How to Cook Fish

by Myrtle Reed

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]