Chapter D: Drum, Black to Cook 11

E
Eels Collared 214
“ en Matelote 215
“ Fricasseed 211
“ to Broil 210
“ “ Fry 209
“ “ Stew 212-213

F
Farce 87
Fish a la Creme 57-63
“ “ Maitre d’ Hotel 62-60
“ “ Vinaigrette 69
“ a l’ Italienne 61
“ au Court Bouillon 64
“ au Fromage 65
“ au Gratin 66-67
“ Balls, French page 33
Fish Balls, special 33
“ Cake 68
“ Cakes 70
“ and Oyster Cakes 71
“ Casserole of 72
“ Chartreuse of 73
Fish Chowder 74
“ “ St. James 75
“ “ Maj. Henshaws 76
“ Collops 99
“ Cookery in General 7
“ Creamed 77
“ “ with Oysters 78
“ Crimped 79
“ Croquettes 81
“ Crumbed 80
“ Curried 82
“ Dressing 83-86
“ en Vinaigrette 88
“ Minced 100
“ Omelet 101
“ and Oyster Omelet 102
“ Pickled 105
“ Pie 103-104
“ Potted 106
“ Pyramid 107
“ Rissoles 108
“ Roes 109
“ “ a la Creole 113
“ “ Scalloped 111
“ “ to Fry 110
“ Roe Croquettes 112
“ Sauces 13
“ Scalloped 114-116
“ Scalloped with Macaroni 117
“ Scallops 118-120
“ Souffle 121
“ Soup 122
“ Stock 15
“ to Bake 12
“ to Boil 11
“ to Broil 10
“ to Dress or Clean 2
“ to Fry 8
“ to Prepare for Baking or Boiling 3
“ “ “ Broiling 4
“ “ “ Frying 5
“ to Saute 9
“ to Skin 6
“ when Fresh 1
Flat-fish, to Cook 223
Flounder, Fillet a la Normandy 223
Forcemeat 89-90
Fricassee au Gratin 91
Frost-Fish to Cook 235

G
General Instructions 1
Golden Fillets 92

H
Haddock Baked 224
Halibut a la Royal 229
“ Baked 226
“ Chicken aux fine Herbs 227
“ Sauce Supreme 230
Herring Baked 231
“ Grilled 232
Horn Pout, to cook 211

K
Kedgeree 94
King Fish, Sherry Sauce 233
Kromeskies of Fish 93