Chapters (1849)
- HOW TO COOK FISH
- CONTENTS
- THE CATCHING OF UNSHELLED FISH
- FISH IN SEASON
- ELEVEN COURT BOUILLONS
- I
- II
- III
- IV
- V
- VI
- VII
- VIII
- IX
- X
- XI
- ONE HUNDRED SIMPLE FISH SAUCES
- ADMIRAL SAUCE
- ALBERT SAUCE
- ALLEMANDE SAUCE—I
- ALLEMANDE SAUCE—II
- ANCHOVY BUTTER
- ANCHOVY BUTTER SAUCE
- ANCHOVY SAUCE—I
- ANCHOVY SAUCE—II
- ANCHOVY SAUCE—III
- AURORA SAUCE
- AVIGNONNAISE SAUCE
- BEARNAISE SAUCE—I
- BEARNAISE SAUCE—II
- BEARNAISE SAUCE—III
- QUICK BEARNAISE SAUCE
- BÉCHAMEL SAUCE
- BOMBAY SAUCE
- BORDELAISE SAUCE
- WHITE BORDELAISE SAUCE
- BROWN SAUCE—I
- BROWN SAUCE—II
- BROWN BUTTER SAUCE
- BUTTER SAUCE
- CAPER SAUCE—I
- CAPER SAUCE—II
- CLARET SAUCE
- COLBERT SAUCE
- CREAM SAUCE
- CUCUMBER SAUCE—I
- CUCUMBER SAUCE—II
- CUCUMBER SAUCE—III
- CURRY SAUCE
- DRAWN-BUTTER SAUCE
- DUTCH SAUCE
- DUXELLES SAUCE—I
- DUXELLES SAUCE—II
- EGG SAUCE—I
- EGG SAUCE—II
- ESPAGNOLE SAUCE
- FINE HERB SAUCE—I
- FINE HERB SAUCE—II
- FLEMISH SAUCE
- GARLIC SAUCE
- SAUCE À LA GASCONNE
- GENEVA SAUCE
- GOOSEBERRY SAUCE
- HESSIAN SAUCE
- HOLLANDAISE SAUCE—I
- HOLLANDAISE SAUCE—II
- HORSERADISH SAUCE—I
- HORSERADISH SAUCE—II
- HORSERADISH SAUCE—III
- ITALIAN SAUCE
- BROWN ITALIAN SAUCE
- JAPANESE SAUCE
- JERSEY SAUCE
- LEMON SAUCE—I
- LEMON SAUCE—II
- LIVOURNAISE SAUCE
- LOBSTER SAUCE—I
- LOBSTER SAUCE—II
- MAÎTRE D'HÔTEL SAUCE
- MAYONNAISE
- MILANAISE SAUCE
- MUSHROOM SAUCE
- NIÇOISE SAUCE
- NONPAREIL SAUCE
- NORMANDY SAUCE
- OLIVE SAUCE
- OYSTER SAUCE—I
- OYSTER SAUCE—II
- PARSLEY SAUCE—I
- PARSLEY SAUCE—II
- PARSLEY AND LEMON SAUCE
- PERSILLADE SAUCE
- PIQUANT SAUCE—I
- PIQUANT SAUCE—II
- POOR MAN'S SAUCE
- PORTUGUESE SAUCE
- POULETTE SAUCE
- RAVIGOTE SAUCE
- COLD RAVIGOTE SAUCE
- REMOULADE SAUCE
- ROYALE SAUCE
- SARDINE SAUCE
- SHAD ROE SAUCE
- SHRIMP SAUCE
- SICILIAN SAUCE
- SPANISH SAUCE
- SUPREME SAUCE
- TARTAR SAUCE—I
- TARTAR SAUCE—II
- TARTAR SAUCE—III
- TOMATO SAUCE—I
- TOMATO SAUCE—II
- TOMATO SAUCE—III
- BROWN TOMATO SAUCE
- VELOUTE SAUCE
- VENETIENNE SAUCE—I
- VENETIENNE SAUCE—II
- VINAIGRETTE SAUCE
- WHIPPED CREAM SAUCE
- WHITE SAUCE
- TEN WAYS TO SERVE ANCHOVIES
- I
- II
- III
- IV
- V
- VI
- VII
- VIII
- IX
- X
- FORTY-FIVE WAYS TO COOK BASS
- BAKED BASS—I
- BAKED BASS—II
- BAKED BASS—III
- BAKED BASS—IV
- BAKED BASS WITH WHITE WINE
- BAKED BASS WITH SHRIMP SAUCE
