I, II, III, 212, 213; with cream,
213; with tarragon sauce, 213
en papillotes, 229
Fillets of, a la Horly, 228; a la Indienne,
228, 230
Fried, 224; salt, 224
German pickled, 231
Potted, 229
Scotch pie, 229
Spanish a la Castillane, 225; a la Espagnole,
226; a la Nassau, 226; a la
Venitienne, 227; salad, 231
Stuffed, with anchovy sauce, 231
Toasted salt, 229
with white wine sauce, 230
Miscellaneous recipes, one hundred, 453 _ff_.
MULLET, in season, 6; five ways to cook, 233 _f_.
a la maitre d'hotel, 233
Baked, 233
Broiled, 233; with melted butter, 233
Fried, 234
PERCH, in season, 6; fifteen ways to cook,
235 _ff_.
a l'Allemande, 236
a la Francaise, 237
a la maitre d'hotel, 237
a la Normandy, 237
a la Sicily, 238
a la Stanley, 238
Baked, 239
Boiled, 235; with oyster sauce, 236
Broiled, 235
Fried, Nos. I, II, III, 235
Salad, 239
Stewed, a la bateliere, 236
PICKEREL, in season, 6; ten ways to cook,
241 _ff_.
a la Babette, 244
Baked, Nos. I, II, 242; with oyster sauce,
243; with egg sauce, 243
Broiled, a la maitre d'hotel, 241
Fried, Nos.
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