STURGEON, in season, [7]; twenty-five ways to cook, [401] ff.
à la cardinal, [405]
à la Française, [405]
à la Normandy, [406]
à la Russe, [407]
Baked, Nos. I, II, III, IV, [404]
Boiled, Nos. I, II, [401]; steaks, Nos. I, II, III, [401], [402]
Fried, Nos. I, II, III, [402], [403]
Grilled, [409]
Panned, [409]
Pickled, [409]
Roasted, [410]
Steak, Nos. I, II, [408]
Stewed, Nos. I, II, [407]
TROUT, in season, [7]; fifty ways to cook, [411] ff.
à l'aurore, [421]
à la Cambaceres, [421]
à la Chambord, [422]
à la chevalière, [422]
à la Gasconne, [423]
à la Geneva, [422]
à la Hussar, [423]
à l'Italienne, [423]
à la Provence, [423]
à la royale, [424]
à la Vénitienne, [424]
au beurre noir, [425]
au gratin, Nos. I, II, [424], [425]
Baked, Nos. I, II, III, [415], [416]; brook, Nos. I, II, III, [416], [417]; with white wine, Nos. I, II, [418]; à la Chambord, [418]; with mushroom sauce, [419]; with Polish sauce, [419]; in papers, [420]
Boiled, Nos. I, II, [412]; brook, [412], [413]
Broiled, Nos. I, II, [411]; à la maître d'hôtel, [411]; brook, [411]; with bacon, [412]
en papillotes, [427]
Escalloped, [427]
Fillets of, à l'aurore, [415]
Fried, Nos. I, II, III, [413], [414]; brook, [414]; fillets of trout, Nos. I, II, [414]; with mushroom sauce, [414]
in cases, [420], [421]
Steamed, [426]
Stuffed, [420]
Tenderloin of, [426]
with fine herbs, [419]
with remoulade sauce, [415]
with shrimp sauce, [425]
TURBOT, in season, [7]; fifteen ways to cook, [429] ff.
à la Béchamel, [430]
à la crème, Nos. I, II, [431]
à la Hollandaise, [432]
au beurre noir, [430]
au gratin, Nos. I, II, [431], [432]
Baked, [430]
Boiled, [429]
Broiled, [429]; à la Provence, [429]
Fillets of, à l'Indienne, [432]; à la maréchale, [433]; à la ravigote, [433]; with cream, [433]
WEAKFISH, in season, [7]; five ways to cook, [435] ff.
Baked, Nos. I, II, [435]
Fillets of, in cases, [436]; à l'Orly, [436]; à la Havraise, [436]
Fried, [435]
Turbans of, [437]