with pepper and salt. Sprinkle with bread-crumbs, add a layer of
oysters, and season with nutmeg and minced parsley. Repeat until
the dish is full. Cover with crumbs and dot with butter, or with
a rich biscuit dough, and bake. If the biscuit crust is used, rub
with butter, and bake until brown.
FISH PIE
Soak one cupful of stale bread-crumbs in milk, add two tablespoonfuls
of melted butter, salt, pepper, minced parsley, and thyme to season,
and beat until smooth. Skin and bone two medium-sized fish, using
bass, cod, flounder, or mackerel. Scrape and pound half of the
flesh and add it to the bread paste. Cut the rest of the fish into
slices, season it, and arrange in layers in a deep baking-dish,
spreading each layer with the paste and seasoning. Cover with thin
slices of bacon and pour over one cupful of stock. Cover the pie
with pastry, leaving a hole in the middle for the steam to escape.
Cover with buttered paper and bake for three hours in a slow oven.
Take off the paper, brown the crust, and pour into the hole half
a cupful of stock to which a tablespoonful of Sherry or white wine
[Page 476]
has been added. Serve cold.
NORMANDY FISH PIE
Fill a baking-dish with any kind of fish, freed from skin, fat,
and bone, and cut into small pieces. Season with minced parsley,
grated nutmeg, salt, cayenne, black pepper, and mushroom catsup.
Moisten with white wine and brandy in equal parts, cover, bake,
and serve very hot.
FISH PIQUANT
Boil the fish whole in water seasoned well with onion, celery,
salt, red pepper, and a tiny bit of garlic. When tender, drain,
and put on a platter. Mix a lump of butter the size of an egg with
three tablespoonfuls of flour, then add the juice of one or two
lemons (according to size). Stir into this three cupfuls of the
water in which the fish was boiled, put back on the stove, and stir
until thickened. Remove from the fire, pour over the well-beaten
yolks of two eggs, add some cut up pickles and olives, pour over
the fish, and garnish with parsley or celery tops.
PICKLED FISH--I
Cut any kind of fish into pieces, dredge with flour, and fry. Cover
with hot vinegar, adding a sprig of mint, and a pod of pepper. Let
[Page 477]
cool in the liquid, drain, and serve very cold.
PICKLED FISH--II
Cut any firm-fleshed fish into small pieces, dredge with seasoned
flour, and fry brown in butter. Cover with boiling water to which
half a cupful of vinegar has been added. Add a chopped onion, two
tablespoonfuls of olive-oil, and a teaspoonful each of ground mace,
cloves, and allspice. Simmer for an hour and serve very hot.
POTTED FISH--I
Pound cold cooked flaked fish to a paste, seasoning highly with
salt, mustard, red and black pepper. Add melted butter to moisten,
pack closely in small stone jars or cups and steam for half an
hour. Cover with melted butter and keep in a cool place until ready
to use.
POTTED FISH--II
Cut the fish into convenient pieces for serving. For every six
pounds of fish allow one-fourth cupful each of salt, black pepper,
and stick cinnamon, one-eighth cupful of allspice and one teaspoonful
of clove. Put a layer of the fish in the bottom of an earthen pot,
[Page 478]
dredge with flour, sprinkle with spices, dot with butter, and
continue until the dish is full. Fill the jar with equal parts of
vinegar and water, cover tightly, and bake for five hours in a slow
oven. Serve cold.
POTTED FISH--III
Clean, skin, split, bone, and cut in small pieces three shad or
half a dozen small mackerel. Pack in layers in a small stone jar,
sprinkling each layer with salt, cayenne, and whole spices. Cover
with vinegar, close the jar tightly, and bake for five or six hours
in a slow oven. Let stand for two or three days before using. All
the small bones will be dissolved.
RÉCHAUFFÉ OF FISH--I
Take two cupfuls of cold cooked flaked fish and put into the chafing
dish with two tablespoonfuls of butter, one cupful of crumbs, salt
and pepper to season, and one egg beaten smooth with half a cupful
of cream. Simmer for five or six minutes.
RÉCHAUFFÉ OF FISH--II
Reheat one cupful of cooked flaked fish and one cupful of cooked
macaroni in butter. Season with salt, pepper, and tabasco sauce, and
[Page 479]
add one cupful of stewed and strained tomatoes. Heat thoroughly and
serve.
