Chapter X (9)

BASS, in season, 6; forty-five ways to cook,
45 _ff_. (See also SEA-BASS and STRIPED
BASS.)
à la Bordelaise, 51
à la Buena Vista, 56
Baked, Nos. I, II, III, IV, 45, 46; with
white wine, 46; with shrimp sauce, 47
Boiled, 51; sea, with egg sauce, 51; with
parsley sauce, 55; with mushrooms, 52;
black, with cream sauce, 52
Breaded, with bacon, 54
Broiled, 53; black, 53
Cold, with tartar sauce, 53
Fillet of, breaded, 54
Fried, with bacon, 54; black, 54; with tartar sauce, 55
Matelote of, 55
Stewed, with tomatoes, 53
Stuffed, 47; à la Newport, 48; à la Manhattan,
48; with tomatoes, 48; à la
babette, 49; fillets, 49; à la Montmorency,
49; sea, 50
BLACKFISH, in season, 6; eight ways to cook,
65 _ff_.
à l'Américaine, 65
Baked, No. I, 67; No. II, 68
Broiled, with Chili sauce, 66
Matelote of, 66
Stewed, à la Newport, 67
with fine herbs, 65
with port wine sauce, 68
BLUEFISH, in season, 6; twenty-six ways to
cook, 69 _ff_.
à la Icarienne, 76
à la Venetienne, 76
Baked, No. I, 69; No. II, 70; No. III, 70;
No. IV, 71; No. V, 71; No. VI, 71;
à la Italienne, 69; à la Naples, 72
Boiled, 73
Broiled, 73; No. II, 73; à la beurre noir,
74; with mustard sauce, 74;
Escalloped, 75
Fillets of, à la Duxelles, 75; with anchovy
sauce, 75
Fried, 77
Fried fillets of, 76
Matelote of, 74
Pan-broiled, 73
Steamed, 77
Stuffed, No. I, 74; No. II, 74
Bouillons, court, eleven varieties of, 8-11
BUTTER-FISH, in season, 6; five ways to cook,
79 _ff_.
Boiled, 80
Fried, No. I, 79; No. II, 79; No. III, 79
with fine herbs, 79

CARP, in season, 6; twenty-two ways to cook,
81 _ff_.
à l'Allemande, 83
à la Bordelaise, 84
à la bourguinotte, 87
à la Coblentz, 85
à la Française, 85
à la Italienne, 83
à la Lyons, 88
à la Périgueux, 87
à la Provençale, 88
Baked, Nos. I, II, 81; à la marinière, 86
Boiled, 82
Broiled, 84
Fried, No. I, No. II, No. III, 85
in matelote, 86
Pickled, 8
Steamed, 86
Stewed, No. I, 82; No. II, 82
Catching of unshelled fish, 1 _ff_.
CATFISH, in season, 6; six ways to cook, 89 _f_.
Boiled, 90
Fried, No. I, No. II, No. III, 89
Stewed, 90
CODFISH, in season, 6; sixty-seven ways to
cook, 91 _ff_.
à la Beauregard, 102
à la Béchamel, 105
à la bonne femme, 101
à la Creole, No. I, No. II, 98
à la flamande, 105
à la Seville, 104
au gratin, 99
Baked, No. I, No. II, No. III, 91, 92;
salt, 92; à la Montreal, 93; à la Nantucket,
93; with cheese sauce, 93;
quick, 94; rock, with dressing, 94;
à la Bedford, 94; with cream, 95
Balls, 98
Boiled, No. I, No. II, 95; salted, with egg
sauce, 95, 97; with oyster sauce, 96;
with cream sauce, 96; à la Hollandaise,
96; with caper sauce, 96; No. II, 97;
creamed, 97
Boiled tongue of, with egg sauce, 103
Broiled salt, 101, 110
Creamed and baked, 92, 100
Devilled, 104
Escalloped, with macaroni, 99; with cheese, 100
Fricasséed salt, 100
Fillets of, 109; fried, 110
Fried, 110; à la maître d'hôtel, 110
Fried tongue of, 103
Fritters, 104
Matelote of, 109
Pie, 110
Puffs, 99
Salt, à la brandade, 106; with brown butter, 107
Soufflé, 101
Steak, 107; broiled with bacon, 107;
No. II, 108; breaded, 108; fried, 108;
a la Narragansett, 108
Stewed, à la Lincoln, 102; à la Shrewsbury,
106; with oysters, 106, 109
Tongue of, à la poulette, 103; à la beurre
noir, 103
with macaroni, 101
Court bouillons, eleven varieties of, 8-11

EELS, in season, 6; forty-five ways to cook,
113 _ff_.