- BAKED AND STUFFED BLACK BASS
- BAKED BASS À LA NEWPORT
- BAKED BASS À LA MANHATTAN
- BAKED BASS AND TOMATOES
- BAKED BLACK BASS À LA BABETTE
- BAKED FILLETS OF BASS
- BLACK BASS À LA MONTMORENCY
- STUFFED SEA-BASS
- BASS À LA BORDELAISE
- BOILED BASS
- BOILED SEA-BASS WITH EGG SAUCE
- BOILED BASS WITH MUSHROOMS
- BOILED BLACK BASS WITH CREAM SAUCE
- BLACK SEA-BASS À LA POULETTE
- COLD BASS WITH TARTAR SAUCE
- BROILED BASS
- BROILED BLACK BASS
- BASS STEWED WITH TOMATOES
- FRIED BASS WITH BACON
- FRIED BLACK BASS
- BREADED FILLET OF BASS
- BREADED BASS WITH BACON
- BOILED SEA-BASS WITH PARSLEY SAUCE
- FRIED SEA-BASS WITH TARTAR SAUCE
- MATELOTE OF SEA-BASS
- BROILED SEA-BASS
- SEA-BASS À LA BUENA VISTA
- BOILED SEA-BASS WITH MELTED BUTTER SAUCE
- SEA-BASS À LA FRANCAISE
- SEA-BASS WITH BLACK BUTTER
- STRIPED BASS WITH SHAD ROE
- FILLETS OF STRIPED BASS À LA BORDELAISE
- FILLETS OF STRIPED BASS À LA MANHATTAN
- STRIPED BASS WITH CAPER SAUCE
- STRIPED BASS À LA DAUPHINE
- STRIPED BASS À LA CARDINAL
- STRIPED BASS À LA HOLLANDAISE
- STRIPED BASS À LA COMMODORE
- STRIPED BASS À L'AMERICAINE
- STRIPED BASS À LA MARSEILLES
- STRIPED BASS À LA CONTI
- EIGHT WAYS TO COOK BLACKFISH
- BLACKFISH À L'AMERICAINE
- BLACKFISH WITH FINE HERBS
- BROILED BLACKFISH WITH CHILLI SAUCE
- MATELOTE OF BLACKFISH
- STEWED BLACKFISH À LA NEWPORT
- BAKED BLACKFISH—I
- BAKED BLACKFISH—II
- BLACKFISH WITH PORT WINE SAUCE
- TWENTY-SIX WAYS TO COOK BLUEFISH
- BAKED BLUEFISH À L'ITALIENNE
- BAKED BLUEFISH—I
- BAKED BLUEFISH—II
- BAKED BLUEFISH—III
- BAKED BLUEFISH—IV
- BAKED BLUEFISH—V
- BAKED BLUEFISH—VI
- BAKED BLUEFISH WITH WHITE WINE SAUCE
- BAKED BLUEFISH À LA NAPLES
- BOILED BLUEFISH
- BROILED BLUEFISH—I
- BROILED BLUEFISH—II
- PAN-BROILED BLUEFISH
- BROILED BLUEFISH AU BEURRE-NOIR
- BROILED BLUEFISH WITH MUSTARD SAUCE
- MATELOTE OF BLUEFISH
- STUFFED BLUEFISH—I
- STUFFED BLUEFISH—II
- ESCALLOPED BLUEFISH
- FILLETS OF BLUEFISH À LA DUXELLES
- FILLETS OF BLUEFISH WITH ANCHOVY SAUCE
- BLUEFISH À L'ICARIENNE
- BLUEFISH À LA VENETIENNE
- FRIED FILLETS OF BLUEFISH
- FRIED BLUEFISH
- STEAMED BLUEFISH
- FIVE WAYS TO COOK BUTTERFISH
- FRIED BUTTERFISH—I
- FRIED BUTTERFISH—II
- FRIED BUTTERFISH—III
- BUTTERFISH WITH FINE HERBS
- BOILED BUTTERFISH
- TWENTY-TWO WAYS TO COOK CARP
- BAKED CARP—I
- BAKED CARP—II
- STEWED CARP—I