RÉCHAUFFÉ OF FISH--III
Prepare a Cream Sauce, using for liquid equal parts of cream and
fish stock. Add cold cooked flaked fish which has been seasoned
with salt, pepper, oil, and lemon-juice. Reheat, season with anchovy
paste and minced parsley, and serve.
RÉCHAUFFÉ OF FISH--IV
Allow one cupful of Egg Sauce and four cupfuls of mashed potato
to each two cupfuls of cold cooked flaked fish. Put a layer of
potato in a baking-dish, lay the fish upon it, add the sauce, cover
with potato, spread with melted butter, and brown in the oven.
RÉCHAUFFÉ OF FISH--V
Brown a tablespoonful of flour in butter, add two cupfuls of milk,
and cook until thick, stirring constantly. Season with salt, pepper,
cayenne, ginger, and mace. Reheat cold cooked flaked fish in the
sauce.
RÉCHAUFFÉ OF FISH--VI
Reheat one and one-half cupfuls of stewed
[Page 480]
and strained tomatoes, seasoning with salt and pepper. Warm cold
cooked flaked fish in the sauce, take from the fire, add the yolk
of an egg beaten with a little cold water, and serve. The fish may
be put on a serving-dish and the sauce poured over it if desired.
FISH À LA REINE--I
Mix one pound of cold cooked flaked fish with Cream Sauce, seasoning
with salt, pepper, and minced parsley. Add three chopped mushrooms
and the yolk of one egg well-beaten and reheat, but do not boil.
Serve in paper cases or shells.
FISH À LA REINE--II
Reheat cold cooked flaked fish in a Cream Sauce, seasoning with
pepper, salt, and minced parsley. Add a cupful of chopped cooked
mushrooms, and when very hot, take from the fire and stir in the
beaten yolks of two eggs. Serve in patty-shells or individual dishes.
FISH RISSOLES--I
Flake cold cooked fish, add one-third the quantity of grated
bread-crumbs, season with salt, pepper, grated onion, and melted
butter, and add enough well-beaten yolk of egg to make a smooth
[Page 481]
paste. Cut pie-paste into three-inch squares. Place a teaspoonful
of the minced fish in each square and cover with the paste. Wet
the edges to make sure they adhere. Dip the rissoles in egg and
crumbs, and fry in deep fat.
FISH RISSOLES--II
Season a cupful of cold cooked flaked fish with salt, pepper, and
melted butter. Soak a French roll soft in half a cupful of milk,
add the fish, and beat until smooth. Season with a little grated
onion and mix with two eggs well-beaten. Bake in small buttered
cups, turn out, and serve with any preferred sauce.
FISH SALAD
Cut a large fish into slices and boil the trimmings in water to
cover with a chopped onion, a little butter, and pepper and salt
to season. Boil for fifteen minutes, strain, and simmer the sliced
fish in it until done. Take up the fish carefully and squeeze the
juice of three lemons into the liquid. Season with cayenne, take
from the fire and add the yolks of six eggs and the whites of three
beaten with a little cold water. Reheat but do not boil; pour over
the fish and let cool. Serve very cold.
[Page 482]
FISH SALAD À LA TYROLIENNE
Add one cupful of cooked shrimps, cut into dice, to two cupfuls of
cold cooked flaked fish. Mix with four tablespoonfuls of vinegar,
two tablespoonfuls of capers, a pinch of celery seed, and a little
pepper. Add one green pepper freed from seeds and shredded. Mix
with Mayonnaise and serve on lettuce leaves with a garnish of
hard-boiled eggs.
STEWED FISH--I
Cover the trimmings of a large fish with cold water, boil for half
an hour, and strain. Add two fried onions and cover the fish with
the liquid. Add the juice of half a lemon and one tablespoonful of
butter and two tablespoonfuls of flour cooked to a smooth paste.
Simmer until the fish is done, season with salt, pepper, minced
parsley, and mushroom catsup, add one quart of parboiled oysters,
and serve.
STEWED FISH--II
Boil three sliced onions in water to cover until tender, and drain.
Season the onions with salt, pepper, cloves, mace, and allspice.
Cover with thick slices of fish. Add white wine or Claret and water
in equal parts to cover, and bring to the boil. Simmer until
[Page 483]
the fish is done, and thicken the liquid with butter and flour cooked
together.