à la Indienne, 117
à la London, 118
à la Lyonnaise, 116
à la Normandy, 118
à la poulette, 119
à la Reine, 119
à la Tartar, 117
à la Villeroy, 116
Baked, 128; with tartar sauce, 128
Boiled, 127
Broiled, No. I, No. II, 113, 114; with sour sauce, 114
Collared, 129
Creamed, 130
English pie, 129
Fricassée of, 119, 120
Fried, No. I, No. II, No. III, No. IV, 115;
in batter, 116
Green, 127
Matelote of, Nos. I, II, III, 124, 125;
à la Parisienne, 125; à la Genoise, 126;
à la Bordelaise, 127
Pickled, 127
Stewed, with cucumbers, 120; No. I,
120; Nos. II, III, IV, 121, 122; à l'Anglaise
122; à l'Américaine, 122; à
la poulette, 123; à la canotière, 123; à
la Genevoise, 123
Stuffed, à la Italienne, 118

FINNAN-HADDIE, fifteen ways to cook, 131 _ff_.
à la Delmonico, 133
Baked, Nos. I, II, 132
Boiled, Nos. I, II, 131
Broiled, Nos. I, II, III, IV, 131, 132
Creamed, 135
Escalloped, 133
Hash, 134
Savory, 134
Toasted, 133
with tomatoes, 134
Fish, unshelled, the catching of, 1 _ff_; in season, 6
Fish sauces, one hundred varieties of, 13 _ff_.
FLOUNDER, in season, 6; thirty-two ways to
cook, 137 _ff_.
à la Française, 141
à la Janin, 141
à la Provençale, 142
au gratin, 150
Baked, 137; à la Italienne, 137; à la
Bonvallet, 138; à la Parisienne, 138;
à la St. Malo, 139; fillets of, in wine,
139, 140
Breaded turban of, 142; with anchovies,
142; with oysters, 143
Broiled, 149
Fillets of, au gratin, 144; à la Lyons,
144; à la Normandy, 145; with green
peas, 146; stuffed, Nos. I, II, 146;
steamed, 147; rolled, 148; broiled,
148
Fricassée of, 143
Fried, 143; fillets of, 144
Pie à la Normandy, 149
with fine herbs, 140
with wine sauce, 149
FROG LEGS, twenty-seven ways to cook,
151 _ff_.
à la Creole, 159
à la Hollandaise, 157
à la poulette, Nos. I, II, 158
à la Provençale, 157
au beurre noir, 157
Baked, 153
Broiled, 153
Fricassée of, Nos. I, II, III, 154; brown, 155
Fried, Nos. I, II, III, IV, V, VI, 151, 152;
southern, 152; à l'Anglaise, 153; à la
Française, 153
Patties, 158
Sauté, 152
Southern fried, 152
Stewed, Nos. I, II, III, IV, 155, 156

HADDOCK, in season, 6; twenty ways to cook,
161 _ff_.
à la crème, 167
Baked, Nos. I, II, III, 162, 163; fillets of,
163; with sauce, 163; with oyster
stuffing, 164
Boiled, with white sauce, 165; with egg
sauce, 165; with lobster sauce, 166
Broiled, Nos. I, II, à la maître d'hôtel, 161;
smoked, 161
Cutlets, 168
Fillets of, à la royale, 167
Fried fillets of, Nos. I, II, 162; smoked,
162
Rarebit, 164
Stewed, 166
with oysters, 167
HALIBUT, in season, 6; eighty ways to cook,
169 _ff_.
