[Page 488] TURBAN OF FISH—I

Prepare a Cream Sauce, seasoning with grated onion, powdered mace, minced parsley, and lemon-juice. Add the yolks of two eggs. Put a layer of cold cooked flaked fish in a buttered baking-dish, season with salt, pepper, and lemon-juice, spread with the sauce, and repeat until the dish is full. Cover with crumbs, dot with butter, sprinkle with grated Parmesan cheese, and brown in the oven.

TURBAN OF FISH—II

Cut thin slices of fish into narrow strips, remove the skin, dip in seasoned oil, and roll up, fastening with wooden toothpicks. Dip in seasoned flour or in beaten egg and crumbs, fry in deep fat, and serve with any preferred sauce. If preferred do not roll the fish, but fry the strips straight.

FISH TURBOT

Reheat any kind of cold cooked fish in a Cream Sauce, adding the beaten yolk of an egg to the sauce. Put into a buttered baking-dish, cover with crumbs, dot with butter, sprinkle with grated Parmesan cheese if desired, and bake brown, or put the fish and the sauce in the baking-pan in separate layers.

[Page 489] FISH TOAST

Mix cold cooked flaked fish with Cream Sauce, seasoning with salt, pepper, lemon-juice, and minced parsley. Add the yolks of two eggs, beaten with a little milk, and heat thoroughly, but do not boil. Spread on very hot buttered toast.

FISH A LA VINAIGRETTE

Flake cold cooked fish and arrange on a platter with a border of lettuce leaves. Pour over it a French dressing to which chopped olives, capers, and pickles have been added.



[Page 490] BACK TALK

The author, though at present unable to contemplate calmly even a pair of fish-net curtains, is willing to admit that there are more ways of cooking fish than appear here. The blank pages appended are for additional recipes.

O.G.



[Page 499] INDEX

ANCHOVIES, ten ways to serve, 41 ff, Anchovy butter sauce, 14

BASS, in season, 6; forty-five ways to cook, 45 ff. (See also SEA-BASS and STRIPED BASS.) a la Bordelaise, 51 a la Buena Vista, 56 Baked, Nos. I, II, III, IV, 45, 46; with white wine, 46; with shrimp sauce, 47 Boiled, 51; sea, with egg sauce, 51; with parsley sauce, 55; with mushrooms, 52; black, with cream sauce, 52 Breaded, with bacon, 54 Broiled, 53; black, 53 Cold, with tartar sauce, 53 Fillet of, breaded, 54 Fried, with bacon, 54; black, 54; with tartar sauce, 55 Matelote of, 55 Stewed, with tomatoes, 53 Stuffed, 47; a la Newport, 48; a la Manhattan, 48; with tomatoes, 48; a la babette, 49; fillets, 49; a la Montmorency, 49; sea, 50 BLACKFISH, in season, 6; eight ways to cook, 65 ff. a l'Americaine, 65 Baked, No. I, 67; No. II, 68 Broiled, with Chili sauce, 66 Matelote of, 66 Stewed, a la Newport, 67 with fine herbs, 65 with port wine sauce, 68 BLUEFISH, in season, 6; twenty-six ways to cook, 69 ff. a la Icarienne, 76 a la Venetienne, 76 Baked, No. I, 69; No. II, 70; No. III, 70; No. IV, 71; No. V, 71; No. VI, 71; a la Italienne, 69; a la Naples, 72 Boiled, 73 Broiled, 73; No. II, 73; a la beurre noir, 74; with mustard sauce, 74; Escalloped, 75 Fillets of, a la Duxelles, 75; with anchovy sauce, 75 Fried, 77 Fried fillets of, 76 Matelote of, 74 Pan-broiled, 73 Steamed, 77 Stuffed, No. I, 74; No. II, 74 Bouillons, court, eleven varieties of, 8-11 BUTTER-FISH, in season, 6; five ways to cook, 79 ff. Boiled, 80 Fried, No. I, 79; No. II, 79; No. III, 79 with fine herbs, 79

