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How to Cook Fish

How to Cook Fish

by Myrtle Reed

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About this eBook

Author
Reed, Myrtle, 1874-1911
Credits
Produced by Robert J. Hall, in loving memory of Florence May Gautry (1905-2005)
Language
English
LoC Class
TX: Technology: Home economics
Subject
Cooking (Fish)
Category
Text
eBook-No.
18542
Project Gutenberg
https://www.gutenberg.org/ebooks/18542
Release Date
June 9, 2006
Copyright
Public domain in the USA.

Contents

  1. 1.HOW TO COOK FISH
  2. 2.Page iii CONTENTS
  3. 3.THE CATCHING OF UNSHELLED FISH
  4. 4.Page 6 FISH IN SEASON
  5. 5.Page 8 ELEVEN COURT BOUILLONS — I — II — Page 9 III — IV — V — VI — VII — VIII — IX — Page 11 X — XI
  6. 6.Page 13 ONE HUNDRED SIMPLE FISH SAUCES — ADMIRAL SAUCE — ALBERT SAUCE — ALLEMANDE SAUCE—I — ALLEMANDE SAUCE—II — ANCHOVY BUTTER — ANCHOVY BUTTER SAUCE — ANCHOVY SAUCE—I — ANCHOVY SAUCE—II — ANCHOVY SAUCE—III — AURORA SAUCE — Page 16 AVIGNONNAISE SAUCE — BEARNAISE SAUCE—I — BEARNAISE SAUCE—II — BEARNAISE SAUCE—III — QUICK BEARNAISE SAUCE — BÉCHAMEL SAUCE — BOMBAY SAUCE — BORDELAISE SAUCE — WHITE BORDELAISE SAUCE — BROWN SAUCE—I — BROWN SAUCE—II — Page 19 BROWN BUTTER SAUCE — BUTTER SAUCE — CAPER SAUCE—I — CAPER SAUCE—II — CLARET SAUCE — COLBERT SAUCE — CREAM SAUCE — CUCUMBER SAUCE—I — CUCUMBER SAUCE—II — CUCUMBER SAUCE—III — CURRY SAUCE — DRAWN-BUTTER SAUCE — DUTCH SAUCE — Page 22 DUXELLES SAUCE—I — DUXELLES SAUCE—II — EGG SAUCE—I — EGG SAUCE—II — ESPAGNOLE SAUCE — FINE HERB SAUCE—I — FINE HERB SAUCE—II — FLEMISH SAUCE — GARLIC SAUCE — SAUCE À LA GASCONNE — GENEVA SAUCE — GOOSEBERRY SAUCE — HESSIAN SAUCE — HOLLANDAISE SAUCE—I — HOLLANDAISE SAUCE—II — HORSERADISH SAUCE—I — HORSERADISH SAUCE—II — HORSERADISH SAUCE—III — ITALIAN SAUCE — BROWN ITALIAN SAUCE — JAPANESE SAUCE — Page 28 JERSEY SAUCE — LEMON SAUCE—I — LEMON SAUCE—II — LIVOURNAISE SAUCE — LOBSTER SAUCE—I — LOBSTER SAUCE—II — MAÎTRE D'HÔTEL SAUCE — MAYONNAISE — MILANAISE SAUCE — MUSHROOM SAUCE — NIÇOISE SAUCE — NONPAREIL SAUCE — NORMANDY SAUCE — OLIVE SAUCE — Page 32 OYSTER SAUCE—I — OYSTER SAUCE—II — PARSLEY SAUCE—I — PARSLEY SAUCE—II — PARSLEY AND LEMON SAUCE — PERSILLADE SAUCE — PIQUANT SAUCE—I — PIQUANT SAUCE—II — POOR MAN'S SAUCE — PORTUGUESE SAUCE — POULETTE SAUCE — RAVIGOTE SAUCE — COLD RAVIGOTE SAUCE — REMOULADE SAUCE — Page 36 ROYALE SAUCE — SARDINE SAUCE — SHAD ROE SAUCE — SHRIMP SAUCE — SICILIAN SAUCE — SPANISH SAUCE — SUPREME SAUCE — TARTAR SAUCE—I — TARTAR SAUCE—II — Page 38 TARTAR SAUCE—III — TOMATO SAUCE—I — TOMATO SAUCE—II — TOMATO SAUCE—III — Page 39 BROWN TOMATO SAUCE — VELOUTE SAUCE — VENETIENNE SAUCE—I — VENETIENNE SAUCE—II — VINAIGRETTE SAUCE — WHIPPED CREAM SAUCE — WHITE SAUCE
  7. 7.Page 41 TEN WAYS TO SERVE ANCHOVIES — I — II — III — IV — V — VI — VII — VIII — IX — X
  8. 8.Page 45 FORTY-FIVE WAYS TO COOK BASS — BAKED BASS—I — BAKED BASS—II — BAKED BASS—III — BAKED BASS—IV — BAKED BASS WITH WHITE WINE — BAKED BASS WITH SHRIMP SAUCE — BAKED AND STUFFED BLACK BASS — BAKED BASS À LA NEWPORT — BAKED BASS À LA MANHATTAN — BAKED BASS AND TOMATOES — BAKED BLACK BASS À LA BABETTE — BAKED FILLETS OF BASS — BLACK BASS À LA MONTMORENCY — STUFFED SEA-BASS — BASS À LA BORDELAISE — BOILED BASS — BOILED SEA-BASS WITH EGG SAUCE — BOILED BASS WITH MUSHROOMS — BOILED BLACK BASS WITH CREAM SAUCE — BLACK SEA-BASS À LA POULETTE — COLD BASS WITH TARTAR SAUCE — BROILED BASS — BROILED BLACK BASS — BASS STEWED WITH TOMATOES — FRIED BASS WITH BACON — FRIED BLACK BASS — BREADED FILLET OF BASS — BREADED BASS WITH BACON — BOILED SEA-BASS WITH PARSLEY SAUCE — FRIED SEA-BASS WITH TARTAR SAUCE — MATELOTE OF SEA-BASS — BROILED SEA-BASS — SEA-BASS À LA BUENA VISTA — BOILED SEA-BASS WITH MELTED BUTTER SAUCE — SEA-BASS À LA FRANCAISE — Page 58 SEA-BASS WITH BLACK BUTTER — STRIPED BASS WITH SHAD ROE — FILLETS OF STRIPED BASS À LA BORDELAISE — FILLETS OF STRIPED BASS À LA MANHATTAN — Page 60 STRIPED BASS WITH CAPER SAUCE — STRIPED BASS À LA DAUPHINE — STRIPED BASS À LA CARDINAL — STRIPED BASS À LA HOLLANDAISE — STRIPED BASS À LA COMMODORE — STRIPED BASS À L'AMERICAINE — STRIPED BASS À LA MARSEILLES — STRIPED BASS À LA CONTI
  9. 9.Page 65 EIGHT WAYS TO COOK BLACKFISH — BLACKFISH À L'AMERICAINE — BLACKFISH WITH FINE HERBS — BROILED BLACKFISH WITH CHILLI SAUCE — MATELOTE OF BLACKFISH — STEWED BLACKFISH À LA NEWPORT — BAKED BLACKFISH—I — BAKED BLACKFISH—II — BLACKFISH WITH PORT WINE SAUCE
