a l'Italienne, 365
a la royale, 365
Baked, 364
Boiled, 363; with black butter, 363; with
caper sauce, 364; with oyster sauce, 364
Fried, 363
with fine herbs, 364
SMELTS, in season, 7; thirty-five ways to
cook, 367 _ff_.
a la Boulanger, 375
a la Davis, 375
a la Dresden, 376
a la Toulouse, 376
au beurre noir, 375
au gratin, 375
Baked, Nos. I, II, III, 369; a la Duxelles,
370; a la Manton, 370
Boiled, 376
Broiled, Nos. I, II, III, IV, V, 367, 368;
a la Bearnaise, 368; with onion sauce, 368
Croquettes, 378
Fried, Nos. I, II, III, IV, V, VI, 370, 371;
a l'Anglaise, 371; au beurre noir, 372;
a la Parisienne, 372; with salt pork,
372
in matelote, 378
Stewed, 377
Stuffed, Nos. I, II, III, 373; a l'Italienne,
373; au gratin, 374
with fine herbs, 377
with mayonnaise, 377
SOLE, in season, 7; fifty-five ways to cook,
379 _ff_.
Baked fillets of, Nos. I, II, 380; with
wine sauce, 381
Boiled, 379
Broiled, Nos. I, II, 379
Chaudfroid of, 399
Fillets of, in white wine, 381; a la
Percy, 384; a la Bordeaux, 384; a la
creme, 385; a la Francaise, 386; a
l'Italienne, 386; a la Joinville, 386;
a la marechale, 388; a la Provence,
391; a la Trouville, 392; with anchovies,
395; a la Venetienne, Nos.
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