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THE LIBRARY
OF
THE UNIVERSITY
OF CALIFORNIA
THE GASTRONOMY COLLECTION OF
GEORGE HOLL
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LIBRARY
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The Fish
AND
Oyster Book
By Leon Kientz,
of Rector's
Published by
The Hotel Monthly Press
950 Merchandise Mart
Chicago, 111.
PREFACE.
In completing this book I feel that sense of
satisfaction which comes to one who has put his
best effort into his task, and believes that his
labor has not been in vain.
The receipts herein contained are intended only
for the use of those who will follow them in care-
ful and painstaking manner, and who are ambiti-
ous to prepare and serve fish foods in the most
wholesome, appetizing and approved manner, as
exemplified for many years at Rector's, the lead-
J ng fish and oyster house of America, where I
have had the honor to be the chef.
THE AUTHOR.
Ml
AGRld
LIBRARY
i. LITTLE NECK CLAMS.
Lucines Orangees.
The little neck clams are generally served raw,
and are far preferable to the large clams, being
more tender and finer flavored. They are in
season from May ist to September ist.
2. CLAM COCKTAILS.
Set six cocktail glasses into chopped ice; put
into each six little neck clams, and fill two-thirds
with cocktail sauce.
COCKTAIL SAUCE : Mix together six tablespoon-
fuls of tomato catsup, two tablespoonfuls of
grated horseradish, one tablespoonful of Lea &
Perrins sauce, one tablespoonful of lemon juice,
six drops of tabasco sauce and a little salt.
3. CLAMS, POULETTE.
Lucines Orangees a la Poulette.
Poach three dozen clams, cut off the hard parts,
put them into a small saucepan, let reduce the
liquid and add as much milk as liquid; thicken
with kneaded butter No. 363; season with salt,
pepper, and nutmeg. Before serving add the
yolks of two eggs, the juice of half a lemon and
a piece of fresh butter. Strain the sauce over
the clams. Heat it up without boiling and serve
hot in a chafing dish.
4. CLAM FRITTERS.
Beignets de Lucines Orangees.
Chop up very fine one dozen raw medium-
sized clams, put them in a bowl, season with
salt, pepper and a little nutmeg; add some finely
chopped chives, one tablespoonful of flour, one
tablespoonful of fresh bread crumbs, one egg, a
2 THE FISH AND OYSTER BOOK.
scant teaspoonful of baking powder; mix all well
together. Take the preparation with a table-
spoon, and let it fall into hot oil or hot melted
butter; fry them to a nice golden color on both
sides. When done, drain and arrange the fritters
on a folded napkin; garnish with parsley branches
and two quarters of a lemon.
5. SCALLOPED CLAMS.
Lucines Orangees au Gratin.
Select one dozen large clams and open hem
(be careful not to injure the shells). Clean the
shells well, and set them on a baking pan.
Poach the clams and mix with three tablespoon-
fuls of thick cream sauce No. 325 and the yolk of
one egg; season with salt, pepper and nutmeg.
Lay into each shell one clam and cover with the
sauce. Besprinkle the top with fresh bread
crumbs and melted butter, and bake in a very hot
oven to a nice brown color. When done, arrange
the clams on a folded napkin and garnish with
whole parsley and pieces of lemon.
6. ROAST CLAMS.
Lucines Orangees Roties.
Select one dozen large clams, and wash well.
Lay them in a saut pan and set in a very hot
oven for about ten minutes. When the clams be-
gin to open, lift them out. Take off one shell,
and set the other with the clam on a folded
napkin; garnish with whole parsley and pieces of
lemon. Serve the liquor from the clams and
some melted butter in separate sauce-boats.
7. STEAMED CLAMS.
Lucines Orangees a la Vapeur.
The same preparation as Roast Clams No. 6,
except to bake the clams. Lay them in a pan,
cover it as hermetically as possible and set it into
a steamer. Dress on a folded napkin and serve
very hot.
THE FISH AND OYSTER BOOK. 3
8. STUFFED CLAMS.
Lucines Orangees Farcies.
Fry colorless one medium-sized finely-chopped
onion in butter, add one dozen large, finely-
chopped clams with half as much chopped mush-
rooms; let cook for a few minutes; season with
salt and pepper, and thicken with three table-
spoonfuls of thick cream sauce (No. 325) and two
egg yolks and a little chopped parsley. Fill up
some well-cleaned and buttered clam shells, dust
over with cracker meal and melted butter; place
them on a baking pan in a hot oven and color
nicely. When done, arrange them on a folded
napkin and garnish with whole parsley.
9 A. BAKED CLAMS, HUNTER STYLE.
Lucines Orangees au Gratin a la Chasseur.
Open one dozen medium-sized clams, leave
them on the half shell; besprinkle with finely-
chopped shallots, mushrooms and bacon; season
with a little paprika pepper, and cover the sur-
face with bread crumbs. Besprinkle with melted
butter; place on a baking pan in a hot oven;
cook for about ten minutes and color nicely.
When done, arrange them on a folded napkin
and garnish around with parsley branches.
9B. FRIED CLAMS.
Lucines Orangees Frites.
Open one dozen medium-sized clams, roll them in
cracker meal, afterwards in beaten eggs, and then
bread crumbs. Fry for two minutes in hot fry-
ing fat to a fine color. Dress on a folded napkin
and garnish with whole parsley and two quarters
of a lemon. Serve some tomato catsup (No. 356)
on the side.
10. SOFT CLAMS BAKED IN SHERRY
WINE.
Lucines Papillons au Gratin.
Fry four chopped shallots colorless in butter in
a gratin dish; add one dozen soft shell clams
4 THE FISH AND OYSTER BOOK.
taken out of the shells; season with salt and pep-
per; add one gill of sherry wine, a little chopped
parsley and three tablespoonfuls of cream sauce,
No. 325; let boil for a few minutes on top of the
range. Besprinkle the top with bread crumbs;
scatter with small pieces of fresh butter; set the
dish in a hot oven for about seven minutes, and
bake to a nice color; then serve.
ii. SOFT CLAMS, NEWBERG.
Lucines Pavilions a la Neivberg.
Heat in a sautoir a piece of fresh butter; lay
in one dozen very fresh soft shell clams out of the
shell; season with salt and cayenne pepper; fry
them for a few minutes, after which moisten with
a gill of good Madeira and a little sherry wine;
cover and let cook for a few minutes. When
done, thicken them with three egg yolks diluted
with two gills of fresh cream and a piece of fresh
butter. Warm without boiling and serve in a
chafing dish.
12. SOFT CLAMS, MEXICAN STYLE.
Lucines Papillons a la Mexicaine.
Warm in a sautoir a piece of fresh butter; lay
in one dozen soft shell clams out of the shells;
season with salt and cayenne pepper; fry them
for a few minutes; add four chopped shallots, one
chopped green pepper, one chopped red pepper,
one peeled fresh tomato chopped fine, and a little
Lee & Perrins sauce; boil for five minutes. If
the preparation gets too thick, add a little thin
tomato sauce No. 355. Serve the clams in a
chafing dish.
13. SOFT CLAMS, BONIFACE.
Lucines Papillons a la Boniface.
Fry one dozen soft shell clams in a sautoir in
butter for a few minutes; add a couple of chop-
ped shallots, some chopped mushrooms, and
some chopped truffles; moisten with a gill of
brandy and Rhine wine; thicken with a little
THE FISH AND OYSTER BOOK. 5
brown madeira sauce No. 341; season to taste.
Serve the clams in a chafing dish and besprinkle
the top with finely chopped parsley.
14. BOILED HARD SHELL CRABS.
Crabes Durs Bouillis.
Select one dozen hard shell crabs, wash them
well, set them in a saucepan, cover with a court-
bouillon No. 311, set on the flre and boil on a
brisk fire. As soon as it starts to boil, set the
saucepan on the side and let boil for five minutes
longer. Dress the crabs on a folded napkin and
garnish with some parsley branches. Serve a
hollandaise sauce No. 336, or melted butter, on
the side.
15. HARD SHELL CRABS, STUFFED
BALTIMORE STYLE.
Crabes Durs Farcis a la Baltimore.
Pick the meat from two dozen boiled crabs,
(be careful not to break the back shell). Put the
meat into a bowl, season with salt and pepper;
add one finely-chopped onion fried colorless in
butter, some chopped parsley, two raw egg yolks,
a little cream sauce No. 325, a teaspoonful of
English mustard and a little Lea& Perrins sauce.
Mix all well together and fill the shells with the
preparation. Besprinkle the top with bread
crumbs and scatter with bits of fresh butter.
Set on a baking pan and bake for about ten
minutes to a nice color. When done, serve on a
folded napkin and garnish with whole parsley
and pieces of lemon.
16. HARD SHELL CRABS, STUFFED,
PORTUGUESE.
Crabes Durs Farcis a la Portuguaise.
The same preparation as Baltimore (No. 15),
only add some peeled fresh tomatoes cut into
small pieces; season with salt and pepper. Saute
6 THE FISH AND OYSTER BOOK.
in butter; add some sliced mushrooms and finely-
chopped parsley mixed with the crab meat, and stufi
the shells with the preparation.
17. HARD SHELL CRABS, STUFFED,
MEXICAN STYLE.
Crabes Durs Farcis a la Mexicaine.
The same as Portuguese (No. 16), with some
green peppers, sweet Spanish peppers, a clove of
crushed garlic, and fresh mushrooms, all cut into
a small julienne, fried in butter and highly sea-
soned.
i8A. HARD SHELL CRABS, STUFFED,
INDIAN STYLE
Crabes Durs Farcis a T Indienne.
The same preparation as Baltimore (No. 15),
only add one tablespoonful of curry powder
diluted with a little broth, instead of the English
mustard.
i8s. HARD SHELL CRABS, STUFFED,
BELLA
Crabes Durs Farcis a la Bella.
Mix the crab meat with mayonnaise sauce No.
343; add some celery stalks and apples cut into
small julienne; season well; fill the shells with
the preparation, cover the top with a thick
mayonnaise sauce and decorate the surface with
chopped beets and string beans. Set the crabs
on a cold platter; garnish with leaves of lettuce
and pickles.
19. CRAB MEAT AU GRATIN
Viande de Crabes au Gratin.
Pick some nice crab meat; add half as much
cream sauce No. 325; season with salt, pepper
and a little Lea & Perrins sauce. Place the pre-
paration on a buttered gratin dish; besprinkle
with bread crumbs, grated Parmesan cheese and
melted butter. Place the dish in a hot oven for
about ten minutes, and obtain a nice color.
THE FISH AND OYSTER BOOK. 7
20. CRAB MEAT, DEWEY STYLE.
Viande de Crabes a la Deivey.
Wash and drain some oyster crabs, season and
fry them in butter in a saute pan, add some
sliced fresh mushrooms and cook together for a
few minutes. Season the crab meat with salt and
cayenne pepper; pour in a little sherry wine and
a little cream; let boil together for about five
minutes, and before serving thicken with egg
yolks diluted with raw cream and a piece of fresh
butter. Stir on the fire till thick, without boil-
ing. Serve the crab meat in a chafing dish with
some fresh made toast on the side.
21. CRAB MEAT, RECTOR STYLE.
Viande de Crabes a la Rector.
Put a piece of fresh butter into a saute" pan
and let get very hot; add the crab meat, season
with salt and cayenne pepper, moisten with white
wine and let cook for about five minutes. Take
out the crab meat with a skimmer, lay it on a
buttered gratin dish, garnish around the crab
meat with some oyster crabs and sliced fresh
mushrooms fried in butter. Reduce the wine
and add some rich cream. Let boil and thicken
with some kneaded butter (No. 363) and some
grated Parmesan cheese. Season to taste; cover
the crab meat with the sauce, and brown off in a
very hot oven or under a gas broiler to a nice
color.
22. CRAB MEAT, NEWBERG.
Viande de Crabes a la Neivberg.
Season with salt and cayenne pepper; fry it in
butter in a saute" pan; add a little sherry wine
and moisten with cream. Before serving thicken
with raw egg yolks diluted with cream and a
piece of fresh butter. Stir on the fire without
boiling. Serve in a chafing dish with some toast
on the side.
8 THE FISH AND OYSTER BOOK.
23. CRAB MEAT, MARYLAND STYLE.
Viande de Crabes a la Maryland.
Season the crab meat; fry in butter in a saute
pan; add a little sherry wine and moisten with
cream. Thicken with a terrapin butter (No. 369);
season with salt and cayenne pepper. Serve the
crab meat in a chafing dish with some toast on
the side.
24. CRAB MEAT, MEUNI^RE
Viande de Crabes a la Meuniere.
Season and fry the crab meat the same way as
hashed brown potatoes. When nicely colored
lay it on a platter. Besprinkle with chopped
parsley and lemon juice, and before serving pour
over some brown butter the color of a hazelnut.
25. CRAB MEAT, MORNAY.
Viande de Crabes a la Mornay.
Season the crab meat, fry in butter in a saut
pan, moisten with white wine and let boil for a
few minutes. Take out the crab meat and lay it
on a buttered platter. Reduce the wine with
some rich cream, thicken with a little kneaded
butter (No. 363); season to taste, and stir into it
a piece of fresh butter and some grated Parmesan
cheese. Pour the sauce over the crab meat; set
the dish in a hot oven, or under a gas broiler, and
brown to a nice color.
26. CRAB MEAT, CREOLE STYLE.
Viande de Crabes a la Creole.
Cut two onions, two green peppers, and a thin
slice of ham into a small julienne; fry in oil for
about ten minutes without coloring; add four
fresh tomatoes peeled and cut into small pieces,
some sliced mushrooms, and a clove of crushed
garlic; moisten with a little white wine and a
little stock, and let cook for ten minutes longer.
Add one quart of crab meat, season to taste, mix
THE FISH AND OYSTER BOOK. 9
all well together. Serve the crab meat in a
chafing dish garnished with some small timbales
of plain cooked rice.
27. SOFT SHELL CRABS FRIED, RECTOR
STYLE.
Crabes Moux Frits a la Rector.
Wash and drain some soft shell crabs; take off
the lungs and the whole black skin from the back;
season with salt and pepper; baste them with
melted butter, roll in fresh bread crumbs and fry
them in a frying pan in clarified butter on a very
hot fire for about five minutes to a nice color.
Serve them on fresh made toast; garnish with
whole parsley and pieces of lemon. Serve a
Tartar sauce (No. 354) separate.
28. SOFT SHELL CRABS, CREOLE STYLE.
Crabes Moux a la Creole.
Prepare and fry the crabs the same as No. 27.
Cover the bottom of a platter with a Creole sauce
(No. 326), 'lay the crabs on top and besprinkle
with chopped parsley; garnish around with half
heart-shaped bread croutons fried in butter.
29. OYSTER CRABS FRIED IN BUTTER.
Crabes cTHuitres Frits au Beurre.
Wash and drain the oyster crabs; season with
salt and pepper; roll in cracker meal; fry them in
hot butter over a brisk fire for about two minutes;
drain and place them in croustades made out of
puff paste (No. 371). Serve on a folded napkin;
garnish with fried parsley and pieces of lemon.
30. OYSTER CRABS, NEWBERG.
Crabes cT Huitres a la Ne-wberg.
Wash and drain the oyster crabs; fry them in
a sautoir in butter; season with salt and cayenne
pepper; toss them well and moisten with a little
sherry wine and a little cream. Let cook for a
IO THE FISH AND OYSTER BOOK.
few minutes before serving; thicken them with
egg yolks diluted with cream and a little brandy;
add a piece of fresh butter; stir on fire without
boiling. Serve in a chafing dish.
31. OYSTER CRAB CROQUETTES,
FIGARO SAUCE.
Croquettes de Crdbes d 'Huttres, Sauce Figaro.
Wash and drain the oyster crabs; season with
salt and pepper. Put then in a sautoir with a
little fresh butter; toss them well and moisten
with a little sherry wine. Add some well reduced
cream sauce (No. 325) and a little finely chopped
chives; thicken with raw egg yolks diluted with
cream. Let boil together for a few seconds,
season to taste; set the preparation on a platter
to get cold. Divide it so as to make it into cork-
shaped pieces; roll them in beaten eggs, after-
wards in bread crumbs; shape them nicely, and
fry to a fine color. Dress them on a folded nap-
kin, and garnish with parsley branches. Serve a
sauce-boat of Figaro sauce (No. 333) on the side.
32. CROMESQUIS OF OYSTER CRABS,
AURORA.
Cromesquis de Crabes d Huitres a rAurore.
Make the same preparation as for Croquettes
No. 31; divide them into one-inch diameter balls,
and give them an oblong shape. Wrap each one
of these in a thin slice of larding pork. Dip the
cromesquis one by one into a frying batter (No.
402). Drain them well and plunge them into hot
lard or butter; fry for about four minutes, and
let get a fine color; drain and dress them on a
folded napkin, and garnish with whole parsley.
Serve a sauce-boat of Aurora sauce (No. 322) on
the side.
33. TIMBALES OF OYSTER CRABS,
NANTAISE.
Timbales de Crabes d Huttres, Nantaise.
Butter some small timbale molds, decorate
THE FISH AND OYSTER BOOK. II
them with fanciful cuts of truffles and bestrew
with very red chopped lobster coral; set on chop-
ped ice for a few minutes; cover the decoration
with a layer of lobster forcemeat (No. 401)
about a quarter of an inch thick; fill the empty
place with a preparation of oyster crabs, the
same as for Croquettes No. 31; cover the top
with the same lobster forcemeat, and place the
molds into a saute pan containing boiling water.
Set it on the fire and let boil for a few seconds;
after which place them in a moderate oven, cover
with a buttered piece of paper, and let poach
slowly for about ten minutes. When done, un-
mold them onto a napkin; cover the bottom of
a platter with a nantaise sauce ^No. 345), set the
timbales on top and serve very hot.
34. OYSTER CRABS, VIRGINIA STYLE.
Crdbes cTHuitres a la Virginia.
Wash and drain the oyster crabs, season with
salt and pepper; prepare them the same as New-
berg No. 30. Before serving, add some plain
whipped cream. Serve them in a chafing dish,
and garnish around with some small egg-shaped
corn fritters (No. 370).
35. CRAWFISH AU COURT BOUILLON.
Jzcrevisscs au Court Bouillon.
Wash ten dozen crawfish; lay them in a sauce-
pan garnished with sliced onions, carrots, bay leaf,
celery, parsley, thyme, whole black pepper; pour
in one quart of white wine and cover them with
water; season with salt, cayenne pepper and a
little crushed black pepper. Set the crawfish on
the range, bring to a boil on a brisk fire, and let
boil five minutes. Serve the crawfish in a round
soup tureen or in a chafing dish; pour over some
of the stock, and garnish around with parsley
branches.
The crawfish are very fine cold if you leave
them one day in the stock in which, they have
12 THE FISH AND OYSTER BOOK.
been cooked, but you have to keep them in a very
cold place.
36. CRAWFISH, BORDELAISE.
Ecrevisses a la Bordelaise.
Wash and drain four dozen crawfish, place
them into a saute pan with a piece of fresh but-
ter, season with salt and cayenne pepper; fry
them for about two minutes on a very brisk fire;
add two tablespoonfuls of mirepoix No. 406;
moisten with two gills of brandy and half a pint
of white wine; add one pint half glaze No. 335,
and tomato sauce No. 355. Let cook for about
eight minutes. Dress them in a chafing dish.
Reduce the sauce, and remove to the side of the
range; incorporate one ounce of fresh butter, the
juice of a lemon and some chopped parsley.
Pour the sauce over the crawfish and garnish
with whole parsley.
37. FROGS' LEGS FRIED, TARTAR SAUCE.
Cuisses de Grenouilles, Frites Sauce Tar tare.
Have two dozen frogs' legs; cut off the feet.
Season the frogs' legs with salt and pepper, roll
them in flour, after which dip them in beaten
eggs and roll in fresh bread crumbs. Fry in
hot frying fat or in clarified butter for about
five minutes to a nice color; drain and dress
them on a folded napkin; garnish with fried
parsley and pieces of lemon. Serve separate a
sauce boat of Tartar sauce No. 354.
38. FROGS' LEGS SAUTED, MEUNIERE.
Cuisses de Grenouilles Sautees, Meuniere.
Have three dozen frogs' legs prepared; season
with salt and pepper, roll them in flour. Fry
them in clarified butter over a brisk fire to a nice
golden color. When done, dress them on a platter
or in a small casserole; besprinkle with chopped
parsley and lemon juice. Before serving, pour
over two ounces of brown butter, hazelnut color,
and serve very hot.
THE FISH AND OYSTER BOOK. 13
39. FROGS' LEGS, PROVENAL.
Cuisses de GrenouiUes, Proven$aL
Have some prepared frogs' legs ready, season
with salt and pepper; fry them in oil to a nice
color. When done, drain off the oil and add
some finely chopped shallots and a little crushed
garlic; fry together for a few seconds and serve
them at once; besprinkle the top with a little
lemon juice and some chopped parsley.
40. FROGS' LEGS, POULETTE.
Cuisses de GrenouiUes a la Poulette.
Select two dozen nice frogs' legs, fry them
lightly in butter in a saute pan, season with salt
and pepper, moisten with two gills of white wine
and some chicken stock; cover, and let cook for
five minutes. Dress the frogs' legs in a chafing
dish. Reduce the stock, and thicken with
kneaded butter (No. 363). Let boil for a few
minutes, then thicken the sauce with two raw egg
yolks diluted with a gill of cream and a piece
of fresh butter; strain the sauce; add about one
dozen sliced mushrooms; pour the sauce over the
frogs' legs, and serve very hot.
41. FROGS' LEGS, MARINER STYLE.
Cuisses de GrenouiUes a la Mariniere..
Fry two dozen frogs' legs lightly in butter in a
saut pan, season with salt and pepper; add four
finely chopped shallots and some fresh mush-
rooms chopped very fine; moisten with two gills
of white wine and a little chicken stock; cover
them and let cook for about five minutes. When
done, dress the frogs' legs in a chafing dish. Re-
duce the stock and thicken with a little kneaded
butter No. 363; let boil for a few minutes, and
finish the sauce with two tablespoonfuls of good
cream and a piece of fresh butter. Pour the
sauce over the frogs' legs and serve very hot.
42. FROGS' LEGS, ITALIAN STYLE.
Cuisses de GrenouiUes a I Italienne.
Prepare three dozen frogs' legs, season with
14 THE FISH AND OYSTER BOOK.
salt and pepper, fry lightly in butter; add some
chopped shallots and chopped mushrooms;
moisten with two gills of white wine, some half
glaze No. 335, and a little tomato sauce No. 355;
let cook for about five minutes. When done,
season to taste, and finish with a piece of fresh
butter. Pour them into a chafing dish and be-
sprinkle the top with chopped parsley.
43. FROGS' LEGS, SAUT&D, BORDELAISE.
Cutsses de Grenouillcs, Saulees, Bordelaise.
Fry some nice frogs' legs in butter, season with
salt and pepper; fry them lightly on both sides;
add some sliced shallots and sliced mush-
rooms; moisten with a glass of claret and some
half glaze No. 335; cover them and let cook for
about five minutes. When done, add a clove of
crushed garlic, a piece of fresh butter, and some
chopped parsley. Dress the frogs' legs in a chaf-
ing dish, and serve very hot.
44. BROILED LIVE LOBSTER.
Homard Vivant Grille.
Wash and drain a lobster weighing about one
and a half pounds; split it lengthwise in two;
take out the one long intestine and the stomach;
crack the claws; season with salt and pepper.
Put between an oiled lobster broiler; cover the
front part of the split side with a piece of strong
and oiled paper; besprinkle the entire lobster
with oil or melted butter, and cook for fifteen
minutes over a brisk fire, by turning only once.
When done, put the lobster on a hot platter and
garnish with parsley and pieces of lemon. Serve
some melted butter, or maitre d'hotel butter No.
365 and some chili sauce No. 330, on the side.
45. STEAMED LOBSTER.
Homard a la Vapeur.
Split a lobster weighing one pound, season with
salt and pepper; lay it on a platter and set in a
THE FISH AND OYSTER BOOK. 15
steamer, and cook for about ten minutes. When
done, besprinkle the top with melted butter, and
garnish with parsley branches. Serve some
melted butter, or a parsley sauce No. 350, on the
side.
46. BROILED DEVILED LOBSTER.
Homard Grille Didble.
The same as broiled lobster, only, when the
lobster is nearly cooked cover the open side with
a preparation of English mustard, diluted with a
little Lea & Perrins sauce, a little catsup, some
water, and a little salt. Mix all well together.
When deviled, besprinkle the top with bread
crumbs and scatter with melted butter. Set the
lobster on a baking pan into a hot oven or under
a gas broiler, and bake it to a fine color. Gar-
nish with whole parsley and pieces of lemon, and
pour a tablespoonful of maitre d'hotel butter No.
365 over the lobster.
47. STUFFED LOBSTER.
Homard Farci.
Boil a lobster weighing about one and a half
pounds. When cold, take off all the meat and
cut it in small dice. Cut some mushrooms the
same size. Fry some chopped shallots in a saute"
pan with a tablespoonful of fresh butter; add as
much flour, and let cook a little; moisten with a
cupful of chicken broth; add the lobster and
chopped mushrooms; season with salt and pepper,
and thicken with two egg-yolks diluted with a
little cream; cook for a few seconds and set aside.
When cold, stuff the well-cleaned lobster shell
with the preparation; besprinkle the top with
fresh bread crumbs and melted butter. Put on a
baking pan, set in a hot oven and bake to a fine
color. When done, dress on a folded napkin;
garnish around with whole parsley and pieces of
lemon.
1.6 THE FISH AND OYSTER BOOK.
48. STUFFED DEVILED LOBSTER.
Homard Farci Diable.
The preparation as above (No. 47); only add a
teaspoonful of English mustard and a little Lea
& Perrins sauce.
49. LOBSTER CUTLETS, RECTOR STYLE.
Cotelettes de Homard a la Rector.
Split a boiled lobster lengthwise in two, take
off all the meat from the claws and the tail;
season with salt and pepper; roll in flour, after-
wards in beaten eggs and in bread crumbs; fry in
clarified butter to a nice color, and dress the
lobster on a platter, the bottom covered with a
well-reduced tomato sauce No. 355, and serve very
hot.
50. LOBSTER, WALTER WILLIAMS.
Homard a la Walter Williams.
Split two live lobsters, take off all the meat;
season with salt and pepper; dip the meat in
melted butter and roll in fresh bread crumbs.
Pick out the creamy parts from the bodies and
mix with bread crumbs some chopped chives;
season; mold into a ball and flatten half down;
fry all together in a frying pan in clarified butter,
on both sides, to a nice color. Dress the lobster
on a hot platter, pour over a tablespoonful of
maitre d'hotel butter, and garnish with whole
parsley and pieces of lemon
51. LOBSTER, AMERICAN STYLE.
Homard a T Americaine.
Wash and drain a live lobster weighing about
one pound and a half; cut it into pieces, the tail
in four, and the body lengthwise in two; take off
the creamy parts from the body, chop up and set
aside. Season the lobster with salt and cayenne
pepper; set a sautoir on the fire with a table-
spoonful of fresh butter, lay the lobster in, and
fry on both sides over a brisk fire. Add one
THE FISH AND OYSTER BOOK. iy
chopped onion, and fry to a nice color; moisten
with two gills of good brandy and a half pint of
Rhine wine; let cook for a few minutes, and add
one-half pint half glaze No. 335 and a little
tomato sauce No. 355; cover the pan and let cook
for about twelve minutes. When done, dress the
lobster on a hot platter. Reduce the sauce, and
thicken with a piece of fresh butter, the creamy
parts from the body, the juice of a lemon, some
chopped parsley and a little sherry wine. Heat
the sauce well, without boiling, and pour it over
the lobster; besprinkle the top with chopped
parsley, and serve very hot.
52. LOBSTER BORDELAISE.
Homard a la Bordelaise.
Cut the lobster same as for American style, only
leave the creamy parts in; season with salt and
cayenne pepper, and fry the pieces of lobster en
both sides in a saute pan in butter. Add a table-
spoonful of cooked mirepoix No. 406, two gills of
brandy and half a pint of claret; let cook for a
few minutes; add half a pint of half glaze No.
335 and a little tomato sauce No. 355; cover and
let boil for about twelve minutes. When done,
dress the lobster on a hot platter; reduce the
sauce, and thicken with a piece of fresh butter;
add a little chopped parsley and the juice of a
lemon; stir the sauce well with a basting spoon;
season very highly, and pour the sauce over the
lobster; besprinkle the top with chopped parsley,
and serve very hot.
53. LOBSTER, NEWBERG.
Homard a la Nevuberg.
Take off the meat from two live lobsters, and
cut it into one-inch pieces. Set a saute pan with
a tablespoonful of fresh butter on the fire, and
let it get very hot. Lay the lobster in, season
with salt and cayenne pepper, and let fry on a
brisk fire for about two minutes; add two gills of
l8 THE FISH AND OYSTER BOOK.
sherry wine, and a half cupful of good cream.
Let cook for about five minutes longer. When
done, thicken with four egg-yolks diluted with a
half cupful of cream and a piece of fresh butter;
stir until smoking hot without boiling; season to
taste, and serve in a chafing dish with some fresh
made toast on the side.
54. LOBSTER, RECTOR STYLE.
Homard a la Rector.
Take off the meat from two live lobsters,
season with salt and pepper; fry in butter in a
saute pan; add some chopped shallots, some sliced
fresh mushrooms, sliced cepes fried in oil over a
brisk fire, and some sliced truffles; add two gills
of brandy, with twice as much white wine, half
madeira No. 341, and half tomato sauce No. 355;
cover and let cook for eight minutes. When
done, add a piece of fresh butter and some chop-
ped tarragon; season to taste, and serve in a
chafing dish.
55. LOBSTER, CREOLE STYLE.
Homard a la Creole.
Take off the meat from a nice boiled lobster,
cut it into small slices, season with salt and cayenne
pepper; fry in butter in a saute pan to a nice
color; moisten with two gills of Rhine wine, and
add four tablespoonfuls of Creole sauce No. 326;
moistened with a little chicken stock, and let cook
for about five minutes. When done, dress in a
chafing dish and garnish with two small timbales
of plain cooked rice; besprinkle the top with
chopped parsley, and serve very hot.
56. LOBSTER, LOUISE.
Homard a la Louise.
Heat in a sautoir some good butter; throw in
the meat of a cooked lobster, cut into small
slices; season with salt and cayenne pepper; toss
over a brisk fire for about two minutes; moisten
THE FISH AND OYSTER BOOK. 19
with a little white wine; add one fresh tomato,
peeled, seeded and chopped up fine, some
sliced fresh mushrooms, sliced truffles, and a
clove of crushed garlic; cover the lobster and let
cook for about eight minutes. If too thick,
moisten with a little tomato sauce No. 355.
When done, add a piece of fresh butter, some
chopped parsley, and the juice of half a lemon.
Serve in a chafing dish, and garnish around with
some half -heart-shaped bread croutons fried in
butter.
57, LOBSTER, COLUMBUS.
Homard a la Colombus.
Heat in a sautoir a piece of fresh butter;
throw in the meat of two boiled lobsters, cut into
small slices, season with salt and cayenne pepper,
toss over a brisk fire for about two minutes; add
two gills of sherry wine and a cupful of raw
cream; let boil for about seven minutes; thicken
with two tablespoonfuls of thick cream sauce No.
325, and a piece of fresh butter. Fill some crous-
tades, made out of puff paste No. 371, with the
the lobster; cover the top with a fish forcemeat
No. 395, and decorate the surface with cooked
green peppers and red peppers. Set the crotis-
tades on a baking pan, and bake in a slow oven
for about ten minutes. When done, dress on a
folded napkin and garnish with parsley branches.
58. LOBSTER BONNEFOY.
Homard a la Bonnefoy.
Take off the meat from two live lobsters, season
with salt and cayenne pepper; heat in a sautoir a
piece of fresh butter, throw in the lobster, fry it
for two minutes over a brisk fire; add four finely
chopped shallots; fry them without letting attain
color; add some fresh mushrooms and moisten
with Rhine wine; add some brown sauce No. 335
and a little tomato sauce No. 355. Cover, and let
boil for eight minutes. When done, add some
20 THE FISH AND OYSTER BOOK.
chopped tarragon, chopped chervil, a little finely
cut-up chives, and a piece of fresh butter. Serve
in a chafing dish.
59. LOBSTER, BUENA VISTA.
Homard Buena Vista. .
Take off the meat from two boiled lobsters,
cut it into small slices; take also the creamy
parts from the bodies, and rub it through a sieve
and set aside until needed. Fry the lobster in
butter to a nice color, season with salt and
cayenne pepper, moisten with a little sherry wine
and Rhine wine; add some small mushroom
heads and some artichoke bottoms cut into four
each; add some cream sauce No. 325, and as
much tomato sauce No. 355; let boil for six or
eight minutes. When ready, add the creamy
parts from the bodies, some chopped parsley, a
piece of fresh butter, and some lemon juice;
season to taste and serve in a chafing dish.
60. LOBSTER IMPERATRICE.
Homard a I Imperatrice.
The same as for Newberg No. 53, only add some
truffles, mushrooms, olives and shrimps, all cut
into a small julienne, and serve in a chafing dish.
61. LOBSTER CUTLETS, CREAM SAUCE.
Cotelettes de Homard, Sauce Creme. ^ .
Take off the meat from two cold boiled lobsters,
and cut into small dice; add a quarter of a can of
chopped mushrooms and a little chopped truffles.
Fry some chopped shallots in two ounces of but-
ter to a nice color, add as much flour, and let
cook together for a few minutes; moisten with
half fish stock No. 313 and half cream or milk;
add the chopped preparation, let boil for a few
minutes together; season to taste with salt and
pepper, and thicken with four egg-yolks diluted
with a little cream; let boil together for a few
Seconds, and set the preparation on a buttered
THE FISH AND OYSTER BOOK. 21
platter to get cold. When cold, divide it into
balls an inch and a half in diameter, and form
tnese into half heart shape; dip them in beaten
eggs, and then in bread crumbs; fry in hot frying
fat, or in clarified butter, to a nice color. When
done, drain and dress them on a folded napkin;
garnish with parsley branches, and serve a sauce
boat of thin cream sauce on the side.
62. LOBSTER EN BROCHETTES, SAUCE
COLBERT.
Homard en Brochettes, Sauce Colbert.
Take off the meat from two live lobsters and cut
it into half-inch pieces, season with salt and pep-
per; run skewers through the pieces of lobster,
alternating each with slices of blanched bacon;
besprinkle them with melted butter and roll
in bread crumbs; place them between an oiled
oyster broiler, and broil to a nice color.