  10. 10.Page 69 TWENTY-SIX WAYS TO COOK BLUEFISH — BAKED BLUEFISH À L'ITALIENNE — BAKED BLUEFISH—I — BAKED BLUEFISH—II — BAKED BLUEFISH—III — Page 71 BAKED BLUEFISH—IV — BAKED BLUEFISH—V — BAKED BLUEFISH—VI — BAKED BLUEFISH WITH WHITE WINE SAUCE — BAKED BLUEFISH À LA NAPLES — BOILED BLUEFISH — BROILED BLUEFISH—I — BROILED BLUEFISH—II — PAN-BROILED BLUEFISH — Page 74 BROILED BLUEFISH AU BEURRE-NOIR — BROILED BLUEFISH WITH MUSTARD SAUCE — MATELOTE OF BLUEFISH — STUFFED BLUEFISH—I — STUFFED BLUEFISH—II — ESCALLOPED BLUEFISH — FILLETS OF BLUEFISH À LA DUXELLES — FILLETS OF BLUEFISH WITH ANCHOVY SAUCE — BLUEFISH À L'ICARIENNE — BLUEFISH À LA VENETIENNE — FRIED FILLETS OF BLUEFISH — FRIED BLUEFISH — STEAMED BLUEFISH
  11. 11.Page 79 FIVE WAYS TO COOK BUTTERFISH — FRIED BUTTERFISH—I — FRIED BUTTERFISH—II — FRIED BUTTERFISH—III — BUTTERFISH WITH FINE HERBS — Page 80 BOILED BUTTERFISH
  12. 12.Page 81 TWENTY-TWO WAYS TO COOK CARP — BAKED CARP—I — BAKED CARP—II — STEWED CARP—I — STEWED CARP—II — BOILED CARP — PICKLED CARP — CARP À L'ITALIENNE — CARP À L'ALLEMANDE — CARP À LA BORDELAISE — BROILED CARP — Page 85 CARP À LA FRANÇAISE — FRIED CARP—I — FRIED CARP—II — FRIED CARP—III — CARP À LA COBLENTZ — BAKED CARP À LA MARINIÈRE — STEAMED CARP — CARP IN MATELOTE — CARP À LA BOURGUINOTTE — CARP À LA PÉRIGUEUX — CARP À LA LYONS — CARP À LA PROVENÇALE
  13. 13.Page 89 SIX WAYS TO COOK CATFISH — CATFISH STEWED WITH TOMATOES — FRIED CATFISH—I — FRIED CATFISH—II — FRIED CATFISH—III — Page 90 STEWED CATFISH — BOILED CATFISH
  14. 14.Page 91 SIXTY-SEVEN WAYS TO COOK CODFISH — BAKED CODFISH—I — BAKED CODFISH—II — BAKED CODFISH—III — BAKED SALT CODFISH — CREAMED AND BAKED CODFISH — Page 93 BAKED CODFISH À LA MONTREAL — BAKED CODFISH À LA NANTUCKET — BAKED CODFISH WITH CHEESE SAUCE — QUICK BAKED CODFISH — BAKED ROCK COD WITH DRESSING — BAKED COD À LA BEDFORD — BAKED CODFISH WITH CREAM — BOILED SALT CODFISH—I — BOILED SALT CODFISH—II — BOILED SALTED CODFISH WITH EGG SAUCE — BOILED CODFISH WITH OYSTER SAUCE — BOILED CODFISH WITH CREAM SAUCE — BOILED CODFISH À LA HOLLANDAISE — Page 97 BOILED CODFISH WITH CAPER SAUCE—I — BOILED CODFISH WITH CAPER SAUCE—II — BOILED CODFISH CREAMED — BOILED CODFISH WITH EGG SAUCE — Page 98 CODFISH BALLS WITH EGG SAUCE — CODFISH À LA CREOLE—I — CODFISH À LA CREOLE—II — CODFISH PUFFS — CODFISH AU GRATIN — ESCALLOPED CODFISH AND MACARONI — FRICASSÉED SALT CODFISH — CREAMED CODFISH — ESCALLOPED CODFISH WITH CHEESE — Page 101 BROILED SALT CODFISH — CODFISH SOUFFLÉ — CODFISH AND MACARONI — CODFISH À LA BONNE FEMME — CODFISH À LA BEAUREGARD — STEWED CODFISH À LA LINCOLN — BOILED CODS' TONGUES WITH EGG SAUCE — FRIED CODFISH TONGUES — CODS' TONGUES À LA POULETTE — CODFISH TONGUES À LA BEURRE NOIR — CODFISH FRITTERS — DEVILLED CODFISH — CODFISH À LA SEVILLE — CODFISH À LA BÉCHAMEL — ESCALLOPED CODFISH À LA BÉCHAMEL — CODFISH À LA FLAMANDE — Page 106 STEWED CODFISH À LA SHREWSBURY — SALT CODFISH À LA BRANDADE — STEWED COD WITH OYSTERS — SALTED COD WITH BROWN BUTTER — CODFISH STEAK — BROILED CODFISH STEAKS WITH BACON — Page 108 BROILED CODFISH STEAKS — BREADED CODFISH STEAKS — FRIED CODFISH STEAKS — CODFISH STEAKS À LA NARRAGANSETT — Page 109 CODFISH HASH — MATELOTE OF CODFISH — STEWED CODFISH — FILLETS OF CODFISH — Page 110 FRIED COD — FRIED CODFISH À LA MAÎTRE D'HÔTEL — FRIED FILLETS OF CODFISH — BROILED CODFISH — CODFISH PIE — ESCALLOPED CODFISH
  15. 15.Page 113 FORTY-FIVE WAYS TO COOK EELS — BRAISED EEL — BROILED EELS—I — BROILED EELS—II — BROILED EELS WITH SOUR SAUCE — Page 115 FRIED EELS—I — FRIED EELS—II — FRIED EELS—III — FRIED EELS—IV — Page 116 EELS FRIED IN BATTER — EELS À LA LYONNAISE — EELS À LA VILLEROY — EELS À LA TARTAR — EELS À L'INDIENNE — Page 118 EELS À LA NORMANDY — STUFFED EELS À L'ITALIENNE — EELS À LA LONDON — EELS À LA REINE — EELS À LA POULETTE — FRICASSÉE OF EEL — FRICASSÉED EELS — STEWED EELS WITH CUCUMBERS — STEWED EELS—I — STEWED EELS—II — STEWED EELS—III — STEWED EELS—IV — STEWED EELS À L'ANGLAISE — STEWED EELS À L'AMERICAINE — STEWED EELS À LA POULETTE — STEWED EELS À LA CANOTIERE — STEWED EELS À LA GENEVOISE — MATELOTE OF EELS—I — MATELOTE OF EELS—II — MATELOTE OF EELS—III — MATELOTE OF EELS À LA PARISIENNE — MATELOTE OF EELS À LA GENOISE — MATELOTE OF EELS À LA BORDELAISE — BOILED EELS — PICKLED EELS — GREEN EELS — BAKED EELS — BAKED EELS WITH TARTAR SAUCE — ENGLISH EEL PIE — COLLARED EELS — Page 130 EELS EN BROCHETTE — CREAMED EELS
