A La Dieppoise - Dieppe Fashion

Fish garnished with mussels, shrimps and mushrooms; fine herb sauce.

A La Grand-duc - Grand Duke's Fashion

Lay on each fillet of fish a slice of truffle, pour over Mornay sauce; bake in a brisk oven to a nice color and garnish with green asparagus tips tossed in butter.

A La Grant - Grant Fashion

Fish covered with "White Wine Sauce," garnished with small crusts filled with "fried oyster crabs."

A La Joinville - Joinville Style

Shrimps, truffles and mushrooms cut in small squares. Shrimp sauce.

Note. - some cooks have the above ingredients shredded; the proper way is cut in squares; instead of shrimps, lobster may be used.

A la Maintenon - Maintenon Style. Oysters and fish quenelles. Anchovy sauce.

A La Montgoleier - Montgolfier Style

Fish covered with Venetian sauce; garnished with quenelles, colored with lobster coral, fried mussels.

A La Montorgueil - Montorgueil Style

Fish garnished with "potato marbles," the fish covered with "white wine sauce," and the potatoes with red sauce.

A La Muscovite - Moscovite Style

Fish covered with "white wine sauce," besprinkled with chopped truffles, lobster coral and parsley; garnished with small puff paste crescents covered with caviare.

A La Normande - Norman Style

Fish surrounded with oysters, shrimps and mushrooms, covered with "Norman sauce" and garnished with very small fried smelts and trussed cravfish.

A La Plombino - Plombino Style

Oysters, olives, mushrooms and small glazed onions. Claret sauce.

A La Ren An - Ren An Style

Oyster sauce poured over the fish; garnished with small round potato croquettes.

A La Rlche - Rlche Style

Shrimp sauce with truffles. Place on each fillet of fish a slice of truffle.

A La Rouenaise - Rouen Fashion

Fish surrounded with shrimps, mushrooms and fish quenelles ; white wine sauce poured over and garnished with fried oysters.

A La Turenne - Turenne Fashion

Fish served in border of "Duchess potatoes," covered with "Mornay sauce." and baked in the oven.

A La Vernon - Vernon Style

Dress the fish on a bed of rice cooked in fish stock; pour shrimp sauce over the fish and garnish with fried oysters.

A La Voisin - Voisin Style

Dress the fish in a potato border, garnish with sliced lobster, mushrooms and truffles; pour over the fish Mornay sauce finished with lobster butter; besprinkle with cheese, and bake in brisk oven.