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.
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