  16. 16.Page 131 FIFTEEN WAYS TO COOK FINNAN-HADDIE — BOILED FINNAN-HADDIE—I — BOILED FINNAN-HADDIE—II — BROILED FINNAN-HADDIE—I — BROILED FINNAN-HADDIE—II — Page 132 BROILED FINNAN-HADDIE—III — BROILED FINNAN-HADDIE—IV — BAKED FINNAN-HADDIE—I — BAKED FINNAN-HADDIE—II — ESCALLOPED FINNAN-HADDIE — TOASTED FINNAN-HADDIE — FINNAN-HADDIE À LA DELMONICO — Page 134 SAVORY FINNAN-HADDIE — FINNAN-HADDIE HASH — FINNAN-HADDIE WITH TOMATOES — Page 135 CREAMED FINNAN-HADDIE
  17. 17.Page 137 THIRTY-TWO WAYS TO COOK FLOUNDER — BAKED FLOUNDER — BAKED FLOUNDER À L'ITALIENNE — BAKED FLOUNDER À LA BONVALLET — BAKED FLOUNDER À LA PARISIENNE — BAKED FLOUNDER À LA ST. MALO — BAKED FILLETS OF FLOUNDER IN WINE — BAKED FILLETS OF FLOUNDER — FLOUNDER WITH FINE HERBS — FLOUNDER À LA FRANÇAISE — FLOUNDER À LA JANIN — Page 142 FLOUNDER À LA PROVENÇALE — BREADED TURBANS OF FLOUNDER — TURBANS OF FLOUNDER WITH ANCHOVIES — TURBANS OF FLOUNDER WITH OYSTERS — FRICASSÉE OF FLOUNDER — FRIED FLOUNDER — FRIED FILLETS OF FLOUNDER — FILLETS OF FLOUNDER AU GRATIN — FILLETS OF FLOUNDER À LA LYONS — FILLETS OF FLOUNDER À LA NORMANDY — STUFFED FILLETS OF FLOUNDER—I — STUFFED FILLETS OF FLOUNDER—II — FILLETS OF FLOUNDER WITH GREEN PEAS — STEAMED FILLETS OF FLOUNDER — STUFFED FILLETS OF FLOUNDER À LA DELMONICO — ROLLED FILLETS OF FLOUNDER — BROILED FILLETS OF FLOUNDER À LA BRIGHTON — FILLETS OF FLOUNDER À LA DIEP-POISE — Page 149 FLOUNDER PIE À LA NORMANDY — BROILED FLOUNDER À LA CHIVRY — FLOUNDER WITH WHITE WINE SAUCE — FLOUNDER AU GRATIN
  18. 18.Page 151 TWENTY-SEVEN WAYS TO COOK FROG LEGS — FRIED FROG LEGS—I — FRIED FROG LEGS—II — FRIED FROG LEGS—III — FRIED FROG LEGS—IV — FRIED FROG LEGS—V — FRIED FROG LEGS—VI — FROG LEGS SAUTÉ — SOUTHERN FRIED FROG LEGS — Page 153 FRIED FROG LEGS À L'ANGLAISE — FRIED FROG LEGS À LA FRANÇAISE — BROILED FROG LEGS — BAKED FROG LEGS — Page 154 FRICASSÉE OF FROG LEGS—I — FRICASSÉE OF FROG LEGS—II — FRICASSÉE OF FROG LEGS—III — BROWN FRICASSÉE OF FROG LEGS — STEWED FROG LEGS—I — Page 156 STEWED FROG LEGS—II — STEWED FROG LEGS—III — STEWED FROG LEGS—IV — FROG LEGS À LA HOLLANDAISE — FROG LEGS À LA PROVENÇALE — FROG LEGS AU BEURRE NOIR — Page 158 FROG LEGS À LA POULETTE—I — FROG LEGS À LA POULETTE—II — FROG LEGS PATTIES — Page 159 FROG LEGS À LA CREOLE
  19. 19.Page 161 TWENTY-TWO WAYS TO COOK HADDOCK — BROILED HADDOCK—I — BROILED HADDOCK—II — BROILED HADDOCK À LA MAÎTRE D'HÔTEL — BROILED SMOKED HADDOCK — Page 162 FRIED FILLETS OF HADDOCK—I — FRIED FILLETS OF HADDOCK—II — FRIED SMOKED HADDOCK — BAKED HADDOCK—I — BAKED HADDOCK—II — BAKED HADDOCK—III — BAKED FILLETS OF HADDOCK — BAKED HADDOCK WITH SAUCE — BAKED HADDOCK WITH OYSTER STUFFING — HADDOCK RAREBIT — BOILED HADDOCK WITH WHITE SAUCE — BOILED HADDOCK WITH EGG SAUCE — BOILED HADDOCK WITH LOBSTER SAUCE — STEWED HADDOCK — HADDOCK AND OYSTERS — FILLETS OF HADDOCK À LA ROYALE — HADDOCK À LA CRÈME — HADDOCK CUTLETS
  20. 20.Page 169 EIGHTY WAYS TO COOK HALIBUT — BROILED HALIBUT—I — BROILED HALIBUT—II — BROILED HALIBUT—III — Page 170 BROILED HALIBUT—IV — BROILED HALIBUT—V — BROILED HALIBUT À LA BOSTON — HALIBUT À LA RAREBIT — HALIBUT À LA MAJESTIC — HALIBUT À LA CONANT — HALIBUT À LA MAÎTRE D'HÔTEL — Page 172 HALIBUT À LA CREOLE—I — HALIBUT À LA CREOLE—II — HALIBUT À LA CREOLE—III — BAKED HALIBUT—I — BAKED HALIBUT—II — Page 174 BAKED HALIBUT—III — BAKED HALIBUT—IV — BAKED HALIBUT—V — Page 175 BAKED HALIBUT WITH LOBSTER SAUCE — BAKED HALIBUT WITH TOMATO SAUCE — BAKED HALIBUT WITH CREAM — Page 176 BAKED FILLETS OF HALIBUT AU GRATIN — BAKED HALIBUT STEAKS WITH OYSTERS — BAKED FILLETS OF HALIBUT — BAKED HALIBUT STEAKS—I — BAKED HALIBUT STEAKS—II — Page 178 BAKED HALIBUT STEAKS—III — BAKED CHICKEN HALIBUT — BAKED HALIBUT STEAKS WITH TOMATOES — DEVILLED HALIBUT—I — DEVILLED HALIBUT—II — MOULDED HALIBUT WITH GREEN PEAS — SANDWICHES OF CHICKEN HALIBUT — TURBANS OF HALIBUT — HALIBUT AND LOBSTER À LA HOLLANDAISE — Page 181 HALIBUT STEAK À LA JARDINIÈRE—I — HALIBUT À LA JARDINIÈRE—II — HALIBUT IN CUCUMBERS — HALIBUT WITH ANCHOVY SAUCE — HALIBUT AU GRATIN — ESCALLOPED HALIBUT — HALIBUT STEAK À LA FLAMANDE — CREAMED HALIBUT — HALIBUT SALAD — TURKISH HALIBUT — HALIBUT PIE — STEAMED HALIBUT — HALIBUT MOUSSELINES — HALIBUT STEAKS À LA MAÎTRE D'HÔTEL — TIMBALE OF HALIBUT — FILLETS OF HALIBUT À LA POULETTE — COLD HALIBUT FILLET — FILLETS OF HALIBUT WITH TOMATO SAUCE — FILLETS OF HALIBUT STUFFED WITH OYSTERS — Page 188 FILLETS OF HALIBUT WITH BROWN SAUCE — FILLETS OF HALIBUT WITH POTATO BALLS — FRIED FILLETS OF HALIBUT—I — Page 189 FRIED FILLETS OF HALIBUT—II — MAYONNAISE OF HALIBUT WITH CUCUMBERS — HALIBUT LOAF — HALIBUT AND EGGS — HALIBUT IN RAMEKINS — HALIBUT FISH BALLS — BREADED HALIBUT — COQUILLES OF HALIBUT — HALIBUT WITH CAPER SAUCE — HALIBUT PUDDING — BOILED HALIBUT—I — BOILED HALIBUT—II — BOILED HALIBUT STEAKS AU GRATIN — BOILED HALIBUT STEAKS — Page 193 BOILED HALIBUT À LA BECHAMEL — BOILED HALIBUT WITH PARSLEY SAUCE — CARBONADE OF HALIBUT — FRIED HALIBUT—I — FRIED HALIBUT—II — FRIED HALIBUT—III — Page 195 FRIED HALIBUT WITH TOMATO SAUCE — ESCALLOPED HALIBUT AU PARMESAN — BREADED HALIBUT STEAKS — HALIBUT TIMBALES — HALIBUT à LA POULETTE
  21. 21.Page 197 TWENTY-FIVE WAYS TO COOK HERRING — STEWED HERRING — MATELOTE OF HERRING — BROILED HERRING — BROILED HERRING WITH MUSTARD SAUCE — BROILED SMOKED HERRING — Page 199 BROILED HERRING WITH CREAM SAUCE — FRIED HERRING—I — FRIED HERRING—II — FRIED HERRING—III — HERRING À LA NORMANDY — SMOKED HERRING À LA MARINE — BOILED HERRING — HERRING RELISH — HERRING SALAD — HERRING SALAD À LA BRENOISE — SWEDISH HERRING SALAD — SMOKED HERRING SALAD — PICKLED HERRING — HERRING BALLS — BAKED SMOKED HERRING — BAKED FRESH HERRING — MARINADE OF HERRING — ESCALLOPED HERRING — GRILLED SMOKED HERRING — GRILLED FRESH HERRING
  22. 22.Page 205 NINE WAYS TO COOK KINGFISH. — BOILED KINGFISH — BOILED KINGFISH À LA HOLLANDAISE — FRIED KINGFISH—I — Page 206 FRIED KING FISH—II — FRIED KINGFISH—III — BROILED KING FISH — BAKED KING FISH — BAKED KING FISH WITH WHITE SAUCE — KINGFISH À LA MEUNIÈRE
  23. 23.Page 209 SIXTY-FIVE WAYS TO COOK MACKEREL — BROILED SPANISH MACKEREL—I — BROILED SPANISH MACKEREL—II — BROILED FRESH MACKEREL—I — Page 210 BROILED MACKEREL—II — BROILED MACKEREL—III — BROILED MACKEREL WITH ANCHOVY BUTTER — BROILED MACKEREL AU BEURRE NOIR — Page 211 BROILED MACKEREL À LA LIVOURNAISE — BROILED MACKEREL WITH NORMANDY SAUCE — BROILED MACKEREL À LA FLEURETTE — BROILED SALT MACKEREL—I — BROILED SALT MACKEREL—II — Page 213 BROILED SALT MACKEREL—III — BROILED SALT MACKEREL WITH CREAM — BROILED MACKEREL WITH TARRAGON SAUCE — BOILED MACKEREL—I — BOILED MACKEREL—II — BOILED MACKEREL-III — BOILED MACKEREL—IV — BOILED MACKEREL WITH GOOSEBERRY SAUCE — BOILED MACKEREL À LA PERSILLADE — FRESH BOILED MACKEREL — BOILED MACKEREL À LA BOLONAISE — BOILED SALT MACKEREL—I — BOILED SALT MACKEREL—II — BOILED SALT MACKEREL—III — BOILED SALT MACKEREL—IV — BOILED SALT MACKEREL—V — BOILED SALT MACKEREL—VI — BOILED SALT MACKEREL—VII — BAKED MACKEREL—I — BAKED MACKEREL—II — BAKED MACKEREL—III — BAKED MACKEREL—IV — BAKED FILLET OF MACKEREL — Page 221 BAKED FILLETS OF MACKEREL — BAKED FILLETS OF MACKEREL — BAKED FILLETS OF MACKEREL WITH CREAM — MACKEREL BAKED IN CREAM — BAKED FRESH MACKEREL WITH FINE HERBS — BAKED SPANISH MACKEREL WITH FINE HERBS — BAKED MACKEREL WITH OYSTER STUFFING — Page 224 BAKED SALT MACKEREL — BAKED SALT MACKEREL WITH CREAM SAUCE — FRIED MACKEREL — FRIED SALT MACKEREL — MACKEREL À LA HAVRAISE — SPANISH MACKEREL À LA CASTILLANE — SPANISH MACKEREL À L'ESPAGNOLE — SPANISH MACKEREL À LA NASSAU — SPANISH MACKEREL À LA VÉNITIENNE — MACKEREL À LA TYROL — Page 228 FILLETS OF MACKEREL À LA HORLY — FILLETS OF MACKEREL À L'INDIENNE — MACKEREL À LA BRETONNE — SALT MACKEREL À LA BRETONNE — Page 229 SCOTCH MACKEREL PIE — TOASTED SALT MACKEREL — MACKEREL EN PAPILLOTES — POTTED MACKEREL — FILLETS OF MACKEREL WITH RAVIGOTE SAUCE — MACKEREL WITH WHITE WINE SAUCE — SPANISH MACKEREL SALAD — STUFFED MACKEREL WITH ANCHOVY SAUCE — Page 232 GERMAN PICKLED MACKEREL
  24. 24.Page 233 FIVE WAYS TO COOK MULLET — BROILED MULLET — BROILED MULLETS WITH MELTED BUTTER — MULLET À LA MAÎTRE D'HÔTEL — BAKED MULLET — FRIED MULLET
  25. 25.Page 235 FIFTEEN WAYS TO COOK PERCH — FRIED PERCH—I — FRIED PERCH—II — FRIED PERCH—III — BROILED PERCH — BOILED PERCH — BOILED PERCH WITH OYSTER SAUCE — PERCH À L'ALLEMANDE — STEWED PERCH À LA BATELIÈRE — PERCH À LA FRANÇAISE — PERCH À LA MAÎTRE D'HÔTEL — PERCH À LA NORMANDY — PERCH À LA SICILY — PERCH À LA STANLEY — BAKED PERCH — PERCH SALAD
