, breadcrumbed and browned.

grille a la Vatel is grilled, and served with mussel sauce, and crayfish or prawns. Filets de turbot

à l'Impératrice are small fillets masked with white forcemeat, decorated with red forcemeat, and served on a forcemeat border with a red sauce.

à l'Imperiale are fillets masked alternately with red and white sauce, and served with Cardinal sauce.

Weavers Vives

à la Bordelaise are cooked in marinade, and served with Italian sauce. à la Maître d'hôtel are broiled, and served with Maître d'hôtel sauce. à la Normande are larded with pieces of eel and anchovy, cooked in wine with butter and vegetables, and served in the sauce. au gratin are stewed, breadcrumbed and baked.

Whitebait

Blanchailles are fried. They should be served with lemon, cayenne, and slices of bread and butter. à la Diable are devilled.

Whiting Merlans

à l'Anglaise are breadcrumbed and fried with their tails in their mouths. à la Francaise are dipped in milk, floured, and fried; served with anchovy or any other sauce. sur le plat are dipped in dissolved butter with chopped parsley, baked, and served in the dish in which they were cooked. Filets de merlans

à l'Aurore are fillets saute and served in an egg sauce with cheese. à la Bordelaise are saute and served in Bordelaise sauce. à la Comtesse are baked in paper cases, and garnished with forcemeat balls, and prawns or crayfish tails.

Filets de merlans

à la Dieppe are breadcrumbed and fried and served with shrimp sauce. à l'Excellence are fried, and served in a rich white sauce with capers and anchovies. à la Genoise are marinaded in oil and lemon juice, breadcrumbed and fried, and served with anchovy cream sauce. à l' ltalienne are served with Italian sauce.

à la Orly are floured, fried, and served with tomato sauce. à la Vatel are served in tomato sauce, garnished with strips of anchovies and gherkins. Petites cremes de are little creams of whiting, served merlans a l' aspic cold, garnished with aspic. Souffle de merlans is a baked souffle' of whiting with a en surprise ragoût of lobster in the centre.