CARP, in season, 6; twenty-two ways to cook, 81 ff. a l'Allemande, 83 a la Bordelaise, 84 a la bourguinotte, 87 a la Coblentz, 85 a la Francaise, 85 a la Italienne, 83 a la Lyons, 88 a la Perigueux, 87 a la Provencale, 88 Baked, Nos. I, II, 81; a la mariniere, 86 Boiled, 82 Broiled, 84 Fried, No. I, No. II, No. III, 85 in matelote, 86 Pickled, 8 Steamed, 86 Stewed, No. I, 82; No. II, 82 Catching of unshelled fish, 1 ff. CATFISH, in season, 6; six ways to cook, 89 f. Boiled, 90 Fried, No. I, No. II, No. III, 89 Stewed, 90 CODFISH, in season, 6; sixty-seven ways to cook, 91 ff. a la Beauregard, 102 a la Bechamel, 105 a la bonne femme, 101 a la Creole, No. I, No. II, 98 a la flamande, 105 a la Seville, 104 au gratin, 99 Baked, No. I, No. II, No. III, 91, 92; salt, 92; a la Montreal, 93; a la Nantucket, 93; with cheese sauce, 93; quick, 94; rock, with dressing, 94; a la Bedford, 94; with cream, 95 Balls, 98 Boiled, No. I, No. II, 95; salted, with egg sauce, 95, 97; with oyster sauce, 96; with cream sauce, 96; a la Hollandaise, 96; with caper sauce, 96; No. II, 97; creamed, 97 Boiled tongue of, with egg sauce, 103 Broiled salt, 101, 110 Creamed and baked, 92, 100 Devilled, 104 Escalloped, with macaroni, 99; with cheese, 100 Fricasseed salt, 100 Fillets of, 109; fried, 110 Fried, 110; a la maitre d'hotel, 110 Fried tongue of, 103 Fritters, 104 Matelote of, 109 Pie, 110 Puffs, 99 Salt, a la brandade, 106; with brown butter, 107 Souffle, 101 Steak, 107; broiled with bacon, 107; No. II, 108; breaded, 108; fried, 108; a la Narragansett, 108 Stewed, a la Lincoln, 102; a la Shrewsbury, 106; with oysters, 106, 109 Tongue of, a la poulette, 103; a la beurre noir, 103 with macaroni, 101 Court bouillons, eleven varieties of, 8-11

EELS, in season, 6; forty-five ways to cook, 113 ff. a la Indienne, 117 a la London, 118 a la Lyonnaise, 116 a la Normandy, 118 a la poulette, 119 a la Reine, 119 a la Tartar, 117 a la Villeroy, 116 Baked, 128; with tartar sauce, 128 Boiled, 127 Broiled, No. I, No. II, 113, 114; with sour sauce, 114 Collared, 129 Creamed, 130 English pie, 129 Fricassee of, 119, 120 Fried, No. I, No. II, No. III, No. IV, 115; in batter, 116 Green, 127 Matelote of, Nos. I, II, III, 124, 125; a la Parisienne, 125; a la Genoise, 126; a la Bordelaise, 127 Pickled, 127 Stewed, with cucumbers, 120; No. I, 120; Nos. II, III, IV, 121, 122; a l'Anglaise 122; a l'Americaine, 122; a la poulette, 123; a la canotiere, 123; a la Genevoise, 123 Stuffed, a la Italienne, 118

FINNAN-HADDIE, fifteen ways to cook, 131 ff. a la Delmonico, 133 Baked, Nos. I, II, 132 Boiled, Nos. I, II, 131 Broiled, Nos. I, II, III, IV, 131, 132 Creamed, 135 Escalloped, 133 Hash, 134 Savory, 134 Toasted, 133 with tomatoes, 134 Fish, unshelled, the catching of, 1 ff; in season, 6 Fish sauces, one hundred varieties of, 13 ff. FLOUNDER, in season, 6; thirty-two ways to cook, 137 ff. a la Francaise, 141 a la Janin, 141 a la Provencale, 142 au gratin, 150 Baked, 137; a la Italienne, 137; a la Bonvallet, 138; a la Parisienne, 138; a la St. Malo, 139; fillets of, in wine, 139, 140 Breaded turban of, 142; with anchovies, 142; with oysters, 143 Broiled, 149 Fillets of, au gratin, 144; a la Lyons, 144; a la Normandy, 145; with green peas, 146; stuffed, Nos. I, II, 146; steamed, 147; rolled, 148; broiled, 148 Fricassee of, 143 Fried, 143; fillets of, 144 Pie a la Normandy, 149 with fine herbs, 140 with wine sauce, 149 FROG LEGS, twenty-seven ways to cook, 151 ff. a la Creole, 159 a la Hollandaise, 157 a la poulette, Nos. I, II, 158 a la Provencale, 157 au beurre noir, 157 Baked, 153 Broiled, 153 Fricassee of, Nos. I, II, III, 154; brown, 155 Fried, Nos. I, II, III, IV, V, VI, 151, 152; southern, 152; a l'Anglaise, 153; a la Francaise, 153 Patties, 158 Saute, 152 Southern fried, 152 Stewed, Nos. I, II, III, IV, 155, 156

