Sprats Esprots

à l'Anglaise are fried.

à la Diable are devilled.

au gratin are baked with herbs and breadcrumbs.

Sturgeon Esturgeon

à la Royale is a slice of sturgeon rolled, covered with forcemeat, and ornamented with pieces of truffle, tongue, etc.

braisée is a thick slice larded and braised.

en fricandeau is a thick slice, larded, stewed with bacon and mushrooms, and browned.

grillée sauce is broiled, and served with Piquante piquante sauce.

Dame d'esturgeon is a slice served with Bourguignotte

à la Bour- sauce. guignotte

Tench Tanches

à la Sarde are baked, and served in a brown sauce with capers, chopped mushrooms, shallots, gherkins, and parsley.

Tanches au court-bouillon are boiled in court-bouillon, and served with caper sauce.

farcies are stuffed and baked.

frites aux anchois are fried, and served with anchovy sauce.

grillees a are grilled, and served in Bechamel l' Indienne sauce with curry powder.

Trout - Truites

à la Beyrout are broiled in papers, and served in anchovy sauce with vinegar, chopped onions and mushrooms.

à la Chambord are cooked in marinade sauce, and garnished with crayfish, quenelles of fish, and pieces of sweetbread

à la hussarde are stuffed with butter and herbs, broiled, and served with Poivrade sauce.

à la Périgaeux are stuffed with a truffle stuffing, and served with Périgueux sauce. This is also called a la Rothschild.

à la Tartare are boiled, and served with Tartare sauce.

au bleu are turned blue with boiling vinegar, and boiled in it with wine and vegetables; served with oil and vinegar.

au petit maitre are served in a sauce of white wine with oil, lemon, and herbs.

en ragoût are stewed.

Filets de truites

à I'Alexandra are fillets rolled, and served cold, garnished with green butter and little balls of cucumber. They are sometimes served in little paper cases.

à l'aurore are fillets covered with white sauce, grated Parmesan, and hard-boiled egg.

Filets de truites

à la Chartres are cooked in wine with herbs and lemon, and served in Mousseline sauce, garnished with chopped truffles and olives.

à la Cingalese are dressed in a curry sauce, and served with rice.

à la Denise are served cold, masked alternately with green and white Mayonnaise sauce, on a border of green aspic, with a tomato salad in the centre.

à la Genevoise are fried, and served with Genevoise sauce.

à la Mazarine are saute, and served in a sauce of melted butter with yolks of eggs, lobster spawn, and anchovy.

Tunny Thon

frit is cut in pieces and fried. It is served with Remoulade sauce.

Turbot Turbot

à la crime is served with a sauce of cream, yolks of eggs, and lemon juice.

à la creme is served in a sauce of melted d'anchois butter, anchovy butter, and cream, sprinkled with chopped gherkins and capers.

à la crime de is served in a rich lobster sauce with homard cream.

à la crème gratinè is alternate layers of pieces of turbot and of a white sauce with yolks of eggs and chopped parsley, sprinkled with breadcrumbs and grated Parmesan, and browned.

à la Hollandaise is boiled, and served with Hollandaise sauce.