When done, dress them on pieces of fresh made
toast, and pour over a little maitre d'hotel butter
No. 365; garnish with whole parsley and pieces of
lemon. Serve a sauce-boat of Colbert sauce
No. 327 on the side.
63. MUSSELS, MARINER STYLE.
Monies a la Mariniere
Scrape and clean two quarts of mussels; wash
them in several waters; put them into a saucepan
with half a pint of Rhine wine, one chopped onion,
some chopped parsley, some crushed black pepper,
and two ounces of fresh butter; season with salt, set
them on the fire, and boil till they are all open.
Dress them in a chafing dish and let reduce the
liquor; thicken with a little Veloute" sauce No.
317, and pour it over the mussels. Serve in a
chafing dish.
64. MUSSELS, POULETTE.
Monies a la Poulette.
Clean and wash the mussels, put them in a
saucepan, and garnish with sliced onions, bay
leaf, a little thyme, whole black pepper, whole
22 THE FISH AND OYSTER BOOK.
parsley; add some Rhine wine and a little stock;
set them on the fire, and cook till they are all
open. When done, take them out with a skimmer.
Take off from each mussel one half shell, then
place the mussels, with the remaining half shells,
into a chafing dish. Reduce the liquor and
thicken with a little kneaded butter No. 363; let
boil for a few minutes; add some raw egg-yolks
diluted with cream. Stir it into the sauce, set on
the fire, and cook without boiling. Season to
taste, and finish with a piece of fresh butter and
a little grated nutmeg. Strain the sauce over the
mussels, and serve them very hot.
OYSTERS.
Huitres.
Oysters are in season from the first of Septem-
ber to the first of May, and are prepared in many
different ways. There are different kinds of
oysters, like the Blue Points, Cotuits, Rockaways,
Shrewsburys, Lynnhaven Bays, New York
Counts, Cape Cods, etc.
The raw oysters are always served on chopped
ice with a piece of lemon. Catsup No. 356,
tabasco sauce, horseradish, pepper sauce No.
351, and mignonette sauce No. 344 should always
be on hand.
65. OYSTER STEW OR SOUP.
Potage aux Huitres.
Put one dozen medium sized oysters (New York
Counts) with their own liquor into an oyster stew-
pan, add the same quantity of water; season with
salt and pepper, and boil over a quick fire. Skim
and pour in a cupful of boiling milk; add apiece
of fresh butter. Pour into a soup tureen and
serve very hot with some oyster crackers on the
side.
66. OYSTERS, PAN ROAST, ON TOAST.
Huitres Roties sur Croutons.
Take a saute" pan, put in some oysters with
their own liquor, season with salt and pepper,
THE FISH AND OPSTER BOOK. 23
add a piece of fresh butter; set it on top of a hot
range and let boil for a few minutes. When
done, set the poached oysters on fresh made
pieces of toast; pour the liquor over, and be-
sprinkle the top with chopped parsley.
67. BROILED OYSTERS, BALTIMORE
STYLE.
Huttres Grillees a la Baltimore.
Drain one dozen large oysters (New York
Counts); wipe dry; season with salt and pepper;
lay them between an oiled oyster broiler and
broil over a quick fire to a fine color. When
done, lay them on two pieces of toast, pour over
a tablespoonful of maitre d'hotel butter No. 365,
and garnish with whole parsley and a half lemon
cut in two.
68. BROILED OYSTERS, AMERICAN
STYLE.
Hutt res Grillees a r Americaine.
Drain a dozen medium sized oysters (Cotuits);
season with salt and pepper, roll them in cracker
meal; dip them in a batter made of two eggs
mixed with a teaspoonful of English mustard, a
teaspoonful of Lea & Perrins sauce, and two
tablespoonfuls of oyster liquor; afterward roll
them in bread crumbs, shape them nicely; then
lay the oysters between an oiled broiler and cook
them over a medium fire to a nice color. When
done, set the oysters on two pieces of toast, pour
over a tablespoonful of maitre d'hotel butter No.
365, garnish with parsley and a half lemon cut in
two.
69. FRIED OYSTERS.
Huitres Frites.
Prepare the oysters the same as No. 68, except
that instead of broiling you fry them in very hot
lard, or in clarified butter to a nice color. Drain
and serve them on a folded napkin; garnish with
parsley and a half lemon cut in two. Serve some
catsup No. 356, or Tartar sauce No 354, on the side.
24 THE FISH AND OYSTER BOOK.
70. FRIED OYSTERS, BOSTON STYLE.
Huttres Frites a la Boston.
Drain one dozen large oysters, season with salt
and pepper, roll them in fine bread crumbs, and
fry in a dry pan with clarified butter. When
done, serve them an a platter covered with a well
reduced tomato sauce No. 355.
71. FRIED OYSTERS, RECTOR STYLE.
Huttres Frites a la Rector.
Select a dozen medium sized oysters (Shrew-
burys); season with salt and pepper, and roll in
cracker meal; dip them in a batter, the same as
in No. 68, after which roll them in a preparation of
finely cut crab meat, as much finely cut lobster,
and a little fresh bread crumbs; mix all well to-
gether, shape them nicely, and fry in a dry pan
with clarified butter to a nice color. When done,
dress them on a hot platter, and garnish with
parsley and pieces of lemon.
72. FRIED OYSTERS, ITALIAN STYLE.
Huttres Frites a Pltalienne.
Drain one dozen large oysters (New York
Counts); season with salt and pepper, and roll
them in flour, after which dip them into a frying
batter No. 403, just thick enough to hold on the
oysters; plunge them into hot oil, and fry to a
nice color. Dress the oysters on a hot platter
covered with tomato sauce No. 355.
73. BROILED OYSTERS, CELERY SAUCE.
Huttres Grillees, Sauce aux Celert.
Prepare the same as No. 68. When done, dress
them on two pieces of toast and garnish around
with a celery sauce No. 328, and besprinkle the
top with chopped parsley.
74. BROILED DEVILED OYSTERS.
Huttres Grillees a la Diable.
Select one dozen large oysters, season with salt
and pepper, roll them in cracker meal; place
them between an oiled oyster broiler, and cook
THE FISH AND OYSTER BOOK. 25
on a brisk fire. When nearly done, cover the
oysters on both sides with a preparation of Eng-
lish mustard, diluted with a little Lea & Perrins
sauce and a little stock; season with salt and
celery pepper. As soon as they are covered with
the mustard, roll them in bread crumbs; place
them between the oyster broiler; besprinkle with
melted butter, and broil to a nice color. When
done, dress them on a hot platter; garnish with
parsley and pieces of lemon. Serve a deviled
sauce No. 331 on the side.
75. BAKED OYSTERS, MODERN STYLE.
ffuttres Gratinees a la Moderne.
Fry four finely-chopped shallots in butter to a
nice color; moisten with a little sherry wine, put
in one dozen oysters (Cotuits); season with salt
and cayenne pepper, and poach. When done,
besprinkle with chopped parsley; add two table-
spoonfuls of Cream sauce No. 325, and one dozen
finely-chopped mushrooms; pour the oysters on a
buttered gratin dish, besprinkle with bread
crumbs and melted butter, and bake in a hot
oven to a fine color.
76. BAKED OYSTERS, OLD-FASHIONED
STYLE.
Huitres Gratinees a TAncienne.
Open one dozen large oysters, lay them in the
deep shells, season with paprika pepper; lay a
thin slice of raw bacon the same length as the
oysters on top, with a piece of fresh butter on
top; place the oysters on a baking pan, set into a
hot oven for about five minutes, and bake to a
nice color. When done, dress on a hot platter;
garnish with parsley and pieces of lemon.
77. BAKED OYSTERS, RAVIGOTE.
Huttres Gratinees a la Ravigote.
Open one dozen large oysters, season with salt
and paprika pepper, roll them in fresh bread
crumbs, set them back in the deep shells, place
6 THE FISH AND OYSTER BOOK.
them on a baking pan with a teaspoonful of snail
butter No. 367 on top of each oyster; place them
in a hot oven, and bake to a fine color. When
done, dress them on a hot platter, and garnish
with whole parsley and a half lemon cut in two.
78. BAKED OYSTERS, KLONDIKE STYLE.
Huttres Gratinees a la Klondike.
Open one dozen medium oysters and leave
them in the deep shells; season with paprkia pep-
per; besprinkle with a little fine grated horse-
radish; cover the top of the oysters with a pre-
paration of grated Parmesan, Swiss and Edam
cheese, mixed with a little fresh bread crumbs;
set the oysters on a baking pan, besprinkle with
melted butter and bake to a fine color. When
done, dress them on a hot platter, and garnish
with whole parsley and pieces of lemon.
79. BAKED OYSTERS, MARINER STYLE.
Huztres Gratinees a la Mariniere.
Open one dozen oysters (Lynnhavens) and leave
them in the deep shells; season with celery salt
and paprika pepper; besprinkle the oysters with
finely-chopped shallots, chives, mushrooms and
bacon; place them on a baking pan, and bake in
a hot oven to a nice color. When done, dress on
a hot platter, and garnish with whole parsley and
pieces of lemon.
80. OYSTERS, VALPARAISO.
Huitres a la Valparaiso.
Butter a deep dish, pour into it one dczen
oysters, with their own liquor; season with salt
and paprika pepper; add some celery cut in a
small julienne and blanched, also some sliced
fresh mushrooms; cover with a little Cream sauce
No. 325; cover with another dish, and set it into
a hot oven for about twenty minutes. When
done, besprinkle the top with chopped parsley
and serve.
THE FISH AND OYSTER BOOK. VJ
81. ATTREAUX OF OYSTERS
MONTEBELLO.
Attereaux cTHuitres, Montebello.
Blanch one dozen medium-sized oysters, and
run skewers through them, six on each skewer,
alternating each oyster with a mushroom head.
Season with salt and pepper, and cover them with
a Villeroi sauce No. 357. When cold, dip them
in beaten eggs and in bread crumbs; then fry
them in hot frying fat, or in clarified butter to a
nice color. When done, dress them on a hot
platter covered with a Montebello sauce No. 342,
and serve.
82. OYSTERS IN BROCHETTES, MAITRE
D'HOTEL.
Huitres en Brocket Us Maitre cT Hotel.
Blanch one dozen large oysters, run skewers
through them, alternating each oyster with a slice
of blanched bacon; season with salt and pepper;
besprinkle with melted butter, roll in bread
crumbs, and broil them for about six minutes,
turning them frequently. Dress on two pieces of
toast, and pour over one tablespoonful of maitre
d'hotel butter; garnish with parsley and pieces of
lemon.
83. ROAST OYSTERS.
Huitres Roties.
The same preparation as the Roast Clams (see
No. 6).
84. STEAMED OYSTERS.
Huitres a la Vapeur.
The same as Steamed Clams (see No. 7).
85. OYSTER COCKTAILS.
Cocktails aux Huitres.
The same preparation as the Clam Cocktails
(see No. 2).
86. OYSTERS POULETTE.
Huitres a la Poulette.
Place one dozen oysters with their own liquor
into a saute pan; set it on the fire, and let poach;
28 THE FISH AND OYSTER BOOK.
then drain the liquor, and reduce with two table*
spoonfuls of thick Cream sauce No. 325; season
with salt and cayenne pepper and a little nutmeg.
Have two egg-yolks diluted with a little cream, a
piece of fresh butter and a little lemon juice;
thicken the sauce with the egg-yolks, heat up well
without boiling, strain it over the poached oysters;
add some sliced mushrooms. Serve in a chafing
dish
87. OYSTERS, WALDORF.
Huitres a la Waldorf.
Prepare the same as No. 86, except, add some
oyster crabs fried in butter, sliced fresh mush-
rooms, and some cooked celery cut into small
juliene, well seasoned and fried in butter. Mix
all well together; season to taste, and serve in a
chafing dish.
88. OYSTERS, LOUISE.
Huitres a la Louise.
The same preparation as for Poulette No. 86,
with a tablespoonful of anchovy essence, and in-
corporate slowly a piece of anchovy butter No.
360. Serve in a chafing dish, and garnish the
top with some fillets of anchovies.
89. OYSTERS, INDIAN STYLE.
Huitres a tlndienne.
The same preparation as for Poulette No. 86,
without the sliced mushrooms, and add a table-
spoonful of curry powder diluted with water;
garnish around with two small timbales of plain
cooked rice and some half-heart-shaped bread
croutons.
90. OYSTERS STUFFED, PRINCESS
STYLE.
Huitres Farcies a la Princesse.
Blanch one dozen large oysters, split them
through the centre; stuff the inside with a pre-
paration of finely-chopped lobster, mushroom?
and truffles; mix with a little Bechamel sauce No.
THE FISH AND OYSTER BOOK. 29
319 and chopped parsley reduced till thick; sea-
son to taste. Lay the two half oysters together,
and lay each oyster on the deep oyster shell; have
them buttered lightly; cover each oyster with a
well-seasoned Mornay sauce No. 339, and bake
them to a nice color.
91. SCALLOPED OYSTERS,
Huitres Escattopees, Menagere.
Butter a deep dish, place in a few oysters,
season with salt and pepper, besprinkle with
chopped chives and fresh bread crumbs; repeat
the same operation until the dish is full; be-
sprinkle the top with bread crumbs, scatter with
small pieces of fresh butter, and set the dish into
a hot oven for about twenty minutes, and bake to
a nice color. Serve very hot.
92. OYSTER FRITTERS, BONNE FEMME
Beignets cT Huitres a la Bonne Femme.
Chop up one dozen large oysters, put them into
a bowl; season with salt and pepper; add one
tablespoonful of flour and one tablespoonful of
fresh bread crumbs, the yolk of one raw egg, a
little chopped chives, two slices of chopped bacon
fried in butter, a coffeespoonful of baking powder;
mix all well together, then take the preparation
with a tablespoon and let it fall into hot oil or
hot clarified butter. Fry to a nice color on both
sides. When done, dress the fritters on a folded
napkin, and garnish with parsley and pieces of
lemon.
SCALLOPS.
PTONCLES.
93. SCALLOPS FRIED, TARTAR SAUCE.
Petoncles Frites, Sauce Tartare.
Drain the scallops, roll them in flour; after
which dip them in beaten eggs and bread crumbs.
Lay them into a frying basket, and fry in hot lard
for about four minutes to a nice color. When
done, besprinkle with salt, and dress on a folded
3O THE FISH AND OYSTER BOOK.
napkin. Garnish with fried parsley and pieces
of lemon.
94. SCALLOPS, HAVRAISE.
Petoncles flavraise.
Fry, without coloring, some chopped shallots;
moisten with white wine; add one portion of
scallops, and boil them for about five minutes;
after which take out and chop them up with half
as much mushrooms. Reduce the liquid with
two tablespoonfuls of Cream sauce No. 325, add
the chopped scallops and mushrooms, let boil for
a few moments, thicken witn two egg-yolks diluted
with a little cream; add some chopped parsley,
and season to taste.
Butter some scallop shells, bestrew with bread
crumbs; fill the shells with the scallops, and be-
sprinkle the top with bread crumbs and grated
Parmesan cheese. Put them on a baking pan and
bake to a fine color. When done, dress on a
folded napkin; garnish with parsley and pieces of
lemon.
95. SCALLOPS, AURORA.
Petoncles a FAurore.
Fry some chopped shallots in butter without
coloring, add some sliced fresh mushrooms and
one portion of scallops; let cook for a few minutes,
and add two gills of white wine; cover up and let
cook. When done, add two tablespoonfuls of
Cream sauce No. 325, with as much Tomato
sauce No. 355; season to taste; incorporate a
piece of fresh butter; pour the scallops into a
chafing dish; besprinkle with chopped parsley,
and garnish around with half-heart-shaped bread
croutons.
96. SCALLOPS IN SHELL, LUCIEN.
Petoncles en Coquilles, a la Lucien.
The same preparation as No. 94, only garnish
around with a potato border and place a cooked
fresh mushroom head on top of each shell.
THE FISH AND OYSTER BOOK. 31
97. BROCHETTES OF SCALLOPS,
SAUCE COLBERT.
Petoncles en Brochettes, Sauce Colbert.
Select some nice scallops, run skewers through
them, alternating each piece of scallops with a
slice of half-cooked bacon, season them with salt
and pepper, besprinkle with melted butter,
and roll in fresh bread crumbs; place the
brochettes between an oiled oyster broiler, and
cook them for about eight minutes to a nice color.
When done, lay them on pieces of toast and pour
over a Colbert sauce No. 327; besprinkle the top
with chopped parsley.
98. FRIED SCALLOPS, SAUCE FIGARO.
Petoncles Frttes, Sauce Figaro..
The same preparation as No. 93, only serve a
sauce Figaro No. 333, instead of a Tartar sauce,
on the side.
99. SCALLOPS, NEWBERG.
Petoncles a la Newberg.
Set a sautoir on the fire, with a piece of fresh
butter, and let get very hot; put in one portion of
scallops, season with salt and cayenne pepper,
fry for a few minutes over a brisk fire; moisten
with one gill of sherry wine, add some cream, and
let cook till done. Thicken with four egg-yolks
diluted with a little cream; cook without boiling,
and incorporate slowly one ounce of fresh butter
and a little sherry wine. Season to taste, and
serve in a chafing dish.
100. SCALLOPS, WHITE WINE SAUCE.
Petoncles au Vin Blanc.
Set a sautoir on the fire, with a piece of fresh
butter; put in one portion of scallops, season with
salt and cayenne pepper, fry for a few minutes
and moisten with two gills of white wine and a
little stock; cover and let cook. When done,
thicken with four egg-yolks and two ounces of
fresh butter. Cook without boiling; season to
taste, and serve in a chafing dish.
32 THE FISH AND OYSTER BOOK.
SHRIMPS.
CREVETTES.
101. FRIED SHRIMPS.
Crevettes Frites*
Wash and drain one portion of live shrimps;
season with salt and cayenne pepper; fry them in
butter over a brisk fire for about six minutes.
When done, dress them on a hot platter; garnish
with fried parsley and pieces of lemon.
102. SHRIMPS, CREOLE STYLE.
Crevettes a la Creole.
Remove the shells from a portion order of
large shrimps; fry in butter for about two
minutes, moisten with two gills of white wine
and add three tablespoonfuls of Creole sauce No.
326; let cook for about five minutes longer, sea-
son to taste, and pour into a chafing dish; garnish
around with two small timbales of plain cooked
rice and some half-heart-shaped bread croutons.
103. SHRIMPS WITH CURRY.
Crevettes au Kari.
Remove the shells from a portion order of
large shrimps; fry lightly in butter, season with
salt and cayenne pepper; moisten with two gills
of white wine, some Veloute sauce No. 317, and
a tablespoonful of curry powder diluted with
water; let boil for five minutes, and before serv-
ing thicken with two egg-yolks and a piece of
fresh butter. Cook without boiling, season to
taste, and serve in a chafing dish garnished with
two small timbales of plain cooked rice and half-
heart-shaped bread croutons; besprikle the top
with chopped parsley.
104. SHRIMPS, NANTAISE.
Crevettes a la Nantaise.
Fry the shrimps in butter in a saute pan; add
some finely-chopped shallots, some sliced fresh
mushrooms, a little finely-chopped bacon; moisten
THE FISH AND OYSTER BOOK. 33
with half glaze No. 335, Tomato sauct. No. 355,
and a little Cream sauce No. 325; let boil for
about five minutes, and finish with a piece of
fresh butter, the juice of a lemon, and a little
chopped parsley. Serve in a chafing dish.
105. SNAILS.
Escargots.
Wash the snails well in tepid water, to break
the openings, then put them in a bowl with salt
and water, and let disgorge for seven hours; after
which place them in a sauce pan, let come to a
boil, drain and pick them out of the shells. Take
off the green vein found in the thinnest part of the
snail; rub the snais several times in salt, and wash
in several waters. Lay them in a saucepan and
garnish with onions, carrots, a bunch of aromatic
herbs, cloves, whole black pepper, and a bay leaf,
all tied in a piece of linen; moisten to their height
with chicken stock and white wine; cover the pot
and let cook over a slow fire till tender. When
done, let them cool off in their own stock. Set
aside till needed.
106. SNAILS, ALSATIAN STYLE.
Escargots a ? Alsacienne.
Prepare and cook the snails as directed above
(No. 105); put a little liquor from their own stock
into each shell, put a snail on top (two if they are
small), fill the top with the snail butter No. 367,
and set on snail plates or in a pan, mouth upward
as much as possible; place them in a hot oven
for about five minutes, till they are hot on the
inside. Serve very hot, with a snail fork on the
side.
107. SNAILS BORDELAISE.
Escargots a la Bordelaise.
Fry one dozen cooked snails (see No. 105) in
butter; add a tablespoonful of mirepoix No. 406,
a gill of brandy, and a little claret; let cook for
a few minutes; add a little half glaze No. 335,
34 THE FISH AND OYSTER BOOK.
and a little tomato sauce No. 355, and let cook
slowly for five minutes longer; season to taste,
and finish with a piece of fresh butter and the
juice o half a lemon. Serve in a chafing dish,
and besprinkle the top with chopped parsley.
108. SNAILS, BOURGUIGNONNE.
Escargots a la Bourguignonne.
The same preparation as the Snails No. 106.
109. SNAILS, PROVENCAL.
Escargots a la Proven^ale..
The same preparation as the Snails No. 106,
only put some chopped garlic in the snail butter.
TERRAPIN.
TERRAPENE.
The diamond-back terrapins are found along
the Atlantic coast. The best are those from
Chesapeake Bay. They are in season from
November until May.
no. HOW TO PREPARE TERRAPINS.
Comme on Prepare les Terrapenes.
Wash them well; scald by plunging in boiling
water for about two minutes; rub off the white
skin with a cloth; set them in a saucepan and
cover with water, without seasoning. They should
cook in about forty-five minutes. When tender,
take them out and let get cold. Cut off the nails
and tail, separate the flat shell from the upper,
and detach the meat; remove the white inside
muscles and the head, and be very careful in
removing the gall bladder from the liver not to
break it. Cut the meat into half-inch pieces.
Throw away the lights, entrails, heart, head, tail,
claws, and gall bladder. Lay the cut-up terrapin
in a saucepan, with the eggs and the liver cut into
small slices; season with salt and pepper and cover
with sufficient chicken stock to the height of the
terrapin. Let boil slowly for about ten minutes.
Skim well while boiling. Put away in glasses,
THE FISH AND OYSTER BOOK. 35
one portion into each. Let get cold; after which
cover the terrapin with olive oil and set in a dry
and very cold place, and use when needed.
in. TERRAPIN, MARYLAND STYLE.
Terrapene a la Maryland.
Take one pint of terrapin meat, as explained
above (No. no), set it into a saut pan with two
gills of brandy, let boil for a few minutes; thicken
with four hard egg-yolks, pounded with two
ounces of fresh butter and pressed through a
sieve; add the butter, and let cook together for
about five minutes; season with salt and cayenne
pepper. Before serving mix in a little good
brandy and sherry. Serve in a chafing dish.
112. TERRAPIN, BALTIMORE STYLE.
Terrapene a la Baltimore.
Take one pint of terrapin meat, as explained in
No. no, and drain the broth off. Cook two
ounces of fresh butter to a brown hazelnut color,
add the terrapin, and fry it for a few minutes;
then add the broth from the terrapin and a little
sherry wine; thicken with the same quantity of
half glaze No. 335, as broth, and let boil for about
five minutes. Finish with a piece of fresh butter
and a little brandy. Season to taste, and serve
in a chafing dish.
113. TERRAPIN, CARDINAL.
Terrapene a la Cardinal.
The same preparation as No. in, except that
instead of pounding the hard egg-yolks with fresh
butter, use two ounces of lobster butter No. 364.
114. TERRAPIN, NEWBERG.
Terrapene a la Nezuberg.
Put one pint of cooked terrapin into a saute"
pan; reduce the broth almost completely, after
which add a little sherry wine; season with salt
and cayenne pepper; thicken with four raw egg-
yolks diluted with a half pint of thick cream;
30 THE FISH AND OYSTER BOOK.
stir on the fire without boiling, adding one ounce
of fresh butter. Before serving, add a gill of
good sherry. Season to taste, and serve in a
chafing dish, with some toast on the side.
115. TERRAPIN, JOCKEY CLUB
Terrapene a la Jockey Club.
The same preparation as for Baltimore, No.
112, only add some sliced fresh mushrooms fried
in butter, sliced truffles and some olives.
116. TERRAPIN, INDIAN STYLE.
Terrapene a V Indienne.
The same preparation as for Newberg, No. 114,
only add a tablespoonful of curry powder diluted
with a little water, and garnish around with small
timbales of plain cooked rice and some half-heart-
shaped bread croutons.
117. TURTLE.
Tortue.
The best turtles are those weighing from one
hundred to one hundred and fifty pounds.
Lay the turtle on its back, take the head out,
cut its neck and leave it to bleed. Pass the
knife along the flat shell. Detach the flat shell
and remove all the meat, doing exactly the same
for the back; then cut them into pieces each
shell in six. Detach the head and the four fins.
Plunge them in boiling water for about four
minutes, and remove the scales. Remove all the
bones from the white meat, and set the meat
aside until needed. (It can be used for steaks,
stews, fricandeau, etc.). Put the bones, head,
fins, and shells into a large saucepan, garnish
with sage, thyme, marjoram, basil, mace, bay
leaf, cloves and whole black pepper. Cover with
stock, put on the fire, and let boil till tender.
When done, take out the pieces of shells, the
head and fins; take off all the green meat and
cut it into half-inch squares, wash well in several
THE FISH AND OYSTER BOOK. 37
waters, and lay it aside. Let reduce the stock,
half done, and let get cold; after which, clarify
the stock with the meat from four beef shanks
chopped up fine. Let boil for three hours, strain
and reduce it to half. Obtain the same quantity
of stock as cut green turtle meat, mix the stock
and meat together; let boil for about ten minutes,
skim well. Put this preparation into tin boxes
or glasses, and let get cold. When cold, cover
the top with oil or lard, and set aside in the ice
box for use when needed. It is only needed for
green turtle soup.
118. TURTLE STEAK, SAUCE PIQUANT
Steak de Tortue, Sauce Piquante.
Cut a nice steak of about one pound weight;
season with salt and pepper; besprinkle with oil,
and broil over a quick fire for about fifteen
minutes; put it on a hot platter and pour over a
sauce piquant No. 348.
119. TURTLE SAUTD, CREOLE STYLE.
Tortue Sautee a la Creol*.
Cut the turtle meat into one-and-a-half-
inch square pieces, season with salt and pepper,
and fry in butter in a saute* pan to a nice color.
Add some sliced onions, green peppers, ham,
mushrooms cut into julienne, a clove of crushed
garlic; add also some fresh tomatoes, peeled and
cut into squares; moisten with some stock, and
cook till tender. When done, dish up on a hot
platter, and garnish around with some small tim-
bales of plain cooked rice, some half-heart shaped
bread croutons, and besprinkle the top with chop-
ped parsley.
120. FRICANDEAU OF TURTLE, COUNT-
ESS STYLE.
Fricandeau de Tortue d la Comtesse.
Take the kernel of a turtle, lard the meat with
some thin slices of larding pork on its smoothest
38 THE FISH AND OYSTER BOOK.
side; cover the bottom of a sautoir with sliced
carrots, onions, celery, parsley, bay leaf, cloves,
whole black pepper, and a clove of garlic; lay the
meat on top, season with salt and pepper, baste it
over with melted butter, and let cook on a moderate
fire, allowing a nice color; moisten with some stock,
and let it fall slowly to a glaze; then moisten to the
height, and let boil. Cover the sautoir, put it into
a hot oven, and finish cooking the meat, meanwhile
basting it frequently. When done, lay it on a hot
platter, strain the gravy, take off all the fat, reduce
it properly, add a little half glaze No. 335 and a
little sherry wine; pour the sauce over the meat,
and garnish around with some medium-sized
tomatoes stuffed with Rice Piedmontese (No. 390),
some artichoke bottoms stuffed with French peas,
and some half -heart-shaped bread croutons.
FISH.
POISSON.
121. BLACK BASS, BOILED, HOLLANDAISE
SAUCE.
Bass Noir Bouilli^ Sauce Hollandaise
Clean and wash a black bass weighing three
pounds, put it into a fish kettle with some sliced
onions, carrots, parsley, cloves, bay leaf, a clove of
garlic, a handful of salt, some vinegar, and cover the
fish to its height with water. Set the kettle with the
fish on a brisk fire and let boil; take off at the first
boil, and place it on the side of the range to sim-
mer for about ten minutes. Drain and dress the
fish on a folded napkin, garnish with potatoes hol-
landaise and some very green sprigs of parsley.
Serve a Hollandaise sauce No. 336 separate in a
sauce boat.
122. FRIED BLACK BASS.
Bass Noir Frit.
Clean and wash a nice black bass weighing
about one pound; season with salt and pepper t roll
THE FISH AND OYSTER BOOK. 39
it into flour, and fry in a frying pan in clarified
butter for about fifteen minutes to a nice color.
Drain and dress the fish on a hot platter; garnish
with whole parsley and two-quarters of a lemon.
123. BLACK BASS MEUNI&RE.
Bass Noir a la Meuniere.
The same preparation as fried No. 122, except
that before serving pour over the juice of a lemon
and some chopped parsley; after which, pour over
two ounces of brown butter (hazelnut color); gar-
nish the platter with fanciful slices of lemons dip-
ped in chopped parsley, and serve very hot.
124. BLACK BASS, MARCHAND DE VIN.
Bass Noir d la Marchand de Vin.
Clean and wash a black bass weighing about one
pound and a half; season with salt and pepper, lay
it into a buttered saute pan, besprinkle the bottom
with some chopped shallots and a few minced fresh
mushrooms, set on the fire and fry lightly; moisten
with three gills of white wine and a little fish stock
Cover and set it in a hot oven for about fifteen
minutes, and let cook, meanwhile basting frequently
with the liquor. When done, dress the fish on a
hot platter. Reduce the liquor, and thicken with a
piece of fresh butter, the juice of half a lemon, a
little chopped parsley, and a tablespoonful of fish
glaze No. 335. Pour the sauce over the fish, and
serve very hot.
125. BLACK BASS, PORTUGUESE.
Bass Noir a la Portugaise.
Clean and wash a bass weighing about two
pounds; season and set it on a buttered baking pan,
besprinkle with chopped onions, and moisten with
Rhine wine. Place it in a hot oven for about
twenty-five minutes, basting frequently with the
liquor. When nearly done, cover the fish with a
Creole Sauce No. 326; besprinkle the top with
bread crumbs, and let it bake to a fine color till
40 THE FISH AND OYSTER BOOK.
done. Besprinkle the top with chopped parsley,
and serve.
126. STEAMED BLACK BASS, PARSLEY
SAUCE.
ass Noir a la Vapeur^ Sauce Persil,.
Clean and wash a nice bass weighing about one
pound; season with salt and pepper; set it on a
buttered platter, and cover with a wet napkin.
Put the fish into a steamer for about twelve
minutes. When done, take off the skin, place the
fish on a hot platter, garnish around with boiled
Parisienne potatoes No. 385 and some parsley
branches. Serve separate a sauce boat of Parsley
Sauce No. 350.
127. FILLETS OF BLACK BASS, WHITE
WINE SAUCE.
Filets de Bass Noir, Sauce Vin Blanc.
Take off the fillets from a black bass weighing
two pounds, remove the bones and skin; cut each
fillet into four pieces and form them into half-
heart shapes; season with salt and pepper and
place in a buttered saute pan. Besprinkle the
bottom with some sliced shallots, and cover the
fillets to their height with white wine. Set on the
fire and let boil. Cover the fish with a buttered
paper and set in the oven to cook. When done,
dress the fillets on a hot platter; reduce the liquor
and thicken with five raw egg-yolks and four
ounces of fresh butter. Stir the sauce on the fire
with a whip till thickened (without boiling).
Season to taste, and strain through a piece of
cheese cloth. Pour the sauce over the fillets, and
besprinkle the top with a little melted fish glaze
No. 316.
128. FILLETS OF BLACK BASS,
MARGUERY.
Filets de Bass Noir a la Marguery.
The same preparation as for Vin Blanc No. 127,
except, lay around the fillets a garnishing of cooked
THE FISH AND OYSTER BOOK. 4!
mussels and shelled gray shrimps; reduce the
liquor from the mussels and the shrimps; strain it
into the sauce and pour it over the fish. Place the
platter under a gas salamander and brown the top
quickly to a nice golden color.
129. FILLETS OF BLACK BASS,
MARGUERITE.
Filets de BJLSS Noir a la Marguerite.
The same preparation as Vin Blanc No. 127,
except, lay around the fillets a garnish of blanched
oysters, shrimps and mushrooms. Add a table-
spoonful of lobster butter to the sauce, pour it
over the fish and garnish the top with a few slices
of truffles. Place under a gas salamander and
brown quickly to a nice golden color.
130. FILLETS OF BLACK BASS, MORNAY.
Filets de Bass Noir a la Mornay.
Form the fillets into half-heart shapes, the same
as No. 127; lay them into a buttered saute pan,
season with salt and pepper, cover to their height
with white wine, set on the fire and let boiL
Cover them with a piece of buttered paper, place
in the oven and let cook. When done, dress the
fillets on a hot platter. Add half a pint of good
cream to the liquor, and let reduce; thicken with
a little kneaded butter No. 363 and some grated
Parmesan cheese. Let cook for a few minutes,
meanwhile stirring with a whip. Add a piece of
fresh butter, and season to taste. Pour the sauce
over the fish, place under a gas salamander or into
a hot oven and brown to a nice color
131. FILLETS OF BLACK BASS,
NORMANDE.
Filets de Bass Noir a la Normande.
Prepare the same way as for Vin Blanc No. 127;
garnish around the fillets with some mussels or
blanched oysters, mushroom heads, and shrimps.
Pour the sauce over the fish, and garnish the sur-
face with some small fried smelts, some slices of
42 THE FISH AND OYSTER BOOK.
truffles, half-heart-shaped bread croutons, and some
cooked crawfish; besprinkle the top with some
melted fish glaze No. 316.
132. FILLETS OF BLACK BASS, HIPPIGUE.
Filets de Bass Noir a la Hippigue.
The same as Mornay No. 130, except, garnish
around the fillets with some crawfish tails, and
finish the sauce with a piece of crawfish butter
No. 361.
133. BROILED SEA BASS, ANCHOVY
BUTTER.
Bass de Mer Grille au Bturre d' Anchois.
Clean and wash a sea bass weighing one pound,
season with salt and pepper, baste with oil and
broil over a brisk fire for about twelve minutes, to
a nice color. When done, dress it on a hot platter.
Pour over two tablespoonfuls of anchovy butter
No. 360, garnish with whole parsley and quartered
lemon, and serve.
