Dip in fresh bread crumbs, broil, and serve with piquante sauce.
If served hot, pour over it a white sauce, and garnish with parsley and sliced pickle; or serve with it a piquante sauce.
Lay the fish on a dish; have a piquante sauce ready, turn it over it, and serve with steamed potatoes all around the dish.
For piquante sauce No 2, to two cupfuls of Espagnole sauce add capers and pickles.
piquante sauce is different; there should be acidity enough to provoke appetite; yet even this should be by no means sour.
The vinegar, shallot, and onion may be boiled separately as for a piquante sauce.
When the piquante sauce is made, put the brain or brains in, boil ten minutes, and serve as it is.
Serve with piquante sauce No. 171 poured over, and sippets of toast.