No. 362. Tench sauce aux Moules.
Stew the fish as before, dish it up without a napkin, have ready a muscle sauce (No. 70) pour it over the fish, and serve very hot.
No. 363. Tench fried or broiled.
Is very good served with anchovy or shrimp sauce in a boat.
No 364. Perch à la Hollandaise.
Have three middling-sized fishes ready prepared for cooking; then put two ounces of butter, two onions (in slices), one carrot (cut small), some parsley, two bay-leaves, six cloves, and two blades of mace in a stewpan; pass it five minutes over a brisk fire, then add a quart of water, two glasses of vinegar, one ounce of salt, and a little pepper; boil altogether a quarter of an hour, and pass it through a sieve into a small fish-kettle; then lay the fishes into it, and let them stew twenty or thirty minutes over a moderate fire; dress them on a dish without a napkin, and pour a sauce Hollandaise (No. 66) over them.
No. 365. Perch à la Maître d’Hôtel
Prepare and cook your fish as above; then put twenty tablespoonfuls of melted butter in a stewpan, and when it is upon the point of boiling, add a quarter of a pound of Maître d’Hôtel butter (No. 79) and pour the sauce over the fish, which dress on a dish without a napkin.
No. 366. Small Perches en water souchet.
Cut four small fishes in halves, having previously taken off all the scales, and proceed precisely as for Flounders en water souchet (No. 331).