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Classic
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page 66
and let the bouillon run off, then serve with oyster sauce.
Fillet a l'Orly.
Make fillets of fish about 4 inches long and put them on a platter; cover them
now with lemon juice, water, salt, pepper, sliced onion and parsley. After an
hour take up and place on a linen cloth for the water to run off; then dip in so
called Beignet dough and fry in lard. When the fillets are brown, take them up
and put them on paper and then on a napkin, placed over a platter. Serve with
fried parsley.
Boiled perch.
When the fish are scaled and cleaned from all the inside, boil in water with
salt and a little parsley. Serve with boiled potatoes and parsley sauce or
butter sauce.
Codfish balls.
Soak codfish, cut in small pieces, about an hour, in luke-warm water; remove the
skin and bones; put in cold water and place on stove; when it boils change the
water and let
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