à la Conant, 171
à la Creole, Nos. I, II, III, 172
à la maître d'hôtel, 171
à la majestic, 170
à la poulette, 196
à la rare bit, 170
au gratin, 182
Baked, Nos. I, II, III, IV, V, 174; with
lobster sauce, 175; with tomato sauce,
175; with cream, 175; fillets au gratin,
176; steaks with oysters, 176; chicken,
177; steaks, Nos. I, II, III, 178
Boiled, 191; steaks au gratin, 192; steaks,
Nos. I, II, 192; à la Béchamel, 193; with
parsley sauce, 193
Breaded, 190; steaks of, 195
Broiled, Nos. I, II, III, IV, V, 169, 170;
à la Boston, 170
Carbonade of, 193
Coquilles of, 190
Creamed, 183
Devilled, Nos. I, II, 178, 179
Escalloped, 182; au parmesan, 195
Fillets of, à la poulette, 186; cold, 187;
with tomato sauce, 187; with oysters,
187; with brown sauce, 188; with
potato balls, 188
Fish balls of, 190
Fried, Nos. I, II, III, with tomato sauce, 194
Fried fillets of, Nos. I, II, 188, 189
in cucumbers, 181
in ramekins, 190
Loaf, 189
Mayonnaise of, with cucumber, 189
Moulded, with green peas, 179
Mousselines, 185
Pie, 184
Pudding, 191
Salad, 183
Sandwiches of, 180
Steak à la jardinière, Nos. I, II, 181
à la Flamande, 183
Steamed, 185
Timbale, 186, 195
Turbans of, 180
Turkish, 184
with anchovy sauce, 182
with caper sauce, 191
with eggs, 189
with lobster à la Hollandaise, 180
HERRING, in season, 6; twenty-five ways to
cook, 197 _ff_.
à la Normandy, 199
Baked smoked, 203; fresh, 203
Balls, 202
Boiled, 200 Broiled, 198; with mustard sauce, 198;
smoked, 198; with cream sauce, 199
Escalloped, 204
Fried, Nos. I, II, III, 199
Grilled smoked, 204; fresh, 204
Marinade of, 203
Matelote of, 197
Pickled, 202
Relish, 200
Salad, 200; à la Brenoise, 201; Swedish,
201; smoked, 202
Smoked, à la marine, 200
Stewed, 197

KINGFISH, in season, 6; nine ways to cook,
205 _ff_.
à la meunière, 207
Baked, 206; with white sauce, 207
Boiled, 205; à la Hollandaise, 205
Broiled, 206
Fried, Nos. I, II, III, 205, 206

MACKEREL, in season, 6; sixty-five ways to
cook, 209 _ff_.
à la Bretonne, 228; salt, 228
à la Havraise, 225
à la Tyrol, 227
Baked, Nos. I, II, III, IV, 218, 219, 220;
fillet of, 220, 221; with cream, 221;
fresh, with fine herbs, 222; Spanish,
222; with oyster stuffing, 223; salt,
224; salt, with cream sauce, 224
Boiled, Nos. I, II, III, IV, 213, 214; with
gooseberry sauce, 214; à la persiallde,
215; fresh, 215; à la Bolonaise, 215;
salt, Nos. I, II, III, IV, V, VI, VII,
216, 217, 218
Broiled Spanish, Nos. I, II, 209; fresh,
Nos. I, II, III, 210; with anchovy
butter, 210; au beurre noir, 210; à la
Livournaise, 211; with Normandy
sauce, 211; à la fleurette, 211; salt,
Nos. I, II, III, 212, 213; with cream,
213; with tarragon sauce, 213
en papillotes, 229
Fillets of, à la Horly, 228; à la Indienne,
228, 230
Fried, 224; salt, 224
German pickled, 231
Potted, 229
Scotch pie, 229
Spanish à la Castillane, 225; à la Espagnole,
226; à la Nassau, 226; à la
Vénitienne, 227; salad, 231
Stuffed, with anchovy sauce, 231
Toasted salt, 229
with white wine sauce, 230
Miscellaneous recipes, one hundred, 453 _ff_.
MULLET, in season, 6; five ways to cook, 233 _f_.
à la maître d'hôtel, 233
Baked, 233
Broiled, 233; with melted butter, 233
Fried, 234

PERCH, in season, 6; fifteen ways to cook,
235 _ff_.