134. SEA BASS, MEUNlfeRE.
Bass de Mer a la Meuniere.
The same as Black Bass Meuniere. See No. 123.
135. FILLETS OF SEA BASS, JUSSIENNE.
Filets de Bass de Mer a la Jussienne.
Remove the fillets, bones, and skin from a fresh
sea bass weighing about two pounds; form them
into half-heart shapes, season with salt and pepper,
and place in a buttered saute pan; cover to their
height with court-bouillon No. 311; set on the fire
and let boil. Cover the fillets with a buttered
paper; place in a moderate oven, and cook until
done. Dress the fillets in a circle on a hot platter.
Garnish the top of each fillet with fancy cut
pickles. Pour over the fish a sauce Genoise No.
334, to which add the reduced stock in which the
fillets have been cooked.
THE FISH AND OYSTER BOOK. 43
136. FILLETS OF SEA BASS, CUMBER-
LAND.
Filets de Bass de Mer a la Cumberland.
Remove the fillets, bones, and skin from a fresh
sea bass weighing about two pounds, form them into
half -heart shapes, season with salt and pepper,
place into a buttered saute* pan, cover to their
height with fish stock No. 313, set on the fire and
let come to a boil; ihen set the pan in a moderate
oven until the fish is well cooked. Dress the fillets
on a platter, and surround them with a garnishing
of small mushroom heads, fish quenelles No. 376,
and shrimps. Reduce the liquor and strain into the
Venetian sauce No. 359. Pour the sauce over the
the fish and serve very hot.
137. FILLETS OF SEA BASS, HAVANESE
STYLE.
Filets de Bass de Mer a la Havanaise.
Take off the fillets from a sea bass weighing
about two pounds, remove the bones and skin,
form them into half-heart shapes, season with salt
and pepper, put them into a buttered sautoir, and
cover the fillets to their height with fish stock No.
313; set it on the fire and let boil for about five
minutes. Dress the fillets on a baking or gratin
dish; reduce the liquor, and add some Creole sauce
No. 326 and sweet peppers cut into a small julienne.
Cover the fish with the sauce; besprinkle the top
with bread crumbs and melted butter, and bake to
a nice golden color.
138. STRIPED BASS, BOILED, SAUCE
HOLLANDAISE.
Bass Raye Boutin^ Sauce Hottandaise.
After the bass has been dressed and cleaned,
place it into a fish kettle, cover with court-bouillon
No. 311, set on the fire and boil. At the first boil
set it on the side of the range, keeping it boil-
ing slowly till done. Dress the fish on a folded
napkin, and garnish with boiled Parisienne
44 THE FISH AND OYSTER BOOK.
potatoes rolled in melted butter; besprinkle with
chopped parsley. Serve separate a sauceboat
of Hollandaise sauce No. 336.
139. STRIPED BASS, BATELI&RE
Bass Raye a la Bateliere
Clean and wash a bass weighing two pounds;
cut off the head and split the fish in two. Be
careful to remove all the bones. Season with salt
and pepper, saturate with oil, and broil over a
medium fire for about ten minutes. When done,
lay the fish on a hot platter, and pour over two
tablespoonfuls of maitred' hotel butter No. 365, to
which add a few chopped shallots and some sliced
fresh mushrooms, which fry colorless in butter.
140. FILLETS OF STRIPED BASS,
FLEMISH STYLE.
Filets de Bass Raye a la Flamande.
Remove the fillets from a bass weighing a pound
and a half. Take off the skin, cut each half fillet
in three pieces, form them in half-heart shapes,
season with salt and pepper, and place into a but-
tered saute pan; moisten to their height with white
wine. Set on the fire and let boil. Cover with
buttered paper, place in the oven till done. Dress
the fillets crown shape on a hot platter, and thicken
the liquor with four raw egg-yolks and three ounces
of fresh butter; cook without boiling; mean-
while stirring frequently with a whip; season to
taste, strain the sauce through a cheese cloth, and
fill the centre of the fillets with a macedoine of
vegetables. Pour the sauce over the fish and serve
very hot.
141. FILLETS OF STRIPED BASS,
DIEPPOISE.
Filets de Bass Raye a la Dieffloise.
Procure a bass weighing two pounds; take off
the fillets, and remove all the bones and skin.
Cut each half into four pieces, form into half-heart
shapes and lay them into a buttered sautoir; season
THE FISH AND OYSTER BOOK. 45
with salt and pepper, cover with white wine
and fish stock No. 313. Set on the fire and boil.
Cover with a buttered paper, place in a moderate
oven and let cook till done. Dress the fillets on a
hot platter; garnish around with mussels or
blanched oysters and mushrooms.
Fill some small clam shells with a preparation of
scallops Havraise No. 94; besprinkle with bread
crumbs, and bake to a fine color. Reduce the
liquor and add a little velout No. 317, thicken
with three egg-yolks and two ounces of shrimp
butter No. 368; season the sauce to taste, and
strain through a cheese cloth. Pour it over the
fillets, set around the stuffed clam shells, and
serve very hot.
142. BROILED STRIPED BASS, NANTAISE.
IZass Raye Grille a la Nantaise.
Select a nice bass weighing one pound, clean and
wash it, season with salt and pepper, besprinkle
with oil, and broil over a brisk fire for about ten
minutes to a nice color. Dress on a hot platter,
and garnish around with some broiled oysters
No. 67, broiled scallops and broiled fresh mush-
rooms. Pour over the fish two tablespoonfuls of
anchovy butter No. 360, and serve very hot.
143. FILLETS OF STRIPED BASS,
PRINCESS STYLE.
Filets de Bass Raye a la Princesse.
Prepare some half -heart-shaped fillets, lay them
into a buttered saut pan, season with salt and
pepper; cover with white wine and fish stock
No. 313; set on the fire and let boil. Cover with
a buttered paper, place into a moderate oven and
cook till done. Dress the fillets on a hot platter;
garnish around with some scallops fried plain.
Reduce the liquor with some veloute No. 317;
thicken with raw egg-yolks and fresh butter; strain
the sauce, add some chopped parsley; pour it
over the fish and serve very hot.
46 THE FISH AND OYSTER BOOK
144. FILLETS OF STRIPED BASS,
MONTGOLFIER
Filets de Bass Raye a la Montgolfier.
Remove the fillets from a bass; take off the
skin. Form them into half-heart shapes. Place
into a buttered saute pan, season with salt and
pepper, besprinkle with finely-chopped shallots,
moisten to their height with white wine and fish
stock No. 313, set on the fire and boil. Cover
with a buttered paper and place into a moderate
oven till done. Dress the fillets on a hot platter,
crown shaped, and garnish the center with lobster
cut into slices, mushrooms, truffles, and shrimps.
Fry all lightly in butter; reduce the liquor, add a
little tomato sauce No. 355, thicken with egg-yolks
and fresh butter; season to taste, and strain the
sauce through a cheese cloth. Pour it over the
fish, and serve very hot.
145. BROILED BLUEFISH, MAITRE
D' HOTEL.
Bluejish Grille, Maitre d Hotel.
Clean and wash a bluefish weighing two pounds.
Cut off the head and split the fish in two; remove
all the bones. Season with salt and pepper, be-
sprinkle with oil, and broil over a brisk fire for
about eight minutes to a nice color. When done,
dress it on a hot platter, and pour over two table-
spoonfuls of maitre d' hotel butter No. 365; gar-
nish with parsley branches and pieces of lemon.
146. BAKED BLUEFISH, ITALIAN STYLE.
Bluefish au Gratin a T Italienne.
Clean and wash a bluefish weighing about four
pounds. Cut off the head, split the fish in two,
remove all the bones and skin, and cut each half
into two portions. Season with salt and pepper,
and lay it on a buttered gratin dish; pour over
some Rhine wine, and set in a slack oven to bake,
basting frequently while cooking. Cook the fish
THE FISH AND OYSTER BOOK. 47
only half done and set aside. Put two table-
spoonfuls of Duxelle No. 373 into a saute pan, add
the liquor from the fish with some half glaze No.
335, and let boil for about five minutes. Season
to taste, add a little chopped parsley and a little
sherry wine. Pour the sauce over the fish, be-
sprinkle with bread crumbs and melted butter;
put the fish into a hot oven, finish the cooking,
and bake it to a nice color at the same time.
147. BAKED BLUEFISH, PORTUGUESE.
Bluefish au Gratin a la Portugaise.
Select a bluefish weighing about two pounds,
clean and wash it; cut the head off. and split the
fish in two; remove all the bones, season with salt
and pepper, place it on a buttered baking pan.
Besprinkle the top with chopped onions, bake
to a fine color; moisten with some white wine,
and baste the fish frequently while cooking. When
done, dress the fish on a buttered platter. Fry
some sliced fresh mushrooms in butter in a saute
pan, add four fresh tomatoes, peeled and cut
into small pieces, let cook for about five
minutes; season with salt and pepper, add a
little chopped chives and the liquor from the fish.
Place this preparation on top of the fish. Be-
sprinkle with bread crumbs, scatter with
pieces of butter; place in the oven and bake to a
fine color. Pour a little tomato sauce No. 355
around the fish, and serve.
148. BAKED BLUEFISH, MEXICAN STYLE.
Bluefish au Gratin a la Mextcaine.
Bake the fish the same way as Portuguese No.
147, except, cover the surface of the fish with a
Creole sauce No. 326, add some chopped red pep-
pers; season highly; bestrew the top with bread
crumbs, and sprinkle over a little melted butter.
Brown in a very hot oven or under a gas sala-
mander. Cover the bottom of the platter with a
tomato sauce No. 355, and serve very hot.
48 THE FISH AND OYSTER BOOK.
149. FILLETS OF BLUEFISH, BAKED.
Filets de Bluefish au Gratin.
Clean and wash a bluefish, wipe dry, raise the
fillets, suppress the skin, and form them |in half-
heart shapes; place them on a buttered gratin
dish; season with salt and pepper; pour over some
white wine, set in a moderate oven to cook,
basting frequently while cooking. Place a little
Duxelle No. 373 into a saute pan, moisten with
the wine in which the fish has been cooked, add
some half glaze No. 335, and let cook for about
five minutes; add some chopped parsley; place a
mushroom head on top of each fillet, pour the
sauce over, bestrew the top with bread crumbs,
sprinkle over with a little melted butter, and
brown in a very hot oven.
150. FRIED BROOK TROUT.
Truites de Riviere Frites.
Clean and wash some nice trout, season with
salt and pepper, roll them in flour, and fry in a
clarified butter to a nice color. When done, dress
them on a hot dish, garnish with whole parsley
and pieces of lemon, then serve.
151. BROOK TROUT, MEUNI&RE.
Truites de Riviere a la Meuniere.
Prepare the same as No. 150. When cooked,
besprinkle the fish with chopped parsley and
some lemon juice, and, before serving, pour over
some brown butter (hazelnut color).
152. BROOK TROUT IN PAPERS.
Truites de Riviere en Pa^pittotes.
Fry one ounce of chopped shallots colorless in
butter, add three ounces of chopped fresh mush-
rooms, moisten with a little sherry wine and some
brown sauce No. 318. Reduce this sauce till
thick enough, season and add a little finely-chop-
ped parsley. Oil some pieces of paper, cut in
half -heart shapes four inches longer than the fish;
THE FISH AND OYSTER BOOK. 49
place one slice of broiled bacon on one of the
pieces of paper; cover the bacon with the reduced
preparation. Lay one broiled brook trout on top,
cover with some more of the reduced preparation
and another slice of broiled bacon on top. Fold the
paper in such a manner that it thoroughly encloses
the fish, and is air tight, arrange them on a baking
pan, sprinkle over with a little oil, and set in a hot
oven. When they swell and are of a fine color,
serve them at once.
153. BROOK TROUT, OYSTER CRAB
SAUCE.
Truites dc Riviere Sauce aux Crabes cCHuttres.
Select two nice brook trout weighing about six
ounces each, clean and wash them well, season with
salt and pepper, place them into a buttered sautoir;
moisten half their height with white wine, set on
the fire and boil. Cover with a buttered paper,
place in a moderate oven, let cook for about
fifteen minutes. When done, dress the fish on a
hot platter. Reduce the liquor, thicken with a
little veloute* No. 317, three egg-yolks and two
ounces of fresh butter; heat up well without boil-
ing. Season to taste, and strain it through a cheese
cloth. Fry one portion of well-cleaned and drained
oyster crabs in butter, season with salt and
cayenne pepper; place the oyster crabs on top of
the brook trout, pour the sauce over, and serve
very hot.
154. BROOK TROUT, STUFFED WITH
OYSTER CRABS.
Truites de Riviere Farcies, aux Crabes Huitres.
Select some nice brook trout weighing about
four ounces each; take out the back bones and
clean the fish well; season with salt and pepper;
lay them open on their back on a buttered baking
pan; fill the inside of the fish with a preparation,
the same as for oyster crabs crouquettes No. 31;
garnish around with a border of fish forcemeat
50 THE FISH AND OYSTER BOOK.
No. 395; cover the bottom of the baking pan with
white wine and fish stock No. 313; set it on the
fire and boil slowly for a few minutes; cover over
with a buttered paper, and place the brook trout
into a moderate oven and let cook for about ten
minutes. When done, drain the liquor into a
small saute" pan, and let reduce; thicken with a
little veloute No. 317, some raw egg-yolks, and a
piece of fresh butter; season with salt and pepper,
strain through a cheese cloth. Cover the bottom
of a platter with the sauce, dress the fish on top,
then serve.
155. BOUILLABAISSE MARSEILLAISE.
Bouillabaisse a la Marseillaise.
For a good bouillabaisse, it requires good fresh
and firm fish, such as black bass, kingfish, red-
snapper, sheepshead, lobster, crawfish, etc. Clean
and wash the fish, cut off the heads and thin
tail ends, and prepare a good stock No. 313. Take
a large flat sautoir, set it on the fire with some oil;
cut up the fish into pieces; season with salt and
pepper; place the pieces of fish in the hot oil, add
some chopped onions, a few cloves of crushed
garlic, some leeks, celery, thyme, sage, saffron
and bay leaf, all chopped up fine; add also a few
peeled and seeded fresh tomatoes cut into small
pieces; pour in some white wine, and cover to the
height with the prepared fish stock from above.
Cover and let boil for about fifteen to twenty
minutes. When done, dress the fish in a deep
dish, season the liquor to taste ( very highly sea-
soned). Cover the fish with the broth, and be-
sprinkle the top with some chopped parsley.
Take slices of French bread a half inch thick,
besprinkle with grated Parmesan cheese, toast
nicely; garnish the platter with them, and serve.
156. CARP BORDELAISE.
Carpe a la Bordelaise.
Take off the skin from a carp weighing two
pounds; clean, wash and wipe dry; season with
THE FISH AND OYSTER BOOK. 5!
salt and pepper, place it in a buttered sautoir,
sprinkle over some minced shallots and some
sliced fresh mushrooms; set on the fire and fry
lightly to a nice color. Pour over a half pint of
claret and a little fish stock No. 313. Place it in
the oven and let cook for about twenty to twenty-
five minutes, basting frequently while cooking.
When done, dress the fish on a hot platter,
thicken the liquor with the same quantity of half
glaze No. 335, and let boil for a few minutes; add
one ounce of fresh butter, a clove of crushed
garlic, a little lemon juice, and a little chopped
parsley; pour the sauce over the fish and serve.
157. GERMAN CARP, STUFFED, SAUCE
COLBERT.
Carpe AUemande Farcte, Sauce Colbert.
Clean, wash and wipe dry a carp weighing
about two pounds (be careful not to cut it open
too much); season with salt and pepper, and pre-
pare a fish forcemeat No. 395, adding to it half
the quantity of cooked Duxelle No. 374, and
some finely cut-up chives. Stuff the fish with
the preparation and wrap it up in thin slices of
larding pork. Garnish the bottom of a baking
pan with some minced onions, carrots, celery,
parsley branches, whole black pepper, cloves,
and bay leaf; place the fish on top, sprinkle over
with melted butter, place it in a slack oven for
about twenty-five minutes and bake to a nice
color; meanwhile basting frequently with the
stock No. 313. When done, dress the fish on a
hot dish. Reduce the liquor, and add a little
half glaze No. 335, a tablespoonful of fish glaze
No. 316, one ounce of fresh butter, a little lemon
juice; strain and add some chopped parsley; pour
the sauce over the fish and serve very hot.
158. BOILED FRESH CODFISH,
ANCHOVY SAUCE.
Morue Fraiche Bouillie, Sauce Anchois.
Select a nice fresh codfish weighing about four
52 THE FISH AND OYSTER BOOK.
pounds; clean and wash well; place it into a fish
kettle, cover with salted water and vinegar,
garnish with sliced onions, carrots, parsley
branches, whole pepper, cloves and bay leaf; set
it on the fire. At the first boil set the kettle on
the side of the range and let cook slowly for
about fifteen minutes. When done, dress the fish
on a folded napkin, garnish with whole parsley
and some Hollandaise potatoes No. 383. Serve
separate a sauce boat of anchovy sauce No. 321 .
159. FRESH CODFISH, SPANISH STYLE.
Morue Fraiche a I Espagnole.
Pick out a nice fresh codfish weighing about
four pounds, cut the head off and split the fish
lengthwise in two. Remove all the bones and
skin and put it on a buttered gratin dish; season
with salt and pepper; besprinkle with finely-
chopped onions; set in a moderate oven and bake
to a fine color; moisten with white wine, basting
frequently while cooking. When done, strain the
liquor into a saute pan; add some Creole sauce
No. 326, with a little tomato sauce No. 355. Let
reduce and season to taste. Pour the sauce over
the fish, sprinkle over some chopped parsley and
serve very hot.
160. FRESH CODFISH TONGUES,
POULETTE.
Langues de Morue Fraiche a la Poulette.
Clean and wash the cod tongues; put them into
a sauce pan, cover with a court bouillon No. 311;
set on the fire and boil. At the first boil place
them on the side of the range for about ten minutes,
keeping it near the boiling point. Dress the cod-
fish tongues on a hot platter, pour over a sauce
poulette No. 349 and serve very hot.
161. FRESH CODFISH TONGUES,
CREOLE.
Langues de Morue Fraiche a la Creole.
Cook the same as above, No. 160. Replace
the sauce poulette with a sauce cre*ole No 326.
THE FISH AND OYSTER BOOK. 53
Garnish the platter with some small timbales of
plain cooked rice and some half-heart-shaped
bread croft tons; besprinkle the top with finely-
chopped parsley and serve very hot.
162. FRESH CODFISH TONGUES,
MEUNI&RE.
Langues de Morue Fraiche a la Meuniere.
Clean, wash and wipe dry; season with salt and
pepper, roll them in flour, and fry in a frying pan
in clarified butter to a nice color. When done,
place them on a hot platter; besprinkle with
chopped parsley and lemon juice; pour over
some brown butter (hazelnut color), and serve hot.
163. SALT CODFISH, FAMILY STYLE.
Morue Salee a la Mode de Famille.
Soak two pounds of salt codfish over night in
cold water, changing the water three times. Set
it on the fire and let boil for five minutes. Take
it off and put the codfish into cold water again.
Cut the fish into small pieces, take out all the
bones, place it in a saute pan with a piece of
fresh butter and a half pint of cream; let boil,
thicken with a little cream sauce No. 325 and
the yolks of two eggs; season with a little cayenne
pepper, and serve in a chafiing dish.
164. SALT CODFISH, NEWFOUNDLAND
STYLE.
Morue Salee a la Mode de Terre Neuf.
Soak two pounds of codfish over night, chang-
ing the water three times; then place it into a
saucepan. Set it on the fire and bring to the
boiling point. Move it to the side of the range,
and let boil slowly for about five minutes longer;
drain off and set aside. Fry two minced onions
in butter to a nice color; add the shredded fish,
removing all the bones and skin; toss for a few
minutes over a brisk fire; season with a little
cayenne pepper, add a couple cloves of crushed
garlic, a dash of vinegar, some chopped parsley
54 THE FISH AND OYSTER BOOK.
and a little cream sauce No. 325. Have a gratin
dish with a potato border ready, place the cod-
fish inside; sprinkle over some bread crumbs,
grated Parmesan cheese, and a little melted
butter; place in a hot oven and bake to a nice
color.
165. CODFISH CAKES, PAYSANNE.
Gaieties de Morue a la Paysanne.
Soak and cook the fish the same as above (No.
164), shredded fine. Cook the same quantity of
potatoes in salt water. When done, drain them
off and pass through a sieve. Pound the fish in
a mortar very fine, add the potatoes, little by
little, with three whole eggs and four egg-yolks;
add some chopped onions, and chopped bacon
fried in butter; season with salt and pepper; mix
all well together; form into two-inch diameter
balls, roll in flour, flatten them half down, and
fry in clarified butter to a nice color. When
done, dress on a folded napkin, and garnish with
whole parsley and pieces of lemon.
166. FRIED EEL, TARTAR SAUCE.
Auguide Frite, Sauce Tartare.
Remove the skin from an eel weighing one
pound; clean, wash, and wipe dry; season with
salt and pepper. Tie the tail end with the head
together, roll in flour; after which dip in beaten
eggs and roll in bread crumbs. Fry the fish in
hot lard or clarified butter for about ten minutes
to a nice color. When done, dress the eel on a
hot platter garnished with pickles, place some
fried parsley in the center. Serve separate a
sauce boat of tartar sauce No. 354.
167. MATELOTE OF EELS, NORWEGIAN
STYLE.
Matelote cT Anguilles a la Norvegienne.
Clean and wash the fish, cut it up in pieces
three inches long, put them in a saucepan; season
with salt and pepper and garnish with sliced car-
THE FISH AND OYSTER BOOK. 55
rots, onions, cloves, bay leaf, parsley branches,
allspice, and a clove of garlic. Cover the fish
with a pint of claret, and moisten to the height
with some fish broth No. 313; set on the fire and
let boil for about ten minutes. When done, take
out the pieces of fish and lay them in another
saucepan; add some mushroom heads and as
much small white onions; blanch them for about
ten minutes, and fry in butter to a nice color.
Let reduce the stock in which the fish has been
cooked; thicken with a little kneaded butter No
363, and let boil for about ten minutes longer;
add a tablespoonful of anchovy essence, a little
Lea & Perrins sauce, and a piece of fresh butter.
Strain the sauce over the fibh, mushrooms and
onions, heat up well without boiling; dress and
garnish the platter with some cooked crawfish
and half -heart-shaped bread croutons fried in
butter; sprinkle over with finely-chopped parsley
and serve.
168. MATELOTE OF EELS, BOTANICQUE.
Matelote cT Anguilles, Botanicque.
The same as above (No. 167), only add some
blanched oysters, crawfish tails, fish quenelles
No. 376, and some glazed carrots No. 380. Serve
very hot.
169. FLOUNDERS, SULLY.
Limandes a la Sully.
Remove the fillets, take off the skin, pare them
neatly; season with salt and pepper; roll in flour,
and fry in clarified butter to a nice color. Dress
them on plain cooked rice, and garnish around
with some oysters and shrimps a la poulette No.
86; serve very hot.
170. FLOUNDERS, POMPADOUR.
Limandes a la Pompadour.
Remove the fillets from the flounders, take off
the skin, season with salt and pepper. Cover
one side of the fillets with a layer of fish force-
56 THE FISH AND OYSTER BOOK.
meat No. 395; besprinkle the surface with chop-
ped truffles and chopped shrimps, roll them up
with the covered side on the inside, fasten with
thin wooden skewers, set them in a buttered
saute pan, cover to half their height with white
wine, set on the fire and boil. Cover with a but-
tered paper, place the fish in a moderate
oven and let cook until done. Place each fillet
on a hot artichoke bottom; take off the skewers;
reduce the liquor and thicken with a little
Veloute" No. 317, some raw egg-yolks and a piece
of fresh butter; season to taste. Strain the sauce
and pour it over the fish; sprinkle over with
chopped parsley and serve.
171. FLOUNDERS, SUNGARI.
Limandes a la Sungari.
Lift off the fillets from the flounders, remove
the skin, flatten down with a knife; season with
salt and pepper; cover one side with a fish force-
meat No. 395; fold in two; pare and arrange
them in a buttered sautoir; besprinkle the bot-
tom of the sautoir with chopped shallots and
mushrooms; moisten to half their height with
white wine and fish stock No. 313; cover the fish
with a buttered paper and place it in a slack
oven. When cooked, set the fillets on a buttered
gratin dish; reduce the liquor, add some cream
sauce No. 325, season and pour it over the fillets;
sprinkle over with bread crumbs and melted but-
ter. Bake in a hot oven to a nice color.
172. FLOUNDERS, ADMIRAL.
Limandes a T Amiral.
Remove the fillets and skin, season with salt
and pepper, put them in a buttered saute pan;
cover with white wine and fish stock No. 313;
place a buttered paper over and place it in a
slack oven. When done, dress the fillets on a hot
platter. Reduce the stock with Veloute sauce
No. 317; let boil for a few moments; incorporate
THE FISH AND OYSTER BOOK. 57
some lobster butter No. 364, and thicken with
some raw egg-yolks. Heat the sauce without
boiling; surround the fillets with crawfish tails,
mushrooms, truffles and fish quenelles No. 376.
Strain the sauce and pour it over the fish; garnish
around with fried oysters a la Villeroi No. 382.
Serve very hot.
173. FILLETS OF FLOUNDERS,
CHEVALIER.
Filets de Limandes a la Chevalier.
Remove the fillets and skin; season and place
them in a buttered sautoir, cover with white wine
and fish stock No. 313, place it in a slack oven
and cook. When done, dress the fillets on a hot
platter and surround them with shrimps and
mushrooms; reduce the liquor, add the same
quantity of Veloute No. 317, and as much tomato
sauce No. 355; let boil for a few moments; in-
corporate some lobster butter No. 364; season
and strain. Pour the sauce over the fillets and
serve.
174. FROSTFISH, MEUNI&RE.
Tacaud a la Meuniere.
Clean and wash a medium-sized frostfish, sea-
son with salt and pepper, roll into flour, fry in a
frying pan in clarified butter to a nice color.
When done, lay it on a hot platter; besprinkle
the fish with chopped parsley and lemon juice;
pour over some brown butter (hazelnut color);
garnish the platter with slices of lemon, ard
serve very hot.
175. FROSTFISH BROILED, RAVIGOTE.
Tacaud Grille a la Ravigote.
Select a nice frostfish weighing about twelve
ounces, clean and wash it; season with salt and
pepper; besprinkle with oil, and broil over a
medium fire for about twelve minutes to a nice
color. When done, put it on a hot platter; pour
58 THE FISH AND OYSTER BOOK.
over two ounces of ravigote butter No. 366;
garnish the fish with parsley branches and a half
lemon cut in two, then serve.
176. FROSTFISH, BOURGERMETSTER.
Tacaud a la B our germeister.
Clean and wash the fish, season and place it
on a buttered baking pan; besprinkle with chop-
ped onions; pour over a little melted butter, and
bake in a moderate oven to a fine color. Moisten
with white wine, basting the fish frequently while
cooking. When done, dress the fish on a hot
platter; reduce the liquor, thicken with a piece of
fresh butter; add some finely-chopped chives, a
teaspoonful of fish glaze No. 316, some sliced
mushrooms and a little lemon juice. Heat the
sauce without boiling, pour it over the fish; be-
sprinkle the top with finely-chopped parsley, and
serve.
177. GUDGEONS FRIED, TARTAR SAUCE.
Goujons Frits^ Sauce Tartare.
Clean and wash, dip them in milk, after which
roll in flour; place them in a frying basket and
plunge into hot frying lard or butter for about three
minutes. Fry them crisp and dress on a folded
napkin; garnish with fried parsley and lemons.
Serve separately a sauceboat of Tartar sauce No.
354-
178. DEVILED GUDGEONS, NORFOLK.
Goujons Diables a la Norfolk.
Clean and wash the gudgeons, season with salt
and cayenne pepper. Dilute a tablespoonful of
English mustard with milk, add two eggs and a
little Lea & Perrins sauce; beat well together and
strain. Roll the fish in crackermeal, after which
dip them in the egg batter; roll them again in
crackermeal, and fry to a nice color. When done,
dress on a folded napkin, and garnish with fried
parsley and lemons. Serve separate a sauceboat
of sauce figaro No. 333.
THE FISH AND OYSTER BOOK. 59
179. BROILED HADDOCK, LAGUIPIERRE.
Aiglefin Grille, Laguipierre.
Clean and wash; cut off the head, and cut the
fish across in one and-a-half inch thick slices.
Lay them in a sautoir and cover with a court
bouillon No. 311. Set on the fire and boil. At
the first boil, set the fish on the side of the range,
and let simmer for about fifteen minutes. Drain
off the fish, remove the skin and take out the
middle bone. Dress the fish on a folded napkin,
garnish with whole parsley and potatoes hollandaise
No. 383. Serve separate a sauceboat of sauce
Laguipierre No. 337-6.
180. HADDOCK, ST. LEU.
Aiglefin a la St. Leu.
Boil the fish the same as above, No. 179; drain
and dress on a hot platter; remove the skin and
the middle bone; cover the fish with a lobster
sauce No. 338, and garnish with some shrimps
and mushrooms cut into small dice.
181. HADDOCK, BERCHOUX.
Aiglefin a la Bcrchoux.
Boil the same as No. 179. When done, drain
and dress the fish on a hot platter. Have ready a
Normande sauce No. 346, some carrots, mush-
rooms, celery and leeks cut into a small julienne
and cooked in butter. Mix the vegetables with
the sauce, pour it over the fish, and besprinkle the
surface with finely-cut-up chives, then serve.
182. HADDOCK FLORENTINE.
Aiglefin a la Florentine.
Clean and boil the fish the same as No. 179.
When done, dress the fish on a hot platter; remove
the skin and middle bone, and cover with Genoise
sauce No. 334, to which add capers, pickles, and
lobster cut into small dice; then serve.
60 THE FISH AND OYSTER BOOK.
183. HALIBUT, SILESIAN.
Fletan a la Silisienne.
Trim a nice halibut weighing about eight pounds,
cut it into steaks weighing about twelve ounces.
Set them in a sautoir and cover with court bouil-
lon No. 311. Set on the fire and boil. At the
first boil, place the sautoir on the side of the
range, and let boil slowly for about ten minutes
longer; drain and remove the skin and middle
bone. Dress on a folded napkin, and garnish
around with fried oysters Villeroi No. 382, and
croquettes of fresh mushrooms No. 372. Serve
separate a sauceboat of parsley sauce No. 350.
184. HALIBUT, ST. MALO.
Fletan a la St. Malo.
Cut some nice halibut steaks the same size as
above (No. 183); season with salt and pepper,
place them in a buttered sautoir, cover to their
height with white wine and fish stock No. 313; set
on the fire and boil. Cover with a buttered paper,
place it in a medium oven, and cook slowly till
done. Dress the fish on a hot platter, remove the
skin and center bone; reduce the liquor, and
thicken with some raw egg-yolk and lobster butter
No. 364. Strain the sauce through a cheese cloth,
pour it over the fish, and serve very hot.
185. HALIBUT, PRINTANIER.
Fletan a la Print anitr.
Cut a nice halibut steak weighing about twelve
ounces, place it into a buttered sauteuse, season
with salt and pepper, moisten with white wine and
fish stock No. 313, place it in a moderate oven, and
let cook. When done, dress the steak on a hot
platter. Reduce the liquor, and thicken with a
little veloute No. 317, three egg-yolks, and two
ounces of Ravigote butter No. 366; obtain a nice
green color. Fill two baskets made out of lemons,
with a macedoine of vegetables. Make two nice
fish quenelles, No. 376, with a teaspoon, decorate
THE FISH AND OYSTER BOOK. 6l
with fanciful cuts of truffles, and poach. Pour
the sauce over the fish, set around the two baskets,
the two quenelles and two half-heart-shaped bread
croutons; then serve.
186. CHICKEN OR YOUNG HALIBUT,
RICHARD DOLBY.
Jeune Fletan a la Richard Dolby.
Trim a nice young halibut weighing about five
pounds, cut it into steaks weighing about eight
ounces, season with salt and pepper; cover both
sides with a layer of villeroi sauce No. 357; im-
merse entirely in beaten eggs, and roll in bread
crumbs. Fry the steaks slowly in frying fat, or
in clarified butter, for about twelve minutes to a
nice color. When done, place them on a hot
platter covered with a well reduced tomato sauce
No. 355; then serve.
187. FILLETS OF HALIBUT, INDIAN
STYLE.
Filets de Fletan a t Indienne.
Pare the fillets half-heart shape, season with
salt and pepper; lay them in a buttered saute pan;
cover with white wine and fish stock No. 313;
cook the fillets slowly. When done, place them
on a border of plain cooked *ice. reduce the liquor
and thicken with a little veloute" No. 317; add a
little curry powder, and let boi'Ntar a few moments.
Incorporate slowly some raw eg^ yolks and a piece
of fresh butter (without letting boil); season to
taste, strain the sauce through a cheese cloth;
pour it over the fish, and serve very hot.
188. FILLETS OF HALIBUT, ANCIENT
STYLE.
Filets de Fletan a T Ancienne.
Pare the fillets half-heart shape, season with
salt and pepper; cover one side with a fish force-
meat No. 395; besprinkle with chopped lobster
coral, and decorate with sour pickles. Place them
62 THE FISH AND OYSTER BOOK.
in a buttered sautoir; moisten to half their height
with fish stock No. 313; set on the fire and boil
slowly. Cover them with a buttered paper, place
in a medium hot oven till done. Cover the bottom
of a platter with a Venitian sauce No. 359, place
the fillets on top, and garnish around with trussed
crawfish and half-heart-shaped bread croutons
fried in butter,
189. FILLETS OF HALIBUT, BELLA.
Filets de Fletan a la Bella.
Take off the fillets and trim them half-heart
shape, season with salt and pepper; cover one
side with fish forcemeat No. 395; garnish the sur-
face with finely-chopped sweet Spanish peppers
and some finely-chopped string beans. Surround
each fillet with a nice fish border No. 395, place
them on a buttered gratin pan, cover to half their
height with fish stock No. 313 and a little white
wine; set on the fire and boil. Cover with a
buttered paper, place them in a moderate oven
till done; drain off the liquor into a small sauce
pan, add a little veloute No. 317, and let boil fora
few moments; thicken with raw egg-yolks and
fresh butter; heat well without boiling; season to
taste, and strain. Cover the bottom of a hot
platter with the sauce, place the fish on top, and
serve.
190. FILLETS OF HALIBUT, BAUCHANAY.
Filets de Fletan a la Bauchanay.
Pare the Sllets half-heart shape, season with
salt and pepper, place them in a buttered sautoir,
cover them with cider, set on the fire and boil.
