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]