à l'Allemande, 236
à la Française, 237
à la maître d'hôtel, 237
à la Normandy, 237
à la Sicily, 238
à la Stanley, 238
Baked, 239
Boiled, 235; with oyster sauce, 236
Broiled, 235
Fried, Nos. I, II, III, 235
Salad, 239
Stewed, à la batelière, 236
PICKEREL, in season, 6; ten ways to cook,
241 _ff_.
à la Babette, 244
Baked, Nos. I, II, 242; with oyster sauce,
243; with egg sauce, 243
Broiled, à la maître d'hôtel, 241
Fried, Nos. I, II, 241; with tomato sauce,
242; à la crème, 242
Stuffed, 243
PIKE, in season, 6; twenty ways to cook, 245 _ff_.
à l'Allemande, 250
à la Française, 251
à la Normandy, 251
Baked, Nos. I, II, 247, 248; à la Française,
248; stuffed, 248; in sour cream, 249
Boiled, with melted butter, 246; with
caper sauce, 246; with horseradish
sauce, 246; with egg sauce, 246; à la
Duboise, 247
Crimped à la Hollandaise, 250
Fried, Nos. I, II, 245; à la Hollandaise, 245
Pickled, 251
Roasted, 250
Salad, 249
POMPANO, in season, 6; ten ways to cook,
253 _ff_.
à la Cardinal, 255
Broiled, Nos. I, II, III, 253; à la maître
d'hôtel, 253
Fillets of, 254; à la Duchesse, 254; au
gratin, 255
Fried, Nos. I, II, 254

Recipes, one hundred miscellaneous, 453 _ff_.
RED SNAPPER, in season, 6; thirteen ways to
cook, 257 _ff_.
à la Babette, 260
à la Beaufort, 261
Baked, Nos. I, II, III, 257, 258; with
tomato sauce, 258; à la Creole, 259
Boiled, Nos. I, II, 257
Fried, 257
Steamed, 260
Stuffed, 259; a la Creole, 260

SALMON, in season, 6; one hundred and thirty
ways to cook, 263 _ff_.
à l'amiral, 277
à l'Allemande, 277
à la Bordeaux, 278
à la Candace, 278
à la Chambord, 279
à la Espagnole, 279
à la Genoise, 280
à la Italienne, 280
à la Lyons, 276
à la Marseilles, 281
à la Maryland, 281
à la Naples, 282
à la Provençale, 282
à la Provence, 282
à la supreme, 269
à la Waldorf, 283
à la Windsor, 272
Baked, Nos. I, II, III, 270, 271; with
cream sauce, 271; in paper, 271; steaks,
272; cutlets, 272
Banked, 302
Boiled, Nos. I, II, 265, 266; with egg
sauce, 266; with green sauce, 266;
steaks, Nos. I, II, III, 267; à la piquant,
268; à la Waldorf, 268
Box, 293
Broiled, Nos. I, II, III, 263; in paper, 264;
steaks, Nos. I, II, III, 264; à la ravigote, 264
Broiled kippered, 305; salt, 306
Broiled smoked, Nos. I, II, III, IV, V, 304,
305; à la maître d'hôtel, 305
Chartreuse of, 286
Chops, 296
Coquilles of, 301
Creamed, 300; on toast, 286, 300; baked,
300
Croquettes, Nos. I, II, III, IV, V, VI,
293, 294, 295; Swedish, 296
Curried, 286; Nos. I, II, III, 299
Cutlets, in papillotes, 265, 274, 296; with
caper sauce, 265; with parsley sauce,
265; with oyster sauce, 268
Devilled, 302
en casserole, 303
en papillotes, 273
Escalloped, Nos. I, II, 301
Fillets of, en papillotes, 274; à la Horly,
277, 283
Fricassee of, 287, 299
Fried, Nos. I, II, III, 275; steaks, 275;
cutlets, 275, 276; with Milanaise sauce,
276
Fried kippered, 305
in green peppers, 303
Jellied, 288; No. II, 288
Loaf, Nos. I, II, III, IV, 297, 298, 299
Mayonnaise of, 269; with cucumbers, 286
Moulded, 303
Mousse, 284; à la Martinot, 284
on toast, 291
Patties, 289, 301
Pie, 288
Pickled, Nos. I, II, III, 290
Pickled salt, 306
Pressed, 302
Pudding, 269
Salt, in papillotes, 306
Smoked, 305
Soufflé, 291
Spiced, 290
Steaks, à la Flamande, 273; with claret
sauce, 285; à la marinière, 281
Stuffed, 273
Timbales, 291
Turbot, Nos. I, II, 292
with cucumber, 293
with eggs, 287
with oyster sauce, 268
SALMON-TROUT, in season, 6; fourteen ways
to cook, 307 _ff_.
