I, II,
392, 393; in cases, 395; with fine herbs,
396; with mushrooms, 396; with oysters,
397; with ravigote sauce, 397;
in turbans, 397; with wine, 398; rolled,
398; stuffed, 399
Fried, Nos. I, II, 382; fillets of, Nos. I, II,
382; a la Horly, 383; a l'Anglaise, 383;
a la Colbert, Nos. I, II, 383; with
shrimp sauce, 383
STRIPED BASS, with shad-roe, 58
a l'Americaine, 62
a l'aurore, 384
a la cardinal, 60
a la Colbert, 385
a la commodore, 61
a la Conti, 63
a la Dauphine, 60
a la Dieppoise, 385
a la maitre d'hotel, 387
a la Marseilles, 63
a la Normandy, Nos. I, II, III, IV, 388-390;
fillets of, 390
au gratin, Nos. I, II, III, IV, 394
Fillets of, a la Bordelaise, 58; a la Manhattan, 59
Fritters of, 400
Stewed, with oyster sauce, 395
with caper sauce, 60
with fine herbs, 396
STURGEON, in season, 7; twenty-five ways to
cook, 401 _ff_.
a la cardinal, 405
a la Francaise, 405
a la Normandy, 406
a la Russe, 407
Baked, Nos. I, II, III, IV, 404
Boiled, Nos. I, II, 401; steaks, Nos. I, II,
III, 401, 402
Fried, Nos. I, II, III, 402, 403
Grilled, 409
Panned, 409
Pickled, 409
Roasted, 410
Steak, Nos.
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