How to Cook Fish

by Myrtle Reed

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]