  26. 26.Page 241 TEN WAYS TO COOK PICKEREL — BROILED PICKEREL À LA MAÎTRE D'HÔTEL — FRIED PICKEREL—I — FRIED PICKEREL—II — Page 242 FRIED PICKEREL WITH TOMATO SAUCE — FRIED PICKEREL À LA CRÈME — BAKED PICKEREL—I — Page 243 BAKED PICKEREL—II — BAKED PICKEREL WITH OYSTER SAUCE — BAKED PICKEREL WITH EGG SAUCE — STUFFED PICKEREL — PICKEREL À LA BABETTE
  27. 27.Page 245 TWENTY WAYS TO COOK PIKE. — FRIED PIKE—I — FRIED PIKE—II — FRIED PIKE À LA HOLLANDAISE — BOILED PIKE WITH MELTED BUTTER — BOILED PIKE WITH CAPER SAUCE — BOILED PIKE WITH HORSERADISH SAUCE — BOILED PIKE WITH EGG SAUCE — BOILED PIKE À LA DUBOIS — BAKED PIKE—I — Page 248 BAKED PIKE—II — BAKED PIKE À LA FRANÇAISE — STUFFED AND BAKED PIKE — PIKE BAKED IN SOUR CREAM. — PIKE SALAD — ROASTED PIKE — PIKE À L'ALLEMANDE — CRIMPED PIKE À LA HOLLANDAISE — Page 251 PIKE À LA FRANÇAISE — PIKE À LA NORMANDY — PICKLED PIKE
  28. 28.Page 253 TEN WAYS TO COOK POMPANO — BROILED POMPANO—I — BROILED POMPANO—II — BROILED POMPANO—III — BROILED POMPANO À LA MAÎTRE D'HÔTEL — Page 254 FRIED POMPANO—I — FRIED POMPANO—II — FILLETS OF POMPANO — FILLETS OF POMPANO À LA DUCHESSE — Page 255 FILLETS OF POMPANO AU GRATIN — POMPANO À LA CARDINAL
  29. 29.Page 257 THIRTEEN WAYS TO COOK RED SNAPPER — FRIED RED SNAPPER — BOILED RED SNAPPER—I — BOILED RED SNAPPER—II — BAKED RED SNAPPER—I — BAKED RED SNAPPER—II — BAKED RED SNAPPER—III — BAKED RED SNAPPER WITH TOMATO SAUCE — BAKED RED SNAPPER À LA CRÉOLE — STUFFED RED SNAPPER — STUFFED RED SNAPPER À LA CRÉOLE — STEAMED RED SNAPPER — RED SNAPPER À LA BABETTE — RED SNAPPER À LA BEAUFORT
  30. 30.Page 263 ONE HUNDRED AND THIRTY WAYS TO COOK SALMON — BROILED SALMON—I — BROILED SALMON—II — BROILED SALMON—III — Page 264 SALMON BROILED IN PAPER — BROILED SALMON STEAKS—I — BROILED SALMON STEAKS—II — BROILED SALMON STEAKS—III — BROILED SALMON À LA RAVIGOTE — Page 265 SALMON CUTLETS IN PAPILLOTES — SALMON CUTLETS WITH CAPER SAUCE — SALMON STEAKS WITH PARSLEY SAUCE — BOILED SALMON—I — BOILED SALMON—II — BOILED SALMON WITH EGG SAUCE — BOILED SALMON WITH GREEN SAUCE — BOILED SALMON STEAKS—I — BOILED SALMON STEAKS—II — BOILED SALMON STEAKS—III — BOILED SALMON À LA PIQUANT — BOILED SALMON À LA WALDORF — SALMON WITH OYSTER SAUCE — SALMON CUTLETS WITH OYSTER SAUCE — SALMON À LA SUPRÊME — MAYONNAISE OF SALMON — SALMON PUDDING — BAKED SALMON—I — BAKED SALMON—II — Page 271 BAKED SALMON—III — BAKED SALMON WITH CREAM SAUCE — SALMON BAKED IN PAPER — BAKED SALMON STEAKS — BAKED SALMON CUTLETS — SALMON À LA WINDSOR — STUFFED SALMON — SALMON STEAKS À LA FLAMANDE — SALMON EN PAPILLOTES — FILLETS OF SALMON EN PAPILLOTES — SALMON CUTLETS EN PAPILLOTES — FRIED SALMON—I — FRIED SALMON—II — FRIED SALMON—III — FRIED SALMON STEAKS — FRIED SALMON CUTLETS—I — FRIED SALMON CUTLETS—II — FRIED SALMON CUTLETS—III — SALMON CUTLETS À L'ANGLAISE — SALMON À LA LYONS — SALMON CUTLETS WITH MILANAISE SAUCE — FILLETS OF SALMON À L'ORLY — SALMON À L'ALLEMANDE — SALMON À L'ADMIRAL — SALMON À LA BORDEAUX — SALMON À LA CANDACE — SALMON À LA CHAMBORD — SALMON À L'ESPAGNOLE — SALMON À LA GENOISE — SALMON À L'ITALIENNE — Page 281 SALMON STEAKS À LA MARINIÈRE — SALMON À LA MARSEILLES — SALMON À LA MARYLAND — Page 282 SALMON À LA NAPLES — SALMON À LA PROVENCE — SALMON À LA PROVENÇALE — FILLETS OF SALMON À LA VÉNITIENNE — SALMON À LA WALDORF — SALMON MOUSSE — SALMON MOUSSE À LA MARTINOT — SALMON STEAKS WITH CLARET SAUCE — Page 286 SALMON MAYONNAISE WITH CUCUMBERS — CREAMED SALMON ON TOAST — CURRIED SALMON — CHARTREUSE OF SALMON — FRICASSEE OF SALMON — SALMON WITH EGGS — JELLIED SALMON—I — JELLIED SALMON—II — SALMON PIE — COLD SALMON PATTIES — PICKLED SALMON—I — PICKLED SALMON—II — PICKLED SALMON—III — SPICED SALMON — SALMON SOUFFLÉ — SALMON ON TOAST — SALMON TIMBALES — SALMON TURBOT—I — SALMON TURBOT—II — Page 293 SALMON BOX — SALMON WITH CUCUMBER SAUCE — SALMON CROQUETTES—I — SALMON CROQUETTES—II — SALMON CROQUETTES—III — SALMON CROQUETTES—IV — SALMON CROQUETTES—V — SALMON CROQUETTES—VI — SWEDISH SALMON CROQUETTES — SALMON CUTLETS — SALMON CHOPS — Page 297 BAKED SALMON LOAF—I — SALMON LOAF—II — Page 298 SALMON LOAF—III — SALMON LOAF—IV — Page 299 FRICASSEED SALMON — CURRIED SALMON—I — CURRIED SALMON—II — CURRIED SALMON—III — CREAMED SALMON — CREAMED SALMON ON TOAST — BAKED CREAMED SALMON — SALMON PATTIES — ESCALLOPED SALMON—I — ESCALLOPED SALMON—II — COQUILLES OF SALMON — DEVILLED SALMON — BANKED SALMON — PRESSED SALMON — MOULDED SALMON — SALMON IN GREEN PEPPERS — SALMON EN CASSEROLE — BROILED SMOKED SALMON—I — BROILED SMOKED SALMON—II — BROILED SMOKED SALMON—III — BROILED SMOKED SALMON—IV — Page 305 BROILED SMOKED SALMON—V — BROILED SALMON À LA MAÎTRE D'HÔTEL — SMOKED SALMON — BROILED KIPPERED SALMON — FRIED KIPPERED SALMON — BROILED SALT SALMON — BOILED SALT SALMON — PICKLED SALT SALMON — SALT SALMON IN PAPILLOTES
