A guide to modern cookery

a dinner; as a garnish to large fish Relevés, after having been poached in salted water; or cut while raw into slices which are generally treated _à la Meunière_. 997—LAITANCES A LA MEUNIÈRE Prepare them whole or in collops, in pursuance of the directions given under “The Cooking of Fish à la Meunière” (No. 778). 998—BARQUETTES DE LAITANCES A LA FLORENTINE Poach the milts in salted water; cut them into small, long slices, and set them in _barquette_ crusts prepared in advance. Cover the sliced milts with a soufflé au Parmesan (No. 2295a), and shape the latter slightly after the manner of a dome. Arrange the _barquettes_ on a dish, and put them in a moderate oven, that they may cook and the _soufflé_ be glazed at the same time. When taking them out of the oven, dish them on a napkin and serve immediately. 999—CAISSES DE LAITANCES A LA NANTUA Poach the milts in salted water. Drain them, and cut them into small slices thicker than their length. Place these slices in small pleated porcelain cases with two crayfish tails in each. Fill up the cases with Nantua sauce, and lay a fine slice of truffle over the centre of each case. 1000—JOHN DORY (St. Pierre) This fish, which is in the highest degree unsightly, is possessed of flesh whose firmness, whiteness, and delicacy are of the rarest excellence; and, when quite fresh, its fillets are certainly equal in quality to those of the chicken-turbot and the sole. Albeit the dory is not as popular as it deserves to be, and this is owing either to its unsightliness, which may prejudice the opinion of gourmets against it, to people’s indifference with regard to it, or to a mere trick of fashion. While I admit its unpopularity, however, I should strongly recommend all lovers of fish to give it a trial. Let them prepare the dory’s fillets after the recipes given under Fillets of Sole and Chicken-turbot, and, provided the directions be properly carried out, I venture to believe that the prevailing aversion to dory will very soon be found