[1]Note.—Originally fish boiled in sea water, but now applied to fish boiled in salt water with acids, spices or herbs.
INDEX
B Black Bass, Burgundy Sauce [216] Bluefish, Tomato Sauce [218] Bonita [216] Butter Fish [233]
C Carp to Cook [219] Chub “ [212] Clam Bisque [130] “ Chowder [125-126] “ Croquettes [133] “ Fritters [139] “ Soup [124] “ Water [129] Clams a la Creole [135] “ “ Creme [127] “ au Gratin [134] “ Fried [137] “ Hustled [123] “ on Toast [136] “ Puree of [131] “ Round or Quahogs [141] “ Scalloped [132-138] “ Soft Stewed [140] “ Steamed [128] Cod Boiled, Oyster Sauce [225] “ Cheeks and Tongues [220] “ Fillets a la Regence [221] “ Steaks a la Cardinal [222] Codfish, Salt, a la Creme [page 33] “ “ Boiled [33] “ “ Broiled [33] “ Creamed [33] “ Escalloped, “ [33] “ a la Mode, “ [33] “ Stewed, “ [33] Consomme, or White Stock [14] Crab Bisque [161] “ Soup [164] “ Toast [160] Crabs [151] “ a la Creole [157] “ Boiled [152] “ Devilled [156] “ Farcied [158] “ Saute of [159] “ Scalloped [154-155] “ Soft, to Cook [153]
D Drum, Black to Cook [11]
E Eels Collared [214] “ en Matelote [215] “ Fricasseed [211] “ to Broil [210] “ “ Fry [209] “ “ Stew [212-213]
F Farce [87] Fish a la Creme [57-63] “ “ Maitre d’ Hotel [62-60] “ “ Vinaigrette [69] “ a l’ Italienne [61] “ au Court Bouillon [64] “ au Fromage [65] “ au Gratin [66-67] “ Balls, French [page 33] Fish Balls, special [33] “ Cake [68] “ Cakes [70] “ and Oyster Cakes [71] “ Casserole of [72] “ Chartreuse of [73] Fish Chowder [74] “ “ St. James [75] “ “ Maj. Henshaws [76] “ Collops [99] “ Cookery in General [7] “ Creamed [77] “ “ with Oysters [78] “ Crimped [79] “ Croquettes [81] “ Crumbed [80] “ Curried [82] “ Dressing [83-86] “ en Vinaigrette [88] “ Minced [100] “ Omelet [101] “ and Oyster Omelet [102] “ Pickled [105] “ Pie [103-104] “ Potted [106] “ Pyramid [107] “ Rissoles [108] “ Roes [109] “ “ a la Creole [113] “ “ Scalloped [111] “ “ to Fry [110] “ Roe Croquettes [112] “ Sauces [13] “ Scalloped [114-116] “ Scalloped with Macaroni [117] “ Scallops [118-120] “ Souffle [121] “ Soup [122] “ Stock [15] “ to Bake [12] “ to Boil [11] “ to Broil [10] “ to Dress or Clean [2] “ to Fry [8] “ to Prepare for Baking or Boiling [3] “ “ “ Broiling [4] “ “ “ Frying [5] “ to Saute [9] “ to Skin [6] “ when Fresh [1] Flat-fish, to Cook [223] Flounder, Fillet a la Normandy [223] Forcemeat [89-90] Fricassee au Gratin [91] Frost-Fish to Cook [235]
G General Instructions [1] Golden Fillets [92]
H Haddock Baked [224] Halibut a la Royal [229] “ Baked [226] “ Chicken aux fine Herbs [227] “ Sauce Supreme [230] Herring Baked [231] “ Grilled [232] Horn Pout, to cook [211]