Cover with a buttered paper, place it in a slack
oven and let cook. When done, dress the fillets
on a hot platter; reduce the liquor with some half
glaze No. 335; season, and finish with a piece of
lobster butter No. 364; garnish around with some
sliced truffles and fish quenelles No. 376; pour the
sauce over the fish, and serve.
THE FISH AND OYSTER BOOK. 63
191. PAUPIETTES OF HALIBUT, CAREME.
Pauptettes de Fletan a la Careme.
Prepare some thin fillets about eight inches long
and one-and-a-half inch wide, flatten them down
with a knife, season with salt and pepper; cover
one side with a fish forcemeat No. 395, mixed
with half as much Duxelle No. 373; roll into
cork-shaped pieces, and fasten with thin wooden
skewers. Place them into a buttered sautoir,
moisten to half their height with fish stock No.
313, set on the fire and let boil. Cover with a
buttered paper, place it in a moderate oven and
let cook. When done, dress them on a buttered
gratin dish; garnish around with a potato border
No. 404; reduce the stock with a little cream
sauce No. 325; add some sliced fresh mushrooms,
fried in butter, and a little finely-cut-up chives.
Pour the sauce over the fillets, besprinkle the
top with bread crumbs and melted butter, brown
in a very hot oven to a nice color, and serve.
192. PAUPIETTES OF HALIBUT,
DRAGOMIROFF.
Paupiettes de Fletan a la Dragomiroff.
Prepare the same as above (No. 191). Cover
one side with fish forcemeat No. 395, and with
Russian caviar; roll them cork-shaped, and place
in a buttered sautoir with finely-chopped shallots;
cover to half their height with fish stock No. 313
and champagne; set on the fire. Cover with a but-
tered paper, place in a moderate oven and cook
until done. Dress the fillets on a hot platter, and
garnish around with some blanched oysters,
shrimps, mushrooms, and truffles, all cut in thin
slices. Reduce the liquor; thicken with a little
Veloute" No. 317, raw egg-yolks, and fresh butter;
season and strain. Pour the sauce over the fish,
and garnish the dish with some half-heart-shaped
bread croutons covered with caviar; dip the points
in some chopped hard-boiled eggs (the yellow and
64 THE FISH AND OYSTER BOOK.
the white chopped separately), some in chopped
parsley, and the others in chopped lobster coral.
193. TIMBALES OF HALIBUT,
TALLEYRAND.
Timbales de Fletan a la Talleyrand.
Butter some small timbale molds, besprinkle
with chopped truffles and chopped lobster coral;
set them in chopped ice for a few minutes; cover
the bottom and sides with a fish forcemeat No.
395, made from halibut, and place in the center a
salpifon of lobster, truffles, and mushrooms No.
393. Cover the top with the same forcemeat,
flatten the surface with a knife; place the timbales
in a sautoir, fill it to half the height with boiling
water, set on the fire to boil. Remove it at first
boil; cover with a buttered paper, and place in
a moderate oven for about ten minutes. Un-
mold them on a clean cloth. Cover the bottom
of a hot platter with a sauce Normande, No, 346,
place the timbales on top, and serve very hot.
194. FINNAN HADDIE, RECTOR STYLE.
Aiglefin Fume" a la Rector.
Split a finnan haddie weighing two pounds, take
off the bones and skin, lay it on a buttered baking
pan or a gratin dish; besprinkle the top with finely-
chopped onions; place around four peeled boiled
potatoes, kneaded in a towel; season with salt and
pepper; add a piece of fresh butter to each potato,
and a little grated nutmeg. Mix well together,
and put the potatoes in the same shape as before;
place them around the fish, besprinkle all with
slightly melted butter, and place into a slack oven
to bake; moisten with a little white wine, and
baste frequently while cooking. When nearly
done, pour over a little thin cream sauce No.
325, well seasoned; besprinkle with chopped
parsley. Finish by baking in a hot oven to a nice
color.
THE FISH AND OYSTER BOOK. 65
195. FINNAN HADDIE, GOURMET.
Aiglefin Fume, des Gourmets.
Prepare the same as above (No. 194), without
the cream sauce. When done, pour over two
tablespoonfuls of fleurette butter No. 362, to
which you add some sliced fresh mushrooms fried
in butter, and a little chopped fresh tarragon;
serve hot.
196. FINNAN HADDIE. DELMONICO.
Aiglefin Fuml a la Delmonico.
Remove all the bones and skin from a fish
weighing about two pounds; cut it into one inch
square pieces; blanch; drain, and fry lightly in
two ounces of fresh butter; season with a little
cayenne pepper; add two gills of sherry wine and
half a pint of rich cream; let cook for five
minutes, thicken with a little cream sauce No. 325;
add two chopped hard-boiled eggs and a piece ol
fresh butter; season to taste, and incorporate two
raw egg-yolks diluted with a little cream; heat up
without boiling. Serve in a chafing dish, with
four slices of fresh-made toast on the side.
197. FINNAN HADDIE, NEWBERG.
Aiglefin Fnm& a la Nevuberg.
Blanch the same as above (No. 196 ), fry lightly
in butter, moisten with two gills of sherry wine,
and add one pint of good cream; let boil slowly
for about ten minutes; thicken with five raw egg-
yolks, diluted with cream, and one ounce of fresh
butter; stir on the fire without boiling. When it
begins to thicken, serve in a chafing dish, with
four pieces of fresh-made toast on the side.
198. BROILED FINNAN HADDIE,
BATELIRE.
Aiglefin Fume, Grilll a la Bateliere.
Split the fish lengthwise in two, remove all the
bones and skin, immerse in oil, and lay it between
66 THE FISH AND OYSTER BOOK.
an oiled oyster broiler. Broil for about ten
minutes to a nice color. When done, place the
fish on a hot platter, pour over two tablespoon fuls
of maitre d* hotel butter No. 365; garnish around
with parsley branches and lemon. Serve very hot.
199. FINNAN HADDIE, CUBAN STYLE.
Aiglefin Fume a la Cubzenne.
Prepare the same as des Gourmets (No. 195).
When half cooked, cover the fish with a Creole
sauce No. 326, with chopped red peppers (pimen-
tos); garnish around with a potato border, and
finish by baking to a nice color.
200. BROILED FRESH HERRINGS,
COLEMAN.
Harengs Frais a la Coleman.
Clean, wash and wipe dry; season with salt and
pepper; besprinkle with oil, and broil over a brisk
fire for about eight to ten minutes to a nice color.
When done, place them on a hot platter, pour
over a very highly-seasoned mustard sauce No.
340, and serve.
201. BROILED HERRINGS, LOUISE.
Harengs Grilles a la Louise
Prepare the same as above (No. 200), only cover
the broiled herrings with the anchovy sauce No.
321, instead of mustard sauce, and garnish the
top with anchovy fillets.
201 a. SALT HERRINGS, GASTRONOME.
Harengs Sales a la Gastronome.
Soak the herrings in water for five hours,
changing the water a couple of times; split them
in two, unsalt them a couple of hours longer in
milk; drain and wipe dry; fry them in clarified
butter. Dress some mashed potatoes on a gratin
dish, place the herrings on top; pour over a sauce
Italienne, No. 340; besprinkle with bread crumbs,
and bake in a hot oven to a nice brown color.
THE FISH AND OYSTER BOOK. 67
202. KINGFISH SAUTD, MIGNONETTE.
Kingfish Saute a la Mignonette.
Clean, wash and wipe dry; season with salt and
pepper; roll in flour, and fry in clarified butter to
a nice color. When done, place the fish on a hot
platter; besprinkle the surface of the fish with
chopped parsley, some crushed mignonette, some
chopped fresh tarragon, and a little lemon juice.
Before serving, pour over two ounces of brown
butter (hazelnut color), and garnish the platter
with fanciful cut slices of lemon.
203. KINGFISH, BOURGUIGNONNE.
Kingfish a la Bourguignonne.
Clean, wash and wipe dry; season with salt and
pepper; lay the fish in a buttered sautoir, cover
the bottom of the pan with finely-sliced shallots;
set on the fire, and fry to a light color; moisten
to half its height with claret and fish stock No.
313, basting frequently while cooking. When
done, dress the fish on a hot platter; reduce the
liquor, and thicken with half glaze No. 335; gar-
nish around the fish with some sliced truffles,
mushrooms, crawfish tails, and fish quenelles No.
376. Finish the sauce with a piece of fresh but-
ter, a little lemon juice, and some chopped parsley;
pour the sauce over, and serve.
204. FILLETS OF KINGFISH, BAHAMA.
Filets de Kingfish a la Bahama.
Take off the fillets from the fish, remove all
the bones and skin; season with salt and pepper;
place them in a buttered sautoir; cover to half
their height with fish stock No. 313. Cover
with a buttered paper, place it into a slack
oven and cook until done. Dress the fillets on a
hot platter; thicken the stock with a little kneaded
butter No. 363, let boil for a few minutes; incor-
porate two raw egg-yolks and two ounces of
shrimp butter No. 368; heat well, without bcni
ing; strain the sauce, add some shrimps cut in^>
68 THB FISH AND OYSTER BOOK.
small dice; pour the sauce over the fillets, be-
strew the top with finely-chopped parsley, and
serve very hot.
205. FILLETS OF KINGFISH, BRITANNIA.
Filets de Kingfish a la Britannia.
Take off the fillets of a kingfish weighing one
pound, remove the bones and skin; season with
salt and pepper; place them in a buttered sautoir,
cover with white wine, set on the fire and boil.
Cover with a buttered paper, and place it in a
slack oven to cook. When done, dress the fillets
on a hot platter; garnish with some cooked lobster
cut into small slices and fried in butter, some
mushroom heads, and mussels No. 63. Reduce
the liquor, thicken it with four raw egg-yolks and
three ounces of ravigote butter No. 366; stir on
the fire till thick, without boiling; season to taste.
Pour the sauce over the fish, and serve very hot.
206. FILLETS OF KINGFISH, LONG
BEACH.
Filets de Kingfish a la Long Beach.
Take off the fillets, remove the bones and skin;
season with salt and pepper, and roll in flour.
Cover both sides with a layer of Villeroi Cardinal
No. 358; dip them afterwards in beaten eggs, and
roll in bread crumbs. Fry to a nice color; dress
on a folded napkin, and garnish with whole
parsley and lemons. Serve separate, a sauce
boat of Re'moulade sauce No. 352.
207. FILLETS OF KINGFISH, MAIN-
TENON.
Filets de Kingfish a la Maintenon.
Take off the fillets from a kingfish, remove all
the bones and skin, pare them half-heart-shape,
season with salt and pepper, and place them in a
buttered sautoir; moisten with white wine; set on
the fire and let boil; cover with a buttered paper.
Place the fillets in a moderate oven, and let cook.
When done, dress the fillets on a hot platter,
THE FISH AND OYSTER BOOK. 69
garnish around with blanched oysters and fish
quenelles No. 376. Have a lobster sauce No. 338
ready, to which you add the reduced white wine;
mix well together, pour it over the fish, and serve.
208. GRENADINS OF KINGFISH,
INDOSTAN.
Grenadins de King fish a f Indostan.
Take off the fillets, remove all the bones and
skin, pare them half-heart-shape, lard them with
finely-cut larding pork, season with salt and pep-
per, and place them in a buttered sautoir. Moisten
to half their height with fish stock No. 313, place
in a hot oven and cook. When done, dress the
fillets on a "risotto, with saffron" No. 391; reduce
the liquor, thicken with a little kneaded butter
No. 363; add one tablespoonful of curry powder.
Let the sauce boil for about ten minutes; incor-
porate slowly some raw egg-yolks, diluted with
a little cream and a piece of fresh butter; strain
the sauce, pour it over the fish, and serve; garnish
around with half-heart-shaped bread crotitons fried
in butter.
209. FRESH MACKEREL, BROILED,
MAITRE D 1 HOTEL.
Maqueredu Frais Grille Maitrc cTHdtel.
Split a fresh mackerel lengthwise in two, take
off the middle bones and pare; season with salt
and pepper; roll into oil and broil over a brisk
fire to a nice color till done. When done, dress
the mackerel on a hot platter; pour over two table-
spoonfuls of maitre d' hotel butter No. 365, and
serve very hot. Garnish with parsley and pieces
of lemon.
210. FRESH MACKEREL, BROILED,
ANCHOVY BUTTER.
Maquereau Frais Grittt au JBkurre cCAnchais.
Prepare the same as above (No. 209), only re-
place the maitre d' hotel butter with an anchovy
butter No. 360.
70 THE FISH AND OYSTER BOOK.
211. FRESH MACKEREL, LAUSANNE.
Maquereau Frais a la Lausanne.
Split the fish lengthwise in two, take off the
bones and skin; place the fish in a baking pan or
gratin dish; season with salt and pepper; cover
the bottom with finely-chopped shallots; place it
in the oven, and bake to a fine color; moisten
with white wine, basting frequently while cook-
ing. When done, drain the liquor into a saute
pan; reduce; add a little cream sauce, some chop-
ped mushrooms, some chopped parsley, and a
piece of fresh butter; cover the fish with the
sauce, besprinkle the top with bread crumbs, a
little melted butter, and bake to a nice color in a
hot oven.
212. SPANISH MACKEREL, FLEURETTE.
Maquereau Espagnol, Fleurette.
Cut off the head and split the fish lengthwise
in two; take off all the bones, wash and wipe dry;
season with salt and pepper, roll in oil and broil
over a brisk fire to a nice color. When done,
dress on a hot platter; pour over the fish two
tablespoonfuls of fleurette butter No. 362, and
garnish with whole parsley and pieces of lemon.
213. SPANISH MACKEREL, JOAN OF ARC.
Maquereau Es^agnol a la Jeanne cC Arc.
Raise the fillets, pare them half -heart-shape;
season with salt and pepper, place them on a plat-
ter, and marinate them for two hours by adding
sonic sliced onions, carrots, bay leaf, cloves, black
pepper, parsley, celery, and a little lemon juice;
cover to their height with white wine, after which
drain the fillets and wipe dry; roll them in melted
butter and fresh bread crumbs; place them between
an oiled oyster broiler, and broil over a slow fire
to a nice color. When done, dress the fillets on
a hot platter; reduce a veloute sauce No. 317,
add the stock in which the fish has been marinated,
let boil for about ten minutes; finish the sauce by
THE FISH AND OYSTER BOOK. 71
incorporating two ounces of lobster butter No. 364;
season to taste. Strain and serve the sauce seper-
ate, in a sauce boat; garnish the fish with whole
parsley and pieces of lemon.
214. FILLETS OF SPANISH MACKEREL,
LIVOURNAISE.
Filets de Maquereau Espagnol, Livournaise.
Split a Spanish mackerel lengthwise in two,
take off the bones and skin, pare the fillets half-
heart-shaped; season with salt and pepper, and
place them in a buttered sautoir; cover with white
wine and fish stock No. 313; set on the fire and
boil. When done, place the fillets on a buttered
gratin dish; reduce the liquor with some half
glaze No. 335, and tomato sauce No. 355; add a
little chopped parsley; pour the sauce over the
fillets, besprinkle the top with bread crumbs and
a little melted butter; set into a hot oven, and
brown to a nice color.
215. FILLETS OF SPANISH MACKEREL,
ME1SSONIER.
Filets de Maquereau Espagnol a la Meissonier.
Cut some carrots, onions, leeks and celery
into a small julienne; season with salt and a
little powdered sugar; fry colorless in butter in
a saute" pan; moisten with a little fish stock No.
313, and cook for half an hour. When done, set
it aside. Split a mackerel lengthwise in two, take
off all the bones and skin, pare them half-heart-
shape; season, and place them on top of the
cooked vegetables. Moisten to their height with
white wine, set on the fire and boil; cover with a
buttered paper, then place into a moderate oven
and cook until done. Dress the fillets on a hot
platter, add some fish veloute" to the vegetables,
let cook for a few minutes, and thicken with two
raw egg-yolks and a piece of fresh butter; heat
up well, without boiling; season to taste; pour
the sauce over the fillets and besprinkle the top
vith chopped parsley.
72 THE FISH AND OYSTER BOOK.
216. SALT MACKEREL, BOILED.
Maquereau Sale, Bouilli.
Soak a salt mackerel for about twenty-four
hours in fresh water, changing the water three
times; remove the middle bone, lay the fish in a
sautoir, cover with water, set on the fire, and let
boil slowly for about ten minutes; drain the fish,
and dress it on a hot platter; garnish with whole
parsley and pieces of lemon, and pour over a little
melted butter. Serve some melted butter separate
in a sauce boat.
217. BROILED SALT MACKEREL.
Maquereau Sale, Grille.
Prepare the same as above (No. 216). At the
first boil, take the fish out of the water, place it
between an oiled double oyster broiler, and broil
over a hot fire to a fine color. When done, dress
the fish on a hot platter; pour over a tablespoon-
ful of maitre d' hotel butter No. 365; garnish
around with parsley branches and pieces of lemon.
Serve very hot.
218. FRIED SALT MACKEREL.
Maquereau Safe, Frit.
Take a salt mackerel which has been soaked for
twenty-four hours (as in No. 216); remove the
bones and wipe dry; roll in flour, and fry the fish
in a frying pan in clarified butter to a nice color.
When done, dress the fish on a hot platter; gar-
nish around with whole parsley and pieces of lemon.
219. FRIED PERCH WITH SALT PORK.
Perches Frites avec du Lard Sale.
Select some medium-sized yellow perch, cut off
the heads, take out the inside, and with a sharp
knife cut the skin on the back of the fish, and take
it off; wash and wipe dry; season with salt and
pepper; roll them in flour, and fry in a frying pan
with clarified butter to a nice color. At the same
time, cut some thin slices of salt pork (as many as
perch); roll the salt pork in flour, and fry it in the
THE FISH AND OYSTER BOOK. 73
same pan with the perch, to a nice color. When
done, drain and dress the perch on a hot platter;
place on each perch a slice of fried salt pork;
garnish them with whole parsley and pieces of
lemon.
220. PERCH SAUTfeD, MEUNlfeRE.
Perches Sautees, Meuniere.
Clean and prepare the same as above, without
the salt pork. When done, dress them on a hot
platter; besprinkle with chopped parsley and lemon
juice; pour over some brown butter (hazelnut
color), and garnish the dish with fanciful cut slices
of lemons.
221. FRIED PERCH, SAUCE FIGARO.
Perches Frites % Sauce Figaro.
Fry the perch same as above ( No. 220 ). When
done, dress them on a hot platter; garnish with
whole parsley and lemons. Serve separately a
sauce Figaro No. 333, in a sauce boat.
222. FRIED PERCH, POLONAISE.
Perches Frites a la Polonaise.
Clean and take off the skin, wash and wipe dry;
season with salt and pepper; roll them in flour,
melted butter and bread crumbs; fry in a frying
pan in clarified butter to a nice color. When
done, dress them on a hot platter; garnish with
parsley branches and lemons. Serve separate a
sauce boat of tomato sauce No. 355, mixed with
a little grated horseradish.
223. PERCH, MAINTENON.
Perches a la Maintenon.
Clean an skin the perch, split and lay them open,
take out the backbone; season with salt and pepper;
cover one side with a salpicon royal No. 393; cover
the surface of the salpicon with a fish forcemeat
No. 395, and decorate them nicely with the same
forcemeat. Place the perch in a buttered sautoir,
cover the bottom with white wine and fish stock
74. THE FISH AND OYSTER BOOK.
No. 313, set on the fire and boil. Cover them
with a buttered paper, place into a moderate oven
and cook until done. Drain the liquor into another
saucepan, and reduce it with a little veloute No.
317; thicken with some raw egg-yolks, a piece of
fresh butter and a little lemon juice; strain the
sauce, pour it on a hot platter and place the
perch on top.
224. PIKE, STUFFED, AMERICAN STYLE.
Brocket Farci a f Americaine.
Clean and wash a pike weighing about four
pounds, wipe dry; season with salt and pepper;
stuff it with the preparation No. 3990 Sew up the
open places with thin twine, to prevent the stuffing
from coming out. Lay the fish into a braisiere,
the bottom covered with sliced onions, carrots,
celery, parsley branches, bay leaf, whole spices
and cloves; pour some melted butter over the fish,
place it in a hot oven and bake to a fine color.
When half cooked, add a pint of Rhine wine and
some fish stock No. 313, basting the fish fre-
quently while cooking. When done, dress the
fish on a hot platter. Reduce the liquor, and
thicken with some half glaze No. 335 and as much
veloute No. 317; boil for about ten minutes, skim
well; add a piece of fresh butter, the juice of a
lemon, and strain. Take off the twine with which
the fish has been sewed up; pour the sauce over
the fish; garnish with baskets made out of lemons,
fill them with whole parsley, and place some
Hollandaise potatoes No. 383 around the fish.
Serve very hot.
225. SUPREMES OF PIKE, COND&.
Supremes de Brocket a la Conde.
Cut off the head, split the fish through the cen-
ter, remove all the bones and skin. Cut some
small fillets, pare them half -heart-shape; season
with salt and pepper; cover one side with a fish
forcemeat No. 395; arrange them in a buttered
THE FISH AND OYSTER BOOK. 75
sautoir, and cover the bottom with white wine;
set on the fire and boil. Cover with a buttered
paper, and place it in a moderate oven. When
done, dress the fillets on a hot platter; garnish
around with crawfish tails and mushrooms; reduce
the liquor with the same quantity of veloute* No.
317, and tomato sauce No. 355; thicken with some
raw egg-yolks and a piece of fresh butter. Strain
the sauce, pour it over the fish and garnishing;
decorate the platter with some half -heart-shaped
bread croutons fried in butter.
226. PAUPIETTES OF PIKE, ST. VALLIER.
Pauptettes de Brocket a la St. Vallier.
Split the fish in two, remove all the bones and
skin; cut it into eight-inch long, by two-inch wide,
by half-inch thick pieces; season with salt and
pepper; cover one side with a fish forcemeat No.
395, fold each fillet together, place them in a but-
tered sautoir, moisten to half their height with
white wine and fish stock No. 313, set on the fire
and let boil. Cover with a buttered paper, and
place it in a moderate oven, until done. Dress
the fillets on a hot platter; garnish around with
mushroom heads, fish quenelles No. 376, truffles
cut in round slices, shrimps, olives, and mussels.
Reduce the liquor with the same quantity of
veloute* No. 317; thicken with some raw egg-yolks
and some crawfish butter No. 361; season to taste,
and strain the sauce; pour it over the fish and
garnishing, and serve very hot.
227. PIKE, STUFFED, ROYAL STYLE.
B rochet Farci a la Roy ale.
Prepare and stuff the same as No. 224. When
cooked, place the fish on a hot platter; garnish
with slices of cooked lobster fried in butter to a
nice color, some mussels cooked a la mariniere
(No. 63 ) and taken out of the shell, mushroom
heads sauted in butter, and some fried Parisian
potatoes No. 386. Reduce the stock from the fish;
76 THE FISH AND OYSTER BOOK.
thicken with some tomato sauce No. 355, a piece
of fresh butter, a little fish glaze No. 316; strain
the sauce, add the juice of a lemon and a little
finely-cut-up chives; pour it over the fish, and
garnish around with some trussed crawfish and
half -heart-shaped bread croutons fried in butter.
228. BAKED PIKE, PORTUGUESE.
Brocket au Gratin a la Portugaise.
Split a pike weighing about four pounds, remove
all the bones and skin, lay it on a buttered oval
gratin pan; season with salt and pepper and scat-
ter with pieces of fresh butter; set in a slack oven;
moisten with white wine, basting frequently while
cooking. Fry some chopped onions in butter to a
nice color; add some sliced fresh mushrooms and
four peeled fresh tomatoes, cut into small pieces;
season with salt and pepper, and cook for about
five minutes. Reduce the liquor in which the fish
has been cooked, and add it to the tomatoes.
Cover the fish with this preparation; besprinkle the
top with bread crumbs and melted butter; bake
in a hot oven to a nice color; pour a little tomato
sauce No. 355 around the fish, and bestrew the
surface with chopped parsley.
229. BAKED PICKEREL, MEXICAN STYLE.
Brocheton au Gratin d la Mexicaine.
The same as above, No. 228, but instead of
covering the fish with the tomatoes, cover it with
a Creole sauce No. 326, with some red pepper
(pimentos) cut into a small julienne; mix to-
gether, besprinkle the top with bread crumbs,
and brown in a hot oven to a nice color.
230. FRIED POMPANO.
Pompano Frit.
Select a nice pompano weighing one and-a-half
pounds, cut off the head and split the fish length-
wise in two, remove all the bones, season with
salt and pepper and roll in flour; fry in a frying
THE FISH AND OYSTER BOOK. 77
pan in clarified butter to a nice color; drain and
dress on a hot platter; garnish with whole parsley
and pieces of lemon.
231. POMPANO, MEUNlfeRE.
Pompano a la MeuniZre.
Prepare the pompano the same as above, No.
230. When cooked, besprinkle the top with
finely-chopped parsley and lemon juice. Pour
over two ounces of brown butter ( hazelnut color)
and decorate the platter with fanciful cut slices of
lemons, which dip in chopped parsley.
232. POMPANO, CARDINAL.
Pompano a la Cardinal.
Split a pompano, take off the skin, season and
place it on a buttered oval gratin dish, moisten
with white wine; set in the oven and bake, bast-
ing frequently while cooking. When done, drain
the liquor into a saut pan, add two tablespoon-
fuls of duxelle No. 373, chopped parsley and
some finely-chopped red pepper (pimentos);
moisten with some half glaze No. 335 and a little
tomato sauce No. 355. Let cook for about five
minutes and skim well; season to taste; pour the
sauce over the fish, besprinkle the top with bread
crumbs and melted butter. Decorate the border
of the platter with fanciful cuts of pimentos,
place under a gas salamander, brown quickly
under a hot fire and serve.
233. POMPANO MORNAY.
Pompano a la Mornay.
Split a nice pompano weighing about two
pounds, take off all the bones and skin. Cut
each half into four fillets, pare them half-heart-
shape; season with salt and pepper, and place
them into a buttered sautoir; cover with white
wine; cook and finish the same as Fillets of Bass,
Mornay, No. 130.
78 THE FISH AND OYSTER BOOK.
234. CUTLETS OF POMPANO, POMPA-
DOUR.
Lotelettes de Pompano a la Pompadour.
Select a pompano weighing two pounds, split it
in two, remove all the bones and skin. Cut each
half in three pieces, pare them in the shape of a
cutlet, season with salt and pepper. Cover one
side of the fillets with a salpi^on royal No. 393;
cover the surface with a fish forcemeat and decor-
ate with fanciful cuts of truffles. Set them into
a buttered sautoir, cover the bottom with white
wine and fish stock No. 313; place them into a
moderate oven and cook. When done, drain the
liquor and strain it into lobster sauce No. 338;
pour the sauce on a hot platter, place the fillets
on top and garnish around with some crawfish
tails, mushrooms, truffles and quenelles No. 376;
then serve.
235. FILLETS OF POMPANO, ST. MARIE.
Filets de Pompano a la St. Marie.
Pare the fillets half -heart-shape, season with
salt and pepper, place them into a buttered
sautoir; cover with white wine and fish stock No.
313; set on the fire, and let cook slowly. When
done, dress the fillets on a hot platter and garnish
around with shrimps, mushrooms and fish que-
nelles No. 376. Reduce the liquor, add some
fish veloute* No. 317, let boil for a few minutes,
and thicken with raw egg-yolks and some fresh
butter; season to taste and strain. Pour the
sauce over the fillets, and besprinkle the surface
lengthwise with chopped red beef tongue, and
across with finely-chopped truffles, obtaining the
semblance of a cross.
236 FILLETS OF POMPANO, MARIE
STUART.
Filets de Pompa?to a la Marie Stuart.
Take off the fillets, pare them half -heart-shape,
season with salt and pepper; cover one side with
THE FISH AND OYSTER BOOK. 79
a fish forcemeat No. 39$, and garnish on top
with a macedoine of vegetables sauted in butter
and well seasoned; place them in a buttered
sautoir, moisten with white wine and set on the
fire. Cover with a buttered paper and place it
in a moderate oven until done. Dress each fillet
on top of a crouton made out of an egg plant, the
same shape and size as the fillets; season the
croutons with salt, roll in flour; after which, in
beaten eggs, then in bread crumbs, and fry in hot
lard or butter to a nice color. Place the fillets on
top of the croutons. Cover the bottom of a hot
platter with a Mornay sauce No. 339, dress the
fish on top, and serve very hot.
237. FILLETS OF POMPANO, MOSCOVITE.
Filets de Pompano a la Moscovite.
Split a pompano in two, take off the skin, pare
the fillets half-heart-shape, season with salt and
pepper; cover one side with a fish forcemeat No.
395; decorate half with caviar, and the other half
with chopped red peppers (pimentos); place them
in a buttered sautoir and cover the bottom with
white wine; set on the fire and let boil. Cover
with a buttered paper, and place into a moderate
oven. When done, drain the liquor, add some
thin cream sauce No. 325. and let reduce for a
few minutes; season to taste, and add some
grated horseradish. Cover the bottom of a plat-
ter with the sauce, set the fillets on top; garnish
with half-heart-shaped bread croft tons fried in
butter.
238. PORGIES FRIED WITH BACON.
Porgies Frites, aux Petites Salees.
Clean and wash the fish, season with salt and
pepper, roll them in flour, and fry in a frying pan
in clarified butter to a nice color. At the same
time fry some thin slices of bacon in the same
pan with the fish to a nice color. When done,
dress the fish on a hot platter, place the fried
8O THE FISH AND OYSTER BOOK.
slices of bacon on top; garnish with whole parsley
and pieces of lemon.
239, PORGIES, SAUCE GENEVOISE.
Porgies, Sauce Genevoise.
Select a nice size fish; clean, wash, and wipe
dry; arrange the fish in a buttered baking pan,
the bottom covered with sliced onions, carrots,
parsley, bay leaf, cloves, allspice; set on the fire
and fry to a nice color. Moisten to half its
height with claret and fish stock No. 313, place
into a slack oven, basting frequently while cook-
ing. When done, dress the fish on a hot platter.
Reduce the stock with the same quantity of half
glaze No. 335, let cook for about ten minutes,
skim well; add a little lemon juice, a piece of
fresh butter, a tablespoonful of anchovy essence,
and a little Lea & Perrins sauce; strain the sauce
over the fish, and serve.
240. RED SNAPPER, EGG SAUCE.
Red Snapper i Sauce aux Oeufs.
Clean and wash a red snapper weighing about
six pounds; cut it into ten-ounce slices, or cook
whole. Prepare enough court-bouillon No. 311
to cover the fish with; arrange the fish on the
grate of the fish kettle in which the court-bouil-
lion has been cooked; place the grate with the
fish into the boiling liquid. Let boil for ten
minutes, if cut, and about thirty-five minutes, if
whole. Drain and dress the fish on a folded
napkin; garnish around with whole parsley and
boiled Parisian potatoes No. 385. Serve sepa-
rately a sauceboat of egg sauce No. 332.
241. RED SNAPPER, ANVERSOISE.
Red Snapper a la Anversoise.
Boil the same as above (No. 240); garnish
around with potatoes hollandaise No. 383, oysters
a la Villeroi No. 382, and serve some maitre d' hotel
butter No. 365 separate.
THE FISH AND OYSTER BOOK. 8l
242. RED SNAPPER, MONTPENSIER.
Red Snapper a la Montpensier.
Remove the fillets and skin from the fish, pare
the fillets half -heart-shape, season with salt and
pepper; cover one side with fish forcemeat No. 395;
dredge half with chopped lobster coral, and the
other half with chopped pistachios; place them in
a buttered sautoir, cover the bottom with fish
stock No. 313, set on the fire and boil. Cover
with a buttered paper, and place in a moderate
oven for about ten minutes. When done, drain
the liquor, reduce and strain it into a Venitian
sauce No. 359; pour the sauce on a hot platter,
place the fillets on top and serve very hot.
243. RED SNAPPERS, CALCUTTA.
Red Snapper a la Calcutta.
Raise the fillets from the fish; divide them into
small fillets, and pare them half-heart-shape;
place them in a buttered sautoir, season with salt
and pepper, cover with white wine and fish stock
No. 313, set on the fire and boil slowly. Cover
with a buttered paper, place in a moderate oven
until done. Dress the fillets on a border of plain
cooked rice mixed with a little fresh butter;
season with salt and pepper; drain and reduce
the liquor, add some veloute" No. 317 and some
curry powder diluted with a little milk; let boil
for about ten minutes, thicken with some raw
egg-yolks and a piece of fresh butter; heat up
well, without boiling; strain the sauce, add some
sliced mushrooms; cover the fillets with the sauce,
garnish around with some half -heart -shaped bread
croutons, and serve.
244. MEDAILLONS OF RED SNAPPER,
LUCULLUS.
Medaillons de Red Snapper a la Luxuttus.
Split the fish in two; remove the skin and bones
82 THE FISH AND OYSTER BOOK.
Cut the fillets into round pieces two-and-a-half
inches in diameter, and three-quarters of an inch
thick; season with salt and pepper; cover one side
with a fish forcemeat No. 395, made with the trim-
mings from the fish; decorate the surface with fanci-
ful cuts of truffles, beets and pickles. Surround
the edge of the fillets with a nice thin border of
fish forcemeat; place them on a buttered baking
pan; cover the bottom with fish stock No. 313,
set on the fire and boil. Cover with a buttered
paper, and set in a moderate oven until done.
Drain the liquor; reduce it almost completely;
strain it into a sauce Normande No. 346, season
to taste. Pour it on a hot platter, place the fish
on top, and serve.
245. BOILED SALMON, HOLLANDAISE
SAUCE.
Saumon Bouilli^ Sauce Hollandaise.
Clean and wash a salmon weighing about ten
pounds; cook it whole, or cut it into ten-ounce
slices. (The fish taste much better if cooked
whole.) Dress the fish, put it into a fish kettle
and cover it with a court-bouillon No. 311. Set
the fish on the fire and boil. At the first boil, set
it on the side of the range, let cook slowly for
about forty minutes. When done, dress the fish
on a long fish platter, and garnish around with
whole parsley and potatoes hollandaise No. 383.
Serve separate a sauceboat of hollandaise sauce
No. 336.
246. BROILED SALMON STEAK, WITH
ANCHOVY BUTTER.
Steak de Saumon Grille au Beurre d? Anchois.
Cut a nice steak from the center of the salmon,
weighing about twelve ounces; season with salt
and pepper, roll in oil, and broil over a medium
fire for about ten minutes to a nice color. When
done, dress on a hot platter. Take out the mid-
dle bone from the fish; pour over two tablespoon-
THE FISH AND OYSTER BOOK. 83
fuls of anchovy butter No. 360; garnish with
whole parsley and pieces of lemon.