HADDOCK, in season, 6; twenty ways to cook, 161 ff. a la creme, 167 Baked, Nos. I, II, III, 162, 163; fillets of, 163; with sauce, 163; with oyster stuffing, 164 Boiled, with white sauce, 165; with egg sauce, 165; with lobster sauce, 166 Broiled, Nos. I, II, a la maitre d'hotel, 161; smoked, 161 Cutlets, 168 Fillets of, a la royale, 167 Fried fillets of, Nos. I, II, 162; smoked, 162 Rarebit, 164 Stewed, 166 with oysters, 167 HALIBUT, in season, 6; eighty ways to cook, 169 ff. a la Conant, 171 a la Creole, Nos. I, II, III, 172 a la maitre d'hotel, 171 a la majestic, 170 a la poulette, 196 a la rare bit, 170 au gratin, 182 Baked, Nos. I, II, III, IV, V, 174; with lobster sauce, 175; with tomato sauce, 175; with cream, 175; fillets au gratin, 176; steaks with oysters, 176; chicken, 177; steaks, Nos. I, II, III, 178 Boiled, 191; steaks au gratin, 192; steaks, Nos. I, II, 192; a la Bechamel, 193; with parsley sauce, 193 Breaded, 190; steaks of, 195 Broiled, Nos. I, II, III, IV, V, 169, 170; a la Boston, 170 Carbonade of, 193 Coquilles of, 190 Creamed, 183 Devilled, Nos. I, II, 178, 179 Escalloped, 182; au parmesan, 195 Fillets of, a la poulette, 186; cold, 187; with tomato sauce, 187; with oysters, 187; with brown sauce, 188; with potato balls, 188 Fish balls of, 190 Fried, Nos. I, II, III, with tomato sauce, 194 Fried fillets of, Nos. I, II, 188, 189 in cucumbers, 181 in ramekins, 190 Loaf, 189 Mayonnaise of, with cucumber, 189 Moulded, with green peas, 179 Mousselines, 185 Pie, 184 Pudding, 191 Salad, 183 Sandwiches of, 180 Steak a la jardiniere, Nos. I, II, 181 a la Flamande, 183 Steamed, 185 Timbale, 186, 195 Turbans of, 180 Turkish, 184 with anchovy sauce, 182 with caper sauce, 191 with eggs, 189 with lobster a la Hollandaise, 180 HERRING, in season, 6; twenty-five ways to cook, 197 ff. a la Normandy, 199 Baked smoked, 203; fresh, 203 Balls, 202 Boiled, 200 Broiled, 198; with mustard sauce, 198; smoked, 198; with cream sauce, 199 Escalloped, 204 Fried, Nos. I, II, III, 199 Grilled smoked, 204; fresh, 204 Marinade of, 203 Matelote of, 197 Pickled, 202 Relish, 200 Salad, 200; a la Brenoise, 201; Swedish, 201; smoked, 202 Smoked, a la marine, 200 Stewed, 197

KINGFISH, in season, 6; nine ways to cook, 205 ff. a la meuniere, 207 Baked, 206; with white sauce, 207 Boiled, 205; a la Hollandaise, 205 Broiled, 206 Fried, Nos. I, II, III, 205, 206

