Garnish For Perch Souchet

Pick some nice fresh green parsley into very tiny leaves, also cut some little leaves of tarragon and chervil into diamond shapes, just bring to the boil, then strain and rinse them in cold water and use. Cut a nice fresh well-washed lettuce-into fine shreds and cook till tender, then strain and use.

Perch. A La Royale - Perche A La Royale

Wash, cleanse and scale some fresh perch, remove the fins and eyes-and dry in a clean cloth; score the fish slantwise from belly to back, (see Red Mullets a la Francaise), season the fish with salt and Marshall's Coralline Pepper, put them into a well-buttered saute pan with a table-spoonful of lemon juice, cover with a well-buttei'ed paper, and cook in a moderate oven for about fifteen minutes; dish up on a hot flat dish, pour the prepared sauce over, and serve for breakfast, luncheon, or dinner.

Sauce For Perch A La Royale

Put the gravy in which the fish was cooked into a stewpan with a quarter of an ounce of arrowroot that is mixed with half an ounce of butter, a quarter of a pint of oyster liquor, and a quarter of a pint of thick cream; stir till it boils, then add twelve bearded sauce oysters, a pinch of chopped raw parsley, and use.

Fillets Of Plaice With Lobster Cream Sauce Filets De Plie. Sauce Creme De Homard

Take the fillets from a nice fresh plaice; remove the skin, and bat the pieces out with a cold wetted chopping knife; place them on a well-buttered baking tin or saute pan, sprinkle over with a little salt and Marshall's Coralline Pepper, and strained lemon juice; cover over with a well-buttered paper, and put them into a moderate oven for about fifteen minutes, when the fillets should be firm and quite white. Then take up on a hot dish by means of a palette knife or slice, and pour over them some Lobster cream sauce; sprinkle on the top a little finely chopped fresh parsley. Serve for a dressed fish for dinner or luncheon while quite hot. Other fillets such as salmon, turbot etc. are excellent cooked in the same way.

Fillets Of Plaice With. Anchovies A La Royale Filets De Plie Aux Anchois A La Royale

Take the fillets from the fish, remove all the bone and skin, and bat them out with a heavy wet knife; then cut crosswise into fillets, making each sufficiently large for one person; season with a little salt and a tiny dust of white pepper, place them' in a buttered saute pan and sprinkle each fillet with a little lemon juice, put a buttered paper over them and cook in a moderate oven for twelve to fifteen minutes; then dish them up in the form of cutlets. For the sauce take the liquor in the saute pan and work into it by degrees two ounces of fresh butter, a tablespoonful of cream, ditto of thick Bechamel Sauce, (vol. i.),and a teaspoonful of essence of anchovy; work these till quite smooth, add four or five drops of Marshall's Liquid Carmine and pour over the fillets. Then lightly sprinkle this with a little finely chopped parsley; place on the top of each fillet a rolled fillet of anchovy and on the anchovy a little hard-boiled yolk of egg, that has been chopped or passed through a wire sieve. Serve for dinner, luncheon, or breakfast. Any white fish can be cooked in a similar way.