How to Cook Fish

by Myrtle Reed

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]