à la Genoise, 310
à la Hollandaise, 310
à la maître d'hôtel, 310
à la Richelieu, 310
Baked, Nos. I, II, III, 309
Boiled, Nos. I, II, III, IV, 307, 308
Fried, cutlets, 307
Pickled, 311
with shrimp sauce, 311
SARDINES, twenty ways to cook, 313 _ff_.
à la Cambridge, 318
à la maître d'hôtel, 316
à la Piedmont, 316
Baked, Nos. I, II, III, IV, 314, 315
Broiled, Nos. I, II, III, 313; on toast, 313
Canapes, 318
Curried, Nos. I, II, 315
Devilled, 316
Fried, 315
in crusts, 317
in egg cups, 318; à la Bearnaise, 318
Rarebit, 319
Salad of, 317
Stuffed, 317
SAUCES, one hundred varieties of, 13 _ff_.
Admiral, 13
Albert, 13
à la Gasconne, 24
Allemande, No. I, 13; No. II, 14
Anchovy butter, 14; Anchovy No. I, 15;
No. II, 15; No. III, 15
Aurora, 15
Avignonnaise, 16
Bearnaise, 16; No. II, 16; No. III, 16;
quick, 17
Béchamel, 17
Bombay, 17
Bordelaise, 17; white, 18
Brown, 18; No. II, 18; butter, 19
Butter, 19
Caper, 19; No. II, 19
Claret, 19
Colbert, 19
Cream, 20
Cucumber, 20; No. II, 20; No. III, 20
Curry, 21
Drawn-butter, 21
Dutch, 21
Duxelles, 22; No. II, 22
Egg, 22; No. II, 22
Espagnole, 23
Fine herb, 23; No. II, 23
Flemish, 23
Garlic, 24
Geneva, 24
Gooseberry, 25
Hessian, 25
Hollandaise, 25; No. II, 25
Horseradish, 26; No. II, 26; No. III, 26
Italian, 27; brown, 27
Japanese, 27
Jersey, 28
Lemon, 28; No. II, 28; with parsley, 33
Livournaise, 28
Lobster, 28; No. II, 29
Maître d'hôtel, 29
Mayonnaise, 29
Milanaise, 30
Mushroom, 30
Niçoise, 31
Nonpareil, 31
Normandy, 31
Olive, 31
Oyster, 32; No. II, 32
Parsley, 32; No. II, 32; with lemon, 33
Persillade, 33
Piquant, 33; No. II, 34
Poor man's, 34
Portuguese, 34
Ravigote, 35; cold, 35
Remoulade, 35
Royale, 35
Sardine, 36
Shad-roe, 36
Shrimp, 36
Sicilian, 36
Spanish, 37
Supreme, 37
Tartar, 37; No. II, 37; No. III, 38
Tomato, 38; No. II, 38; No. III, 38; brown, 39
Veloute, 39
Venitienne, 39; No. II, 39
Vinaigrette, 40
Whipped cream, 40
White, 40
SEA-BASS, à la Buena Vista, 56
à la Française, 57
à la poulette, 53
Boiled, with egg sauce, 51; with parsley
sauce, 55; with melted butter sauce, 57
Broiled, 56
Fried, with tartar sauce, 55
Matelote of, 55
Stuffed, 50
with black butter, 58
SHAD, in season, 6; ninety-five ways to cook,
321 _ff_.