STEWED OR SHARP FISH
Put in a fish-kettle on the stove one tablespoonful of fresh butter,
when melted add half an onion cut fine, a tiny piece of garlic,
cut fine; let brown, then add a tablespoonful of flour, lightly
browned, and enough water to cook the fish. To this liquor add
some cut up celery or celery seed, some finely chopped parsley,
two cloves, one bay-leaf, a tiny pinch of mace, a small pinch of
cayenne pepper, some black pepper, a little ginger, and one
tablespoonful of fresh butter. When this mixture begins to boil,
add the fish, which has been cut up, and salted. Cook until done.
Remove the fish to a platter, and add to the liquor one cupful of
sweet milk, stirring constantly; boil for one minute, then pour
over the beaten yolks of two eggs, stirring all the time. Slice
a lemon over the fish, then pour the liquor over. Serve hot or
cold.
SWEET SOUR FISH
First cut up and salt the fish. Shad or trout is best. Put in a
fish-kettle with one and one-half cupfuls of water and one cupful
of vinegar, add one onion cut in slices, one dozen raisins, one
[Page 484]
lemon cut in slices, two bay-leaves, and six cloves. When this
mixture begins to boil, put in the fish and cook thoroughly. When
done, remove the fish to a platter. Put the liquor back on the
stove, add three tablespoonfuls of granulated sugar (which has been
melted and browned in a frying pan), then add two tablespoonfuls of
flour which has been rubbed smooth with a little water. Let boil
well and pour over the fish. If not sweet enough, add more sugar.
Serve cold.
SWEET SOUR FISH WITH WINE
Put to boil in a fish-kettle one cupful of water, one-half cupful
of vinegar, two tablespoonfuls of brown sugar, six cloves, one-half
teaspoonful of ground cinnamon, and one onion cut in slices. Boil
thoroughly, then strain and add to it one lemon cut in slices, one
wineglassful of red wine, one dozen raisins, and one tablespoonful
of pounded almonds. Return to the fire, and when it comes to a boil,
add the fish, cut up and salted. Cook until done, remove the fish
to a platter, and to the liquor add a small piece of Leb-kuchen or
ginger cake, and stir in the well-beaten yolks of four eggs; stir
carefully or it will curdle. If not sweet enough, add more sugar.
[Page 485]
Pour over the fish. Shad or trout is the best fish to use.
SPICED FISH--I
Cook together for ten minutes one cupful of vinegar, one tablespoonful
of sugar, and six each of whole allspice, cloves, and peppercorns.
Strain over two cupfuls of cold cooked flaked fish, and serve very
cold.
SPICED FISH--II
Cool five pounds of sliced fish in salted water, drain, cool, and
skin. Boil together a quart of vinegar, two blades of mace, a small
onion sliced, a small red pepper, two tablespoonfuls of grated
horse-radish, six cloves, a bay-leaf, a tablespoonful of mustard
seed, and half a cupful of water. Put the fish into an earthen
jar, pour over the hot spiced vinegar and let stand in a cold place
for two days before using.
FISH TIMBALES
Pound in a mortar one pound of fresh raw fish and press through
a purée sieve. To every cupful of fish pulp add a tablespoonful
of bread-crumbs soaked until soft in cream. Add also the beaten
yolk of one egg, and salt, pepper, grated onion, and nutmeg to
[Page 486]
season. Beat thoroughly, and for every cupful of pulp, fold in the
whites of two eggs beaten stiff. Fill a well-buttered mould
three-quarters full, set it into a pan of warm water, cover with
buttered paper, and bake for twenty minutes. Do not let the water
boil. Turn out on a platter and serve with any preferred sauce.
FISH TIMBALE--I
Run through a meat-chopper twice half a pound of white fleshed
fish. Add one cupful of soft bread-crumbs which have been boiled
to a smooth paste in a little milk. Cool, add to the fish, press
through a sieve, add six tablespoonfuls of cream, and salt and
pepper to season. Fold in carefully the stiffly beaten whites of
five eggs. Butter a small timbale mould, fill with the mixture, and
put in a baking-pan half full of boiling water. Cover with buttered
paper, bake for twenty minutes, and serve with Cream Sauce.
FISH TIMBALE--II
Chop cold cooked fish fine and mix to a smooth paste with bread-crumbs
soaked in milk. Season with melted butter and grated onion and
moisten with the beaten yolks of eggs. Bake in buttered individual
moulds, turn out, and serve with a sauce made of one cupful of stewed
[Page 487]
and strained tomatoes mixed with a wineglassful of Sherry and half
a cupful of cream, and thickened with the beaten yolks of two eggs.
Add a few shrimps and cooked oysters to the sauce, pour around the
timbales, and serve.
