I, II, 301
Fillets of, en papillotes, 274; a la Horly,
277, 283
Fricassee of, 287, 299
Fried, Nos. I, II, III, 275; steaks, 275;
cutlets, 275, 276; with Milanaise sauce,
276
Fried kippered, 305
in green peppers, 303
Jellied, 288; No. II, 288
Loaf, Nos. I, II, III, IV, 297, 298, 299
Mayonnaise of, 269; with cucumbers, 286
Moulded, 303
Mousse, 284; a la Martinot, 284
on toast, 291
Patties, 289, 301
Pie, 288
Pickled, Nos. I, II, III, 290
Pickled salt, 306
Pressed, 302
Pudding, 269
Salt, in papillotes, 306
Smoked, 305
Souffle, 291
Spiced, 290
Steaks, a la Flamande, 273; with claret
sauce, 285; a la mariniere, 281
Stuffed, 273
Timbales, 291
Turbot, Nos. I, II, 292
with cucumber, 293
with eggs, 287
with oyster sauce, 268
SALMON-TROUT, in season, 6; fourteen ways
to cook, 307 _ff_.
a la Genoise, 310
a la Hollandaise, 310
a la maitre d'hotel, 310
a la Richelieu, 310
Baked, Nos. I, II, III, 309
Boiled, Nos. I, II, III, IV, 307, 308
Fried, cutlets, 307
Pickled, 311
with shrimp sauce, 311
SARDINES, twenty ways to cook, 313 _ff_.
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