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_.
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