This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
A sea-fish common in French and English markets, of singular appearance and excellent quality. "On the Brittany coast, crabs, dorys, mullets, and fifty other varieties are plentiful. The dory is here called la bete du bon dieu, it being a superstition that it was the first thing in the waters under the earth that was created, the round black marks on the sides being supposed to be the traces of the Creator's fingers".
JOHN dory, jaune dore, or saint pierre.
Dory baked, and served with oyster sauce.
The fins are cut off, the fish placed in a fish kettle with 3 oz. salt to 1 gl. water; the water brought to a boil gradually and simmered till the fish is done; served with caper sauce. - The name is said to be a corruption of Faune, yellow. Dore is golden.