FISH TIMBALES--III
Chop fine one cupful of raw fish and rub it through a sieve. Season
with salt, pepper, and grated onion, and add a dozen blanched almonds,
chopped fine. Fold in one cupful of whipped cream and the whites
of four eggs beaten very stiff. Fill small buttered moulds, set
into a pan of hot water, and bake carefully.
FISH TIMBALE--IV
Add one cupful of cold cooked flaked fish to one cupful of very
thick Cream Sauce and season with salt, cayenne, lemon-juice, and
minced parsley. Take from the fire, add the yolks of three eggs,
well-beaten, and cool. Fold in the whites of three eggs beaten
stiff, fill buttered individual moulds two-thirds full, set into
a pan of hot water, and bake for fifteen or twenty minutes. Serve
with any preferred sauce.
[Page 488]
TURBAN OF FISH--I
Prepare a Cream Sauce, seasoning with grated onion, powdered mace,
minced parsley, and lemon-juice. Add the yolks of two eggs. Put a
layer of cold cooked flaked fish in a buttered baking-dish, season
with salt, pepper, and lemon-juice, spread with the sauce, and
repeat until the dish is full. Cover with crumbs, dot with butter,
sprinkle with grated Parmesan cheese, and brown in the oven.
TURBAN OF FISH--II
Cut thin slices of fish into narrow strips, remove the skin, dip
in seasoned oil, and roll up, fastening with wooden toothpicks.
Dip in seasoned flour or in beaten egg and crumbs, fry in deep
fat, and serve with any preferred sauce. If preferred do not roll
the fish, but fry the strips straight.
FISH TURBOT
Reheat any kind of cold cooked fish in a Cream Sauce, adding the
beaten yolk of an egg to the sauce. Put into a buttered baking-dish,
cover with crumbs, dot with butter, sprinkle with grated Parmesan
cheese if desired, and bake brown, or put the fish and the sauce
in the baking-pan in separate layers.
[Page 489]
FISH TOAST
Mix cold cooked flaked fish with Cream Sauce, seasoning with salt,
pepper, lemon-juice, and minced parsley. Add the yolks of two eggs,
beaten with a little milk, and heat thoroughly, but do not boil.
Spread on very hot buttered toast.
FISH À LA VINAIGRETTE
Flake cold cooked fish and arrange on a platter with a border of
lettuce leaves. Pour over it a French dressing to which chopped
olives, capers, and pickles have been added.
[Page 490]
BACK TALK
The author, though at present unable to contemplate calmly even a
pair of fish-net curtains, is willing to admit that there are more
ways of cooking fish than appear here. The blank pages appended
are for additional recipes.
O.G.
[Page 499]
INDEX
ANCHOVIES, ten ways to serve, 41 _ff_,
Anchovy butter sauce, 14
BASS, in season, 6; forty-five ways to cook,
45 _ff_. (See also SEA-BASS and STRIPED
BASS.)
à la Bordelaise, 51
à la Buena Vista, 56
Baked, Nos. I, II, III, IV, 45, 46; with
white wine, 46; with shrimp sauce, 47
Boiled, 51; sea, with egg sauce, 51; with
parsley sauce, 55; with mushrooms, 52;
black, with cream sauce, 52
Breaded, with bacon, 54
Broiled, 53; black, 53
Cold, with tartar sauce, 53
Fillet of, breaded, 54
Fried, with bacon, 54; black, 54; with tartar sauce, 55
Matelote of, 55
Stewed, with tomatoes, 53
Stuffed, 47; à la Newport, 48; à la Manhattan,
48; with tomatoes, 48; à la
babette, 49; fillets, 49; à la Montmorency,
49; sea, 50
BLACKFISH, in season, 6; eight ways to cook,
65 _ff_.
à l'Américaine, 65
Baked, No. I, 67; No. II, 68
Broiled, with Chili sauce, 66
Matelote of, 66
Stewed, à la Newport, 67
with fine herbs, 65
with port wine sauce, 68
BLUEFISH, in season, 6; twenty-six ways to
cook, 69 _ff_.
à la Icarienne, 76
à la Venetienne, 76
Baked, No. I, 69; No. II, 70; No. III, 70;
No. IV, 71; No. V, 71; No. VI, 71;
à la Italienne, 69; à la Naples, 72
Boiled, 73
Broiled, 73; No. II, 73; à la beurre noir,
74; with mustard sauce, 74;
Escalloped, 75
Fillets of, à la Duxelles, 75; with anchovy
sauce, 75
Fried, 77
Fried fillets of, 76
Matelote of, 74
Pan-broiled, 73
Steamed, 77
Stuffed, No. I, 74; No. II, 74
Bouillons, court, eleven varieties of, 8-11
BUTTER-FISH, in season, 6; five ways to cook,
79 _ff_.