- STEWED CARP—II
- BOILED CARP
- PICKLED CARP
- CARP À L'ITALIENNE
- CARP À L'ALLEMANDE
- CARP À LA BORDELAISE
- BROILED CARP
- CARP À LA FRANÇAISE
- FRIED CARP—I
- FRIED CARP—II
- FRIED CARP—III
- CARP À LA COBLENTZ
- BAKED CARP À LA MARINIÈRE
- STEAMED CARP
- CARP IN MATELOTE
- CARP À LA BOURGUINOTTE
- CARP À LA PÉRIGUEUX
- CARP À LA LYONS
- CARP À LA PROVENÇALE
- SIX WAYS TO COOK CATFISH
- CATFISH STEWED WITH TOMATOES
- FRIED CATFISH—I
- FRIED CATFISH—II
- FRIED CATFISH—III
- STEWED CATFISH
- BOILED CATFISH
- SIXTY-SEVEN WAYS TO COOK CODFISH
- BAKED CODFISH—I
- BAKED CODFISH—II
- BAKED CODFISH—III
- BAKED SALT CODFISH
- CREAMED AND BAKED CODFISH
- BAKED CODFISH À LA MONTREAL
- BAKED CODFISH À LA NANTUCKET
- BAKED CODFISH WITH CHEESE SAUCE
- QUICK BAKED CODFISH
- BAKED ROCK COD WITH DRESSING
- BAKED COD À LA BEDFORD
- BAKED CODFISH WITH CREAM
- BOILED SALT CODFISH—I
- BOILED SALT CODFISH—II
- BOILED SALTED CODFISH WITH EGG SAUCE
- BOILED CODFISH WITH OYSTER SAUCE
- BOILED CODFISH WITH CREAM SAUCE
- BOILED CODFISH À LA HOLLANDAISE
- BOILED CODFISH WITH CAPER SAUCE—I
- BOILED CODFISH WITH CAPER SAUCE—II
- BOILED CODFISH CREAMED
- BOILED CODFISH WITH EGG SAUCE
- CODFISH BALLS WITH EGG SAUCE
- CODFISH À LA CREOLE—I
- CODFISH À LA CREOLE—II
- CODFISH PUFFS
- CODFISH AU GRATIN
- ESCALLOPED CODFISH AND MACARONI
- FRICASSÉED SALT CODFISH
- CREAMED CODFISH
- ESCALLOPED CODFISH WITH CHEESE
- BROILED SALT CODFISH
- CODFISH SOUFFLÉ
- CODFISH AND MACARONI
- CODFISH À LA BONNE FEMME
- CODFISH À LA BEAUREGARD
- STEWED CODFISH À LA LINCOLN
- BOILED CODS' TONGUES WITH EGG SAUCE
- FRIED CODFISH TONGUES
- CODS' TONGUES À LA POULETTE
- CODFISH TONGUES À LA BEURRE NOIR
- CODFISH FRITTERS
- DEVILLED CODFISH
- CODFISH À LA SEVILLE
- CODFISH À LA BÉCHAMEL
- ESCALLOPED CODFISH À LA BÉCHAMEL
- CODFISH À LA FLAMANDE
- STEWED CODFISH À LA SHREWSBURY
- SALT CODFISH À LA BRANDADE
- STEWED COD WITH OYSTERS
- SALTED COD WITH BROWN BUTTER
- CODFISH STEAK
- BROILED CODFISH STEAKS WITH BACON
- BROILED CODFISH STEAKS
- BREADED CODFISH STEAKS
- FRIED CODFISH STEAKS
- CODFISH STEAKS À LA NARRAGANSETT
- CODFISH HASH
- MATELOTE OF CODFISH
- STEWED CODFISH
- FILLETS OF CODFISH
- FRIED COD
- FRIED CODFISH À LA MAÎTRE D'HÔTEL
- FRIED FILLETS OF CODFISH
- BROILED CODFISH
- CODFISH PIE
- ESCALLOPED CODFISH
- FORTY-FIVE WAYS TO COOK EELS
