Soups and dressed fish à la mode / by Mrs. De Salis.

  • De Salis, Mrs. (Harriet Anne)
Date:
1888
Catalogue details

Licence: Public Domain Mark

Credit: Soups and dressed fish à la mode / by Mrs. De Salis. Source: Wellcome Collection.

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    Palestine soup, 26 Paupiettes of whiting, 73 Pea soup, 27 ^ green, 16 (maigre), l6 Peasant’s soup, 28 Piquante sauce, 80 Plaice, fillets of, k la Vatel, 52 — orlys of fillets of, 51 — with Parmesan cheese, 51 Potato soup, 28 Prawns, fillets of soles with, 64 Prince George, ravioli soup k la, 29 Prince’s sauce, 80 Princess soup, 29 Quenelles for fish soups, 83 — for turtle soups, 83 — for white and clear soups, 84 Rabbit soup, 30 Ravigote sauce, 81 Ravioli soup a la Prince George, 29 Regent’s soup, 31 Remoulade sauce, 81 Royal sauce, 80 Salmon a la metropole, 56 — a rinde, 55 — broiled, 54 — fillets of, a la SuMe, 57 with cucumber, 54 — fritters, 55 •— marinade, 55 — mayonnaise, 56 Salt fish, boiled, a la moderne, 58 Sardine sauce, 81 Sauce ^ la trois freres, 82 — anchovy, 74 •— brown butter, 74 — cardinal, 74 — court bouillon, 75 — Dutch, 7Z — egg, 76 Sauce, horseradish, 76 — Geneva, 76 — Italian, 77 — lobster, 77 — marinade, 78 — matelote, 78 — mirepoix, 78 — Naples, 78 — oyster, 79 — piquante, 80 — prince’s, 80 — ravigote, 81 — remoulade, 81 — royal, 80 — sardine, 81 — shrimp, 81 — tartare, 82 — tomato, cod roes in, 40 Scotch broth, 32 Shrimp sauce, 81 Soles a I’Americaine, 59 — k I’Apicius, 66 — a I’aurore, 58 — a la Normande, 67 — a la Portugaise, 68 — a la Rouennaise, 67 — a la Trouville, 69 — au gratin, 66 — fillets of, a I’Amphytrion, 62 i la Bohemienne, 60 a la Cadiz, 61 a la deesse, 62 a la Joinville, 62 a la maitre d’hotel, 63 a la Rothschild, 64 k I’Orly, 64 en aspic, 59 en turban, 65 in cases, 59 with oysters, 64 with prawns, 64 Souffle, whiting, 73 Soup a la Colbert, 7 — a la Florenza, 12 — a la jardiniere, 18 — a la moderne, 21 — a la royale, 31 — alipa mater, i