  31. 31.Page 307 FOURTEEN WAYS TO COOK SALMON-TROUT — FRIED SALMON-TROUT CUTLETS — BOILED SALMON-TROUT—I — BOILED SALMON-TROUT—II — BOILED SALMON-TROUT—III — BOILED SALMON-TROUT—IV — BAKED SALMON-TROUT—I — BAKED SALMON-TROUT—II — BAKED SALMON-TROUT—III — Page 310 SALMON-TROUT À LA GENOISE — SALMON-TROUT À LA HOLLANDAISE — SALMON-TROUT À LA MAÎTRE D'HÔTEL — SALMON-TROUT À LA RICHELIEU — PICKLED SALMON-TROUT — SALMON-TROUT WITH SHRIMP SAUCE
  32. 32.Page 313 TWENTY WAYS TO COOK SARDINES. — BROILED SARDINES—I — BROILED SARDINES—II — BROILED SARDINES—III — BROILED SARDINES ON TOAST — BAKED SARDINES—I — BAKED SARDINES—II — BAKED SARDINES—III — BAKED SARDINES—IV — FRIED SARDINES — CURRIED SARDINES—I — CURRIED SARDINES—II — DEVILLED SARDINES — SARDINES À LA MAÎTRE D'HÔTEL — SARDINES À LA PIEDMONT — STUFFED SARDINES — SARDINE SALAD — SARDINES IN CRUSTS — Page 318 SARDINE CANAPES — SARDINE IN EGG CUPS — SARDINE EGG CUPS À LA BEARNAISE — SARDINES À LA CAMBRIDGE — SARDINE RAREBIT
  33. 33.Page 321 NINETY-FIVE WAYS TO COOK SHAD — BROILED SHAD—I — BROILED SHAD—II — BROILED SHAD—III — Page 322 BROILED SHAD—IV — BROILED SHAD—V — BROILED SALT SHAD — FRIED SHAD—I — FRIED SHAD—II — Page 323 BONED FRIED SHAD — SHAD CUTLETS — BOILED SHAD — BOILED SHAD WITH EGG SAUCE — BOILED ROE SHAD — BOILED SHAD WITH HOLLANDAISE SAUCE — SHAD IN COURT-BOUILLON — COLD BOILED SHAD — Page 325 BOILED SHAD À LA VIRGINIA — BOILED SALT SHAD — BAKED SHAD—I — BAKED SHAD—II — BAKED SHAD—III — Page 327 BAKED SHAD—IV — BAKED SHAD—V — BAKED SHAD—VI — BAKED SHAD—VII — BAKED SHAD—VIII — Page 329 BAKED SHAD—IX — BAKED SHAD—X — SHAD BAKED IN MILK — BAKED SHAD À LA VIRGINIA — BAKED SHAD À LA CAROLINA — BAKED SHAD WITH FINE HERBS — BAKED SHAD STUFFED WITH OYSTERS — STUFFED SHAD—I — STUFFED SHAD—II — STUFFED SHAD—III — ROASTED SHAD — Page 334 TOASTED SHAD — PLANKED SHAD—I — PLANKED SHAD—II — PLANKED SHAD—III — PLANKED SHAD—IV — PANNED SHAD — STEWED SHAD — PICKLED SHAD—I — PICKLED SHAD—II — CREAMED SHAD — SHAD VERT-PRÉ — BROILED SHAD ROE—I — BROILED SHAD ROE—II — Page 338 BROILED SHAD ROE—III — BROILED SHAD ROE—IV — BROILED SHAD ROE—V — BROILED SHAD ROE WITH BACON — FRIED SHAD ROE—I — Page 339 FRIED SHAD ROE—II — FRIED SHAD ROE—III — FRIED SHAD ROE—IV — FRIED SHAD ROE—V — FRIED SHAD ROE—VI — Page 340 FRIED SHAD ROE—VII — SHAD ROE SAUTÉ — BAKED SHAD ROE—I — BAKED SHAD ROE—II — BAKED SHAD ROE—III — BAKED SHAD ROE—IV — BAKED SHAD ROE—V — BAKED SHAD ROE—VI — SHAD ROE BAKED WITH BACON — SHAD ROE BAKED IN TOMATO SAUCE — SHAD ROE BAKED WITH CREAM SAUCE — ESCALLOPED SHAD ROE—I — ESCALLOPED SHAD ROE—II — ESCALLOPED SHAD ROE—III — Page 345 ESCALLOPED SHAD ROE—IV — SHAD ROE CROQUETTES—I — SHAD ROE CROQUETTES—II — SHAD ROE CROQUETTES—III — SHAD ROE CROQUETTES—IV — SHAD ROE CROQUETTES—V — SHAD ROE CROQUETTES—VI — SHAD ROE CROQUETTES—VII — SHAD ROE CROQUETTES—VIII — Page 349 SHAD ROE À LA BALTIMORE — SHAD ROE À LA BROOKE — SHAD ROE À LA MAÎTRE D'HÔTEL — SHAD ROE À LA MARYLAND — PANNED SHAD ROE — SHAD ROES EN BROCHETTE — SHAD ROE KROMESKIES — SHAD ROES WITH BROWN BUTTER SAUCE — Page 352 SHAD ROE WITH MUSHROOMS — CREAMED SHAD ROE WITH MUSHROOMS — SHAD ROE WITH EGGS — Page 353 SHAD ROE WITH OYSTERS — SHAD ROE WITH BROWN SAUCE
  34. 34.Page 355 SIXTEEN WAYS TO COOK SHEEPSHEAD — BOILED SHEEPSHEAD — BOILED SHEEPSHEAD WITH OYSTER SAUCE — Page 356 BROILED SHEEPSHEAD — FRIED FILLETS OF SHEEPSHEAD — SHEEPSHEAD WITH CAPER SAUCE — SHEEPSHEAD WITH DRAWN BUTTER — SHEEPSHEAD WITH PARSLEY SAUCE — Page 357 SHEEP SHEAD À LA BAHAMA — SHEEPSHEAD À LA BIRMINGHAM — SHEEPSHEAD À LA CAROLINE — SHEEPSHEAD À LA CRÉOLE — Page 359 SHEEPSHEAD À LA HOLLANDAISE — SHEEP SHEAD À L'INDIENNE — SHEEPSHEAD À LA LOUISIANNE — SHEEPSHEAD À LA MAJESTIC — SHEEPSHEAD À LA MOBILE
  35. 35.Page 363 NINE WAYS TO COOK SKATE — FRIED SKATE — BOILED SKATE — BOILED SKATE WITH BLACK BUTTER — BOILED SKATE WITH CAPER SAUCE — BOILED SKATE WITH OYSTER SAUCE — BAKED SKATE — SKATE WITH FINE HERBS — SKATE À L'ITALIENNE — SKATE À LA ROYALE