Boiled, 80
Fried, No. I, 79; No. II, 79; No. III, 79
with fine herbs, 79
CARP, in season, 6; twenty-two ways to cook,
81 _ff_.
à l'Allemande, 83
à la Bordelaise, 84
à la bourguinotte, 87
à la Coblentz, 85
à la Française, 85
à la Italienne, 83
à la Lyons, 88
à la Périgueux, 87
à la Provençale, 88
Baked, Nos. I, II, 81; à la marinière, 86
Boiled, 82
Broiled, 84
Fried, No. I, No. II, No. III, 85
in matelote, 86
Pickled, 8
Steamed, 86
Stewed, No. I, 82; No. II, 82
Catching of unshelled fish, 1 _ff_.
CATFISH, in season, 6; six ways to cook, 89 _f_.
Boiled, 90
Fried, No. I, No. II, No. III, 89
Stewed, 90
CODFISH, in season, 6; sixty-seven ways to
cook, 91 _ff_.
à la Beauregard, 102
à la Béchamel, 105
à la bonne femme, 101
à la Creole, No. I, No. II, 98
à la flamande, 105
à la Seville, 104
au gratin, 99
Baked, No. I, No. II, No. III, 91, 92;
salt, 92; à la Montreal, 93; à la Nantucket,
93; with cheese sauce, 93;
quick, 94; rock, with dressing, 94;
à la Bedford, 94; with cream, 95
Balls, 98
Boiled, No. I, No. II, 95; salted, with egg
sauce, 95, 97; with oyster sauce, 96;
with cream sauce, 96; à la Hollandaise,
96; with caper sauce, 96; No. II, 97;
creamed, 97
Boiled tongue of, with egg sauce, 103
Broiled salt, 101, 110
Creamed and baked, 92, 100
Devilled, 104
Escalloped, with macaroni, 99; with cheese, 100
Fricasséed salt, 100
Fillets of, 109; fried, 110
Fried, 110; à la maître d'hôtel, 110
Fried tongue of, 103
Fritters, 104
Matelote of, 109
Pie, 110
Puffs, 99
Salt, à la brandade, 106; with brown butter, 107
Soufflé, 101
Steak, 107; broiled with bacon, 107;
No. II, 108; breaded, 108; fried, 108;
a la Narragansett, 108
Stewed, à la Lincoln, 102; à la Shrewsbury,
106; with oysters, 106, 109
Tongue of, à la poulette, 103; à la beurre
noir, 103
with macaroni, 101
Court bouillons, eleven varieties of, 8-11
EELS, in season, 6; forty-five ways to cook,
113 _ff_.
à la Indienne, 117
à la London, 118
à la Lyonnaise, 116
à la Normandy, 118
à la poulette, 119
à la Reine, 119
à la Tartar, 117
à la Villeroy, 116
Baked, 128; with tartar sauce, 128
Boiled, 127
Broiled, No. I, No. II, 113, 114; with sour sauce, 114
Collared, 129
Creamed, 130
English pie, 129
Fricassée of, 119, 120
Fried, No. I, No. II, No. III, No. IV, 115;
in batter, 116
Green, 127
Matelote of, Nos. I, II, III, 124, 125;
à la Parisienne, 125; à la Genoise, 126;
à la Bordelaise, 127
Pickled, 127
Stewed, with cucumbers, 120; No. I,
120; Nos. II, III, IV, 121, 122; à l'Anglaise
122; à l'Américaine, 122; à
la poulette, 123; à la canotière, 123; à
la Genevoise, 123
Stuffed, à la Italienne, 118
FINNAN-HADDIE, fifteen ways to cook, 131 _ff_.
à la Delmonico, 133
Baked, Nos. I, II, 132
Boiled, Nos. I, II, 131
Broiled, Nos. I, II, III, IV, 131, 132
Creamed, 135
Escalloped, 133
Hash, 134
Savory, 134
Toasted, 133
with tomatoes, 134
Fish, unshelled, the catching of, 1 _ff_; in season, 6
Fish sauces, one hundred varieties of, 13 _ff_.
FLOUNDER, in season, 6; thirty-two ways to
cook, 137 _ff_.
