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Classic
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page 47
115. FILLETS DE SOLLE TRUITE A LA COLBERT.
As for the Fillets de Truite a la Colbert, No. 74.
116. FILLETS DE SOLLE AU GRATIN.
As for the Fillets de Truite au Gratin, No. 75.
117. FILLETS DE SOLLE AU VIN BLANC.
As for the Fillets de Truite au vin Blanc, No. 76.
118. FILLETS DE SOLLE NORMANDE.
As for the Fillets de Truite Normande, No. 77.
119. FILLETS DE SOLLE A LA CREME.
As for the Fillets de Truite a la Creme, No. 78.
120. FILLETS DE SOLLE A LA TANTY.
As for the Fillets de Truite a la Tanty, No. 79.
MACKEREL.
121. MAQUEREAU GRILLE MAITRE DE HOTEL.
BROILED MACKEREL.
As for the Whitefish Grille, No. 113.
WHITING.
122. MERLANS FRITS.
FRIED WHITING.
As for the Fillets de Truite a la Colbert, No. 74, but fry the fish whole.
123. MERLANS AU VIN BLANC.
WHITING WITH WHITE WINE.
PREPARATION.--1st. Clean and wash the fish, dispose them on a buttered dish. 2d.
and 3d. Do as 2d. and 3d. for the Truite au vin Blanc, No. 76.
SMELT.
124. EPERLANS FRITS.
FRIED SMELTS.
As for the Merlans Frits, No. 122.
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