  36. 36.Page 367 THIRTY-FIVE WAYS TO COOK SMELTS — BROILED SMELTS—I — BROILED SMELTS—II — BROILED SMELTS—III — BROILED SMELTS—IV — Page 368 BROILED SMELTS—V — BROILED BONED SMELTS À LA BEARNAISE — BROILED SMELTS WITH ONION SAUCE — Page 369 BAKED SMELTS—I — BAKED SMELTS—II — BAKED SMELTS—III — Page 370 BAKED SMELTS À LA DUXELLES — BAKED SMELTS À LA MANTON — FRIED SMELTS—I — FRIED SMELTS—II — Page 371 FRIED SMELTS—III — FRIED SMELTS—IV — FRIED SMELTS—V — FRIED SMELTS—VI — FRIED SMELTS À L'ANGLAISE — FRIED SMELTS AU BEURRE NOIR — FRIED SMELTS À LA PARISIENNE — FRIED SMELTS WITH SALT PORK — Page 373 STUFFED SMELTS—I — STUFFED SMELTS—II — STUFFED SMELTS—III — STUFFED SMELTS À L'ITALIENNE — STUFFED SMELTS AU GRATIN — Page 375 SMELTS AU GRATIN — SMELTS AU BEURRE NOIR — SMELTS À LA BOULANGER — SMELTS À LA DAVIS — SMELTS À LA TOULOUSE — SMELTS À LA DRESDEN — BOILED SMELTS — SMELTS WITH MAYONNAISE — STEWED SMELTS — SMELTS WITH FINE HERBS — Page 378 SMELT CROQUETTES — SMELTS IN MATELOTE
  37. 37.Page 379 FIFTY-FIVE WAYS TO COOK SOLES — BOILED SOLES — BROILED SOLE—I — BROILED SOLE—II — BAKED FILLETS OF SOLE—I — BAKED FILLETS OF SOLE—II — FILLETS OF SOLE BAKED IN WHITE WINE — BAKED SOLE WITH WINE SAUCE — FRIED SOLE—I — FRIED SOLE—II — FRIED FILLETS OF SOLE—I — FRIED FILLETS OF SOLE—II — Page 383 FRIED FILLETS OF SOLE À L'ORLY — FRIED SOLE À L'ANGLAISE — FRIED SOLE À LA COLBERT—I — FRIED SOLE À LA COLBERT—II — FRIED SOLES WITH SHRIMP SAUCE — Page 384 SOLE À L'AURORE — FILLETS OF SOLE À LA BERCY — FILLETS OF SOLE À LA BORDEAUX — Page 385 SOLES À LA COLBERT — FILLETS OF SOLE À LA CRÈME — SOLE À LA DIEPPOISE — FILLETS OF SOLE À LA FRANÇAISE — FILLETS OF SOLE À L'ITALIENNE — FILLETS OF SOLE À LA JOINVILLE — FILLETS OF SOLE À LA JOINVILLE—II — SOLE À LA MAÎTRE D'HÔTEL — Page 388 FILLETS OF SOLE À LA MAÎTRE D'HÔTEL — FILLETS OF SOLE À LA MARÉCHALE — SOLE À LA NORMANDY—I — SOLE À LA NORMANDY—II — SOLE À LA NORMANDY—III — SOLE À LA NORMANDY—IV — FILLETS OF SOLE À LA NORMANDY — FILLETS OF SOLE À L'ORLY — FILLETS OF SOLE À LA PROVENCE — Page 392 FILLETS OF SOLE À LA ROUEN — FILLETS OF SOLE À LA TROUVILLE — FILLETS OF SOLE À LA VÉNITIENNE—I — FILLETS OF SOLE À LA VÉNITIENNE—II — SOLE AU GRATIN—I — SOLE AU GRATIN—II — SOLE AU GRATIN—III — SOLE AU GRATIN—IV — STEWED SOLES WITH OYSTER SAUCE — FILLETS OF SOLE WITH ANCHOVIES — FILLETS OF SOLE IN CASES — FILLETS OF SOLE WITH FINE HERBS — SOLES WITH FINE HERBS — FILLETS OF SOLE WITH MUSHROOMS — FILLETS OF SOLE WITH OYSTERS — FILLETS OF SOLE WITH RAVIGOTE SAUCE — FILLETS OF SOLE IN TURBANS — FILLETS OF SOLE WITH WINE — ROLLED FILLETS OF SOLE — STUFFED FILLETS OF SOLE — CHAUDFROID OF SOLES — FRITTERS OF SOLE
  38. 38.Page 401 TWENTY-FIVE WAYS TO COOK STURGEON — BOILED STURGEON—I — BOILED STURGEON—II — BROILED STURGEON STEAKS—I — BROILED STURGEON STEAKS—II — BROILED STURGEON STEAKS—III — FRIED STURGEON—I — FRIED STURGEON—II — FRIED STURGEON—III — BAKED STURGEON—I — BAKED STURGEON—II — Page 404 BAKED STURGEON—III — BAKED STURGEON—IV — BAKED STURGEON—V — STURGEON À LA CARDINAL — STURGEON À LA FRANÇAISE — STURGEON À LA NORMANDY — Page 407 STURGEON À LA RUSSE — STEWED STURGEON—I — STEWED STURGEON—II — STURGEON STEAK—I — STURGEON STEAK—II — Page 409 GRILLED STURGEON — PANNED STURGEON — PICKLED STURGEON — Page 410 ROASTED STURGEON
  39. 39.Page 411 FIFTY WAYS TO COOK TROUT — BROILED TROUT—I — BROILED TROUT—II — BROILED TROUT À LA MAÎTRE D'HÔTEL — BROILED BROOK-TROUT — BROILED TROUT WITH BACON — BOILED TROUT—I — BOILED TROUT—II — BOILED BROOK-TROUT—I — BOILED BROOK-TROUT—II — FRIED TROUT—I — FRIED TROUT—II — Page 414 FRIED TROUT—III — FRIED BROOK-TROUT — FRIED FILLETS OF TROUT—I — FRIED FILLETS OF TROUT—II — FRIED TROUT WITH MUSHROOM SAUCE — TROUT WITH REMOULADE SAUCE — FILLETS OF TROUT À L'AURORE — BAKED TROUT—I — BAKED TROUT—II — BAKED TROUT—III — BAKED BROOK-TROUT—I — BAKED BROOK-TROUT—II — BAKED BROOK-TROUT—III — BAKED TROUT WITH WHITE WINE—I — BAKED TROUT WITH WHITE WINE—II — BAKED TROUT À LA CHAMBORD — Page 419 TROUT WITH FINE HERBS — BAKED TROUT WITH MUSHROOM SAUCE — BAKED TROUT WITH POLISH SAUCE — STUFFED TROUT — TROUT BAKED IN PAPERS — BROOK-TROUT IN PAPER CASES — TROUT IN CASES — TROUT À L'AURORE — TROUT À LA CAMBACERES — Page 422 TROUT À LA CHAMBORD — TROUT À LA CHEVALIÈRE — TROUT À LA GENEVA — TROUT À LA GASCONNE — TROUT À LA HUSSAR — TROUT À L'ITALIENNE — TROUT À LA PROVENCE — TROUT À LA ROYALE — TROUT À LA VÉNITIENNE — TROUT AU GRATIN—I — TROUT AU GRATIN—II — TROUT AU BEURRE NOIR — TROUT WITH SHRIMP SAUCE — Page 426 TENDERLOIN OF TROUT WITH WINE SAUCE — STEAMED TROUT — STEAMED BROOK-TROUT — Page 427 TROUT EN PAPILLOTES — ESCALLOPED TROUT
