Char Ombre Chevalier

en terrine is potted char.

Cod - Cabillaud

à la crime is composed of small pieces of boiled cod in Bechamel sauce, covered with breadcrumbs and browned.

à la Garonne is pieces of cooked cod with oil, chopped capers, anchovies and parsley, covered with breadcrumbs and browned.

Cabillaud

à la Grand is cut in slices, cooked in wine with

Hotel butter and lemon juice, and served in the sauce, garnished with shreds of parsnips and little sprigs of parsley. à la Hollandaise is boiled and served with Hollandaise sauce. à l' Indienne is fried or grilled, and served with curry sauce. à l' ltalienne is served with Italian sauce.

à la Portugaise is cut in slices, dipped in flour and fried; served in tomato sauce with anchovy and chopped parsley. à la Victoria is served in a Cardinal sauce with anchovies. en fricassee à la is a fricassee of cod in Mayonnaise Suède sauce with horseradish. It is served in an ornamental border of mashed potatoes. farci is stuffed and baked.

grille a la Colbert is broiled, and served on Maître d'hôtel butter with Maître d'hôtel sauce. recrépi, sauce is crimped, and served with oyster aux huîtres sauce; aux moules, with mussel sauce. Filets de cabillaud are little slices broiled and served à l' Aurore with egg sauce. Served in a cheese sauce, they are a la Morny.

Morue

à la Bonne is salt cod boiled, dressed on a puree

Femme of potatoes with cream and grated cheese, and served with egg sauce.

à la Capucine is boiled, and served with egg sauce and lemon.

au beurre noir is served with black-butter sauce.

au gratin is dressed in a sauce of butter, flour and cream; sprinkled with breadcrumbs, grated cheese and melted butter, and browned.

Bonne Morue is flaked salt cod in white sauce, covered with breadcrumbs and grated cheese, then with beaten yolks of eggs and melted butter, and again with breadcrumbs and grated cheese, and browned. Brandade de is salt cod, in small pieces, with oil,

Morue melted butter, parsley and garlic; stirred to a cream. Nau de Morue

à 1' Orly is cod sounds fried in batter, and served with tomato sauce.

en fricassee are boiled, and served in a white sauce with lemon juice.

en poule are spread with oyster and anchovy forcemeat, rolled up like little galantines and baked; served with oyster sauce.

Conger Eel Congre

à la Bordelaise is cut in pieces and stewed; served in the sauce with white wine and button onions. à la Pêcheur is a thick piece stuffed and baked, and served in brown sauce with tomatoes. à la Sicilienne is cut in pieces, boiled, and served in a white sauce with mushrooms and herbs.

Dabs

Limandes frites au beurre are fried, and served with black-noir butter sauce; aux crevettes with shrimp sauce.

Eels Anguilles

à l'Anglaise are small slices wrapped in paste, or dipped in batter, and fried. Served with anchovy sauce.

à la broche are larded and roasted.

à la minute are boiled, and served with Maître d'hôtel sauce and potatoes.

à la Parisienne are stewed, and served in oyster sauce.

à la Poulette are stewed with broth, wine, butter, onions and mushrooms. Served with yolks of eggs and lemon juice added to the sauce.

à la Suffren are larded with strips of gherkin and anchovies, braised with vinegar and herbs, and served in tomato sauce.

à la Tartare are small pieces, breadcrumbed and fried, and served in Tartare sauce.

au soleil are cut up, stewed in wine and water with vegetables and herbs; the pieces rolled in the sauce, bread-crumbed, and fried.

en matelote are stewed and served in Matelote sauce.

en mayonnaise a are pieces stuffed with forcemeat, la Dieppe rolled, covered with Mayonnaise sauce, and served on a border of green aspic with salad in the centre.

en ragoût are stewed in stock with vegetables and herbs, and served in the sauce with the addition of wine. Filets d'anguilles

à l'aspic are pieces of stewed eels set in a mould of aspic.

en paupiettes are pieces stuffed, rolled, breadcrumbed and fried.