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_.
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