I, II, 241; with tomato sauce,
242; a la creme, 242
Stuffed, 243
PIKE, in season, 6; twenty ways to cook, 245 _ff_.
a l'Allemande, 250
a la Francaise, 251
a la Normandy, 251
Baked, Nos. I, II, 247, 248; a la Francaise,
248; stuffed, 248; in sour cream, 249
Boiled, with melted butter, 246; with
caper sauce, 246; with horseradish
sauce, 246; with egg sauce, 246; a la
Duboise, 247
Crimped a la Hollandaise, 250
Fried, Nos. I, II, 245; a la Hollandaise, 245
Pickled, 251
Roasted, 250
Salad, 249
POMPANO, in season, 6; ten ways to cook,
253 _ff_.
a la Cardinal, 255
Broiled, Nos. I, II, III, 253; a la maitre
d'hotel, 253
Fillets of, 254; a la Duchesse, 254; au
gratin, 255
Fried, Nos. I, II, 254
Recipes, one hundred miscellaneous, 453 _ff_.
RED SNAPPER, in season, 6; thirteen ways to
cook, 257 _ff_.
a la Babette, 260
a la Beaufort, 261
Baked, Nos. I, II, III, 257, 258; with
tomato sauce, 258; a la Creole, 259
Boiled, Nos. I, II, 257
Fried, 257
Steamed, 260
Stuffed, 259; a la Creole, 260
SALMON, in season, 6; one hundred and thirty
ways to cook, 263 _ff_.
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