Baked, Nos. I, II, III, IV, V, VI, VII,
VIII, IX, X, 325-329; in milk, 329;
à la Virginia, 330; à la Carolina, 330;
with fine herbs, 331; stuffed with
oysters, 331
Boiled, 323; with egg sauce, 323; roe,
323; with Hollandaise sauce, 324;
cold, 324; à la Virginia, 325; salt,
325
Broiled, Nos. I, II, III, IV, V, 321, 322;
salt, 322
Creamed, 336
Cutlets, 323
Fried, Nos. I, II, 322; boned, 323
in court-bouillon, 324
Panned, 335
Pickled, Nos. I, II, 336
Planked, Nos. I, II, III, IV, 334, 335
Roasted, 333
Stewed, 335
Stuffed, Nos. I, II, III, 332, 333
Toasted, 334
Vert-pré, 337
SHAD-ROE, various ways to cook, 337 _ff_.
à la Baltimore, 349
à la Brooke, 349
à la maître d'hôtel, 350
à la Maryland, 350
Baked, Nos. I, II, III, IV, V, VI, 340-342;
with bacon, 343; in tomato sauce, 343;
with cream sauce, 343
Broiled, Nos. I, II, III, IV, V, 337, 338;
with bacon, 338
Croquettes, Nos. I, II, III, IV, V, VI,
VII, VIII, 345-348
en brochette, 351
Escalloped, Nos. I, II, III, IV, 344, 345
Fried, Nos. I, II, III, IV, V, VI, VII, 339, 340
Kromeskies, 351
Panned, 350
Sauté, 340
with bass, 58
with brown butter sauce, 351
with brown sauce, 353
with eggs, 352
with mushrooms, 352; creamed, 352
with oysters, 353
SHEEPSHEAD, in season, 6; sixteen ways to
cook, 355 _ff_.
à la Bahama, 357
à la Birmingham, 357
à la Caroline, 358
à la Creole, 358
à la Hollandaise, 359
à l'Indienne, 359
à la Louisianne, 359
à la majestic, 360
à la Mobile, 360
Boiled, 355; with oyster sauce, 355
Broiled, 356
Fried fillets of, 356
with caper sauce, 356
with drawn butter, 356
with parsley sauce, 356
SKATE, in season, 7; nine ways to cook, 363 _ff_.
à l'Italienne, 365
à la royale, 365
Baked, 364
Boiled, 363; with black butter, 363; with
caper sauce, 364; with oyster sauce, 364
Fried, 363
with fine herbs, 364
SMELTS, in season, 7; thirty-five ways to
cook, 367 _ff_.
à la Boulanger, 375
à la Davis, 375
à la Dresden, 376
à la Toulouse, 376
au beurre noir, 375
au gratin, 375
Baked, Nos. I, II, III, 369; à la Duxelles,
370; à la Manton, 370
Boiled, 376
Broiled, Nos. I, II, III, IV, V, 367, 368;
à la Bearnaise, 368; with onion sauce, 368
Croquettes, 378
Fried, Nos. I, II, III, IV, V, VI, 370, 371;
à l'Anglaise, 371; au beurre noir, 372;
à la Parisienne, 372; with salt pork,
372
in matelote, 378
Stewed, 377
Stuffed, Nos. I, II, III, 373; à l'Italienne,
373; au gratin, 374
with fine herbs, 377
with mayonnaise, 377
SOLE, in season, 7; fifty-five ways to cook,
379 _ff_.
Baked fillets of, Nos. I, II, 380; with
wine sauce, 381
Boiled, 379
Broiled, Nos. I, II, 379
Chaudfroid of, 399
Fillets of, in white wine, 381; à la
Percy, 384; à la Bordeaux, 384; à la
crème, 385; à la Française, 386; à
l'Italienne, 386; à la Joinville, 386;
à la maréchale, 388; à la Provence,
391; à la Trouville, 392; with anchovies,
395; à la Venetienne, Nos. I, II,
392, 393; in cases, 395; with fine herbs,
396; with mushrooms, 396; with oysters,
397; with ravigote sauce, 397;
in turbans, 397; with wine, 398; rolled,
398; stuffed, 399
Fried, Nos. I, II, 382; fillets of, Nos. I, II,
382; à la Horly, 383; à l'Anglaise, 383;
à la Colbert, Nos. I, II, 383; with
shrimp sauce, 383
STRIPED BASS, with shad-roe, 58
à l'Américaine, 62
à l'aurore, 384
à la cardinal, 60
à la Colbert, 385
à la commodore, 61
à la Conti, 63
à la Dauphine, 60
à la Dieppoise, 385
à la maître d'hôtel, 387
à la Marseilles, 63
à la Normandy, Nos. I, II, III, IV, 388-390;
fillets of, 390
au gratin, Nos. I, II, III, IV, 394
Fillets of, à la Bordelaise, 58; à la Manhattan, 59
Fritters of, 400
Stewed, with oyster sauce, 395
with caper sauce, 60
with fine herbs, 396
STURGEON, in season, 7; twenty-five ways to
cook, 401 _ff_.
