1
Fry until golden brown in hot fat and then serve with Hollandaise sauce.
2
Boil the fish according to directions previously given and serve with Hollandaise Sauce.
3
Serve with Hollandaise Sauce to which parboiled oysters have been added.
4
Arrange on a platter, sprinkle with minced parsley, and serve with Hollandaise Sauce.
5
Boil until tender in salted and acidulated water to cover and serve with Hollandaise Sauce.
6
Serve with Hollandaise Sauce or Drawn-Butter Sauce to which the mashed roe has been added.
7
Drain, garnish with parsley, and serve with Hollandaise Sauce.
8
Cook the prepared fish slowly in salted and acidulated water, drain, and serve with Hollandaise Sauce.
9
Garnish with parsley and serve with Hollandaise Sauce.
10
Serve with Hollandaise or Tartar Sauce.
11
Serve with Hollandaise sauce or with the sauce in which the chickens were cooked, it being strained over them.
12
Serve with Hollandaise sauce.
13
Drain and then cool, and when ready to prepare dip in batter and then fry in hot fat, and serve with Hollandaise sauce.
14
Remove to a hot platter; draw out the strings; garnish with slices of lemon well covered with chopped parsley and serve with Hollandaise sauce.