MACKEREL, in season, 6; sixty-five ways to cook, 209 ff. a la Bretonne, 228; salt, 228 a la Havraise, 225 a la Tyrol, 227 Baked, Nos. I, II, III, IV, 218, 219, 220; fillet of, 220, 221; with cream, 221; fresh, with fine herbs, 222; Spanish, 222; with oyster stuffing, 223; salt, 224; salt, with cream sauce, 224 Boiled, Nos. I, II, III, IV, 213, 214; with gooseberry sauce, 214; a la persiallde, 215; fresh, 215; a la Bolonaise, 215; salt, Nos. I, II, III, IV, V, VI, VII, 216, 217, 218 Broiled Spanish, Nos. I, II, 209; fresh, Nos. I, II, III, 210; with anchovy butter, 210; au beurre noir, 210; a la Livournaise, 211; with Normandy sauce, 211; a la fleurette, 211; salt, Nos. I, II, III, 212, 213; with cream, 213; with tarragon sauce, 213 en papillotes, 229 Fillets of, a la Horly, 228; a la Indienne, 228, 230 Fried, 224; salt, 224 German pickled, 231 Potted, 229 Scotch pie, 229 Spanish a la Castillane, 225; a la Espagnole, 226; a la Nassau, 226; a la Venitienne, 227; salad, 231 Stuffed, with anchovy sauce, 231 Toasted salt, 229 with white wine sauce, 230 Miscellaneous recipes, one hundred, 453 ff. MULLET, in season, 6; five ways to cook, 233 f. a la maitre d'hotel, 233 Baked, 233 Broiled, 233; with melted butter, 233 Fried, 234