à la cardinal, 405
à la Française, 405
à la Normandy, 406
à la Russe, 407
Baked, Nos. I, II, III, IV, 404
Boiled, Nos. I, II, 401; steaks, Nos. I, II,
III, 401, 402
Fried, Nos. I, II, III, 402, 403
Grilled, 409
Panned, 409
Pickled, 409
Roasted, 410
Steak, Nos. I, II, 408
Stewed, Nos. I, II, 407

TROUT, in season, 7; fifty ways to cook, 411 _ff_.
à l'aurore, 421
à la Cambaceres, 421
à la Chambord, 422
à la chevalière, 422
à la Gasconne, 423
à la Geneva, 422
à la Hussar, 423
à l'Italienne, 423
à la Provence, 423
à la royale, 424
à la Vénitienne, 424
au beurre noir, 425
au gratin, Nos. I, II, 424, 425
Baked, Nos. I, II, III, 415, 416; brook,
Nos. I, II, III, 416, 417; with white
wine, Nos. I, II, 418; à la Chambord,
418; with mushroom sauce, 419; with
Polish sauce, 419; in papers, 420
Boiled, Nos. I, II, 412; brook, 412, 413
Broiled, Nos. I, II, 411; à la maître
d'hôtel, 411; brook, 411; with bacon, 412
en papillotes, 427
Escalloped, 427
Fillets of, à l'aurore, 415
Fried, Nos. I, II, III, 413, 414; brook,
414; fillets of trout, Nos. I, II, 414;
with mushroom sauce, 414
in cases, 420, 421
Steamed, 426
Stuffed, 420
Tenderloin of, 426
with fine herbs, 419
with remoulade sauce, 415
with shrimp sauce, 425
TURBOT, in season, 7; fifteen ways to cook, 429 _ff_.
à la Béchamel, 430
à la crème, Nos. I, II, 431
à la Hollandaise, 432
au beurre noir, 430
au gratin, Nos. I, II, 431, 432
Baked, 430
Boiled, 429
Broiled, 429; à la Provence, 429
Fillets of, à l'Indienne, 432; à la maréchale,
433; à la ravigote, 433; with cream, 433

WEAKFISH, in season, 7; five ways to cook, 435 _ff_.
Baked, Nos. I, II, 435
Fillets of, in cases, 436; à l'Orly, 436; à la Havraise, 436
Fried, 435
Turbans of, 437
WHITEBAIT, in season, 7; four ways to cook, 439 _ff_.
Devilled, 440
Fried, Nos. I, II, III, 439
WHITEFISH, in season, 7; twenty-five ways to cook, 441 _ff_.
à la crème, Nos. I, II, 445
à la maître d'hôtel, 446
à la Point Shirley, 447
au gratin, Nos. I, II, 446
Baked, Nos. I, II, III, 442, 443; fillets of,
443; à la Bordeaux, 444
Boiled, 441; à la Mackinac, 441
Broiled, Nos. I, II, III, 442
Creamed, à la Madison, 448
Croquettes, 448
Fried, Nos. I, II, III, 441, 442
Jellied, 448
Planked, Nos. I, II, 447
Stuffed, 444; with oyster sauce, 444
with fine herbs, 449
WHITING, eight ways to cook, 451 _ff_.
Boiled, 451
Broiled, 451
Fillets of, à la maître d'hôtel, 451; à la
maréchale, 451; à l'Orly, 452; à la
royale, 452
Fried, 451
with fine herbs, 452