  40. 40.Page 429 FIFTEEN WAYS TO COOK TURBOT — BOILED TURBOT — BROILED TURBOT — BROILED TURBOT À LA PROVENCE — BAKED TURBOT — TURBOT À LA BÉCHAMEL — TURBOT AU BEURRE NOIR — Page 431 TURBOT À LA CRÈME—I — TURBOT À LA CRÈME—II — TURBOT AU GRATIN—I — TURBOT AU GRATIN—II — TURBOT À LA HOLLANDAISE — FILLETS OF TURBOT À L'INDIENNE — Page 433 FILLETS OF TURBOT À LA MARÉCHALE — FILLETS OF TURBOT À LA RAVIGOTE — FILLETS OF TURBOT — FILLETS OF TURBOT WITH CREAM
  41. 41.Page 435 FIVE WAYS TO COOK WEAKFISH — FRIED WEAKFISH — BAKED WEAKFISH—I — BAKED WEAKFISH—II — FILLETS OF WEAKFISH IN CASES — FILLETS OF WEAKFISH À L'ORLY — FILLETS OF WEAKFISH À LA HAVRAISE — Page 437 TURBANS OF WEAKFISH
  42. 42.Page 439 FOUR WAYS TO COOK WHITEBAIT — FRIED WHITEBAIT—I — FRIED WHITEBAIT—II — FRIED WHITEBAIT—III — DEVILLED WHITEBAIT
  43. 43.Page 441 TWENTY-FIVE WAYS TO COOK WHITEFISH — BOILED WHITEFISH — BOILED WHITEFISH À LA MACKINAC — FRIED WHITEFISH—I — FRIED WHITEFISH—II — Page 442 FRIED WHITEFISH—III — BROILED WHITEFISH—I — BROILED WHITEFISH—II — BROILED WHITEFISH—III — BAKED WHITEFISH—I — BAKED WHITEFISH—II — BAKED WHITE FISH—III — BAKED FILLETS OF WHITEFISH — BAKED WHITEFISH À LA BORDEAUX — STUFFED WHITEFISH — STUFFED WHITEFISH WITH OYSTER SAUCE — WHITEFISH À LA CRÈME—I — WHITEFISH À LA CRÈME—II — Page 446 WHITEFISH AU GRATIN—I — WHITEFISH AU GRATIN—II — WHITEFISH À LA MAÎTRE D'HÔTEL — WHITEFISH À LA POINT SHIRLEY — PLANKED WHITEFISH—I — PLANKED WHITEFISH—II — Page 448 CREAMED WHITEFISH À LA MADISON — JELLIED WHITEFISH — WHITEFISH CROQUETTES — WHITEFISH WITH FINE HERBS
  44. 44.Page 451 EIGHT WAYS TO COOK WHITING — BROILED WHITINGS — BOILED WHITINGS — FRIED WHITINGS — FILLETS OF WHITING À LA MAÎTRE D'HÔTEL — FILLETS OF WHITING À LA MARÉCHALE — FILLETS OF WHITING À L'ORLY — FILLETS OF WHITING À LA ROYALE — WHITING WITH FINE HERBS
  45. 45.Page 453 ONE HUNDRED MISCELLANEOUS RECIPES — BAKED FISH — FISH BALLS — COLD BOILED FISH — FISH À LA BRUNSWICK — FISH AUX BOUILLABAISSE — BOUILLABAISSE—I — BOUILLABAISSE—II — CANAPES OF FISH — FISH CAKES—I — FISH CAKES—II — FISH CHOPS — CHARTREUSE OF FISH—I — CHARTREUSE OF FISH—II — FISH CHOWDER — COQUILLES OF FISH — COURT BOUILLON FISH — Page 460 FISH À LA CRÈME—I — FISH À LA CRÈME—II — FISH À LA CRÈME—III — CREAMED FISH — CREAMED FISH WITH OYSTERS — CREAMED FISH ON TOAST — FISH À LA CRÈOLE — FISH CROQUETTES—I — FISH CROQUETTES—II — CURRIED FISH—I — CURRIED FISH—II — CURRIED FISH—III — CURRIED FISH—IV — CURRIED FISH IN RAMEKINS — FISH CUTLETS — DEVILLED FISH—I — DEVILLED FISH—II — DEVILLED FISH—III — ESCALLOPED FISH—I — ESCALLOPED FISH—II — ESCALLOPED FISH—III — ESCALLOPED FISH—IV — ESCALLOPED FISH AU GRATIN — ESCALLOPED FISH IN SHELLS — FILLED FISH — FISH FRITTERS — FISH IN GREEN PEPPERS — FISH HASH — JELLIED FISH SALAD — KEDJEREE—I — KEDJEREE—II — CRÉOLE KEDJEREE—I — CRÉOLE KEDJEREE—II — FISH LOAF — FISH WITH LEMON SAUCE — BAKED FISH WITH LEMON SAUCE — CREAM LEMON FISH — MASKED FISH — Page 472 STEWED FISH À LA MARSEILLES — FISH EN MATELOTE—I — FISH EN MATELOTE—II — MATELOTE OF FISH À LA NORMANDY — FISH MOUSSELINES — MOULD OF FISH — FISH PATTIES—I — FISH PATTIES—II — Page 475 FISH AND OYSTER PIE — FISH PIE — NORMANDY FISH PIE — FISH PIQUANT — PICKLED FISH—I — PICKLED FISH—II — POTTED FISH—I — POTTED FISH—II — POTTED FISH—III — RÉCHAUFFÉ OF FISH—I — RÉCHAUFFÉ OF FISH—II — RÉCHAUFFÉ OF FISH—III — RÉCHAUFFÉ OF FISH—IV — RÉCHAUFFÉ OF FISH—V — RÉCHAUFFÉ OF FISH—VI — FISH À LA REINE—I — FISH À LA REINE—II — FISH RISSOLES—I — FISH RISSOLES—II — FISH SALAD — Page 482 FISH SALAD À LA TYROLIENNE — STEWED FISH—I — STEWED FISH—II — STEWED OR SHARP FISH — SWEET SOUR FISH — SWEET SOUR FISH WITH WINE — SPICED FISH—I — SPICED FISH—II — FISH TIMBALES — FISH TIMBALE—I — FISH TIMBALE—II — FISH TIMBALES—III — FISH TIMBALE—IV — Page 488 TURBAN OF FISH—I — TURBAN OF FISH—II — FISH TURBOT — Page 489 FISH TOAST — FISH À LA VINAIGRETTE
  46. 46.Page 490 BACK TALK
  47. 47.Page 499 INDEX

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