Ingredients
- 35 gurnard a la romaine
- 16 ijake
- 97 mackerel fillets
- 29 salmon-trout in jelly
- 73 scallops
- 2 sea-bream a la maltaise
Directions
£od (salt) a la bonne f emme . 25
« „ „ with tomato- •/ '• ' tinted rice . . .46 , „ ♦imtiale of . . . 142 ^ab, au gratin . . .64 " ,,.. ■ salad .... 106 JSelS in jelly a la Tartare . 109 Fish, cold, in shells .. ' . . 67 „ creams of, with flJirimp
sauce . • '* i. 7
„ croustades ■\'^.'^ ■ 113
„ in shells a la Carmelite . 52
„ with eggs ... 35
Gurnard a la Romaine . . 126
Haddock, orlys of . . .16
Ijake with horseradish sauce 133
John Dory a la Rouennaise . 148
Lobster omelette . . .97
Mackerel fillets with olives . 116
Oysters scalloped a la Mornay 139
Salmon, border of, a la Par-
mentier . 37
„ cutlets a la pecheur . 79
„ poached. . 55
„ pie . . . . 87
„ salad with potatoes . 61
„ slice of poached . 29
Salmon-trout in jelly . . 73
Scallops, Ceylon curry of . 2
Sea-bream a la Maltaise . . 123
„ „ Montreuil . 154