Eel-pout Lottes

à l' Italienne are fried, and served with Italian sauce. à la Parisienne are stewed, and served in white sauce with oysters. à la Prussienne are boiled in a sauce of stock, oil, champagne, shallots and herbs. en matelote are stewed in wine with mushrooms and herbs, and served in the sauce.

Flounders - Carrelets

à la bonnefemme are cooked in butter with white wine, chopped shallots and parsley, covered with breadcrumbs and browned.

frits are fried. Served with tomato sauce, they are called a la Orly.

grilles aux corni- are broiled, and served with gherkin chons sauce.

Souche de carrelets is a water souche of flounders boiled with strips of carrot and turnip, sprigs of parsley, etc. Tench, perch, eels, and many other fish are dressed in this way.

Gudgeon

Goujons au gratin are baked with herbs and breadcrumbs. frits are fried, and served with lemon.

Gurnard Grondin

à la d' Orléans is boiled, and served in a sharp brown sauce with chopped anchovies, gherkins and capers.

farci au four is stuffed and baked.

Filets de grondins

à l'Italiemie are fillets saute, and served with

Italian sauce. à la Maître are saute, and served with Maître d'hôtel d'hôtel sauce.

à la Romaine are dressed with macaroni in white sauce with grated cheese. à la St. Malo are breadcrumbed and fried, and served with shrimp sauce. à la Venitienne are served in a white sharp sauce

with chopped tarragon.

en matelote are cut in halves, breadcrumbed and fried; served on a border with Matelote sauce.

Haddock Merluche

à la Hollandaise is boiled or broiled, and served with

Hollandaise sauce. à la Maximilien is served cold in Tartare sauce with tomato sauce and chopped tarragon. à la Syrienne is split and broiled, and served in a brown sharp sauce with chopped gherkins. à la Viennoise is served in a white sauce with chopped ham and tarragon. farcie is stuffed, baked, and served with brown gravy. grillee à l'estra- is broiled, and served with tarragon gon butter.

sauce aux aeufs is boiled, and served with egg sauce.

Filets de merluche

à la Cingalese are fried fillets served with curry sauce.

à la Royale are saute, and dressed in a crown, covered with anchovy sauce, and garnished with fillets of anchovies and hard-boiled egg.

à la tartare are served with Tartare sauce.

Filets de merluche à la Villiers are arranged on a purée of mushrooms with alternate layers of slices of tomatoes, the whole covered with a fish souffle mixture and baked.

Hake - Merlus

à la Dubois is cut in slices, soaked in marinade, breadcrumbed and fried; served with horseradish sauce.

à la Fermière is cut in slices, broiled, and served in a brown sauce with mushrooms.

à la Normande is boiled, and served in shrimp sauce.

à l' Indienne is served in curry sauce.

Hake may be dressed like cod; but, as it is rather a coarse fish, a highly seasoned sauce should be selected.