Comprising Haddocks d la Royale.

stuffed and baked.

d la Belle-vue.

broiled, with Dutch sauce.

" broiled, with Egg sauce. Fillets of Haddocks d la Royale.

Fillets of Haddocks d la Marehale.

,, d V Italienne.

Cod's sounds and Egg sauce.

d la Ravigotte.

,, d la Gasconne.

d la Royale.

453. Haddocks A La Royale

Bone and stuff two haddocks with some quenelle force-meat of whiting; place them head to tail on a baking-sheet; then season them with a little pepper and salt, and bake them. After allowing the haddocks to cool, cover them with a thin layer of quenelle force-meat of whitings, and place thereon some contises fillets of soles, in a slanting direction; mask the heads with a little of the force-meat, mixed with some pounded lobster-coral, and form the eyes and mouth with truffles; cover the haddocks with very thin layers of bacon, placing over all a buttered paper. About three-quarters of an hour before dinner, put the haddocks in the oven to finish baking. Just before serving, take off the paper, and remove the layers of bacon, and with a clean napkin absorb all the grease and moisture there may be upon them; then carefully remove the haddocks on to their dish, sauce them round with some Parisian sauce (No. 40), and garnish them with some quenelles of lobster, with a large scollop of truffle intervening between each quenelle, and send to table.

454. Haddocks, Stuffed And Baked

Are prepared in the same manner as cods' heads baked, previously described.

Haddocks, after being baked, may also be served with Poivrade, Piquante, Tomata, Italian, Oyster, Muscle, or caper sauces.

455. Haddocks A La Belle-Vue

Skin two haddocks; truss them as you would whitings for frying, and put them into a baking dish; cover them with a layer of quenelle force-meat of whitings, covered with lobster-coral; then place across their backs some fillets of soles contises with green gherkins, taking care to leave the space of an inch between each fillet, so as to insert some small truffles cut in the shape of olives; cover them with thin layers of fat bacon, and over all place a buttered paper; moisten with three glasses of white wine, and put the haddocks in the oven to bake for about half an hour. Then remove the paper and bacon, and slip them, with great care, on to their dish ; sauce them round with Ravigotte sauce (No. 20) and garnish with a border of quenelles of whiting in which has been mixed a sufficient quantity of very fine chopped parsley, to color them, and send to table.

456. Haddocks Broiled, With Dutch Sauce

To broil haddocks in perfection, it is necessary, first, to wipe them well over, and then to score them with a sharp knife; next to steep them in a little salad oil, pepper, and salt. About half an hour before dinner, place the haddocks on a gridiron which has been rubbed with whitening, and broil them ; when done on both sides, dish them up on a napkin, and send some Dutch sauce (No. 42) to table in a boat