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.
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