247. SALMON STEAK, HARLEQUIN.
Steak de Saumon a la Harlequin.
Cut the same as above (No. 246), season with
salt and pepper, roll in flour, and fry in clarified
butter to a nice color on both sides. Drain off
the fat and add a tablespoonful of bordelaise mire-
poix No. 406; moisten with two gills of port wine
and the same quantity of half glaze No. 335;
cover and let cook slowly for about ten minutes.
When done, dress the fish on a hot platter. Re-
move the middle bone and skin, pour the sauce
over the steak, and besprinkle the top with chop-
ped parsley.
248. ESCALOPS OF SALMON, MAR-
CHALE.
Escalopes de Saumon a la Marechale.
Cut some oval slices of salmon three and-a-half
inches long, by two inches wide, and one inch
thick; season with salt and pepper; roll in flour,
afterwards in melted butter and bread crumbs;
fry in clarified butter to a nice color. When
done, dress on a hot platter, pour over a maitre
d' hotel butter No. 365, and garnish with whole
parsley and pieces of lemon.
249. GRENADINS OF SALMON, FINAN-
ClfeRE.
Grenadins de Saumon a la Financiere.
Cut the fillets half-heart-shape, the same size
as above (No. 248); lard them with larding pork;
season with salt and pepper; place them in a but-
tered sautoir, the bottom covered with sliced
onions, carrots, parsley, bay leaf, whole black
pepper and cloves; set on the fire and fry to a
nice color. Moisten with sherry wine and fish
stock No. 313; set into a hot oven and bake to a
fine color, basting frequently while cooking. When
done, dress them crown-shaped on a hot platter;
84 THE FISH AND OYSTER BOOK.
garnish around with some olives, truffles, mush-
rooms, fish quenelles No 376, and crawfish tails;
reduce the liquor, add some half glaze No. 335,
and let cook for about five minutes; strain the
sauce over the fish, and garnish around with
trussed crawfish and half-heart-shaped bread
crofitons fried in butter.
250. SALMON, PRINCESS STYLE.
Saumon a la Princesse.
Boil a salmon steak about two inches thick,
with court-bouillon No. 311. When done, dress
it on a hot dish. Remove the middle bone and
the skin; garnish around with artichoke bottoms
filled with a mushroom puree No. 389, and cover
the fish with a parsley sauce No. 350.
251. SALMON, DUBARRY STYLE.
Saumon a la Dubarry.
Prepare some fillets the shape of a half heart,
season with salt and pepper; stuff one side of each
fillet with a pure of green peas No. 387; cover
the top with a fish forcemeat No. 395, and be-
sprinkle the surface with chopped parsley; place
them into a buttered sautoir, cover the bottom
with fish stock No. 313 and white wine; set on
the fire and boil. Cover with a buttered paper,
and place them in a moderate oven till done;
reduce the liquor to a glaze, and strain it into a
sauce Montebello No. 342; cover the bottom of a
hot platter with the sauce, place the fillets on top;
garnish around with half-heart-shaped bread croft-
tons.
252. SALMON TROUT, AURORA.
Truite Saumonee a I Aurore.
Prepare the same as boiled salmon No. 245.
When done, dress the trout on a long fish platter,
garnish around with potatoes hollandaise No. 383
and whole parsley. Serve separate a sauceboat
of Aurora sauce No. 322.
THE FISH AND OYSTER BOOK. 85
253. SALMON TROUT MEUNlfeRE.
Truite Saumonee a la Meuniere.
Cut off the head of a salmon trout weighing
four pounds, split it lengthwise in two, remove
the bones and skin, cut each half in two pieces
(or leave whole); season with salt and pepper, roll
in flour and fry in clarified butter to a nice color.
Besprinkle the top with finely-chopped parsley
and lemon juice; pour over four ounces of brown
butter (hazelnut color), and garnish the platter
with thin slices of lemon dipped in chopped parsley.
254. BROILED SALMON TROUT, FRESNE.
Truite Saumonte Grittee & la Fresne.
Cut off the head and split the trout lengthwise
in two; remove all the bones and skin, season with
salt and pepper, broil over a brisk fire for about
twelve minutes to a nice color. When done, dress
the fish on a hot dish; pour over some anchovy
butter; garnish the top with some anchovy fillets,
and around with some whole parsley and pieces
of lemon.
255. BROILED SHAD, WITH SORREL.
Alose Grittee ci V OseiUe.
Clean and wash the fish; remove the roes, and
lay them on the side; split the fish down the
entire back; remove the spinal bone; season with
salt and pepper, roll the fish in oil and broil over
a slack fire. Cook the roes the same way. When
done, dress the shad with the roes on a hot platter,
pour over some maitre d' hotel butter No. 365,
garnish with a pure"e of sorrel No. 388, and serve
very hot.
256. PLANKED SHAD, NEW YORK STYLE.
Alose sur Planche a la Mode de New York.
Clean, wash, and wipe dry a shad weighing
about four pounds; split and open it down the
back, remove the spinal bone, season with salt
and pepper. Place the shad on a buttered cherry-
86 THE FISH AND OYSTER BOOK.
wood plank, cover the empty space of the plank
with salt; besprinkle the shad with melted butter,
and bake in a hot oven to a fine color, for about
half an hour. When done, remove the salt, gar-
nish around with some Parisian potatoes No. 385,
whole parsley, and pieces of lemon; pour over two
tablespoonfuls of maitre d' hotel butter No. 365.
257. BAKED SHAD, TOSCA STYLE.
Alose au Gratin a la Tosca.
Split a shad weighing about three pounds, re-
move the spinal bone and skin, season with salt
and pepper, place it on a buttered gratin dish; be-
sprinkle with chopped shallots and chopped fresh
mushrooms; place it into a slack oven and bake to
a nice color; moisten with white wine, basting fre-
quently while cooking. When done, drain the
liquor, mix with two tablespoonfuls of maitre
d' hotel butter No. 365, a tablespoonful of fish
glaze No. 316, some chopped parsley, and a little
tomato sauce No. 355; cover the fish with the
sauce, besprinkle with bread crumbs, and bake
it to a fine color.
258. STUFFED SHAD, PALMYRA.
Alose Farcie a la Palmyra.
Clean, wash, and wipe dry; season with salt
and pepper. Take out the roes and fry them slowly
in butter. When done, let get cold, cut in small
dice, and mix with a forcemeat stuffing No. 398.
Stuff the shad with this preparation, sew up the
open parts; place the fish into a braisiere, the
bottom covered with sliced onions, carrots, pars-
ley, celery, bay leaf, whole black pepper, cloves,
and some garlic; pour some melted butter over the
fish, place it in a slack oven, bake to a nice color;
moisten with a pint of claret and some fish stock
No. 313, basting frequently while cooking. When
done, dress the fish on a hot platter. Take off the
twine with which the fish has been sewed up, gar-
nish around with potatoes chateau No. 384; reduce
THE FISH AND OYSTER BOOK. 87
the liquid, add the same quantity of half glaze No.
335, and let boil for about ten minutes; add a piece
of fresh butter, the juice of a lemon, a little Lea
& Perrins sauce, season to taste and strain it over
the fish; sprinkle over with chopped parsley.
259. SHAD ROE, BROILED, RAVIGOTE
BUTTER.
Oeufs d'Alose Grillee au Beurre Ravigote.
Clean the shad roe, season with salt and pepper,
roll in oil, place them between an oiled double
broiler, and cook over a moderate fire for about
ten minutes. When done, dress on a hot platter,
and pour over two tablespoonfuls of ravigote but-
ter No. 366; garnish around with whole parsley
and pieces of lemon.
260. SHAD ROE, MEUNlfeRE.
Oeufs d" A lose a la Meuniere.
Clean, season and roll in flour; fry them in a
frying pan in clarified butter to a nice color.
Dress on a hot platter; pour over some chopped
parsley and lemon juice, cover with brown butter
(hazelnut color), and serve very hot.
261. SHAD ROE, NEWBERG.
Oeufs cTAlose a la Nevuberg.
Season a pair of shad roes with salt and cayenne
pepper, fry them lightly in butter on both sides,
moisten with a gill of sherry wine, and let cook
for a few minutes; add a half cup of cream.
Cover, and let boil slowly for about eight
minutes. When done, dress them in a chaf-
ing dish; thicken the sauce with three raw egg-
yolks diluted with a half cup of cream; heat
up well, without boiling, add a piece of fresh
butter and a little sherry wine, season very highly,
strain the sauce over the roe and serve.
262. SHAD ROE, CREOLE STYLE.
Oeufs cTAlose a la Creole.
Blanch a pair of shad roes, season with salt and
pepper, fry lightly in butter; moisten with two
88 THE FISH AND OYSTER BOOK.
gills of white wine and four tablespoonfuls of
Creole sauce No. 326; cover, and let boil slowly
for about eight minutes. When done, dress them
in a chafing dish; garnish around with two tim-
bales of plain cooked rice and two half-heart-
shaped bread crotitons. Besprinkle the top with
finely-chopped parsley, and serve.
263. SHAD ROE WITH OYSTER CRABS.
Oeufs cTAlose aux Crdbes cTHuitres.
Blanch a pair of shad roes; drain and wipe dry,
season with salt and pepper, fry lightly in butter
on both sides; moisten with two gills of white wine
and some stock No. 313; cover and cook for about
eight minutes. Dress the roes in a chafing dish;
cover them with half a portion of oyster crabs,
well cleaned; season with salt and cayenne pepper,
and fry in butter for a few minutes on a brisk fire.
Reduce the liquor in which the roes have been
cooked, add as much velout No. 317, and thicken
with two raw egg-yolks, apiece of fresh butter, and
a little sherry wine. Heat up well without boiling,
season to taste; strain the sauce over the shad roes
and oyster crabs; besprinkle with chopped parsley
and serve.
264. SHAD ROE, FLORENTINE.
Oeufs tfAlose a la Florentine.
Blanch a pair of shad roes; cook them the same
as Newberg No. 261, except thicken them with
some cream sauce No. 325 and two raw egg-
yolks diluted with half a cupful of cream.
Dress the roes on a pure of spinach, cover them
with the cream sauce; besprinkle the top with
grated Parmesan cheese, bread crumbs and
melted butter, and brown off in a hot oven to a
nice color.
265. SARDINES NORWEGIAN STYLE.
Sardines a la Norvegienne.
Remove the skin from eight sardines; place
them on a buttered gratin dish, with finely-chop-
THB FISH AND OYSTER BOOK. 9g
ped shallots, set in a hot oven and brown to a nice
color. Moisten with a little lemon juice and a
tablespoonful of tarragon vinegar. Dress the
sardines on two pieces of toast, covered with
some anchovy butter No. 360; reduce the liquor
add a tablespoonful of Duxelle No. 373, three
tablespoonfuls of half glaze No. 335, and a little
English mustard, diluted with a little Lea &
Perrins sauce. Cover the sardines with the
sawce, and besprinkle them with finely-chopped
parsley.
266. BROILED, DEVILED SARDINES.
Sardines Grillees, Diablees.
Remove the skin from eight large sardines; place
them between an oyster broiler, and cook over a
brisk fire. Cover them with a preparation of
English mustard diluted with a little Lea & Per-
rins sauce, a little consomme", and a little salt; roll
them in crackermeal, place on the broiler again
and broil to a nice color. When done, place them
on two pieces of toast, garnish with whole parsley
and pieces of lemon, and serve.
267. BOILED SHEEPSHEAD, ARGENTINE
SAUCE.
Sheefshead B outfit, Sauce Argentine.
Clean and wash a fish weighing about five
pounds; lay it into a fish kettle, cover with a wine
court-bouillon No. 311, set on the fire and boil.
At the first boil move it on the side of the range,
boil slowly for about twenty-five minutes. Drain
and dress on a folded napkin; garnish around with
whole parsley and potatoes hollandaise. Make the
sauce with the stock in which the fish has been
cooked. Serve the Argentine sauce separate,
(see No. 323).
268. SHEEPSHEAD, BARTHOLOMEW.
Sheepshead a la Bartholomew.
Lift the fillets from the fish, remove all the
bones and skin; cut the fillets in small pieces, pare
gp THE FISH AND OYSTER BOOK.
them half-heart-shape, season with salt and pepper
and arrange them into a buttered sautoir. Moisten
to their height with white wine and fish stock No.
313; set on the fire and boil. Cover with a but-
tered paper and place in a moderate oven until
done. Set a sautoir on the fire with oil; when
hot, add two chopped onions, one chopped green
pepper, a crushed clove of garlic, parsley branches,
bay leaf, cloves and allspice. Fry this mirepoix,
without attaining color; drain off the oil, moisten
with the stock in which the fillets have been cooked,
add some tomato sauce No. 355, with the same
quantity of half glaze No. 335; reduce it care-
fully, season to taste; add a piece of fresh butter,
and stir well with a whip. Dress the fillets
on a hot platter, pour the sauce over, and be-
sprinkle the top with finely-chopped parsley;
garnish around with half-heart-shaped bread
croutons.
269. SHEEPSHEAD, HUNGARIAN STYLE.
Shee^pshead a la Hongroise.
Split the fish, remove all the bones and skin,
pare them into small fillets half-heart-shaped;
season with salt and pepper, and place them into
a buttered sautoir. Moisten to their height with
white wine and fish stock No. 313. Set on the
fire and boil. Cover with a buttered paper, and
place it in a moderate oven until done. Fry in a
sautoir in butter two sliced onions without attain-
ing any color; add a pint of tomato sauce No. 355,
a pinch of paprika pepper; let boil for about ten
minutes; add the liquor from the fillets, and in-
corporate slowly into it two ounces of fresh butter,
while stirring with a whip. Dress the fillets on a
hot platter, pour the sauce over and besprinkle
with finely cut-up chives.
270. ESCALOPS OF SHEEPSHEAD,
MIRABEAU.
Escalopes de Sheepshcad a la Mirabeau.
Split a fish weighing about four pounds, remove
THE FISH AND OYSTER BOOK. 91
the bones and skin; cut into small oval pieces,
four inches long by two and-a-half inches wide;
and one inch thick; season with salt and pepper,
arrange them in a buttered sautoir; moisten to
their height with white wine and fish stock No.
313, set on the fire and boil. Cover with a but-
tered paper, and finish cooking in a moderate oven
for about eight minutes. When done, dress the
fillets on a hot platter; reduce the liquor with
some veloute" No. 317, let boil for about ten
minutes; incorporate slowly some ravigote butter
No. 366, without letting boil; season to taste;
strain the sauce over the fillets; garnish the dish
with some half-heart-shaped bread croutons fried
in butter, and serve.
271. SKATE, WITH BLACK BUTTER.
Rate au Beurre Noir.
Remove the head and tail; cut up the fish into
portion pieces weighing about twelve ounces,
place them into a fish kettle and cover with a
court-bouillon No. 311; set it on the fire and boil.
At the first boil, set the fish on the side of the
range, let boil slowly for about fifteen minutes.
When done, dress the fish on a hot platter; take
off the skin, and besprinkle the top with some
capers. Pour over two ounces of black butter
for each portion ( the butter not burned, but just
a little browner than hazelnut color). Reduce
one gill of vinegar in the same pan to half, pour
it on top of the butter, and besprinkle the top of
the fish with finely-chopped parsley. Serve hot.
272. SMELTS, ITALIAN STYLE.
Ejierlans a C Italienne.
Clean, wash, and wipe dry six smelts, season
with salt and pepper, place them into a buttered
saute pan, moisten to their height with white wine
and a little fish stock No. 313; set on the fire and
let boil. Cover with a piece of buttered paper,
place in a moderate oven until done. Dress them
92 THE FISH AND OYSTER BOOK.
on a hot platter. Reduce the liquor, and add
two tablespoonfuls of duxelle No. 373, and a
little half glaze No. 355, boil for about five
minutes, season to taste; pour the sauce over the
smelts, besprinkle the top with finely-chopped
parsley, and serve.
273. SMELTS WITH WHITE WINE SAUCE.
erZans t Sauce au Vin Blanc.
Clean, wash, and wipe dry; season with salt and
pepper, and arrange them in a buttered saute" pan
with sliced shallots or onions. Cover to their
height with white wine, set on the fire and boil.
Cover with a buttered paper; place them into a
moderate oven until done. Dress on a hot platter.
Reduce the white wine, and thicken it with four
raw egg-yolks and three ounces of fresh butter;
stir the sauce on the fire with a whip without boil-
ing; season to taste, strain it through a cheese
cloth, pour it over the smelts, and serve hot.
274. SMELTS STUFFED WITH OYSTER
CRABS.
Jzperlans Farcis aux Crabes dHuitres.
Split the smelts through the back, take out the
spinal bone, wash and wipe dry, lay them open on
a buttered baking pan, season with salt and pep-
per, stuff the center with a preparation of oyster
crabs Wash and drain the oyster crabs, fry them
in butter in a saute" pan, season with salt and
cayenne pepper; moisten with a little sherry wine,
after which add some cream sauce No. 325, and
let reduce for a few moments; add some finely-
cut-up chives; thicken the preparation with raw
egg-yolks, diluted with a little cream, let boil for
a few seconds, season to taste; take it off the
range and set the oyster crabs on a buttered plat-
ter to get partly cold. Stuff the smelts with the
oyster crabs, and garnish around with a fish border
No. 395. Cover the bottom of the pan with white
wine and fish stock No. 313, place it on the fire
THE FISH AND OYSTER BOOK. 93
and let boil for a few minutes. Cover the smelts
with a buttered paper, place them in a moderate
oven and let cook slowly for about ten minutes.
Drain the liquor into a saute pan, add a little
veloute* No. 317, thicken with raw egg-yolks,
diluted with a little cream, and a piece of fresh
butter; stir on the fire with a whip, and thicken
without boiling; season to taste; strain the sauce
through a cheese cloth, pour it on the platter and
place the smelts on top.
275. FRIED SMELTS, FIGARO SAUCE.
perlans Frits, Sauce Figaro.
Clean, wash, and wipe dry, season with salt and
pepper, roll them in flour, then dip in beaten eggs,
and roll in bread crumbs. Shape them nicely and
fry the smelts in hot lard, or hot clarified butter,
to a nice color. When done, dress them on a
folded napkin; garnish with fried parsley and
pieces of lemon. Serve separate a sauceboat of
Figaro sauce No. 333.
276. SMELTS, CAMBRIDGE.
Eperlans a la Cambridge.
Remove the back bones from six medium sized
smelts, clean and wipe dry, season with salt and
pepper; stuff them with a fish forcemeat No. 397,
mixed with two tablespoonfuls of duxelle No. 373;
arrange them in a buttered saute pan, dredge over
with finely-chopped shallots, put them into a slack
oven and bake to a nice color; moisten with white
wine, and baste frequently while cooking. When
done, dress the smelts on a hot platter. Reduce
the liquor, add a little veloute" No. 317, and in-
corporate without cooking two ounces of lobster
butter No. 316. Strain the sauce, add some sliced
mushrooms; pour the sauce over the smelts, and
besprinkle the top with finely-chopped parsley.
277. FRIED SOLE, R&MOULADE SAUCE.
Sole Frite, Sauce Remoulade,
Dress a medium sized sole weighing about one
94 THE FISH AND OYSTER BOOK.
pound, cut off the head, remove the black skin,
wash and wipe dry; season with salt and pepper;
dip the fish in milk, roll it in flour; then immerse
entirely in beaten eggs, and roll in fresh bread
crumbs. Fry the sole to a nice color for about
seven or eight minutes; dress on a folded napkin;
garnish around with fried parsley and pieces of
lemon. Serve a Sauce Remoulade No. 352 on the
side.
278. FRIED SOLE, COLBERT.
Sole Frite a la Colbert.
Prepare the same as above (No. 277), only de-
tach the fillets from the bone on the side where
the skin has been taken off; break the center bone
with the dull edge of a knife, one inch and a half
from the head, and two inches from the tail end;
season with salt and pepper; dip the sole in milk,
roll it in flour; then immerse entirely in beaten
eggs, and roll in fresh bread crumbs. Fry the
sole in hot frying lard, or in clarified butter, to a
nice color. When done, remove the center bones,
being careful not to break the sole. Fill the in-
side with a maitre d' hotel butter No. 365, into
which you add a little finely-chopped shallots.
Dress the fish on a hot dish; garnish with fried
parsley and a cut lemon.
279. BAKED SOLE, PARISIAN STYLE.
Sole au Gratin a la Parisienne.
Select a nice fresh sole weighing about one
pound; remove the skin on both sides, cut off the
head; trim the edge from the fish all around with
a pair of shears; wash and wipe dry; detach the
fillets a little from the bone, on the side where the
black skin has been; season the sole with salt and
pepper. Butter an oval gratin dish; place two
tablespoonfuls of duxelle No. 373 in the middle of
the dish; place the sole on top, the flat side up;
moisten with white wine, set on the range and let
boil for a few minutes. Place four mushroom
THE FISH AND OYSTER BOOK. 95
heads on top, and place the sole in a moderate
oven and let cook for about ten minutes; take out
the fish and cover it with a well-reduced half
glaze sauce No. 335; besprinkle the top with
finely-grated bread crust, scatter with small
pieces of fresh butter, and bake to a fine color in
a hot oven.
280. FILLETS OF SOLE, MARGUERY.
Filets de Sole & la Marguery.
Select a nice sole weighing about one pound;
take off the skin and remove the four fillets;
place them on a buttered baking dish; season
with salt and pepper, and cook same as No. 128.
281. FILLETS OF SOLE, WHITE WINE
SAUCE.
Filets de Sole au Vin Blanc.
Prepare the fillets the same as No. 280, and cook
them the same as Fillets of Bass, Vin Blanc,
No. 127.
282. FILLETS OF SOLE, RECTOR STYLE.
Filets de Sole a la Rector.
Prepare the fillets the same as No. 280, place
them on a buttered baking dish, season with salt
and pepper, cover with white wine, set on the fire
and boil. Cover them with a buttered paper and
place in a moderate oven to cook. When done,
dress them on a hot platter; garnish around with
oyster crabs fried in butter, some sliced fresh
mushrooms sauted in butter, fish quenelles No.
397, and truffles. Reduce the liquor, and thicken
with two tablespoonfuls of fish veloute* No. 317;
let boil for a few minutes, and incorporate slowly
three egg-yolks and two ounces of lobster butter;
season to taste, and strain. Pour the sauce over
the fillets and garnishing, and serve very hot.
283. SOLE, NORMANDE.
Sole d la Normande.
Dress a nice sole weighing one pound, remove the
head and skin, cut off the edge all around, place
9$ THE FISH AND OYSTER BOOK.
it on a buttered baking dish, season with salt and
pepper, cover it with white wine, set on the range
and boil. Cover the sole with a buttered paper,
place it in a moderate oven until done. Dress the
fish on a hot platter; garnish around with mussels
or blanched oysters, mushrooms, and quenelles
No. 376; reduce the stock, add a little veloute" No.
317, and thicken with three egg-yolks and two
ounces of fresh butter; stir on the fire with a
whip without boiling; season to taste, and strain.
Pour the sauce over it, and garnish the surface
with a couple of small fried smelts No. 275, two
heads of turned and channeled fresh mushrooms,
two round slices of truffles, two half-heart-shaped
bread croutons, two cooked and trussed crawfish,
and besprinkle the top with fish glaze No. 336.
284. FILLETS OF SOLE, FLAMANDE.
Filets de Sole a la Flamande.
Remove the fillets from a sole weighing one
pound, season with salt and pepper; cover on one
side with a forcemeat No. 395; roll them in the
shape of a cork; pass a wooden skewer through
each fillet, to hold them together; place them in
a buttered saute pan; cover half their height with
white wine and fish stock No. 313, set on the fire
and let boil. Cover with a buttered paper, place
into a moderate oven until done. Dress them on
a hot dish, and garnish the top of each fillet with
a macedoine of vegetables. Reduce the liquor,
add a little veloute No. 317, and thicken with
three egg-yolks and two ounces of fresh butter.
Stir on the fire with a whip, without letting boil.
Season to taste, and strain. Cover the fillets with
the sauce, and garnish around with two half-
heart-shaped bread croutons.
285. FILLETS OF SOLE, NESLE.
Filets de Sole a la Nesle.
Poach the fillets in fish stock No. 313 and white
wine. When done, dress them on a hot platter,
THE FISH AND OYSTER BOOK. 97
and garnish with potatoes Duchesse and blanched
oysters. Reduce the liquor, add a little veloute
sauce 317, thicken with two egg-yolks and a piece
of fresh butter; season to taste, and strain. Add
some chopped parsley, and cover the fillets with
the sauce; garnish with half -heart-shaped bread
croutons fried in butter.
286. FILLETS OF SOLE, WHITNEY.
Filets de Sole a la Whitney.
Take off the skin from a sole weighing one
pound, place it in a buttered saut pan, season
with salt and pepper; cover with white wine and
fish stock No. 313; set on the fire and boil. Cover
with a buttered paper and place it into a moder-
ate oven. When done, dress on a hot platter;
garnish around with lobster, mushrooms, and
truffles cut into small squares. Reduce the liquor,
and thicken with some velout sauce No. 317; let
boil for five minutes, and incorporate slowly three
egg-yolks diluted with cream, add a piece of fresh
butter; season to taste, and strain the sauce; pour
it over the fish, and serve very hot.
287. FILLETS OF SOLE, TABALION.
Filets de Sole a la Tabalion.
Detach the fillets from a nice sole; remove the
skin; season with salt and pepper; cover one side
with a fish forcemeat No. 395; fold each one in
two and place them in a buttered saut pan; cover
to half their height with white wine and fish stock
No. 313, set on the fire and boil. Cover the fillets
with a buttered paper, place into a moderate oven
until done. Dress them on a hot platter. Reduce
the liquor and strain it into a cardinal sauce No.
329; pour the sauce over the fillets. Place on top
of each fillet a round slice of truffle, and garnish
around with fried gudgeons No. 177, and with
half-heart-shaped bread croutons fried in butter.
288. FILLETS OF SOLE, NANTAISE.
Filets de Sole a la Nantaise.
Remove the head and skin from a nice iresh
9o THE FISH AND OYSTER BOOK.
sole weighing about one pound; take off the fillets,
season with salt and pepper, flatten lightly and
fold each one in two; pare and place them into a
buttered saute* pan; besprinkle the bottom with
finely-chopped shallots, and cover the fillets to their
height with white wine and fish stock No. 313; set
on the fire and boil. Cover them with a but-
tered paper; place into a moderate oven until
done. Dress the fillets on a hot platter. Reduce
the liquor, add a little veloute No. 317, and thicken
with two egg-yolks and two ounces of fresh butter;
stir the sauce on the fire with a whip without boil-
ing; garnish the fillets with shrimps and fish que-
nelles No. 397; pour the sauce over it, and garnish
the dish with fried clams No. gb and half -heart-
shaped bread croutons, and serve.
289. FILLETS OF SOLE, MODERN STYLE.
Filets de Sole a la Moderne.
Take off the fillets from some medium sized
soles, season with salt and pepper; cover one side
with a fish forcemeat No. 395, and place them
into a buttered saute* pan; moisten them to half their
height with white wine and fish stock No. 313, set
on the fire and boil. Cover the fillets with a but-
tered paper, place them in a moderate oven until
done. Dress them on a hot platter, and garnish
around with escalops of lobster, fried in butter to
a nice color on both sides, and with some mush-
room heads. Reduce the liquor, add some fish
veloute" No. 317; let boil for a few minutes, and
thicken with raw egg-yolks and crawfish butter
No. 361 and a little tomato sauce No. 355. Season
to taste, and strain; pour the same over the fish;
garnish around with half -heart-shaped bread croft-
tons fried in butter.
290. PAUPIETTES OF SOLE, MELBA.
Pau^iettes de Sole a la Melba.
Raise the fillets from some medium sized soles
weighing about three-quarters of a pound each.
THE FISH AND OYSTER BOOK. 99
Season them with salt and pepper. Cover one
side with a lobster forcemeat No. 401. Place on
each, one blanched oyster, one mushroom head,
a slice of truffle, and a crawfish tail. Fold each
fillet in two, and place them into a buttered saute*
pan. Cover to half their height with white wine and
fish stock No. 313, set on the fire and boil. Cover
with a butter paper; place them in a moderate
oven until done. Dress the fillets on a hot plat-
ter. Reduce the liquor and strain it into a Veni-
tian Sauce No. 359; season to taste; pour the sauce
over the fillets; garnish around with half-heart-
shaped bread croutons, and serve.
291. FRIED SOLES, RICHELIEU.
Soles Frites a la Richelieu.
Select a couple of nice fresh soles, weighing
about twelve ounces each. Prepare the same as
No. 278, except fill the inside of the soles with a
pure*e of fresh mushrooms No. 389, and garnish
all around the edge with a Bearnaise Sauce No.
324. Decorate it with fresh tarragon leaves dip-
ped in boiling water for a few seconds, then serve.
292. SALMON TROUT, BOILED, EGG
SAUCE.
Truite Saumonee Bouittie, Sauce aux Oeufs.
Prepare and boil the same way as Boiled Salmon
No. 245, and serve an egg sauce No. 332 separate.
293. SALMON TROUT, BROILED,
BATELlfcRE.
Truite Saumonee Grillee a la Bateliere,
Clean, wash and wipe dry a salmon trout weigh-
ing about four pounds; cut the head off and split
the fish in two, take off all the bones; season with
salt and pepper, and roll it in oil. Place the fish
on the broiler and cook on a moderate fire to a
nice color. When done, dress on a hot platter
and pour over four ounces of fleurette butter No.
362; garnish with whole parsley and pieces of
lemon.
100 THE FISH AND OYSTER BOOK.
294. SALMON TROUT, PERSILLADE.
7ruite Saumonee % Pcrsillade.
Clean, wash and wipe dry a fish weighing about
four pounds; cut the head off and split the fish
in two, and each half in two again. Take off all
the bones and skin; season with salt and pepper,
roll in flour and fry in a frying pan in clarified
butter to a nice color. When done, dress the fish
on a hot platter; besprinkle the top with chopped
parsley and the juice of a lemon. Pour over four
ounces of brown butter (hazelnut color), and gar-
nish with sliced lemons dipped in chopped parsley;
place around some persillade potatoes No. 385,
and serve.
295. BOILED TURBOT, HOLLANDAISE
SAUCE.
Turbot Botiitti t Sauce Hollandaisc.
Clean and wash the fish; place it into a tur-
botiere, and cover with a court-bouillon No. 311.
Set on the fire and boil. At the first boil, place
it on the side of the range and let boil slowly till
done. Dress the fish on a hot platter, and garnish
around with whole parsley and potatoes holland-
aise. Serve a sauce hollandaise No. 336 separate.
296. WEAKFISH, BOILED, SHRIMP SAUCE.
Weakfish Bouilli, Sauce Crevettes.
Clean and wash the fish; place it in a fish kettle,
cover it with a court-bouillon No. 311, set on the
fire and boil. At the first boil, place the fish on
the side of the range and let boil slowly till done.
Dress on a hot platter, and garnish with whole
parsley. Serve a shrimp sauce No. 353 separate.
297. BROILED WEAKFISK, MAITRE
D' HOTEL.
Weakfish Grille Maitre tf Hotel.
Clean and wash; split the fish in the middle
in two; take off the bones; season with salt and
pepper, and immerse in oil. Broil over a brisk
fire to a nice color. Dress it on a hot platter and
THE FISH AND OYSTER BOOK. IOI
pour some maitre d'hotel butter No. 365 over;
garnish with whole parsley and pieces of lemon.
298. BAKED WEAKFISH, MARINlfeRE.
Weak/is h au Gratin a la Mariniere.
Prepare the same as for Broiled Weakfish No.
297; season with salt and pepper and place it on
a buttered baking pan. Besprinkle the top with
finely-chopped onions, pour over a little melted
butter, bake in a hot oven to a nice color; moisten
with some white wine, basting the fish frequently
while cooking, with the stock. When done, dress
the fish on a hot platter. Reduce the liquor, add
a little fish glaze No. 316, a piece of fresh butter,
some finely-chopped parsley, and a little holland-
aise sauce No. 336; mix it well, pour over the fish,
and serve.
299. BOILED WHITEFISH, NONPAREIL
SAUCE.
Lavaret Bouilli, Sauce Nonpareille.
Clean and wash a nice fresh whitefish weighing
about five pounds; place it into a fish kettle, cover
it with a court-bouillon and set on the fire. At
the first boil move it on the side of the fire, and
let boil slowly for about twenty-five minutes.
When done, dress the fish on a hot platter; gar-
nish around with whole parsley. Serve a Non-
pareil Sauce No. 347 on the side.
300. BROILED WHITEFISH.
Lavaret Grille.
Clean and wash a nice and fresh whitefish
weighing about four pounds. Cut off the head,
and split the fish lengthwise in two. Remove the
bones and fat from the fish. (A whitefish weigh-
ing four pounds should net four single portions
when trimmed.) Season the fish and immerse it
in oil; broil over a hot fire to a nice color, till
done. Dress on a hot platter; pour over each
portion a tablespoonful of maitre d'hotel butter
No. 365; garnish around with whole parsley and
pieces of lemon.
IO2 THE FISH AND OYSTER BOOK.
301. BAKED WHITEFISH, WINE MER-
CHANT STYLE.
Lavaret au Gratin a la Marchand de Vin.
Prepare the same as Weakfish Mariniere No.
298, except add some sliced fresh mushrooms and
some chopped chervil and a little lemon juice.
302. BAKED WHITEFISH, PORTUGUESE.
Lavaret au Gratin a la Portugaise.
Clean and wash a nice whitefish weighing about
three pounds; take off the bones and skin. Dip
the skinned side in flour and place the whitefish
on a buttered baking pan. Season with salt and
pepper, besprinkle the top with chopped onions,
pour over a little melted butter, and bake to a
nice color. Moisten with white wine and a little
fish stock No. 313, basting the fish frequently
while cooking. When done, place the fish on a
buttered platter. Fry some sliced onions in butter
to a nice color; add some peeled fresh tomatoes,
cut into small pieces, and some sliced fresh mush-
rooms; season to taste, add the liquor in which
the fish has been cooked, and a little chopped
parsley; cover the fish with this preparation; be-
sprinkle the top with bread crumbs, and scatter
with small pieces of fresh butter. Brown in a
hot oven. Pour a little tomato sauce around the
fish and serve at once.
303. BAKED WHITEFISH, PROVENgAL.
Lavaret au Gratin, Proven$ale.
The same as above (No. 302) , except add some
crushed garlic a few seconds before you add the
tomatoes, and a little finely-cut-up chives.
