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]