La Cuisine Francaise Cook Book

page 34

FISH AND SHELL FISH.

There is certainly a greater number of fish in the United States than we have
mentioned in this chapter, but having selected the most typical and common and
having given for each the most appropriate mode of preparation and sauces, we
think we have enabled the house-wife to prepare, by analogy, any fish she may
wish to handle.

Don't forget above all, that the first quality of a fish is its freshness, and
to be fresh a fish should have these qualities:

  1st. Its flesh thick and firm.

  2d. Its eyes full and prominent.

  3d. Its scales or gills bright.

SALMON AND TROUT.

      67. SAUMON OR TRUITE AU COURT BOUILLON.
      BOILED SALMON OR TROUT.

  67a Sauce Hollandaise.

  67b Sauce aux Capres (Caper Sauce.)

  67c Sauce Polonaise.

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