304. BAKED WHITEFISH, CREOLE STYLE.
Lavaret au Gratin a la Creole.
Prepare the same as No. 302. Fry some sliced
onions and green peppers cut into small julienne,
in oil to a nice color; drain off the oil, and add a
little crushed garlic and some peeled fresh
tomatoes, cut into small pieces; add some sliced
THE FISH AND OYSTER BOOK. IO3
mushrooms and a little chopped parsley. Let
this preparation cook for about ten minutes, cover
the fish with it; besprinkle the top with bread
crumbs and melted butter; set in a hot oven and
bake to a fine color.
305. BAKED WHITEFISH, MEXICAN
STYLE.
Lavaret au Gratin a la Mexicaine.
The same as No. 302, except add some pimentos,
cut into small julienne, and a little tabasco sauce.
This dish should be highly-seasoned and baked to
a nice color.
306. PLANKED WHITEFISH, BORDER.
Lavaret sur Planche, en Bordure,
Prepare the same as Planked Shad No. 256.
When done, garnish around with a potato border,
bake it to a nice color, pour over a little maitre
d* hotel butter No. 365, and serve.
307. WHITEBAIT, FRIED, TARTAR
SAUCE.
Blanchailles Frits, Sauce Tartare.
Clean, wash and drain the whitebait; dip them
in milk, and roll in flour. Place them in a sieve
to remove the superfluous flour. Place them in
a fine frying basket, plunge into a very hot
frying fat, or hot clarified butter, and fry very
crisp. One minute will suffice to cook them.
When done, besprinkle them with salt, and dress
on a folded napkin; garnish around with fried
parsley and pieces of lemon. Serve a tartar
sauce No. 354 separate.
308. WHITEBAIT, DEVILED AND FRIED.
Blanchailles, Diables et Frits.
The same as No. 307, except dilute a little
English mustard with a little Lea & Perrins Sauce
and some milk; mix well together, and dip the
whitebait in the preparation, after which dip in
flour and fry in a very hot frying fat. Besprinkle
104 THE FISH AND OYSTER BOOK.
with salt mixed with a little cayenne pepper; gar*
nish with fried parsley and pieces of lemon.
309. WHITEBAIT, FRIED, GREENWICH
STYLE.
Blanchailles Frits a la Mode de Greenwich.
Prepare the same as No. 307. When done,
dress them on a folded napkin; garnish around
with fried parsley and quartered lemons. Serve
on the side some slices of brown bread, cut very
thin and buttered.
310. WHITEBAIT AND OYSTER CRABS,
FRIED.
Blanchailles et Crabes cT Huttres Frites.
Clean, wash and wipe dry. Mix half oyster
crabs and half whitebait, together; dip them in
milk, roll in crackermeal and fry crisp. Serve
them in croustades; garnish with fried parsley
and quartered lemons.
STOCKS, ESSENCES, ROUX AND SAUCES.
3x1. COURT-BOUILLON, PLAIN.
Court- Bouillon, Nature.
Put into a sauce pan some sliced carrots, onions,
celery, whole parsley, bay leaves, cloves, whole
black pepper and garlic; add as much water as
needed, some salt and vinegar. Set on the fire
and boil for half an hour. Strain, cover the fish
with it, set on the fire and boil as directed.
312. WINE COURT-BOUILLON.
Court- Bouillon de Vin.
The same as above, except replace the vinegar
with some white wine.
313. FISH STOCK, WHITE.
Fond de Pots son, Blanc.
Put into a sauce pan about six pounds of fish
bones, heads from black bass, pike, sheepshead,
etc.; wash them well, and garnish with vegetables,
the same as No. 311. Moisten with two gallons
THE FISH AND OYSTER BOOK. 105
of water, one pint of white wine, and two ounces
of fresh mushroom peelings; set on the fire and
boil slowly for about forty-five minutes; strain
through a cheese cloth and use as directed.
314. FISH STOCK, BROWN.
Fond de Poisson, Brun.
Set a sauce pan on the fire with a piece of fresh
butter, add six pounds of fish bones and heads
cuts into pieces, wash them well, and garnish
with some sliced vegetables, the same as No. 311.
Fry all together in the butter to a nice brown
color; drain off the butter, moisten with a pint of
sherry wine and eight quarts of water; let boil for
one hour, then strain through a cloth and use as
explained. When strained, try to obtain four
quarts of broth. It means, should be reduced
half down.
315. FISH ESSENCE.
Essence de Poisson.
Prepare the same as No. 313, except clarify the
strained stock with the whites of eggs, and let
reduce half down.
316. FISH GLAZE.
Glace de Poisson.
Prepare the same as No. 314, clarify the strained
stock, let it reduce to half; strain it again, let it
reduce way down to a thick syrup, and use when
needed.
317. FISH VELOUTfi.
Veloutee de Poisson.
Melt one pound of butter in a sauce pan, add
twelve ounces of flour, and let the roux cook
slowly. When the roux is sufficiently cooked,
dilute gradually with four quarts of stock No. 313.
Stir it well with a whip, and let boil for about
twenty-five minutes. Skim it once in a while,
season with salt, cayenne pepper, and nutmeg,
and strain the sauce through a fine sieve into a
bowl. Use when needed.
IO6 THE FISH AND OYSTER BOOK.
318. LEAN, BROWN, ESPAGNOLE SAUCE,
Sauce Espagnole Mature et Brune.
Melt two pounds of fresh butter in a saucepan,
add the same quantity of flour, mix well together;
place it into a slack oven and let it attain a nice
dark brown color; stir it often with a wooden
spatula. When done, dilute with ten quarts of
brown fish stock No. 314, and let boil slowly for
about five or six hours. Skim off the fat, strain
the sauce through a sieve, and set aside until
needed.
319. BCHAMEL SAUCE.
Sauce Bechamel.
Melt one pound of fresh butter in a saucepan,
add two sliced onions, one carrot, bay leaf, a little
celery, whole black pepper and some whole pars-
ley; fry lightly, add fourteen ounces of sifted
flour; mix well together with a wooden spatula,
and cook the flour for about ten minutes without
letting attain any color. Incorporate slowly four
quarts of boiling milk, stir well with a whip. The
sauce must be thick rather than light. Let it
boil for about fifteen minutes; season with salt,
salt, cayenne pepper and a little nutmeg. Strain
the sauce through a Chinese strainer, and set
aside. Scatter the top with small pieces of fresh
butter, and use when needed.
320. LEAN ALLEMANDE SAUCE.
Sauce Allemande Maigre.
Reduce one quart of veloute* No. 317 with half a
pint of good raw cream, thicken with four raw
egg-yolks and two ounces of fresh butter; add the
juice of a lemon, season with salt, cayenne pep-
per and nutmeg; stir the sauce on the fire with a
whip. At the first boil remove it; strain through
a cheese cloth, and use it as directed.
321. ANCHOVY SAUCE.
Sauce aux Anchois.
Prepare one quart of Allemande sauce, to which
you add a tablespoonful of anchovy essence,
THE FISH AND OYSTER BOOK. 1OJ
and replace the fresh butter with two ounces of
anchovy butter No. 360.
322. AURORA SAUCE.
^auce a V Aurore.
Prepare a pint of veloute No. 317. Incorporate
slowly two ounces of lobster butter No. 364 and
two gills of tomato sauce No. 355. Thicken with
two raw egg-yolks diluted with a little cream and
the juice of half a lemon. Season to taste, and
strain through a cheese cloth.
323. ARGENTINE SAUCE.
Sauce Argentine.
Fry in oil one sliced onion, one green pepper,
a crushed clove of garlic, bay leaf, a little thyme,
whole parsley and whole black pepper to a fine
color. Drain off the oil, and moisten with a little
white wine, two gills of tomato sauce No. 355, a
pint of espagnole sauce No. 318, and half as
much fish stock No. 314. Let reduce, season to
taste, strain through a fine Chinese cap, thicken
with two ounces of fresh butter, add a little lemon
juice, and serve.
324. BARNAISE SAUCE.
Sauce Bearnaise.
Put into a saucepan six sliced shallots, with a
few tarragon branches and some whole black pep-
per; add two gills of vinegar; let reduce almost
completely; place it on the side of the range, and
mix in four raw egg-yolks. Incorporate into it
slowly three ounces of fresh butter, stirring it
continually with a whip. Heat up well, without
letting it boil. When it begins to thicken, take it
off the range and add a little fish glaze No. 316.
Season to taste, and strain through a cheese cloth.
Add some chopped tarragon, mix well together,
and serve.
325. CREAM SAUCE.
Sauce Creme.
Reduce one quart Bechamel sauce No. 319 with
half a pint of cream. When ready incorporate
I08 THE FISH AND OYSTER BOOK.
two ounces of fresh butter, season to taste, strain
through a cheese cloth, and serve.
326. CRfiOLE SAUCE.
Sauce Creole.
Place a saucepan on the fire with a gill of sweet
oil; add two finely-minced onions, a medium
sized green pepper cut into small julienne; fry to
a light color. When done, drain off the oil, and
add one crushed clove of garlic and two sliced
fresh mushrooms. Let cook for a few minutes,
add two peeled and seeded fresh tomatoes chop-
ped up fine; moisten with a little fish stock No.
313; cook slowly for about fifteen minutes; season
to taste, and serve.
327. COLBERT SAUCE.
Sauce Colbert.
Reduce a pint of half glaze No. 335; skim well,
place it on the side of the range and incorporate
slowly four ounces of fresh butter, a tablespoon-
ful of fish glaze No. 316, the juice of a lemon,
and some finely-chopped parsley; season to taste,
heat it up without boiling, and serve.
328. CELERY SAUCE.
Sauce au Celeri.
Cut some nice celery stalks into small pieces,
wash it well, and place into a saucepan. Cover
with water, add a little salt and a small piece of
fresh butter; cook until tender. Drain the liquor
and reduce it with as much velout No. 317 as
needed. When ready, incorporate some fresh
butter and a little raw cream; season to taste,
strain it over the cooked celery, then serve.
329. CARDINAL SAUCE.
Sauce Cardinal.
Reduce a pint of veloute No. 317 with fish
stock. Set aside, and incorporate slowly two
ounces of lobster butter No. 364 and two gills of
tomato sauce No. 355. Season to taste, and strain
through a cheese cloth.
THE FISH AND OYSTER BOOK. ICQ
330. CHILI SAUCE.
Sauce Chili.
Put into a saucepan one pound of granulated
sugar, a half ounce of ground ginger, as much
allspice, cloves, cinnamon, paprika, and eight
ounces of salt; add two quarts of vinegar and let
boil for about ten minutes, after which add twelve
cloves of crushed garlic, about two dozen minced
onions, a dozen minced green peppers, and about
seven dozen large very ripe fresh tomatoes. Cook
slowly for about three hours, after which strain
through a sieve. When cold, put into bottles and
seal.
331. DEVILED SAUCE.
Sauce D table.
Chop up half a dozen shallots, fry colorless in
butter; drain off the butter; add two gills of
white wine, and let reduce to half; add half a
pint of half glaze No. 335, with half as much
tomato sauce No. 355, and a tablespoonful of
English mustard diluted with a little water; let
boil for a few minutes and skim well. Season to
taste, add a little chopped parsley, and serve.
332. EGG SAUCE.
Sauce aux Oeufs.
Have a pint of Allemande sauce No. 320 ready;
add three chopped hard boiled eggs and a little
chopped parsley; season to taste, and serve.
333. FIGARO SAUCE.
Sauce Figaro.
Reduce a half pint of tomato pure"e No. 355;
let it get cold; strain through a sieve, and mix it
with a pint of mayonnaise sauce No. 343; season
to taste, and serve.
334. GENEVOISE SAUCE.
Sauce Genevoise.
Wash a salmon head; place it into a saucepan;
garnish with sliced onions, carrots, parsley, celery,
whole black pepper, bay leaf and cloves; pour
IIO THE FISH AND OYSTER BOOK.
over a little melted butter, and fry all together to
a nice brown color. When done, drain off the
butter; moisten with half a pint of claret; let re-
duce to half; add a quart of espagnole sauce No.
318, with half a pint of fish stock No. 314; cook
it for about twenty-five minutes, strain and skim
well, Add two ounces of fresh butter, a table-
spoonful of anchovy essence and the juice of a
lemon, mix well together, season to taste, then
serve.
335. HALF GLAZE.
Demi- Glace.
Put one pint of espagnole sauce No. 318 into a
saucepan; add a pint of brown fish stock No. 314;
add a little mirepoix No. 381; fry in butter to a
nice color; reduce to half. Add two tablespoon-
fuls of fish glaze No. 316 and two gills of sherry
wine; season to taste, and strain it through a fine
Chinese cap.
336. HOLLANDAISE SAUCE.
Sauce HoUandaise.
Cut a half onion into small dice; place it into
a saucepan with some whole black pepper; add
two gills of vinegar; set on the fire and let reduce
almost completely. Add eight raw egg-yolks, and
incorporate slowly one pound of fresh butter.
Heat on the side of the range, and stir constantly
with a whip, without letting boil. When the
sauce begins to thicken, take it off the range, add
a little cold water and the juice of a lemon;
season to taste with salt, cayenne pepper, and a
little nutmeg; strain through a cheese cloth, and
serve.
337. ITALIAN SAUCE.
Sauce Itahenne.
Place two tablespoonfuls of oil into a saucepan;
set on the fire, and add two ounces of finely-
chopped shallots; fry colorless in butter. Add
four ounces of finely-chopped fresh or canned
mushrooms; moisten with a half pint of white
THE FISH AND OYSTER BOOK. Ill
wine, and let reduce half down. Add one quart
of half glaze No. 335; let boil for about ten
minutes, skim well; season to taste; add a little
chopped parsley, then serve.
337 B. LAGUIPIERRE SAUCE.
Sauce Laguipierre.
Put two ounces of fresh butter into a saucepan
with two ounces of sliced shallots, two ounces of
mushroom peeling, a clove of garlic, twelve grains
of whole black pepper, one bay leaf, and some
whole parsley; let fry together to a light color.
Drain off the butter, and moisten with one pint of
Rhine wine; let simmer for about five minutes,
then add one quart of veloute No. 317. Thicken
the sauce with four raw egg-yolks, three ounces
of fresh butter, and a cupful of thick cream; heat
up well, without boiling; add the juice of one
lemon, and strain the sauce through a cheese
cloth; season to taste, and serve as directed.
338. LOBSTER SAUCE.
Sauce Homard.
Cut four cooked lobster claws into small dice;
fry in two ounces of butter to a nice golden color;
season with salt and cayenne pepper; moisten
with two gills of sherry wine, and let reduce half
down. Add one pint of Allemande sauce No. 320,
and incorporate slowly two ounces of lobster but-
ter; heat up, without boiling; season to taste, and
serve.
339. MORNAY SAUCE.
Sauce Mornay.
Prepare a pint of cream sauce No. 325; season
with salt and cayenne pepper; add four ounces oT
grated parmesan cheese and one ounce of fresh
butter, mix well together, and use as directed.
340.MUSTARD SAUCE.
Sauce Moutarde.
Put one tablespoonfui of English and one table
spoonful of French mustard into a saucepan
,j!2 THE FISH AND OYSTER BOOK.
dilute it with a little Lea & Perrins sauce; add
one pint of Allemande sauce No. 320, mix well
together with a whip, season to taste, strain it
through a cheese cloth, then serve.
341. MADEIRA SAUCE.
Sauce au Madere.
Reduce a pint of espagnole sauce No. 318 with
a pint of brown fish stock No. 314; add a little
mirepoix No. 381; season to taste. Before serving
add two gills of Madeira wine, and strain.
342. MONTEBELLO SAUCE.
Sauce MontebeUo.
Montebello Sauce means half Barnaise No. 324,
and half well-reduced tomato sauce No. 355. Strain
through a cheese cloth, and serve.
343. MAYONNAISE SAUCE.
Sauce Mayonnaise.
Break eight raw egg-yolks into a bowl; add a
tablespoonful of English mustard, some salt and
pepper; work well with a whip for a few seconds;
add a half tablespoonful of vinegar, and incor-
porate slowly one quart of good French or Italian
olive oil, while stirring constantly; add one gill of
vinegar between the time; set the sauce in a cold
place, and use when needed.
344. MIGNONETTE SAUCE.
Sauce Mignonette.
Peel two shallots and cut them up very fine,
place them into a sauce boat; add two dozen
crushed mignonette grains, a pinch of salt,
cayenne pepper, the juice of a lemon, one gill of
vinegar, and one tablespoonful of water; besprinkle
the top with finely-chopped chervil. This sauce
is generally served with raw oysters and little neck
clams, and should always be made to order.
345. NANTAISE SAUCE.
Sauce Nantaise.
Sauce B^arnaise No. 324 with mushrooms,
truffles and shrimps cut in julienne.
THE FISH AND OYSTER BOOK. IIj
346. NORMANDE SAUCE.
Sauce Normande.
Put a quart of veloute sauce No. 317 into a
saucepan; add a half pint of white wine, and as
much fish essence No. 315, and two ounces of
fresh mushroom peelings. Reduce the sauce, and
thicken with five raw egg-yolks, four ounces of
fresh butter and the juice of a lemon. Heat up well,
without boiling; season to taste, and strain through
a cheese cloth.
347. NONPAREIL SAUCE.
Sauce Non'pareille.
Put into a saucepan one pint of veloute No. 317,
one pint of tomato sauce No. 355, and one pint of
cream; reduce it, and incorporate slowly two
ounces of fresh butter, the juice of a lemon;
season to taste and strain it. Add some truffles
and the whites of two hard boiled eggs cut into
small dice, capers, and some chopped pistachio;
stir together and serve.
348. PIQUANTE SAUCE.
Sauce Piquante.
Put into a saucepan two ounces of butter with
two onions chopped up fine; fry to a nice golden
color; drain the butter off, add two gills of vine-
gar and let reduce almost completely. Add one
dozen finely-chopped sour pickles, moisten with a
pint of half glaze No. 355, let boil for ten
minutes and skim well while cooking. Season to
taste, and add a little chopped parsley.
349. POULETTE SAUCE.
Sauce Poulette.
Is a well-finished Allemande sauce No. 320,
with some sliced mushrooms.
350. PARSLEY SAUCE.
Sauce Persil.
Is Allemande sauce No. 320, mixed with finely-
chopped parsley.
114 THE FISH AND OYSTER BOOK.
351. PEPPER SAUCE.
Sauce auoc Poivres.
Put in a sauce boat two finely-chopped shallots,
two dozen corns of black pepper crushed fine,
half a green pepper chopped up very fine, a pinch
of salt, a little chopped parsley, the juice of a
lemon, two gills of vinegar and one gill of water.
Mix together and serve.
352. R&MOULADE SAUCE.
Sauce Remoulade.
Blanch a couple of shallots, a handful of chervil,
tarragon, parsley and chives; drain off; put it into
cold water. When done, press out the water.
Pound the herbs in a mortar; add half a dozen
well-cleaned anchovy fillets, the yolks of four
hard boiled eggs, and a teaspoonful of Lea &
Perrins sauce. Rub all through a fine sieve, and
mix it with one quart of mayonnaise sauce No. 343.
Add one dozen finely-chopped sour pickles and one
tablespoonful of finely-chopped capers.
353. SHRIMP SAUCE.
Sauce aux Crevettes.
Peel two dozen red shrimps, cut them into small
dice, fry in butter to a nice color, and moisten
with one gill of white wine. Reduce it almost
completely; add one pint of Allemande sauce No.
320. Give the sauce the color of a nice red
shrimp by adding a few drops of red carmine.
Season to taste with salt and cayenne pepper.
Thicken with two ounces of shrimp butter No.
368. Strain the sauce through a cheese cloth, and
354. TARTAR SAUCE.
Sauce Tartare.
A sauce mayonnaise No. 343, with chopped
parsley, chervil, tarragon, chives, shallots, capers
and sour pickles. Mix all well together, set it in
a cold place, and use when needed.
THE FISH AND OYSTER BOOK. 113
355. TOMATO SAUCE.
Sauce aux Tomates.
Put two ounces of butter into a saucepan; add
some sliced onions, carrots, parsley branches,
celery, two ounces of raw ham, whole pepper,
cloves, bay leaf and a clove of garlic; fry to a
nice color. When done, add about four dozen
large fresh tomatoes; moisten with one quart of
stock; season with salt, pepper and a little pow-
dered sugar; cook slowly for about forty-five
minutes. When done, strain the tomatoes through
a fine sieve. If the sauce is too thin, let it reduce
and thicken with a little kneaded butter No. 363,
and strain again.
357. VILLEROI SAUCE.
Sauce Vitteroi.
Reduce one quart of velout No. 317; thicken
with eight raw egg-yolks. At the first boil, take it
off the fire and set aside. Add some chopped mush-
rooms and some finely-chopped chives, and use
when beginning to get cool, as directed.
358. VILLEROI CARDINAL.
Vitteroi Cardinal.
Reduce one pint of velout No. 317 with one
pint of tomato puree No. 355. Thicken with
eight egg-yolks. At the first boil, take it off the
fire and incorporate slowly three ounces of lobster
butter No. 364. Add some chopped mushrooms
and chopped parsley. Season to taste, and use
when beginning to get cool as directed.
359. VENETIAN SAUCE.
Sauce Venitienne.
Have one pint of Allemande sauce No. 320
ready. Incorporate slowly two ounces of ravigote
butter No. 366, some chopped parsley and some
chopped tarragon. Season to taste, and serve.
356. TOMATO CATSUP.
Catsup aux Tomates.
Place into an agate iron pan some celery stalks
Il6 THE FISH AND OYSTER BOOK.
cut into small pieces, one dozen large sliced white
onions, one ounce of capsicum peppers, one ounce
of crushed garlic, six bay leaves, two tablespoon-
fuls of crushed black pepper, a handful of salt,
a handful of sugar, a teaspoonful of paprika pep-
per, a tablespoonful of mace, and two dozen
cloves. Add two quarts of vinegar and let reduce
to half; after which add three pecks of fresh
tomatoes cut into small pieces. Cook slowly for
three to four hours. When done, strain through
a fine sieve, let get cold, bottle and seal.
BUTTER.
BEURRE.
360. ANCHOVY BUTTER.
Beurre cT Anchois.
Skin and wash two ounces of anchovies, wipe
them dry and pound in a mortar. Add one table
spoonful of anchovy essence, one tablespoonful
of anchovy paste, and half a pound of fresh but-
ter. Pound all well together, and rub it through
a fine sieve.
361. CRAWFISH BUTTER.
Beurre cT Ecrevisses.
Pound the shells from five dozen of cooked
crawfish No. 35; add two pounds of fresh butter,
put it into a saucepan and cook slowly until the
butter is thoroughly clarified; after which strain
it through a Chinese cap into a bowl, and beat
with a wooden spoon until it becomes thick. If
the butter is not red enough, add a little red
carmine. Set the butter aside, and use when
needed.
362. FLEURETTE BUTTER.
Beurre Fleurette.
Put one pound of fresh butter into a bowl, let
it get a little soft, season with a little cayenne
pepper; add the juice of two lemons and some
finely-cut-up chives; mix well together, and use
as directed.
THE FISH AND OYSTER BOOK. 117
363. KNEADED BUTTER.
Beurre Manie.
Put one pound of fresh butter into a bowl, let
it get a little soft, beat it well with a whip; season
with salt, cayenne pepper, and a little grated nut-
meg. Incorporate slowly half a pound of sifted
flour, and use as directed.
364. LOBSTER BUTTER.
Beurre de Homard.
Prepare the same as crawfish butter No. 361,
except use lobster shells instead of crawfish shells
one pound of shells to two pounds of butter.
365. MAITRE D' HOTEL BUTTER.
Beurre Maitre d Hdtel.
Put one pound of fresh butter into a bowl, beat
it well with a whip; season with salt and cayenne
pepper; add some chopped parsley and the juice
of two lemons.
366. RAVIGOTE BUTTER.
Beurre Ravigote.
Peel half a dozen shallots, blanch them with a
handful of parsley leaves, chervil, tarragon and
chives; drain and cool off. Put it into a mortar
and pound well. Add half a pound of fresh but-
ter, mix well together, color with some spinach
green, and rub it through a fine sieve.
367. SNAIL BUTTER.
Beurre cT Escargots.
Peel one dozen shallots, add four cloves of
garlic. Pound it well in a mortar; add five
anchovies and one pound of fresh butter; mix all
well together and rub it through a fine sieve; add
some chopped parsley, chervil and some finely-
cut-up chives; season with salt and cayenne pep-
per, and add the juice of two lemons.
368. SHRIMP BUTTER.
Beurre de Crevettes.
Pound half a pound of shrimps in a mortar;
add half a pound of fresh butter; season with salt
Il8 THE FISH AND OYSTER BOOK.
cayenne pepper, a little nutmeg; add the juice of
a iemon; rub it through a fine sieve, and use as
directed.
369, TERRAPIN BUTTER.
Beurre de Terrapene.
Pound twelve hard boiled egg-yolks with one
pound of fresh butter; season with salt, cayenne
pepper and a little grated nutmeg; press through
a sieve, and use as directed.
QARNI5HINOS.
GARNITURES.
370. CORN FRITTERS.
Beignets de Mais.
Chop up one quart of corn, put it into a bowl;
season with salt, pepper and a little grated nut-
meg; add two whole eggs and two yolks, four
tablespoonfuls of flour and one of baking powder;
mix all well together. Take the preparation with
a tablespoon and let it drop into a frying-pan
which contains hot oil or hot clarified butter
Fry to a nice color on both sides, and serve.
371. CROUSTADES.
Croustades.
Prepare some channeled croustade molds, bat-
ter them, and line with fine foundation paste.
Make the paste with one pound of flour, half
a pound of butter, half a pint of water, and
a little salt; mix all well together and knead it
properly, and let rest for half an hour, then roll
it out. After lining the molds with this paste, line
the paste with a buttered paper, and fill the inside
with roe rice. Bake them to a nice color; take off
the rice and paper, and use when needed.
372. CROQUETTES OF FRESH MUSH-
ROOMS.
Croquettes de Champignons Frais.
Wash one pound of fresh mushrooms, chop
them up finely; fry one dozen chopped shallots in
THB FISH AND OYSTER BOOK. IIQ
two ounces of butter; add the chopped fresh
mushrooms, and let cook together for a few
minutes. Season with salt and pepper, moisten
with a gill of sherry wine. Let reduce almost
completely and add half a pint of veloute sauce
No. 317. Thicken with six raw egg-yolks and let
boil for a few minutes. When done, add a little
chopped parsley, and place this preparation on
the side to get cold. When cold, divide them into
round balls, shape them in any form as desired,
immerse entirely in beaten eggs, after which roll
them in fresh bread crumbs and fry to a nice color.
373. DUXELLE FOR SAUCES.
Duxelle pour Sauces.
Peel one dozen shallots, chop up fine and fry in
butter; add half a pound of chopped fresh mush-
rooms (or canned) , let cook for a few minutes to-
gether, moisten with two gills of white wine; add
some chopped parsley, and place aside for use
when needed.
374. DUXELLE FOR STUFFING.
Duxelle pour Farce.
Prepare the same as above, No. 373, except add
half a pint of half glaze No. 335: let it reduce,
and thicken with fresh bread crumbs.
375. POCKET FISH QUENELLES.
Quenelles de Poisson a la Poche.
Make a fish forcemeat No. 397, butter a baking
pan; fill a paper cornet with the forcemeat, and
dress some small quenelles on top; pour over
some boiling fish stock or boiling water, and
poach them for a few minutes; drain; put them
in your garnishing, or as directed.
376. FISH QUENELLES IN A SPOON.
Quenelles de Poisson a la Cuilliere^
Have two soup spoons ready, place them into
warm water; fill one of the spoons with some
quenelles forcemeat No. 397, smooth the top with
120 THE FISH AND OYSTER BOOK.
the blade of a dinner knife dipped in warm water;
dip the second spoon into hot water, and with it
take off the forcemeat from the first spoon; place
it into a buttered saute pan. Poach the quenelles
by pouring hot water over them. Set the pan on
the fire, and bring it to a boiling point. Move it on
the side, and allow them to simmer for about five
minutes; drain them, after which place into cold
water. Use as directed.
377. DECORATED QUENELLES.
Quenelles Decorer.
Prepare the same as above, No. 376, except
when in the saute pan decorate the top with fanci-
ful cuts of truffles, and poach.
378. MOLDED QUENELLES.
Quenelles Moulees.
Butter some oval-shaped quenelle molds, deco-
rate the bottom of the molds; fill with forcemeat,
smooth on top, and poach.
379. MOLDED QUENELLES. (No. 2.)
Quenelles Moulees. (No. 2.)
Prepare the same as above, No. 378. Cover
the decoration with a layer of forcemeat, and over
this a salpipon No. 392. Finish by filling the
molds with the same forcemeat, smooth the top,
and poach.
380. GLAZED CARROTS.
Carrots Glacees.
Peel some large carrots, cut them out with a
vegetable spoon into balls; blanch them in salted
water until nearly done, then drain and fry them
in butter with a little sugar. Place them in a hot
oven, finish cooking, and glaze them to a nice
color. Use as directed.
381. VEGETABLE MIREPOIX.
Mirepoix de Legumes.
Slice or cut in dice onions, carrots, celery,
parsley, ham bone, bay leaves, whole pepper g
THE FISH AND OYSTER BOOK. 121
cloves and garlic; fry all in butter to a nice color,
and use as directed.
382. OYSTERS VILLEROI.
Huttres a la Villeroi.
Blanch the oysters, drain and wipe dry, roll in
flour and cover them with a villeroi sauce No. 357.
Dip them in an egg batter, roll in bread crumbs,
and fry in hot lard. Use as directed.
383. POTATOES HOLLANDAISE.
Pommes de Terre Hollandaise.
Peel some raw potatoes and pare them olive
shaped, two inches long by one inch in diameter.
Cook them in salted water. When done, drain off
the water, and cover with a wet cloth.
384. POTATOES CHATEAU.
Pommes Chateau.
Shape them the same as above, No. 383, only
cut them lengthwise in two. Trim the edges a
little, and blanch them in salted water. When
done, drain them off, and fry in clarified butter
in a saut pan. Season with salt, and serve as
directed.
385. BOILED PARISIAN POTATOES.
Pommes de Terre Parisienne Bouillics.
Peel some large raw potatoes, cut them into
one-inch balls with a round vegetable spoon; cook
them in salted water. When done, drain the water
off, add a piece of fresh butter and a little chop-
ped parsley, cover them with a wet cloth, and use
when needed.
386. BROWNED PARISIAN POTATOES.
Pommes de Terre Parisienne Rissolees.
Prepare the same as above, No. 385; blanch
them; drain the water off, and fry in butter to a
nice golden color. Season with salt, and serve.
387. PURfeE OF GREEN PEAS.
Puree de Pois Vert.
Put a quart of shelled fresh green peas into a
saucepan; add a head of lettuce and three sliced
122 THE FISH AND OYSTER BOOK.
onions, a little salt and sugar, and enough cold
water to reach their height. Cover the saucepan
and cook the peas till tender. Rub the peas
through a sieve. Put the puree into a saucepan
with a little kneaded butter No. 363 and cook it
for a few moments, stirring the while. Add a
piece of butter and a little cream; season to taste,
and use as directed.
388. PURE OF SORREL.
Puree O settle.
Wash some tender sorrel leaves, put them into
a saucepan with fresh butter. While cooking,
stir it with a spoon, after which press it through
a fine sieve. Put the pure"e into a saucepan with
a little kneaded butter No. 363, and cook for a
few minutes, stirring the while. Season to taste
with salt, pepper, nutmeg, and a little sugar. Add
v piece of fresh butter, and use as directed.
389. PURfeE OF FRESH MUSHROOMS.
Puree de Champignons Frais.
Wash a pound of fresh mushrooms, place them
into a saucepan with a piece of fresh butter, let
cook on a slow fire. When done, pound them in
a mortar to a fine paste; press it through a sieve;
return it to the saucepan, and add half a pint of
bechamel sauce No. 319, and two ounces of fresh
butter; season with salt, cayenne pepper, and a
little grated nutmeg. Serve as directed.
390. RICE, PIEDMONTESE.
Riz a la Piemontaise.
Put two ounces of butter into a saucepan, add
two finely-chopped onions, and fry for a moment
without letting attain any color. Add four ounces
of unwashed but well-picked rice. Fry for a few
moments together. Moisten to double its height
with broth, and cook very slowly while covered.
When done, add three ounces of fresh butter and
three ounces of grated Parmesan cheese, stirring
it with a large fork; season to taste.
THE FISH AND OYSTER BOOK. 123
391. RISSOTO WITH SAFFRON.
JKissoto au Safran.
Cook the same as No. 390, except add a tea-
spoonful of powdered saffron, and season highly.
392. LEAN SALPICON.
Salptfon Maigre.
A salpicon is composed of lobster, shrimps, etc.,
cut in quarter-inch dice; combined with truffles
and mushrooms cut the same size, and is mixed
with the same quantity of well-reduced espagnole
sauce No. 318, or with a veloutS No. 317.
393. SALPICON, ROYAL.
Salpifon a la Royale.
Lobster, mushrooms and truffles, all cut up in
quarter-inch squares; mixed with the same quan-
tity of bechamel sauce No. 319. and some lobster
butter No. 364. Use as directed.
TO PREPARE AND TO RECTIFY THE
FORCEMEATS.
Pour Prtparer les Farces et Us Rectifier.
394. GODIVEAU OF PIKE.
Godiveau de Brocket.
Remove the bones and skin from a pound of
pike; pound it fine in a mortar; take it out and
set aside. Have a pound of beef kidney suet,
free of fat and nerves; chop up fine and pound
well in the mortar. When done, add the fish,
little by little, and pound well together and press
through a sieve. Put half a pound of panada
No. 405 into a mortar and pound it well; add the
fish and pounded beef suet, little by little, and
obtain a fine paste. Add gradually six whole eggs,
some chopped parsley and some finely-cut-up
chives. Season with salt, cayenne pepper and
nutmeg. Rectify the forcemeat and see whether
it is hard; if so, add some cream; if too soft, add
some egg-whites.
124 THE FISH AND OYSTER BOOK.
TO RECTIFY THE FORCEMEATS.
Butter a small timbale mold, fill half with the
brcemeat; place it into a saute pan containing
soiling water, then place it into a moderate oven
for about five minutes to poach; then, if too firm,
idd some cream; if too weak, add some more egg-
whites.
395. FISH FORCEMEAT.
Farce a Poisson.
Remove the meat from the fish which is needed.
(Some like pike, black bass, sheepshead, halibut,
redsnapper, etc.) Take off all the bones and skin,
and cut it into small pieces. Pound half a pound
of panada No. 405, add little by little two pounds
of the cut-up fish, and pound all well together.