à la Française, 141
à la Janin, 141
à la Provençale, 142
au gratin, 150
Baked, 137; à la Italienne, 137; à la
Bonvallet, 138; à la Parisienne, 138;
à la St. Malo, 139; fillets of, in wine,
139, 140
Breaded turban of, 142; with anchovies,
142; with oysters, 143
Broiled, 149
Fillets of, au gratin, 144; à la Lyons,
144; à la Normandy, 145; with green
peas, 146; stuffed, Nos. I, II, 146;
steamed, 147; rolled, 148; broiled,
148
Fricassée of, 143
Fried, 143; fillets of, 144
Pie à la Normandy, 149
with fine herbs, 140
with wine sauce, 149
FROG LEGS, twenty-seven ways to cook,
151 _ff_.
à la Creole, 159
à la Hollandaise, 157
à la poulette, Nos. I, II, 158
à la Provençale, 157
au beurre noir, 157
Baked, 153
Broiled, 153
Fricassée of, Nos. I, II, III, 154; brown, 155
Fried, Nos. I, II, III, IV, V, VI, 151, 152;
southern, 152; à l'Anglaise, 153; à la
Française, 153
Patties, 158
Sauté, 152
Southern fried, 152
Stewed, Nos. I, II, III, IV, 155, 156
HADDOCK, in season, 6; twenty ways to cook,
161 _ff_.
à la crème, 167
Baked, Nos. I, II, III, 162, 163; fillets of,
163; with sauce, 163; with oyster
stuffing, 164
Boiled, with white sauce, 165; with egg
sauce, 165; with lobster sauce, 166
Broiled, Nos. I, II, à la maître d'hôtel, 161;
smoked, 161
Cutlets, 168
Fillets of, à la royale, 167
Fried fillets of, Nos. I, II, 162; smoked,
162
Rarebit, 164
Stewed, 166
with oysters, 167
HALIBUT, in season, 6; eighty ways to cook,
169 _ff_.
à la Conant, 171
à la Creole, Nos. I, II, III, 172
à la maître d'hôtel, 171
à la majestic, 170
à la poulette, 196
à la rare bit, 170
au gratin, 182
Baked, Nos. I, II, III, IV, V, 174; with
lobster sauce, 175; with tomato sauce,
175; with cream, 175; fillets au gratin,
176; steaks with oysters, 176; chicken,
177; steaks, Nos. I, II, III, 178
Boiled, 191; steaks au gratin, 192; steaks,
Nos. I, II, 192; à la Béchamel, 193; with
parsley sauce, 193
Breaded, 190; steaks of, 195
Broiled, Nos. I, II, III, IV, V, 169, 170;
à la Boston, 170
Carbonade of, 193
Coquilles of, 190
Creamed, 183
Devilled, Nos. I, II, 178, 179
Escalloped, 182; au parmesan, 195
Fillets of, à la poulette, 186; cold, 187;
with tomato sauce, 187; with oysters,
187; with brown sauce, 188; with
potato balls, 188
Fish balls of, 190
Fried, Nos. I, II, III, with tomato sauce, 194
Fried fillets of, Nos. I, II, 188, 189
in cucumbers, 181
in ramekins, 190
Loaf, 189
Mayonnaise of, with cucumber, 189
Moulded, with green peas, 179
Mousselines, 185
Pie, 184
Pudding, 191
Salad, 183
Sandwiches of, 180
Steak à la jardinière, Nos. I, II, 181
à la Flamande, 183
Steamed, 185
Timbale, 186, 195
Turbans of, 180
Turkish, 184
with anchovy sauce, 182
with caper sauce, 191
with eggs, 189
with lobster à la Hollandaise, 180
HERRING, in season, 6; twenty-five ways to
cook, 197 _ff_.
à la Normandy, 199
Baked smoked, 203; fresh, 203
Balls, 202
Boiled, 200 Broiled, 198; with mustard sauce, 198;
smoked, 198; with cream sauce, 199
Escalloped, 204
Fried, Nos. I, II, III, 199
Grilled smoked, 204; fresh, 204
Marinade of, 203
Matelote of, 197
Pickled, 202
Relish, 200
Salad, 200; à la Brenoise, 201; Swedish,
201; smoked, 202
Smoked, à la marine, 200
Stewed, 197
KINGFISH, in season, 6; nine ways to cook,
205 _ff_.
à la meunière, 207
Baked, 206; with white sauce, 207
Boiled, 205; à la Hollandaise, 205
Broiled, 206
Fried, Nos. I, II, III, 205, 206