l»li{K(TI<>NS FiiK .ro«»KIN<;. t 11 



riKK .\ LA IIOLLANUAISK. 



Hoil the fish in suit ami wntiT, in the snmo manner as L'od-ti>h; iliain 

 it well, di»h it withuut a na|ikin, punr a sauce Ilullandaise over it. 



sMM.i. I'iKK A i.A Mr.rsiKiu:. 



I'l imp a .xuiall I'ike — it niu>t not weigh more tlian two pounds, hut 

 smaller if vou can get it— and proceed exactly as for Sole ii la nieuni«Tf, 

 but allow it more time. 



riKK WITH CAl-Kll .SALt E. 



Boil the fish as before, and have ready caper sauce made as follows : 

 I'ut fifteen tablespooufuls of melted butter in a stew-pan, and when it 

 boils add a (piarter of a i>ound of fresh butter ; when it melts, add two 

 tablespoonfuls of liaison; let it remain on the fire to thicken, but do not 

 let it boil ; moisten with a little milk if required, then add two table- 

 spoonfuls of capers, and pour over the fish. 



riKK A LA MAITHK DHoTKL. 



Hoil the fish as usual, and dish it without a napkin ; then put twelve 

 tablespiKjnfuls of melted butter in a slew-pan ; and when it is ujxin the 

 point of boiling, add a quarter of a pound of Maitre d 'Hotel butter, and 

 when it melts pour over and round the fish ; serve very hot. 



I'IKK .\ LA KiiYITIKNM:. 



Cut two onions, two turnips, one carrot, ouc head of celery, and ono 

 luck into slices : put them into a largo stew-pan with some (Mirsley. 

 thyme, bay leave.**, and a pint of |Mjrt wine ; then havi- your fish ready 

 trussed, with its tail in it.n mouth ; put it into the stew-pan, with the 

 vegetables ; add three pints of broth, and set it on a slow fire to .ntcw, 

 with some live charcoal upon the lid ; try when done by running the 

 knife close in to the bock l>one ; if the meat detaches easily, it is done ; 

 take it out, and place on a baking sheet ; dry it with a cloth, then 

 egg and bread crumb it ; put it in the oven, and salamander it a light 

 brown ; then put twenty tablespoonfuls of white sauce in a ^tew-pan. 



