a l'amiral, 277
a l'Allemande, 277
a la Bordeaux, 278
a la Candace, 278
a la Chambord, 279
a la Espagnole, 279
a la Genoise, 280
a la Italienne, 280
a la Lyons, 276
a la Marseilles, 281
a la Maryland, 281
a la Naples, 282
a la Provencale, 282
a la Provence, 282
a la supreme, 269
a la Waldorf, 283
a la Windsor, 272
Baked, Nos. I, II, III, 270, 271; with
cream sauce, 271; in paper, 271; steaks,
272; cutlets, 272
Banked, 302
Boiled, Nos. I, II, 265, 266; with egg
sauce, 266; with green sauce, 266;
steaks, Nos. I, II, III, 267; a la piquant,
268; a la Waldorf, 268
Box, 293
Broiled, Nos. I, II, III, 263; in paper, 264;
steaks, Nos. I, II, III, 264; a la ravigote, 264
Broiled kippered, 305; salt, 306
Broiled smoked, Nos. I, II, III, IV, V, 304,
305; a la maitre d'hotel, 305
Chartreuse of, 286
Chops, 296
Coquilles of, 301
Creamed, 300; on toast, 286, 300; baked,
300
Croquettes, Nos. I, II, III, IV, V, VI,
293, 294, 295; Swedish, 296
Curried, 286; Nos. I, II, III, 299
Cutlets, in papillotes, 265, 274, 296; with
caper sauce, 265; with parsley sauce,
265; with oyster sauce, 268
Devilled, 302
en casserole, 303
en papillotes, 273
Escalloped, Nos.
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