How to Cook Fish

by Myrtle Reed

FISH À LA VINAIGRETTE

Flake cold cooked fish and arrange on a platter with a border of lettuce leaves. Pour over it a French dressing to which chopped olives, capers, and pickles have been added.

BACK TALK

The author, though at present unable to contemplate calmly even a pair of fish-net curtains, is willing to admit that there are more ways of cooking fish than appear here. The blank pages appended are for additional recipes.

O.G.

INDEX

ANCHOVIES, ten ways to serve, [41] ff,
Anchovy butter sauce, [14]

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]