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men001142_Hotel Terminus, menu, pages 18-19 <br> <br> <br> ENTREES OF FISH <br> Herring with mustard sauce or a la maitre d’hotel <br> Fried whiting <br> Whiting au gratin <br> - a la hollandaise <br> Mussels a la poulette <br> Fried smelts <br> Mackerel a la maitre d’hotel <br> - brown butter <br> - a la hollandaise <br> REdsurmellet broiled a la maitre d’hotel <br> Skate brown butter <br> Cod a la hollandaise <br> Freid gudgeons <br> Sole fried (the whole or fillets) <br> - a la Colbert <br> - au gratin <br> - a la hollandaise <br> - with fine herbs or wine sauce <br> - meuniere <br> - broiled maitre d’hotel <br> - a la normande or with lobster sauce <br> - a la parisienne <br> - a la Orly <br> Trout with butter sauce <br> - a la genevoise <br> - broiled in butter <br> Matelote of carps and eels <br> Fried carp <br> Eel a la tartare <br> - a la poulette <br> Turbot with caper sauce <br> - a la hollandaise <br> - with lobster sauce <br> - a la Bechamel <br> - mayonnaise <br> - with oysters <br> Salmon with caper sauce <br> - with genevese sauce <br> - with oil and vinegar <br> <br> <br> <br> <br> ENTREES DE POISSONS <br> Hareng frais sauce moutarde ou à la maître-d'hôtel <br> Merlan frit <br> - au gratin <br> - a la hollandaise <br> Moules à la poulette <br> Eperlans frits <br> Maquereau a la maitre-d’hotel, la moitie <br> - au beurre noir <br> - a la hollandaise <br> Rouget grillé à la maître-d'hôtel <br> Raise au beurre noir <br> CAbillaud a la hollandaise <br> Goujons frits <br> Sole frite (entiere ou en filets) <br> - a la Colbert <br> - au gratin <br> - a la hollandaise <br> - aux fines herbes, vin blanc <br> - meuniere <br> - grille maitre d’hotel <br> - a la normande ou sauce homard <br> - a la parisienne <br> - a la Orly <br> Truite au bleu <br> - a la genevoise <br> - grillee au beurre <br> Matelote de carpes et d’anguilles <br> Carpe frite <br> Anguille a la tartare <br> - a la poulette <br> Turbot sauce aux capres <br> - a la hollandaise <br> - sauce homard <br> - a la Bechamel au gratin <br> - en mayonnaise <br> - aux huitres <br> Saumon sauce aux capres <br> - sauce genevoise <br> - a l’huile <br>