Add four egg-whites, mix all well together and
pass through a sieve. Place the forcemeat into a
bowl, season it with salt, cayenne pepper and nut-
meg; place the bowl into chopped ice, and incor-
porate slowly one quart of raw cream, beating
vigorously with a whip. Rectify the forcemeat
the same as above, No. 394.
396. CREAM FORCEMEAT OF FISH.
Farce de Poisson a la Crime.
Take two pounds of boned and skinned firm
fish; pound it well in a mortar and add six egg-
whites. Rub it through a fine sieve, and put it
into a bowl, Set the bowl into chopped ice.
Season the forcemeat with salt, cayenne pepper
and a little grated nutmeg. Beat up well with a
whip, and incorporate slowly one quart of cream
with one pint of whipped cream. Rectify the
forcemeat, and prepare as directed.
397. QUENELLES FORCEMEAT.
Farce our Quenelles.
Prepare the same as No, 395, and fill a strong
paper cornet with the forcement. Push small
quenelles the shape of half a small olive into a
THE FISH AND OYSTER BOOK. 125
buttered baking pan, pour over some hot boiling
water or stock, set them on the range and let boil
for a few minutes. When done, drain the que-
nelles and place them into ccld water. Use as
directed.
398. BAKED FISH FOB,JEMEAT.
Farce a Gratin pour Poisson.
Mix one pound of forcemeat No. 395 with the
same quantity of duxelle No. 374; add some chop-
ped celery, parsley and chervil; season to taste,
and use as directed.
399. BAKED FISH FORCEMEAT,
AMERICAN STYLE.
Farce a Gratin pour Poisson a V AmMcaine.
The same as above, No. 398, except add the
same quantity of Bread Stuffing No. 400. Mix
all well together, season to taste, and stuff the
fish with this preparation.
400. PLAIN BREAD STUFFING.
Farce au Pain, Naturette.
Soak the white of the bread in milk for about
ten minutes, after which squeeze it out and place
it into a bowl; add some raw eggs, chopped par-
sley, some chopped onions fried in butter, a little
sage and thyme, and a few bay leaves chopped up
fine; season with salt, cayenne pepper and a little
nutmeg; mix well together, and use as directed.
401. LOBSTER FORCEMEAT.
Farce de Homard.
Prepare the same as No. 395, except use only
half the quantity of fish, and replace the other
half with raw lobster meat. Season highly with
salt, cayenne pepper and a little nutmeg. Use as
directed.
402. FRYING BATTER. (No. I.)
Pate a Frire. (No. i.)
Put into a bowl one pound of sifted flour, two
gills of olive oil, four egg-yolks, and dilute with
sufficient water at once. Season with salt, pepper
126 THE FISH AND OYSTER BOOK.
and nutmeg, and set aside. When needed, add to
it four egg-whites beaten to a stiff snow.
403. FRYING BATTER. (No. 2. )
Pdte a Frire. (No. 2.)
Place into a vessel one pound of sifted flour,
with two tablespoonfuls of baking powder; add
three whole eggs, two gills of oil, salt, pepper and
nutmeg. Dilute with sufficient water at once,
and mix well with a wooden spatula. It should
be just thick enough to cover the article you may
dip in the batter.
404. POTATO BORDER.
Bordure de Pommes de Terre.
Peel one dozen raw potatoes, cook them in
salted water. When done, drain off the watet
and place the potatoes with the pan for a few
moments in a moderate oven to dry. Rub the
potatoes through a sieve, and add six raw egg-
yolks and a piece of fresh butter. Season with
salt, pepper and nutmeg; mix all well together
with a spoon, and use as directed.
405. PANADA.
Panade.
Put half a pint of water into a saucepan with
two ounces of butter, a little salt, pepper, and
nutmeg; let it boil; at first boil, add eight ounces
of sifted flour; mix well, and dry it on a slow fire,
till the paste detatches itself from the pan; then
set it on a platter, cover with a buttered paper
and put away to cool. Use as directed.
406. BORDELAISE MIREPOIX.
Mirepoix a la Bordelaise.
Peel two dozen shallots, one medium sized car-
rot, cut it very fine; add two bay leaves, a little
thyme, four cloves of garlic, some whole parsley,
a little celery; chop up all together very fine. Put
three ounces of fresh butter into a saucepan, add
the chopped vegetables and let it cook slowly for
about half an hour. Set it aside in a vegetable
dish, and use as directed.
THE FISH AND OYSTER BOOK. 127
LUNCH NO. i.
Blue Points
Strained Chicken Gumbo
Eggs, Waldorf
Planked Whhefish en Bordure
Broiled Boneless Squabs, Ravigote
String Beans, Fleurette
Artichokes, French Dressing
Macedoine of Fruit au Kirsch
Desserts
Cheese
Coffee
LUNCH NO. 2.
Tomato Bouillon in Cup
Canapes of Anchovies, Norwegian
Eggs, fivoli
Sweetbreads, Maltaise
French Peas, Bonne Femme
Punch, Prunelle
Broiled Squab Chickens on Toast
Russian Salad
Omelette Celestine
Desserts
Cheese
Coffee
LUNCH NO. 3.
Little Neck Clam Cocktails
Chicken Broth a la Rector
Canapes Moderne
Eggs, Benedictine
Frog Legs, Provencale
Potatoes Flamande
Lamb Chops, Maison d'Or
Cepes Bordelaise
Salad: Stuffed Tomatoes
Peaches a la Montreuil
Desserts
Cheese
Coffee
128 THE FISH AND OYSTER BOOK.
LUNCH NO. 4.
Chicken Broth in Cup
Salted Almonds Celery Pepper Mangoes
Crab Meat a la Maryland
Broiled Sweetbreads with Fresh Mushrooms
Potatoes Anna
Stuffed Apples a la Louise
Charlotte Russe au Cafe
Assorted Cakes
Cheese
Demi-Tasse
LUNCH NO. 5.
Blue Points
Cream of Fresh Mushrooms
Eggs a la Urbain
Fried Soft Shell Crabs a la Rector
Squabs a la Crispi en Casserole
Salad Mortimer
Gateau St Honore
Desserts
Cheese
Coffee
LUNCH NO. 6.
Jonsomme Dubarry
Eggs Florentine
Coquilles St. Jacques
Chicken Livers en Brochettes, St. Laurent
Potatoes Savoisienne
Sorbet a la Tosca
Broiled Quails on Toast
Nonpareil Salad
Timbales de Gaufres a la Portugaise
Assorted Cakes
Cheese
Coffee
THE FISH AND OYSTER BOOK. I2Q
LUNCH NO. 7.
Cotuits
Canapes Lorenzo
Celery Olives Radishes Lyons Sausage
Eggs Polignac
Fried Smelts, Sauce Figaro
Potato Croquettes
Vol au Vent, Diplomate
Asparagus, Sauce Hallandaise
Punch Chartreuse
Broiled Jack Snipes, sur canape"
Salade, Parisienne
Gateaux Mille-Feuilles
Desserts
Cheese
Coffee
LUNCH NO. 8.
Consomme" Vermicelli
Fried Sole a la Colbert
Potatoes, Saratoga Chips
Broiled Boneless Pigs' Feet, Deviled Sauce
Spinach au Jus
Sorbet Elizabeth
Roast Spring Chicken en Casserole
Salade Riche
Creme Caramel a la Franpaise
Assorted Cakes
Cheese
Coffee
DINNER NO. 9.
Rockaways
Consomme Remusat
Celery Radishes Olives
Aiguillets of Redsnapper, Admiral
Potatoes, Nellie O'Brien
Sweetbreads sous Cloche, Eugenie
Artichokes Barigoule
PUNCH DOLGOROUSKI
Roast Philadelphia Capon au Cresson
Salad Demidoff
Bordure de Madeleine a la Chantilly
Alaska Ice Cream
Assorted Cakes
Gorgonzola Cheese
Demi-Tasse
130 THE FISH AND OYSTER BOOK.
DINNER NO. 10.
Cape Cods
Potage Montorgueil
Celery Bon Appetit Radishes
Fillets of Black Bass, Anversoise
Potatoes Dauphine
Chicken Sauted Amphitryon
Celery Braise au Jus
Sorbets Paquerette
Canvas Back Duck, Fried Hominy
Stuffed Apples Salad
Nids de Marrons a la Chantilly
Timbales de Macaroni Glaces
Gaufres & la Vanille
Camembert Cheese
Demi-Tasse
DINNER NO. ii.
Cotuits
Consomme Garibaldi
Canapes Windsor
Paupiettes of Soles a la Dieppoise
Potatoes Normande
Supreme of Partridges, Lucullus
Stuffed Green Peppers, Provencale
PUNCH, SILICIENNE, LALLA ROOKH
Roast Squabs Piemontaise
Salade Turqueoise
Apple Charlotte, Portugaise
Nelusgots Ice Cream
Croguinolles
Stilton Cheese
Demi-Tasse
THE FISH AND OYSTER BOOK.
DINNER NO. 12.
Lynnhaven Bays
Potage Sarah Berahardt
Canapes Martha
Fillets of Pompano, Mornay
Potatoes Surprise
Squabs a la Signora
Cpes Bordelaise
Bichoff Glac
Rcast Prairie Chickens, Currant Jelly
Salade Rachel
CHATEAUBRIAND, PARISIENNE
Pudding Glace, Romanoff
Tuiles
Neufchatel Cheese
Demi-Tasse
MENU NO. 13.
Little Neck Clams
Bisque of Lobster, Hendricks
Celery, Olives, Westphalian Ham
Fillets of Black Bass, Marguery
Potatoes Persillade
Suprmes of Chicken a 1'Impe'ratrice
Haricots Panaches
PUNCH STANLEY
Roast Quails Larded, au Cresson
Romaine Salad
Pudding Florentine
Cecilia Ice Cream
Langues-de-Chat
PORT DU SALUT
Demi-Tasse
132 THE FISH AND OYSTER BOOK.
MENU NO. 14.
Blue Points
Cream of Chicken k la Reine
Canapes Moderne
Broiled Boneless Smelts, Bateliere
Potatoes Julienne
Mignons of Venison, Tyrolienne
Asparagus Tips, Princesse
Granit 1' Orange
Mallard Duck la Richelieu
Lettuce-Tomato Salad, French Dressing
BEIGNETS ZINGAPORT
Neapolitan Ice Cream
Biscuits a la Cuilliere
Roquefort Cheese
Demi-Tasse
DINNER NO. 15.
Blue Points
Consomme Dubelloy
Celery Olives Radishes
Boiled Salmon a la Trouville
Potatoes Hollandaise
Chicken Pot Pie, Rigolo
French Peas, Paysanne
PUNCH CARDINAL
Roast Partridges, Bread Sauce
Chiffonade Salad
BAVAROIS EN BELLE VUE
Tutti-Frutti Ice Cream
Assorted Cakes
Brie Cheese
Demi-Tasse
THE FISH AND OYSTER BOOK X33
DINNER NO. 16.
Blue Point Cocktails
Clear Green Turtle, Parisienne
Celery Olives Anchovies
Stuffed Brook Trout, Oyster Crabs Sauce
Potatoes Duchesse
Sweetbreads Montebello
Cauliflower au Gratin
Sorbets, Parfait d' Amour
Broiled Woodcocks sur Canape's au Cresson
Combination Salad
Charlotte a la Weimar
Pralinee Ice Cream
Gaufres a la Vanille
Camembert Cheese
Demi-Tasse
MENU NO. 17.
Blue Points, Sauce Mignonette
Cream of Chicken aux Quenelles
Celery Salted Almonds Olives
Timbales a la Renaissance
Fillets of Sole, Normande
Potatoes Hollandaise
Turkey Braised a la Chipolata
Filets Mignons of Beef, Pompadour
Haricots Flageolets
PUNCH TREMIERE
Canvas-Back Duck, Currant Jelly
Salade Romaine
Pudding Diplomate
Vanilla Ice Cream Assorted Cakes
Camembert Cheese
Demi-Tasse
134 THE FISH AND OYSTER BOOK.
MENU NO. 18.
Little Neck Clams
Chicken Broth, Belle Vue
Celery Radishes Cucumbers
Fillets of Pompano a la Bella
Potatoes Fondantes
Saddle of Mutton . la Banyule
Cassolettes of Sweetbreads a la Toulouse
French Peas, Paysanne
Sorbets a 1' Orange
Roast Quails, Piemontai 1 " 4
Lettuce Salad
Neapolitan Ice Cream
Assorted Cakes
Cheese
Coffee
MENU NO. 19.
Blue Points, Sauce Mignonette
Consomme Solferino
Cream of Asparagus, St. Vallier
Canapes Marie Stuart
Brook Trout Meuniere
Pompano Cardinal
Potatoes Parisienne
Sweetbreads & la Chancelier
Fillets Minions of Beef, Audinot
Aspic de Foie Gras en Belle Vue
PUNCH PARGNY
Roasted Woodcocks, au Cresson
Broiled Squabs on Toast
Combination Salad
Peaches & la Richelieu
Pudding Glace, Waddington
Desserts
Cheese
Coffee
THE FISH AND OYSTER BOOK. 135
MENU NO. 20.
Little Neck Clam Cocktails
Consomme Balzac
Chicken Okra, Creole
Canapes, Portugaise
Frog Legs en Coquilles des Gourmets
Lobster a la Newberg en Caisses
Potatoes Palestine
Boneless Squabs, a la Princesse
Noisettes of Lamb, Provencale
Mousses of Ham, Lucullus
Sorbet Mephisto
Partridges en Casseroles
Mallard Duck a la Richelieu
Salade Waldorf
Mazarine au Kirsch
Chartreuse de Pomme
Biscuits Glaces, Diplomate
Assorted Cakes
Cheese
Coffee
MENU NO. 21.
Blue Points
Bisque of Lobster Bateliere
Canapes of Caviar a la Russe
Fillets of Black Bass en Papillotes
Potatoes Henry IV.
Sweetbreads a la Marie Stuart
Suprmes of Capon a la Mirabeau
Asparagus, Sauce Mousseline
Spaghetti Milanaise
PUNCH AU KIRSCH
Roast Partridges, Larded, au Jus
Roast Teal Duck, Fried Hominy
Lettuce and Tomato Salad
Cabinet Pudding, Sauce Chateau
Caf Parfaits
Dessert
Fromage
Cafe
136 THE FISH AND OYSTER BOOK.
MENU NO. 22.
Cotuits
Consomme Florentine
Bisque d'Ecrevisses & la Cambridge
Canapes Martha
Mousselines de Volaille, Parisienne
Fillets of Sole & la Joinville
Scallops a la Havraise
Potatoes Dauphine
Lamb Chops & la Maintenon
Sweetbreads Montebello
Tenderloin of Beef, Larded, Godard
Flageolets, Maitre d'Hotel
Petits Pois a 1'Anglaise
PUNCH MONTMORENCY
Roast Capon, Stuffed with Chestnuts
Reed Birds en Brochettes
Escarole Salad
Apple Charlotte au Sabayon
Vanilla Ice Cream
Petits Fours
Cheese
Coffee
MENU NO. 23.
Blue Points
Consomme Deslignac
Pepper Pot, Indian Style
Celery Salted Almonds Olives
Fillets of Sole a la Constance
Boiled Salmon a la Hussard
Potatoes Duchesse
Sweetbreads Theodora
Tenderloin of Beef Larded la Regence
Stuffed Egg Plants, Italienne
Carrots & la Vichy
PUNCH FAVORITE
Roast Long Island Duckling Stuffed with Apples
Broiled Jack Snipes sur Canapes
Chicory Salad
Munich aux Peches
Blanc Manger en Belle Vue
Plombiere Rochambeau
Assorted Cakes
Roquefort Cheese
Demi-Tasse
THE FISH AND OYSTER BOOK.
MENU NO. 24.
Little Neck Clams
Consomme Imperiale
Potage Hochepot 1'Ende
Celery Stuffed Mangoes Radishes
Oyster Crabs & la Newberg
Medallions of Halibut & la Bella
Potatoes, Fines Herbes
Fillets of Chicken, Epicurienne
Lamb Chops, McMahon
Artichokes Bottoms, Florence
String Beans, Fleurette
SORBET VENITIENNE
Roast Pheasants Stuffed with Truffles
Broiled Squabs on Toast
Salad Maintenon
C routes aux Fruits, Andalouse
Mousses Siraudin
Pineapple Ice Cream
Fancy Cakes
Cheese
Coffee
MENU NO. 25.
Blue Points
Consomme Printanier Royale
Cream of Asparagus, Princesse
Palmettes of Chicken, Polonaise
Boiled Turbot, Sauce Hollandaise
Planked Shad, Potato Border
Ham Glace, Sauce Champagne
Fillets Minions of Beef, Cheron
SupreTnes of Partridges & la St. Hubert
Stuffed Tomatoes Bordelaise
Cauliflower au Gratin
SORBETS CARDINAL
Broiled Plovers, sur Canape's
Roast Red Head Duck, Fried Hominy
Salad Rex
Savarins au Rhum
Meringues a la Chantilly
Glace Dame Blanche
Biscuits de Reims
Cheese
Coffee
138 THE FISH AND OYSTER BOOK.
MENU NO. 26.
Little Neck Clams
Consomme Solferino
Mock Turtle a la Frangaise
Canapes Windsor
Celery Salted Almonds Radishes
Smelts, Stuffed with Oyster Crabs, Sauce Vin Blanc
Fillets of Black Bass a la Bercy
Potatoes Delmonico
Saddle of Lamb a la Fearing
Brussels Sprouts, Persillade
Ailes de Poulet a la Cussy
Venison Steaks a la Tyrolienne
String Beans, Fleurette
Potatoes Fondantes
PUNCH CALIFORNIENNE
Roast Prairie Chicken, Bread Sauce
Broiled Philadelphia Squabs on Toast
Salad Chiffonade
Strawberry Mousse
Glaces Pralinees
Gateaux Breton
Cheese
Coffee
MENU NO. 27.
Lynnhaven Bays
Consomme" Meternich
Bisque of Oysters, Maintenon
Celery Radishes Pimolas
Canape's of Herrings, Norvegienne
Brook Trout, Sauted, Meuniere
Broiled Bluefish, Anchovy Butter
Potatoes Parisienne
Fillets of Chicken a I'lmperatrice
Cauliflower Polonaise
Terrapin a la Maryland
SORBETS ANDALOUSE
Roast Partridges sur Socle au Cresson
Broiled Squabs on Toast, Maitre d' Hotel
Salad Manhattan
Charlottes a la Royale
Glaces Panachees
Assorted Cakes
Cheese
Coffee
THE FISH AND OYSTER BOOK. 139
MENU NO. 28.
Cotuits
Consomme Rachel
Cream of Tomatoes, Reine Margot
Radishes Stuffed Olives Sardines
Mousselines de Foie Gras, Sauce Pe"rigueux
Turbans of Black Bass la TrouviUe
Fillets of Halibut a 1'Italienne
Potatoes Duchesse
Sirloin of Beef Larded, Bouquetiere
Grenadins of Veal, Albertin
Asparagus Tips, Mornay
Potatoes, Sarah Bernhardt
PUNCH CREME DB MENTHB
Broiled Quails on Toast
Roast Mallard Duck
Salade Suedoise
Bavarois en Aspic
Nesselrode Pudding la Chantilly
Desserts
Cheese
Coffee
140 THE FISH AND OYSTER BOOK.
MENU NO. 29.
VERMOUTH
CHABLIS Huitres Marennes
AMONTILLADO Consomme Dubelloy
Tortue Verte Claire au Madere
CHAMBERTIN Coulibiacs a la Russe
1878 Timbales a la Rothschild
STEINBERGER Truites de Riviere en Papillotes
1886 Paupiettes de Sole a la Dieppoise
Pommes de Terre, Mollets
CHATEAU LATOUR Carre d'Agneau en Casserole,
1875 Marchand de Vin
CHATEAU YQUEM Tournedos a la Zola
1874 Ailes de Poulet, Sadi Carnot
Aspic de Foie Gras en Belle Vue,
sur Socle Fleurie
Sorbet Jeune Amerique
MOET CHANDON Poulardes de la Fleche Roties &
la Broche
Faisans Flanques de Quailles
Salade Diplomate
Petits pois Nouveaux, Paysanne
Artichauts Barigoule
THEO ROEDERER Pouding Renaissance
Blanc Manger Panache"
Gelee au Marasquin
Glace Frascati
Glace Vierge Frappe"e
Pieces Monties de Nougat
Pieces Monties d' Oranges Glacees
LIQUEURS Fruits Assortis
Desserts
Fomage
Cafe
THE FISH AND OYSTER BOOK. 141
MENU NO. 30.
HUITRES CHABLIS VIEUX
Lacines Orangees, Sauce Mignonette
POTAGES AMONTILLADO
Consomme aux Nids d' Hirondelles
Bisque de Crabes d'Huitres a la Princesse
HORS D'CEUVRES
Rissolettes Lucullus
Canapes d'Astrakan a la Russe
POISSONS MARCOBRUNNER
Turbot d'Angleterre, Sauce Hollandaise
Rougets Marseillais a la Fleurette
Pomes de Terre Fondantes
RELEV6 CHATEAU MARGAUX
Selle de Pre'-sale' a la Chanceliere
ENTRIES "CHAMBERTIN
Filets de Poulet a 1'Ivoire
Ris de Veau a la Marie Stuart
Truffes du Perigord en Serviette
Sorbets Mephisto
Gaufres a la Vanille
ROTI POMMERY EXTRA SEC
Canard Canvas Back a la Richelieu
SALADE
Salade de Barbe de Capucin
ENTREMETS (CHAUD)
Pudding Lafayette, Sauce Rochambeau
ENTREMETS (FROID)
Bavaroise en Supprise
Timbales de Gaufres a la Nubienne
GLACES
Biscuits Glacis Excelsior, Pompe Constantine
GATEAUX ET DESSERTS
Gateaux Sables Gateaux Marly
Duchesses
FROMAGE FINE CHAMPAGNE
Camembert
Cafe" Demi-Tasse
CIGARS LIQUEURS
INDEX.
PAGE
Allemande Sauce, Lean 106
Anchovy Butter 116
' ' Sauce 106
Argentine Sauce 107
Attereaux of Oysters, Montebello 27
Aurora Sauce 107
Baked Bluefish, Italian Style 46
1 ' Mexican Style 47
" " Portuguese 47
Baked Clams, Hunter Style 3
Baked Fish Forcemeat 125
" " " American Style 125
Baked Oysters, Klondike Style 26
Mariner Style 26
" " Modern Style 25
" Old-Fashioned Style 25
" Ravigote 25
Baked Pickerel, Mexican Style 76
Baked Pike, Portuguese 76
Baked Shad, Tosca Style , , , 86
Baked Sole, Parisian Style - 94
Baked Weakfish, Mariniere 101
Baked Whitefish, Creole Style 102
" Mexican Style 103
" " Portuguese 102
" " Provencal 102
" Wine Merchant Style 102
Batter, Frying (No. i) 125
" (No. 2) 126
Be*arnaise Sauce 107
Bechamel Sauce 106
Black Bass, Boiled, Hollandaise Sauce 38
Fillets of, Hippigue 42
Marguerite 41
Marguery 40
Mornay 41
Normande 41
White Wine Sauce. . . 40
Fried 38
Marchand de Vin 39
Meuniere 39
Portuguese 39
Steamed, Parsley Sauce 40
Bluefish, Baked, Italian Style 46
11 Mexican Style 47
" " Portuguese 47
INDEX.
Bluefish, Broiled, Maitre d' Hotel 46
Fillets of, Baked 48
Boiled Black Bass, Hollandaise Sauce 38
11 Fresh Codfish, Anchovy Sauce 51
" Hard Shell Crabs 5
' ' Parisian Potatoes 121
11 Salmon, Hollandaise Sauce 82
" Sheepshead, Argentine Sauce 89
" Striped Bass, Sauce Hollandaise. .... 43
" Turbot, Hollandaise Sauce loo
" Whitefish, Nonpareil Sauce 101
Bordelaise Mirepoix 126
Bouillabaisse Marseillaise 50
Bread Stuffing, Plain 125
Brochettes of Scallops, Sauce Colbert 31
" Oysters in, Maitre d' Hotel. 27
Broiled Bluefish, Maitre d'Hotel 46
Deviled Lobster 15
" Deviled Oysters 24
Deviled Sardines 89
" Finnan Haddie, Bateliere 65
" Fresh Herrings, Coleman 66
" Fresh Mackerel, Anchovy Butter... 69
Fresh Mackerel, Maitre d'Hotel 69
" Frostfish, Ravigote 57
" Haddock, Laguipierre 59
Herrings, Louise 66
Live Lobster 14
Oysters, American Style 23
Oysters, Baltimore Style 23
Oysters, Celery Sauce 24
Salmon Trout, Fresne 85
Salmon Steak, with Anchovy Butter 82
>Salt Mackerel 72
Sea Bass, Anchovy Butter 42
' Shad with Sorrel 85
Shad Roe, Ravigote Butter 87
Striped Bass, Nantaise 45
Weakfish, Maitre d'Hotel loo
Whitefish 101
Brook Trout, Fried 48
' ' in Papers 48
" Meuniere 48
' Oyster Crab Sauce 49
Stuffed, Oyster Crab Sauce.. 49
Brown Fish Stock 105
Browned Parisian Potatoes 121
Butter 116
Butter, Anchovy 116
144 INDEX.
PAGE
Butter, Crawfish 116
' ' Fleurette 1 16
1 ' Kneaded 117
Lobster 117
Maitre d' Hotel 117
Ravigote 117
Shrimp , 117
Snail 117
Terrapin 118
Cakes Codfish, Paysanne 54
Cardinal Sauce 108
" Villeroi 115
Carp, Bordelaise 50
41 German, Stuffed, Sauce Colbert. . 51
Carrots, Glazed 120
Catsup, Tomato 115
Celery Sauce 108
Chicken or Young Halibut, Richard Dolby. . 61
Chili Sauce 109
Clam Cocktails i
Clam Fritters i
Clams, Baked, Hunter Style 3
Fried 3
Little Neck I
Poulette i I
Roast 2
Scalloped 2
Soft, Baked in Sherry Wine 3
Soft, Boniface 4
Soft, Mexican Style 4
Soft, Newberg 4
Steamed 2
Stuffed 3
Cocktails, Clam i
11 Oyster 27
Codfish. Cakes, Paysanne 54
Codfish, Fresh, Boiled, Anchovy Sauce 51
" " Spanish Style 52
Codfish, Salt, Family Style 53
" " Newfoundland Style 53
Codfish Tongues, Fresh, Creole 52
" " Fresh, Meuniere 53
" " Fresh, Poulette 52
Colbert Sauce 108
Corn Fritters 118
Court Bouillon, Plain 104
" ' ' Wine 104
Crabs, Hard Shell, Boiled 5
" " " Stuffed, Baltimore Style 5
INLEX. 145
PAGE
Crabs, Hard Shell, Stuffed, Bella 6
Stuffed, Indian Style... 6
" ' " Stuffed, Mexican Style.. 6
" ' " Stuffed, Portuguese 5
Crab Meat au Gratin 6
Creole Style 8
Dewey Style 7
Maryland Style 8
* Mornay 8
" Newberg 7
11 Rector Style 7
Crab, Meuniere 8
Crabs, Oyster, Cromesquis of, Aurora 10
" Croquettes, Figaro Sauce 10
" Fried in Butter 9
" Newberg 9
" Timbales of 10
" Virginia Style II
Crabs, Soft Shell, Creole Style 9
Fried, Rector Style 9
Crawfish au Court Bouillon n
" Bordelaise 12
Butter 116
Cream Forcemeat of Fish . 124
Cream Sauce 107
Creole Sauce 108
Cromesquis of Oyster Crabs, Aurora 10
Croquettes jof Fresh Mushrooms 118
Croquettes, Oyster Crabs, Figaro Sauce.... 10
Croustades 118
Cutlets of Pompano, Pompadour 78
Decorated Quenelles 120
Deviled Gudgeons, Norfolk 58
Deviled Lobster, Broiled 15
" Stuffed 16
Oysters, Broiled 24
Sardines, Broiled 89
Sauce 109
Whitebait, and Fried 103
Duxelle for Sauces 119
" for Stuffing 119
Eel, Fried, Tartar Sauce 54
Eels, Matelote of, Botanicque 55
" Norwegian Style 54
Egg Sauce 109
Escalops of Salmon, Marechale 83
" " Sheepshead, Mirabeau 90
Espagnole Sauce, Lean, Brown 106
Essences 104
146 INDEX.
PAGE
Essence, Fish 105
Figaro Sauce 109
Fillets of Black Bass, Hippigue 42
' Marguerite 41
1 Marguery 40
1 Mornay 41
' Normande , 41
' White Wine Sauce. . . 40
Fillets of Bluefish, Baked 48
Fillets of Flounders, Chevalier 57
Fillets of Halibut, Ancient Style 61
" " Bauchanay 62
Bella 62
" Indian Style 61
Fillets of Kingfish, Bahama 67
" Brittania 68
M " Long Beach 68
" Maintenon 68
Fillets of Pompano, Marie Stuart 78
" " Moscovite 79
" " St. Marie 78
Fillets of Sea Bass, Cumberland 43
" " " Havanese Style 43
" " " Jussienne 42
Fillets of Sole, Flamande 96
" " Marguery 95
" Modern Style 98
" Nantaise 97
Nesle 96
' " Rector Style 95
Tabalion 97
White Wine Sauce 95
' Whitney 97
Fillets of Spanish Mackerel, Livournaise.. 71
" " " Meissonier . . . 71
Fillets of Striped Bass, Dieppoise 44
11 Flemish Style 44
" Montgolfier 46
" " " Princess Style 45
Finnan Haddie, Broiled, Bateliere 65
" " Cuban Style 66
" Gourmet 65
" " Newberg 65
' " Rector Style 64
Fish 38
Fish Essence 105
Fish Forcemeat 124
Baked 125
" " Baked, American Style 125
INDEX. 147
PAGE
Fish Forcemeat of, Cream 124
Fish Glaze 105
Fish Quenelles in a Spoon 119
" " Pocket 119
Fish Stock, Brown 105
" White 104
Fish Veloute 105
Fleurette Butter 1 16
Flounders, Admiral 56
Fillets of, Chevalier 57
" Pompadour 55
Sully 55
Sungari 56
Forcemeat, Fish 124
44 " Baked 125
" " Baked, American Style 125
Forcemeat of Fish, Cream 124
Forcemeat, Lobster 125
44 Quenelles 124
" to Prepare and to Rectify 123
Fresh Codfish, Boiled, Anchovy Sauce 51
" " Spanish Style 52
Fresh Codfish Tongues, Creole 52
" " " Meuniere 53
11 " Poulette 52
Fresh Herrings, Broiled, Coleman 66
Fresh Mackerel, Broiled, Anchovy Bntter. . . 69
Broiled, Maitre d'Hotel 69
" " Lausanne 70
Fresh Mushrooms, Croquettes of 118
44 44 Pure"e of 122
Fricandeau of Turtle, Countess Style 37
Fried and Deviled Whitebait 103
Fried Black Bass 38
41 Brook Trout 48
Clams ... 3
" Eel, Tartar Sauce 54
" Frogs' Legs, Tartar Sauce 12
41 Gudgeons, Tartar Sauce 58
41 Oysters 23
44 M Boston Style 24
44 Italian Style. 24
44 4I Rector Style 24
Fried Oyster Crabs in Butter 9
Fried Perch, Polonaise 73
* 44 Sauce Figaro 73
41 4I with Salt Pork 72
44 Pompano 76
4 * Porgies with Bacon 79
148 INDEX.
PAGE
Fried Salt Mackerel 72
" Scallops, Sauce Figaro 31
" Tartar Sauce 29
" Shrimps 32
" Smelts, Figaro Sauce 93
*: Soft Shell Crabs, Rector Style 9
Fried Sole, Colbert 94
" " Re*moulade Sauce 93
11 Richelieu 99
Fried Whitebait and Oyster Crabs 104
" Greenwich Style 104
" " Tartar Sauce 103
Fritters, Clam i
Corn 118
" Oyster, Bonne Femme 29
Frogs' Legs Fried, Tartar Sauce 12
Italian Style 13
Mariner Style 13
Poulette 13
Provencal 13
Sauted, Bordelaise 14
" Sauted, Meuniere 12
Frostfish, Bourgermeister 58
" Broiled, Ravigote 57
" Meuniere 57
Frying Batter (No. i) 125
41 (No. 2) 126
Garnishings 118
Genevoise Sauce 109
German Carp, Stuffed, Sauce Colbert 51
Glaze, Fish f 105
Half no
Glazed Carrots 120
Green Peas, Puree of , 121
Grenadins of Kingfish, Indostan 69
11 of Salmon, Financiere 83
Godiveau of Pike 123
Gudgeons, Deviled, Norfolk 58
1 ' Fried, Tartar Sauce 58
Haddock, Berchoux 59
' ' Broiled, Laguipierre 59
" Florentine 59
11 St. Leu 59
Half Glaze no
Halibut, Chicken or Young, Richard Dolby. 61
11 Fillets of, Ancient Style 61
11 " Bauchanay 62
Bella 62
Indian Style 61
PAGE
Halibut, Paupiettes of, Careme 63
1 " Dragomiroff 63
, Printanier 60
4 Silesian 60
' St. Malo 60
Timbales of, Talleyrand 64
Hard Shell Crabs, Boiled 5
' ' Stuffed, Baltimore Style. 5
Stuffed, Bella 6
1 Stuffed, Indian Style. ... 6
4 Stuffed, Mexican Style.. 6
' Stuffed, Portuguese 5
Herrings, Broiled, Louise 66
" Fresh, Broiled, Coleman 66
" Salt, Gastronome 66
Hollandaise Sauce no
How to Prepare Terrapins 34
Italian Sauce no
Kingfish, Bourguignonne 67
Fillets of, Bahama 67
Britannia *. 68
Long Beach 68
Maintenon 68
M Grenadins of, Indostan 69
41 Sauted, Mignonette.... 67
Kneaded Butter 117
Laguipierre Sauce in
Lean, Allemande Sauce 106
14 Brown, Espagnole Sauce 106
'* Salpicon 123
Little Neck Clams i
Live Lobster, Broiled 14
Lobster, American Style 16
" Bonnefoy 19
'* Bordelaise 17
14 Buena Vista 20
Butter 117
" Columbus 19
14 Creole Style 18
* 4 Cutlets, Cream Sauce 20
" 44 Rector Style 16
44 Deviled, Broiled 15
Stuffed 16
En Brochettes, Sauce Colbert 21
Forcemeat 125
Imperatrice 20
Live, Broiled 14
Louise 18
" Newberg 17
ISO INDEX.
