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.
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