How to Cook Fish
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Description
Contents
Reviews
Language
English
ISBN
Unknown
HOW TO COOK FISH
Page iii CONTENTS
THE CATCHING OF UNSHELLED FISH
Page 6 FISH IN SEASON
Page 8 ELEVEN COURT BOUILLONS
I
II
Page 9 III
IV
V
VI
VII
VIII
IX
Page 11 X
XI
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
Page 41 TEN WAYS TO SERVE ANCHOVIES
I
II
III
IV
V
VI
VII
VIII
IX
X
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
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
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
Page 79 FIVE WAYS TO COOK BUTTERFISH
FRIED BUTTERFISH—I
FRIED BUTTERFISH—II
FRIED BUTTERFISH—III
BUTTERFISH WITH FINE HERBS
Page 80 BOILED BUTTERFISH
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
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
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
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
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
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
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
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
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
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
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
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
Page 233 FIVE WAYS TO COOK MULLET
BROILED MULLET
BROILED MULLETS WITH MELTED BUTTER
MULLET À LA MAÎTRE D'HÔTEL
BAKED MULLET
FRIED MULLET
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
Page 439 FOUR WAYS TO COOK WHITEBAIT
FRIED WHITEBAIT—I
FRIED WHITEBAIT—II
FRIED WHITEBAIT—III
DEVILLED WHITEBAIT
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
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
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
Page 490 BACK TALK
Page 499 INDEX
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