Chapter III: Fish

Cooking, 112.

Freshness, 112.

Dressing, 112.

Keeping, 112.

Frozen fish, 112.

Trimming, 112.

The bones, 112.

To skin, bone, and remove fillets, 112.

To carve, 113.

To boil, 113.

Time to boil, 113.

The kettle, 113.

To boil a fish whole, 114.

Serving boiled fish, 114.

Garnishing boiled fish, 114.

Sauces used for boiled fish, 114.

Court bouillon, 115.

Baked fish, 115.

Stuffings for baked fish, 116.

To broil fish, 116.

To saute fish, 117.

To fry fish, 117.

To fry smelts, 117.

Fried smelts on skewers, 117.

Fried fillets of fish, 118.

Smelts broiled, 118.

Whitebait, 118.

Boiled halibut steaks, 119.

Halibut, Turkish style, 120.

Scalloped fish, 120.
Au gratin, 121.

Fish chops, 121.

Fillets baked with custard or tomatoes, 122.

Cold fish, 123.

Fish pudding, 123.

Fish timbale, 123.

Fish dish for pink luncheon, 124.

Rolled fillets of flounder, 125.

Shad, 125.

Planked shad, 125.

Broiled shad roe, 126.

Shad roe croquettes, No. 1, 126.
No. 2, 126.

Salt mackerel, 127.

Creamed mackerel, 127.

Salt codfish, 127.

Club house fish balls, 128.

Broiled sardines on toast, 128.

Fresh fish balls, 128.

Salmon, 128.

Canned salmon, 129.

Salmon cutlets, 129.

Broiled slices of salmon, 129.

Slices of salmon with mayonnaise, 129.

Fillets of salmon for green luncheon, 130.

Croustade of shrimps, 130.

_Shell-fish, Lobsters, and Crabs._

Oysters, 131.

Raw oysters, 131.

Precaution, 131.

Cooking, 131.

Fried oysters, 132.

Oysters a la Villeroi, 132.

Broiled oysters, 132.

Panned oysters, 133.

Roasted oysters, 133.

Oysters a la poulette, 133.

Scalloped oysters, 134.

Oyster filling for patties, 134.

Clams, 135.

To open clams, 135.

Creamed clams, 135.

Roasted clams, 136.

Clam fritters, 136.

Scallops, 136.

Lobsters, 136.

Season, 136.

Freshness, 136.

To kill a lobster, 136.
Boil a lobster, 136.
Open a lobster, 137.
Broil a lobster, 137.
Bake a lobster, 137.

Lobster farci, 138.
Chops, 138.
a la Newburg, 139.
Stew, 140.
Filling for patties, 140.

Salpicon of lobster, 140.

Crabs, 141.

Deviled crabs, 141.

Stuffed crabs with mushrooms, 142.

Soft-shell crabs, 142.

Oyster-crabs, 143.

Crabs St. Laurent (chafing-dish), 143.

Crab stew, 144.