PAGE
Lobster, Rector Style 18
11 Sauce in
" Steamed 14
Stuffed 15
11 ^ Walter Williams 16
Madeira Sauce 112
Maitre d' Hotel Butter 117
Mackerel, Fresh, Broiled, Anchovy Butter. . 69
Maitre d'Hotel... 69
" Lausanne 70
Salt, Boiled 72
' ' Broiled 72
" Fried 72
Spanish, Fillets of, Livournaise. . . 71
" Meissonier.... 71
11 Fleurette 70
" Joan of Arc 70
Matelote of Eels, Botanicque 55
" " Norwegian Style 54
Mayonnaise Sauce 112
Medaillons of Red Snapper, Luxullus 81
Mignonette Sauce 112
Mirepoix, Bordelaise 126
11 Vegetable 120
Molded Quenelles 120
(No. 2) 120
Montebello Sauce 112
Mornay Sauce in
Mushrooms, Fresh, Croquettes of 118
11 * Puree of 122
Mussels, Mariner Style 21
11 Poulette 21
Mustard Sauce in
Nantaise Sauce 112
Nonpareil Sauce 113
Normande Sauce : 113
Oysters 22
Oysters, Attereaux of, Montebello 27
Baked, Klondike Style 26
11 Mariner Style 26
" Modern Style 25
Old-Fashioned Style 25
" Ravigote 25
Oysters, Broiled, American Style 23
" " Baltimore Style 23
' M Celery Sauce 24
Oyster Cocktails 27
Oyster Crabs and Whitebait, Fried 104
11 " Cromesquis of, Aurora. 10
INDEX. Z5I
PAGE
Oyster Crabs, Croquettes, Figaro Sauce 10
" Fried in Butter 9
r !*. . " Newberg 9
Timbales of 10
" Virginia Style n
Oysters, Deviled, Broiled 24
Oysters, Fried 23
11 " Boston Style 24
" Italian Style 24
" . .. Rector Style 24
Oyster Fritters, Bonne Femme 29
Oysters in Brochettes, Maitre d' Hotel 27
" Indian Style 28
Louise 28
M Pan Roast, on Toast 22
" Poulette 27
" Roast 27
Scalloped, Me*nagere 29
Steamed 27
Oyster Stew or Soup 22
Oysters, Stuffed, Princess Style 28
" Valparaiso 26
11 Villeroi 121
Waldorf 28
Panada 126
Parisian Potatoes, Boiled 121
" v*.*. Browned 121
Parsley Sauce 113
Paupiettes of Halibut, Careme 63
M . * " Dragomirofif 63
Pike, St. Vallier 75
Sole, Melba 98
Peas, Green, Puree of 121
Pepper Sauce 1x4
Perch, Fried, Figaro Sauce 73
Polonaise 73
with Salt Pork 72
Maintenon 73
' Sauted, Meuniere 73
Piquante Sauce 113
Pickerel, Baked, Mexican Style 76
Pike, Baked, Portuguese 76
" Godiveau of 123
11 Paupiettes of, St. Vallier 75
" Stuffed, American Style 74
Stuffed, Royal Style 75
" Supremesof, Conde* 74
Plain Bread Stuffing 125
Plain Court Bouillon 104
PAGE
Planked Shad, New York Style 85
Planked Whitefish, Border 103
Pocket Fish Quenelles 119
Pompano, Cardinal 77
Cutlets of, Pompadour 78
Fillets of, Marie Stuart. 78
" Moscovite 79
St. Marie 78
Fried 76
Meuniere 77
Mornay 77
Porg es Fried with Bacon 79
' ' Sauce Genevoise 80
Potato Border 126
Potatoes Chateau 121
1 ' Hollandaise 121
" Parisian, Boiled 121
11 Parisian, Browned 121
Poulette Sauce 113
Puree of Fresh Mushrooms 122
11 " Green Peas 121
11 " Sorrel 122
Quenelles, Decorated 120
1 Fish Pocket 119
' Forcemeat 124
' in a Spoon, Fish 119
' Molded 120
Molded (No. 2) 120
Ravigote Butter 117
Red Snapper, Anversoise 80
Calcutta 81
" " Egg Sauce 80
" " Medaillons of, Lucullus 81
11 " Montpensier 81
Remoulade Sauce 114
Rice, Piedmontese 122
Rissoto with Saffron 123
Roast Clams 2
Roast Oysters 27
Roux 104
Saffron with Rissoto 123
Salmon, Boiled, Hollandaise Sauce 82
1 ' Escalops of, Marechale 83
Dubarry Style 84
' ' Grenadins of, Financiere 83
1 ' Princess Style 84
Salmon Steak, Broiled, with Anchovy Butter 82
" " Harlequin 83
Salmon Trout, Aurora 84
INLEX. 153
PAGE
Salmon Trout, Boiled, Egg Sauce 99
" " Broiled, Bateliere 99
" Broiled, Fresne 85
?; * * Meuniere 85
" Persillade 100
Salpicon, Lean 123
' Royal , 123
Salt Codfish, Family Style 53
" Newfoundland Style 53
Salt Herrings, Gastronome 66
Salt Mackerel, Boiled 72
Broiled 72
11 " Fried 72
Sardines, Deviled, Broiled 89
4 4 Norwegian Style 88
Sauces 104
Sauce, Allemande 106
" Anchovy , 106
" Argentine 107
" Aurora 107
" Bearnaise 107
" Bechamel 106
" Cardinal 108
' Celery 108
Chili 109
Colbert 108
11 Cream 107
Creole 108
Deviled 109
Sauces, Duxelle for 119
Sauce, Egg ^ 109
' ' Espagnole 106
" Figaro 109
11 Genevoise 109
Hollandaise no
' Italian no
" Laguipierre in
Lobster in
*' Madeira 112
" Mayonnaise 112
11 Mignonette 112
" Mornay in
Montebello 112
11 Mustard in
" Nantaise 112
" Nonpareil 113
' Normande 113
Parsley 113
" Pepper 114
154 INDEX.
PAGE
Sauce, Piquante 113
Poulette 113
Remoulade 114
Shrimp 114
Tartar 114
Tomato 115
Venetian 115
Villeroi 115
Scalloped Clams 2
Scalloped Oysters, Menagere 29
Scallops 29
Scallops, Aurora .... 30
1 Brochettes of, Sauce Colbert 31
* Fried, Sauce Figaro 31
1 Fried, Tartar Sauce 29
1 Havraise 3
' in Shell, Lucien 30
' Newberg 31
I White Wine Sauce 31
Sea Bass, Broiled, Anchovy Butter 42
Sea Bass, Fillets of, Cumberland 43
" " Havanese Style 43
II " Jussienne 42
Sea Bass, Meuniere 42
Shad, Baked, Tosca Style 86
Broiled, with Sorrel 85
Planked, New York Style 85
Stuffed, Palmyra 86
Shad Roe, Broiled, Ravigote Butter 87
" Creole Style 87
11 Florentine. ..., 88
1 ' Meuniere 87
" Newberg 87
with Oyster Crabs 88
Sheapshead, Bartholomew 89
4 ' Boiled, Argentine Sauce 89
" Escalops of, Mirabeau 90
11 Hungarian Style 9
Shrimps 3 2
Shrimp Butter 117
Shrimps, Creole Style 3 2
Fried 32
1 ' Nantaise 3 2
Shrimp Sauce 114
Shrimps, with Curry ... 32
Skate, with Black Butter 91
Smelts, Cambridge 93
11 Fried, Figaro Sauce 93
" Italian Style 9 1
INDEX. 155
PAGE
Smelts, Stuffed with Oyster Crabs 92
" with White Wine Sauce 92
Snails 33
" Alsatian Style 33
Snail Butter "7
Snails, Bordelaise 33
' ' Bourguignonne 34
" Provencal , 34
Soft Clams, Baked in Sherry Wine 3
* Boniface 4
I c " Mexican Style 4
" Newberg 4
Soft Shell Crabs, Creole Style 9
" " " Fried, Rector Style 9
Sole, Baked, Parsian Style 94
II Fillets of, Flamande 96
r * . , ' Marguery 95
" Modern Style 98
" . , . ! .v Nantaise 97
, .".v Nesle 96
11 . . ." . ; Rector Style 95
11 ' Tabalion 97
jjfrf White Wine Sauce 95
< ; ' Whitney 97
' Fried, Colbert 94
" Rmoulade Sauce 93
11 " Richelieu 99
' ' Normande 95
1 ' Paupiettes of, Melba 98
Sorrel, Pure"e of 122
Spanish Mackerel, Fillets of, Livournaise. . . 71
" " Meissonier 71
11 " Fleurette 70
" Joan of Arc 70
Steak, Salmon, Broiled, with Anchovy Butter 82
" " Harlequin 83
11 Turtle, Sauce Piquant 37
Steamed Black Bass, Parsley Sauce 40
' Clams 2
" Lobster. 14
'! Oysters 27
Stocks 104
Stocks, Essences, Roux and Sauces 104
Striped Bass, Bateliere 44
1 ' Boiled, Sauce Hollandaise 43
" Broiled, Nantaise..... 45
' " Fillets of, Dieppoise 44
-i " " Flemish Style 44
Montgolfier 46
156 INDEX.
PAGE
Striped Bass, Fillets of, Princess Style 45
Stuffed Brook Trout, with Oyster Crab Sauce 49
Stuffed Clams 3
Deviled Lobster 16
German Carp, Sauce Colbert 51
Hard Shell Crabs, Baltimore Style. 5
11 Bella 6
11 " " Indian Style 6
" " " Mexican Style... 6
11 " " Portuguese 5
Lobster 15
Oysters, Princess Style 28
Pike, American Style 74
" Royal Style 75
Shad, Palmyra 86
Smelts, with Oyster Crabs 92
Stuffing, Bread, Plain 125
11 Duxelle for 119
Supremes of Pike, Conde 74
Tartar Sauce 114
Terrapin 34
Baltimore Style 35
Butter 118
Cardinal 35
How to Prepare 34
Indian Style 36
Jockey Club 36
Maryland Style 36
Newberg 35
Timbales of Halibut, Talleyrand 64
" " Oyster Crabs 10
Tomato Catsup 115
" Sauce V 115
To Prepare and to Rectify the Forcemeats. 123
To Rectify and to Prepare the Forcemeats. 123
To Rectify the Forcemeats 124
Trout, Brook, Fried '48
in Papers 48
Meuniere 48
Oyster Crab Sauce 49
Stuffed, Oyster Crab Sauce.. 49
Salmon, Aurora 84
Boiled, Egg Sauce 99
Broiled, Bateliere 99
Broiled, Fresne 85
Meuniere 85
Persillade 100
Turbot, Boiled, Hollandaise Sauce 100
Turtle 36
INDEX. 157
PAGE
Turtle, Fricandeau of, Countess Style 37
" Sauted, Creole Style 37
11 Steak, Sauce Piquant 37
Vegetable Mierpoix 120
Veloute, Fish 105
Venetian Sauce 115
Villeroi Cardinal 115
Sauce 115
Weakfish, Baked, Mariniere IO i
**#+'. Boiled, Shrimp Sauce Ioo
Broiled, Maitre d 1 Hotel Ioo
Whitebait and Oyster Crabs, Fried I0< ^
" Baked, Portuguese IO2
Deviled and Fried 103
" Fried, Greenwich Style IO 4
Fried, Tartar Sauce IO3
Whitefish, Baked, Creole Style IO2
" Mexican Style 103
" " Provencal IO2
" " Wine Merchant Style 102
" Boiled, Nonpareil Sauce 101
" Planked, Border IO 3
White Fish Stock IO 4
Wine Court Bouillon 104
Young Halibut (or Chicken), Richard Dolby 61
Popular Handbooks
for Hotel, Restaurant, Transportation
Catering, Institution and Club Use
Ranhofer's Epicurean: The king of cook books is "The
Epicurean," by Charles Ranhofer, of Delmonico's. This
book is 1,200 pages, and weighs about ten pounds. It is
the most extensive, the most complete, the most readable,
the most attractive, and the best all-around cook book
that has ever been published. The first chapter is devoted
to table service, with instruction in menu-making and the
care and service of wines, the decoration of the table, the
fixing of the sideboard, complete dining room instructions
for the service of course dinners. French and Russian
service is explained. There are lists of china, glass, and
silver, etc. ; a table oi supplies in which the French and
English names are given, and a market list. Then follows
144 pages of menus for breakfasts, luncheons, dinners,
buffet or standing suppers, collations, hunting ^ parties,
garden parties, dancing parties, etc. All dishes in these
menus are numbered to conform with recipes for them in
the body of the book. There is a chapter on elementary
methods, in which even the drudgery work in the kitchen
is explained, and all the work done by apprentices in the
early stages of hotel kitchen work. The chapter on kitchen
utensils is very full, every utensil illustrated. Then come
the recipes: 200 soups, 251 sauces, 133 garnishes. 191 side
dishes, 101 shell fish, 218 fish, 165 beef, 165 veal, 75 mut-
ton, 109 lamb, 48 pork, 224 poultry, 163 game, 198 miscel-
laneous entrees, 267 salads, 172 vegetables, 100 eggs, 37
farinaceous foods, 233 sweet entrees, 170 cakes, 17 breads,
189 ices and iced drinks, 90 confectionery, and several
illustrations of centerpieces. There is an exhaustive chapter
on wines, several recipes for mixed drinks, and 64 pages
devoted to a collection of Delmonico menus. The index
occupies 44 double-column pages. There are more than
800 illustrations. A most excellent feature of The Epi-
curean is that every recipe in it appears under a good
honest English name, alongside of which is the translation
of it into French. It is beautifully bound in Keratol Levant
grain, embossed in gold. Price $7.00
The Edgewater Beach Hotel Salad Book (Shircliffe). Con-
tains more than 600 tested recipes for salads and salad
dressings. Mr. Shircliffe has not only given the recipes,
but in many cases has supplemented them with author's
notes, calling attention to special health-giving features,
and suggesting diets for the different ailments that afflict
humans. He also takes opportunity to preach many a
short sermon on the importance of right eating and what
is best for health from the cradle to old age. He also
intersperses much of human interest in the way of anec-
dote, legend and historic events. In this way it is more
than a cook book it is readable to those who are not so
much interested in how to make salads as in the enjoy-
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tions, which are from direct photographs in the natural
colors, so that the dishes illustrated have the eye-appeal
and the enticing qualities of the real dish. It is a book
that fits into every kitchen home, hotel, club, hospital,
restaurant, lunch room, cafeteria, steamship, dining car,
industrial catering plant, institution, army mess in fact,
wherever information is desired as to the why and how to
prepare for the table. Price $5.00
Salad Portfolio (Shircliffe). A set of beautiful illustra-
tions of salads taken from the Edgewater Beach Salad
Book. They are mounted on heavy green cover stock,
11 x 16 inches, each showing three or four of the salads
and are suitable for framing. The portfolio may be used
by the maitre d'hotel to assist him in selling party menus.
The illustrations are so natural and appetizing that they
make strong appeal to patrons when selecting the salad
course for special menus. Also these pictures serve as a
guide to pantry girls, showing them how the finished salad
should look. Price $2.00
The Edgewater Sandwich Book (Shircliffe). Supplemented
with chapters on hors d'oeuvres, supremes, canapes and
relishes. More than 600 recipes. This book is by the author
of the Edgewater Salad Book, the most important culinary
book produced in recent years. There are thirty illustra-
tions of sandwiches and hors d'oeuvres. It will meet the
requirements of all kinds of refreshment places from the
soda fountain to lunch room, tea room and high-class
restaurant. Bound in convenient pocket size. Price. . .$2.00
The Hotel St. Francis Cook Book (Hirtzler). The author
was chef of Hotel St. Francis, San Francisco. Adapted for
hotels, restaurants, clubs, coffee rooms, families and every
place where high-class, wholesome cuisine is desired. This
is the most important culinary book that has come from
any press in the last twenty-five years. Mr. Hirtzler is
known thruout Europe and America as one of the ablest
chefs of the day. He made the cuisine of the Hotel St.
Francis world-famous. A feature of the Hotel St. Francis
Cook Book that will be appreciated by thousands of hotel
people, caterers, families and all interested in home eco-
nomics, is the selection and preparation of foods in sea-
son; the presentation of breakfast, luncheon and dinner
menus for every day in the year the selections appro-
giate, and all dishes actually prepared and served in the
otel St. Francis. This feature of the book gives a sugges-
tive quality, a reminder attribute, and a knowledge of food
economies and food attributes that is hereby brought to
the aid of the proficient and the learner, also enables even
the inexperienced to produce the well-balanced menu. The
Hotel St. Francis Cook Book is indexed and cross indexed
so that every recipe can be referred to on the instant.
Price $3.00
A Selection of Dishes and The Chef's Reminder (Chas.
Fellows). The book that has met with the largest sale and
is in most demand from managers, stewards and cooks. Is
in vest pocket form, 220 pages. The most complete and
serviceable pocket reference book to culinary matters that
has ever been published. It is not a cook book, in the gen-
eral sense of the word, but is full of ideas and suggestions
regarding bill-of-fare dishes. Chapters are devoted to en-
trees of all kinds, salads, soups, consommes, fish and their
sauces, sauces in general, garnishes, fancy potatoes, miscel-
laneous recipes, hints to cooks and stewards, suggestions
for breakfast, lunch and supper dishes, chafing dish cook-
ery, menus, and a pronouncing glossary of culinary terms.
Hundreds of the dishes listed are given with their bill-of-
fare names only, as the cooks understand the basic work
in preparing dishes, and the sauces and gardnishes are
treated separately, with information as to their component
parts. Thousands of men who possess a copy of this book
say it is their greatest help. Printed on bond paper, bound
in flexible cover. Price $1.00
The Culinary Handbook (Chas. Fellows). Presents in
concise form information regarding the preparation and
service of nearly 4,000 different bill^f-fare dishes; also
gives much information of encyclopedic nature regarding
foods of all kinds. Quick reference to every dish prescribed
is facilitated with an index of 39 columns arranged in
alphabetical order, and cross indexed, so that no matter
what one is looking for, all he has to do is to find the
initial letter and under it, in alphabetical order, for sec-
ond, third and fourth letters, etc., the article wanted, with
page on which it is found. Referring, for instance, to a
sauce of any particular kind. Find the word Sauce in the
index, and under it will be found in alphabetical order 149
different sauces; and under Salads, 71 different kinds,
exclusive of the variations in making. Under head of Sau-
sage there are 45 different kinds described, with directions
for making as well as cooking and serving. In fact, the
sausage information in this book is more complete than in
any other published. 190 pages; 7x10 inches $2.00
Fellows' Menu Maker is the last of the successful ready
reference books compiled by Chas. Fellows, author of "A
Selection of Dishes and The Chef's Reminder" and "The
Culinary Handbook." In this book Mr. Fellows has com-
piled in concise form thousands of suggestions for daily
changes on the bills-of-fare, both American and European
plan, for breakfast, luncheon and dinner cards, and so ar-
ranged as to give popular changes from day to day to give
acceptable variety. These changes include soups, fish,
boildes, entrees, roasts and specials. In their presentation
he starts with typical bills-of-fare, and the changes are
such as might be made in these bills from day to day.
Also he has presented a chapter entitled "Suggestions for
Specials for the Day," in which the dishes are priced and
underlined with brief information regarding their composi-
tion. Also, he submits several sample menus for business
lunches, banquets, and small party dinners, and one very
serviceable feature of the book is a list of the most pop-
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entrees. The book is supplemented with 110 pages of sam-
ple menus and bills-of-fare, several of them photographic
reproductions, and representing the cards of hotels and
restaurants of both first and second class, lunch rooms,
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printed on fine quality paper; page 7x10 inches, cloth
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Clarenbach's Hotel Accounting. In writing this book it
was Mr. Clarenbach's purpose to outline a simple system
of hotel accounting that would meet the needs of the aver-
age hotels, particularly of hotels from 50 to 200 rooms.
His first book was published in 1908 and the system was
adopted by thousands of hotels. Since then there have been
two revisions to meet new conditions of the more modern
hotels. This is the third revision, thoroly up-to-date, and
with illustrations that show the actual account books rul-
ings and facsimile entries; and the text matter is so clear
that one need not be a practical bookkeeper to understand.
3
The book is in four parts, these covering all departments.
It shows how to get storeroom "per dollar" costs'; how to
handle the cigar business ; how to get an accurate state-
ment of the hotel's business from month to month, and a
method of auditing the front office. A "Profit and Loss"
statement is shown. The text matter emphasizes the impor-
tance of being accurate, of a check on every transaction,
and the economy of doing things the right way, thus pre-
venting vexatious mistakes that take valuable time in mak-
ing corrections, and giving the operator the satisfaction
that comes from being master of his business 1 . Hotels now
having workable accounting systems can find in the Clar-
enbach book ideas that may be incorporated by them to
advantage. Also they will find the Qarenbach system
elastic, and its results can be put on a comparable basis
with results obtained fiom other systems of hotel account-
ing. The book is supplemented with a chapter headed "An
outline of the front office methods of the largest hotel in
the world." The book is 9x12 inches and contains 66
pages, printed on ledger paper, attractively bound in cloth
cover. Price $3.00
Front Office Psychology (Heldenbrand). This is the only
book that outlines rules of conduct for the people in the
front office who meet the public, where a pleasing person-
ality and correct habit of deportment, speech, dress, and
all-around cleanliness makes for ideal salesmanship. The
suggestions are classified under different heads as Em-
ployee relations, Your personality, Receiving and rooming
f nests, Handling of mail, Information, Checking out,
ront office tactics. The book is written from the prac-
tical viewpoint of a student of human nature, and in this
respect is a classic. It inspires to an improvement in
service and can be read with profit by young and old in
the small or the large hotel, or institution, or business
house. Pocket size, 5x8 inches, 100 pages. Attractively
bound in water-proof cover. (A special price is made to
hotels and chains of hotels buying in quantities of ten or
more.) Price $1.00
The Bell-Boy's Guide (Heldenbrand). This book was
written with the object of training young men of good
habits in the duties customarily performed by bell-boys.
It was prepared by the author to instruct those not fa-
miliar with hotels in the particular bell-boy work required
for his own hotel the Hotel Heldenbrand of Pontiac,
Michigan. With slight variation this book will meet the
needs of the average hotel thruout America. It is pocket
size, 32 pages. (A package of four books for 1.00.)
Price $1.00
Paul Richards' Pastry Book is the title in brief of "Paul
Richards' Book of Breads, Cakes, Pastries, Ices and
Sweetmeats, Especially Adapted for Hotel and Catering
Purposes." The author is known as one of the most skillful
all around bakers, pastry cooks and confectioners in
America, and has demonstrated the quality of his work in
leading hotels. In writing this book he took particular
pains to have the recipes reliable and worded in such sim-
ple fashion that all who read them may readily understand
and work from them. The book is in seven parts. Part I
is devoted to fruit jellies and preserves; jams, jellies,
compotes and syrups ; preserved crushed fruits for sher-
bets and ices; preserving pie fruits; sugar boiling degrees;
colors. Part II, pastry and pie making, pastes and fillings;
pastry creams, patty cases, tarts and tartlets; icings. Part
III, cake baking. Part IV, puddings and sauces. Part V,
4
ice creams, ices, punches, etc. Part VI, breads, rolls, buns,
etc. Part VII, candy making and miscellaneous recipes ;
bread economies in hotel ; caterers' price list. The recipes
are readily found with the aid of 36 columns of index and
cross index in the back of the book, this index forming in
itself a complete directory, so to speak, of breads, pastry,
ices and sugar foods. Printed on strong white paper; page
7x10 inches, 168 pages, bound in cloth $2.00
Pastry for the Restaurant, by Paul Richards, a vest
pocket book of 158 pages, is. as its title indicates, espe-
cially produced for the use of bakers employed in restau-
rants and European plan hotels. The style of work required
for the American plan hotel with table d'hote meal, and that
for the European plan hotel restaurant, where each article
is sold for a separate price, has brought about a demand
for a book with receipts and methods especially adapted
for the preparation of bakery and pastry goods for indi-
vidual sale. The first chapter is devoted to French pastries,
which are now so generally sold, yet so little understood,
because of the misnomer title; then follows cakes and
tarts of every kind ; pies in great variety ; puddings, hot
and sold; ices, ice creams, and many specialties, all set
forth with ingredients, quantities, and methods of mixing
and preparing, and instructions for oven or temperature
control. Mr. Richards' other books have become standard
the world over, and this one will be equally reliable. The
index to this book makes a very complete reference to
popular pastry goods and will be found valuable as a
reminder. The book is printed on bond paper $1.00
The Lunch Room (Paul Richards), is the newest of the
culinary books and bids fair to become one of the most
popular ever produced. In writing this book Mr. Richards
covered all branches of the business. In its pages can be
found lunch room plans; illustrations of equipment; chap-
ters on management, salesmanship and bookkeeping; sug-
gestions for bills-of-fare; reproduction of articles from
technical journals relating to lunch rooms, and about 2,000
recipes for lunch room dishes. It is a complete guide to
making and marketing lunch room foods and beverages.
The book is of particular value, not alone to those who
operate lunch ro9ms, but to hotelkeepers who may con-
sider the advisability of putting in a lunch room in con-
nection with their business; a departure that has become
Very general since so many country hotels are changing to
modified American or to European plan, the lunch room
being the stepping stone to the change. Printed on fine
quality of paper strongly bound $2.00
The Vest Pocket Pastry Book (John E. Meister). This
little book contains 500 recipes, includes 57 for hot pud-
dings (pudding sauces, etc.; 77 for cold puddings, side
dishes, jellies, etc. ; 90 for ice creams, water ices, punches,
etc.; 68 for pastes, patties, pies, tarts, etc.; 77 for cake;
17 for icings, colorings, sugars, etc.; 60 for bread, rolls,
yeast raised cakes, griddle cakes, etc., as well as 55 mis-
cellaneous recipes. Mr. Meister wrote this book at the
request of the editor of The Hotel Monthly, who had heard
his work highly complimented by his employers, who said
they believed him to have no superior as as first-class
workman. The recipes, while given in few words, yet are
easily understandable, and have helped thousands of bakers
to improve their work. Book is indexed ; printed on bond
paper. Price $1.00
The Vest Pocket Vegetable Book (Chas. G. Moore), has
done more to popularize the cooking and serving of vege-
tables in hotels and restaurants than any other book ever
published. It was written with this idea. The author took
particular pains to make this little volume a classic and
his masterpiece, and he succeeded remarkably well. Into
120 pages he has condensed more information regarding
the history, cultivation, nutritive qualities, and approved
forms of cooking and serving vegetables than can be
found in any other book, no matter how large ; and it has
been demonstrated to be a book without mistakes. Recipes
for soups, sauces, garnishings and salads supplement the
general recipes. There are 78 ways of preparing potatoes,
19 of mushrooms, 19 of onions, 15 of cabbage, etc., 27 of
beans, 15 of rice, 25 of tomatoes, and others in number in
proportion to their importance. The vegetables are given
with their English names and the French and German
translations. The book is indexed, printed on bond paper.
Price $1.00
The Book of Sauces, by C. Hermann Senn, is the newest
of The Hotel Monthly Handbook series. Mr. Senn is the
author of the famous Twentieth Century Cookery Book,
The Menu Book, Practical Gastronomy, and ten other
culinary books that have become standard in Europe, and
that have extensive sale in America. His Book of Sauces
is the most complete work of the kind that has ever been
produced. It treats the subject thoroly from every angle
and covers all kinds of sauces for meat, poultry, fish, and
salad dishes; also sweet sauces. This book is adapted not
alone for the hotel and catering trades, but also for family
use the world over. Epicures will find it invaluable for the
suggestions and practical instructions, together with the
culinary lore therein contained. Book is vest pocket size,
printed on bond paper $1 .00
Ideas for Refreshment Rooms. This book is composed
mainly of expositions of catering systems, in particular,
tea room, lunch room, department store, cafeteria, school,
industrial plant, dining car, club, and outside. A valuable
feature of it is the illustrating of different accounting sys-
tems and report forms; also plans of lunch rooms, kitchens
and pantries, showing consistent lay-out. There are more
than a hundred beautiful half tone illustrations picturing
refreshment rooms of many kinds, their decoration, and
furnishment. Complete sets of menus of famous catering
establishments are presented ; also a large number of
menus to fit the lunch room, cafeteria, industrial plant,
or school. Thruout the book there is a plea for the bal-
anced ration and right eating, the advocacy of plain foods
simply prepared and appetisingly served, the nutritive value
given careful consideration. There is a chapter on service ;
a chapter on the brewing and serving of tea and ^ coffee;
several pages devoted to pantry prepared foods ; illustra-
tions of kitchens, of restaurant checks, and of many inter-
esting things, as electric equipment ; questions of m fuel
economy, illumination, and a hundred and one clever ideas
in the marketing of prepared foods in public eating houses.
The book is thoroly indexed and cross indexed to assure
quick finding. 385 pages, cloth bound. Price $2.00
The Hotel Butcher, Garde Manger and Carver. (Frank
Rivers.) The author has cultivated a new field in culinary
literature, and produced a book both novel and useful. His
experience as butcher, carver, chef and steward enabled him
to compile facts regarding meats and meat economics, from
the butcher shop to the dining-room table, that will be in-
6
valuable to managers, stewards, chefs, and all persons em-
ployed in culinary work. His book digests the subjects of
buying, handling, sale, and service of meats, poultry and fish
for hotels, restaurants, clubs and instiutions. It is varied
with suggestions for the use of meats and trimmings for
particular dishes; the composition of these dishes set forth
in concise form. The information is clarified by the use
of about 300 illustrations. The index is so comprehensive
that any item may be referred to on the instant. 125 pages.
Price $2.00
"The Advertising of Hotels" by Clarence Madden is the
first practical, comprehensive inquiry into hotel advertising
ever made available. It is the only book which treats the
problem of selling rooms and service in its entirety pro-
motion, publicity, "in-the-house", "word-of-mouth", copy,
appropriation, media selection, and agency contact. Mr.
Madden is acquainted with both sides of the advertising
picture. His book brings the two into sharp focus and shows
their proper relationship. . . . Anyone who is in any way
affected by hotel advertising should be sure to have on
hand a copy of "THE ADVERTISING OF HOTELS" for
study, reference, and guidance. 136 pages. Price $2.00
The Fish and Oyster Book, by Leon Kientz, for many
years chef of Rector's (the noted sea foods restaurant in
Chicago) is a handy vest pocket volume, the leaf measur-
ing 3x6^ inches. In this book Mr. Kientz tells in concise
manner how to cook practically every kind of fish that is
brought to the American market ; and not only explains
the method of cooking, but also the making of the sauces
and the manner of service. Every recipe is given with its
bill-of-fare name in English and its translation into the
French. The recipes include also such dishes as frogs'
legs, all kinds of shell fish, snails, terrapin, and the fish
forcemeats. Also there is an appendix with specimen fish
and oyster house luncheon and dinner menus, with and
without wines. The book is indexed, printed on bond
paper, bound in flexible cover $1.00
Economical Soups and Entrees (Vachon). This book was
written in response to a demand for a book that would
tell how to prepare savory dishes from inexpensive mate-
rials at small cost ; and, in particular, how to use up left-
overs ; by which is meant good cooked foods not served
at a previous meal, and ^which have not in any way lost
their marketable value in the sense of deterioration of
quality, but which can be served in hotel or restaurant in
the same appetizing manner that leftovers are served in
well-to-do families. Mr. Vachon was selected to write this
book because of his reputation as an economical chef. In it
he has given recipes in particular for meat entrees of the
savory order, stews, pies and croquettes, hash, salads and
fried meats. The soups include creams, broths, bouillons,
chowders, purees, pepper-pots and the like. It is two books
in one, separately indexed, printed on bond paper, leaf 3x7
inches, bound in flexible cover. Price $1.00
Eggs in a Thousand Ways, by Adolphe Meyer, gives more
reliable information regarding eggs and their preparation
for the table than can be found in any other book. Is
indexed and cross indexed so that any method of cooking
eggs and any of the garnishings can be referred to on the
instant. The book starts with boiled eggs. Then (following
the departmental index in alphabetical order) are cold
eggs, 79 ways; egg drinks, 22 kinds; eggs in cases, 25
7
Fa
ways ; in cocottes, 24 ways ; mollet, 79 ways ; molded in
timbales, 29 ways; fried, 33; fried poached, 38; hard
eggs, 32; miscellaneous recipes, 27; omelets in 210 ways;
Eoached, 227 ways; scrambled, 123; shirred, 95; stuffed,
ard, 34; surprise omelets, 9; sweet eggs, 16; sweet ome-
lets 38. The recipes are in condensed form. The book is
vest pocket size, 150 pages, printed on bond paper. . .$1.00
The American Waiter (John B. Coins) is the only pub-
lished book that treats intelligently of the waiter's work
from bus boy to head waiter, for both hotel and restaurant
requirements. The author has recently completed Part 2
of this book, the new part devoted largely to European
plan service, and, combined with Part 1, which is devoted
largely to American plan service, has rounded out a man-
ual which is very valuable to those who would give table
service of the kind suited for the average hotel. Inter-
spersed in the book are chapters on the care of table
wares, salad making, table setting carving, dishing up.
banking of sea foods, building of banquet tables, and
many other useful items of information. The book is illus-
trated, vest pocket size, printed on bond paper $1.00
The Van Orman System of Hotel Control. A book illustrat-
ing and describing the many forms used in the hotels of the
Van Orman Chain of hotels. Price $1.00
Requirements of a Good Bed. This is a 36-page booklet
containing chapters on Bedsprings, Mattresses, Pillows,
Sheets, Blankets, Washing Blankets, and a Linen Control
System. It is a collection of exceedingly informative articles,
which first appeared in The Hotel Monthly. They are now
offered in this handy, compact form, neatly bound for ref-
erence purposes. Every hotel manager and every hotel
housekeeper will want to possess a copy of "Kequirements
for a Good Bed". Not only is it a good reference work, but
it serves as an educational piece of literature for those
members of the staff who seek advancement and are serious
in the performance of their work. Price 50 cts.
Candy for Dessert (Richards). Price $1.00
Drinks (Jacques Straub). Mrs. Jacques Straub, widow of
the author of this book, has published a new edition, the
foreword in which is by "Oscar" of The Waldorf-Astoria,
commending "Drinks" for its missionary work as a tem-
perance book. It appeals, in particular, to caterers in
foreign countries where American "mixed drinks" are pop-
ular. Price $1.00
Clifford M. Lewis' "American Plan Check System". .$1.00
Prices subject to change, up or down,
according to market conditions
Hotel Monthly Bookshop
JOHN WILLY, Inc.
950 Merchandise Mart, Chicago, 111.
8
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