I, II, 408
Stewed, Nos. I, II, 407
TROUT, in season, 7; fifty ways to cook, 411 _ff_.
a l'aurore, 421
a la Cambaceres, 421
a la Chambord, 422
a la chevaliere, 422
a la Gasconne, 423
a la Geneva, 422
a la Hussar, 423
a l'Italienne, 423
a la Provence, 423
a la royale, 424
a la Venitienne, 424
au beurre noir, 425
au gratin, Nos. I, II, 424, 425
Baked, Nos. I, II, III, 415, 416; brook,
Nos. I, II, III, 416, 417; with white
wine, Nos. I, II, 418; a la Chambord,
418; with mushroom sauce, 419; with
Polish sauce, 419; in papers, 420
Boiled, Nos. I, II, 412; brook, 412, 413
Broiled, Nos. I, II, 411; a la maitre
d'hotel, 411; brook, 411; with bacon, 412
en papillotes, 427
Escalloped, 427
Fillets of, a l'aurore, 415
Fried, Nos. I, II, III, 413, 414; brook,
414; fillets of trout, Nos. I, II, 414;
with mushroom sauce, 414
in cases, 420, 421
Steamed, 426
Stuffed, 420
Tenderloin of, 426
with fine herbs, 419
with remoulade sauce, 415
with shrimp sauce, 425
TURBOT, in season, 7; fifteen ways to cook, 429 _ff_.
a la Bechamel, 430
a la creme, Nos.
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