PERCH, in season, 6; fifteen ways to cook, 235 ff. a l'Allemande, 236 a la Francaise, 237 a la maitre d'hotel, 237 a la Normandy, 237 a la Sicily, 238 a la Stanley, 238 Baked, 239 Boiled, 235; with oyster sauce, 236 Broiled, 235 Fried, Nos. I, II, III, 235 Salad, 239 Stewed, a la bateliere, 236 PICKEREL, in season, 6; ten ways to cook, 241 ff. a la Babette, 244 Baked, Nos. I, II, 242; with oyster sauce, 243; with egg sauce, 243 Broiled, a la maitre d'hotel, 241 Fried, Nos. I, II, 241; with tomato sauce, 242; a la creme, 242 Stuffed, 243 PIKE, in season, 6; twenty ways to cook, 245 ff. a l'Allemande, 250 a la Francaise, 251 a la Normandy, 251 Baked, Nos. I, II, 247, 248; a la Francaise, 248; stuffed, 248; in sour cream, 249 Boiled, with melted butter, 246; with caper sauce, 246; with horseradish sauce, 246; with egg sauce, 246; a la Duboise, 247 Crimped a la Hollandaise, 250 Fried, Nos. I, II, 245; a la Hollandaise, 245 Pickled, 251 Roasted, 250 Salad, 249 POMPANO, in season, 6; ten ways to cook, 253 ff. a la Cardinal, 255 Broiled, Nos. I, II, III, 253; a la maitre d'hotel, 253 Fillets of, 254; a 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. a la Babette, 260 a la Beaufort, 261 Baked, Nos. I, II, III, 257, 258; with tomato sauce, 258; a 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. a l'amiral, 277 a l'Allemande, 277 a la Bordeaux, 278 a la Candace, 278 a la Chambord, 279 a la Espagnole, 279 a la Genoise, 280 a la Italienne, 280 a la Lyons, 276 a la Marseilles, 281 a la Maryland, 281 a la Naples, 282 a la Provencale, 282 a la Provence, 282 a la supreme, 269 a la Waldorf, 283 a 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; a la piquant, 268; a la Waldorf, 268 Box, 293 Broiled, Nos. I, II, III, 263; in paper, 264; steaks, Nos. I, II, III, 264; a la ravigote, 264 Broiled kippered, 305; salt, 306 Broiled smoked, Nos. I, II, III, IV, V, 304, 305; a la maitre d'hotel, 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; a 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; a 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 Souffle, 291 Spiced, 290 Steaks, a la Flamande, 273; with claret sauce, 285; a la mariniere, 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. a la Genoise, 310 a la Hollandaise, 310 a la maitre d'hotel, 310 a 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 SARDINES, twenty ways to cook, 313 ff. a la Cambridge, 318 a la maitre d'hotel, 316 a 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; a la Bearnaise, 318 Rarebit, 319 Salad of, 317 Stuffed, 317 SAUCES, one hundred varieties of, 13 ff. Admiral, 13 Albert, 13 a 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 Bechamel, 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 Maitre d'hotel, 29 Mayonnaise, 29 Milanaise, 30 Mushroom, 30 Nicoise, 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, a la Buena Vista, 56 a la Francaise, 57 a 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; a la Virginia, 330; a 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; a 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-pre, 337 SHAD-ROE, various ways to cook, 337 ff. a la Baltimore, 349 a la Brooke, 349 a la maitre d'hotel, 350 a 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 Saute, 340 with bass, 58 with brown butter sauce, 351 with brown sauce, 353 with eggs, 352 with mushrooms, 352; creamed, 352 with oysters, 353 SHEEPSHEAD, in season, 6; sixteen ways to cook, 355 ff. a la Bahama, 357 a la Birmingham, 357 a la Caroline, 358 a la Creole, 358 a la Hollandaise, 359 a l'Indienne, 359 a la Louisianne, 359 a la majestic, 360 a 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. a l'Italienne, 365 a 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. a la Boulanger, 375 a la Davis, 375 a la Dresden, 376 a la Toulouse, 376 au beurre noir, 375 au gratin, 375 Baked, Nos. I, II, III, 369; a la Duxelles, 370; a la Manton, 370 Boiled, 376 Broiled, Nos. I, II, III, IV, V, 367, 368; a la Bearnaise, 368; with onion sauce, 368 Croquettes, 378 Fried, Nos. I, II, III, IV, V, VI, 370, 371; a l'Anglaise, 371; au beurre noir, 372; a la Parisienne, 372; with salt pork, 372 in matelote, 378 Stewed, 377 Stuffed, Nos. I, II, III, 373; a 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; a la Percy, 384; a la Bordeaux, 384; a la creme, 385; a la Francaise, 386; a l'Italienne, 386; a la Joinville, 386; a la marechale, 388; a la Provence, 391; a la Trouville, 392; with anchovies, 395; a 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; a la Horly, 383; a l'Anglaise, 383; a la Colbert, Nos. I, II, 383; with shrimp sauce, 383 STRIPED BASS, with shad-roe, 58 a l'Americaine, 62 a l'aurore, 384 a la cardinal, 60 a la Colbert, 385 a la commodore, 61 a la Conti, 63 a la Dauphine, 60 a la Dieppoise, 385 a la maitre d'hotel, 387 a la Marseilles, 63 a la Normandy, Nos. I, II, III, IV, 388-390; fillets of, 390 au gratin, Nos. I, II, III, IV, 394 Fillets of, a la Bordelaise, 58; a la Manhattan, 59 Fritters of, 400 Stewed, with oyster sauce, 395 with caper sauce, 60 with fine herbs, 396 STURGEON, in season, 7; twenty-five ways to cook, 401 ff. a la cardinal, 405 a la Francaise, 405 a la Normandy, 406 a 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. a l'aurore, 421 a la Cambaceres, 421 a la Chambord, 422 a la chevaliere, 422 a la Gasconne, 423 a la Geneva, 422 a la Hussar, 423 a l'Italienne, 423 a la Provence, 423 a la royale, 424 a la Venitienne, 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; a 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; a la maitre d'hotel, 411; brook, 411; with bacon, 412 en papillotes, 427 Escalloped, 427 Fillets of, a 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. a la Bechamel, 430 a la creme, Nos. I, II, 431 a la Hollandaise, 432 au beurre noir, 430 au gratin, Nos. I, II, 431, 432 Baked, 430 Boiled, 429 Broiled, 429; a la Provence, 429 Fillets of, a l'Indienne, 432; a la marechale, 433; a 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; a l'Orly, 436; a la Havraise, 436 Fried, 435 Turbans of, 437 WHITEBAIT, in season, 7; four ways to cook, 439 ff. Devilled, 440 Fried, Nos. I, II, III, 439 WHITEFISH, in season, 7; twenty-five ways to cook, 441 ff. a la creme, Nos. I, II, 445 a la maitre d'hotel, 446 a la Point Shirley, 447 au gratin, Nos. I, II, 446 Baked, Nos. I, II, III, 442, 443; fillets of, 443; a la Bordeaux, 444 Boiled, 441; a la Mackinac, 441 Broiled, Nos. I, II, III, 442 Creamed, a la Madison, 448 Croquettes, 448 Fried, Nos. I, II, III, 441, 442 Jellied, 448 Planked, Nos. I, II, 447 Stuffed, 444; with oyster sauce, 444 with fine herbs, 449 WHITING, eight ways to cook, 451 ff. Boiled, 451 Broiled, 451 Fillets of, a la maitre d'hotel, 451; a la marechale, 451; a l'Orly, 452; a la royale, 452 Fried, 451 with fine herbs, 452

THE END