- BRAISED EEL
- BROILED EELS—I
- BROILED EELS—II
- BROILED EELS WITH SOUR SAUCE
- FRIED EELS—I
- FRIED EELS—II
- FRIED EELS—III
- FRIED EELS—IV
- EELS FRIED IN BATTER
- EELS À LA LYONNAISE
- EELS À LA VILLEROY
- EELS À LA TARTAR
- EELS À L'INDIENNE
- EELS À LA NORMANDY
- STUFFED EELS À L'ITALIENNE
- EELS À LA LONDON
- EELS À LA REINE
- EELS À LA POULETTE
- FRICASSÉE OF EEL
- FRICASSÉED EELS
- STEWED EELS WITH CUCUMBERS
- STEWED EELS—I
- STEWED EELS—II
- STEWED EELS—III
- STEWED EELS—IV
- STEWED EELS À L'ANGLAISE
- STEWED EELS À L'AMERICAINE
- STEWED EELS À LA POULETTE
- STEWED EELS À LA CANOTIERE
- STEWED EELS À LA GENEVOISE
- MATELOTE OF EELS—I
- MATELOTE OF EELS—II
- MATELOTE OF EELS—III
- MATELOTE OF EELS À LA PARISIENNE
- MATELOTE OF EELS À LA GENOISE
- MATELOTE OF EELS À LA BORDELAISE
- BOILED EELS
- PICKLED EELS
- GREEN EELS
- BAKED EELS
- BAKED EELS WITH TARTAR SAUCE
- ENGLISH EEL PIE
- COLLARED EELS
- EELS EN BROCHETTE
- CREAMED EELS
- FIFTEEN WAYS TO COOK FINNAN-HADDIE
- BOILED FINNAN-HADDIE—I
- BOILED FINNAN-HADDIE—II
- BROILED FINNAN-HADDIE—I
- BROILED FINNAN-HADDIE—II
- BROILED FINNAN-HADDIE—III
- BROILED FINNAN-HADDIE—IV
- BAKED FINNAN-HADDIE—I
- BAKED FINNAN-HADDIE—II
- ESCALLOPED FINNAN-HADDIE
- TOASTED FINNAN-HADDIE
- FINNAN-HADDIE À LA DELMONICO
- SAVORY FINNAN-HADDIE
- FINNAN-HADDIE HASH
- FINNAN-HADDIE WITH TOMATOES
- CREAMED FINNAN-HADDIE
- THIRTY-TWO WAYS TO COOK FLOUNDER
- BAKED FLOUNDER
- BAKED FLOUNDER À L'ITALIENNE
- BAKED FLOUNDER À LA BONVALLET
- BAKED FLOUNDER À LA PARISIENNE
- BAKED FLOUNDER À LA ST. MALO
- BAKED FILLETS OF FLOUNDER IN WINE
- BAKED FILLETS OF FLOUNDER
- FLOUNDER WITH FINE HERBS
- FLOUNDER À LA FRANÇAISE
- FLOUNDER À LA JANIN
- FLOUNDER À LA PROVENÇALE
- BREADED TURBANS OF FLOUNDER
- TURBANS OF FLOUNDER WITH ANCHOVIES
- TURBANS OF FLOUNDER WITH OYSTERS
- FRICASSÉE OF FLOUNDER
- FRIED FLOUNDER
- FRIED FILLETS OF FLOUNDER
- FILLETS OF FLOUNDER AU GRATIN
- FILLETS OF FLOUNDER À LA LYONS
- FILLETS OF FLOUNDER À LA NORMANDY
- STUFFED FILLETS OF FLOUNDER—I
- STUFFED FILLETS OF FLOUNDER—II
- FILLETS OF FLOUNDER WITH GREEN PEAS
- STEAMED FILLETS OF FLOUNDER
- STUFFED FILLETS OF FLOUNDER À LA DELMONICO
- ROLLED FILLETS OF FLOUNDER
- BROILED FILLETS OF FLOUNDER À LA BRIGHTON
- FILLETS OF FLOUNDER À LA DIEP-POISE
- FLOUNDER PIE À LA NORMANDY
- BROILED FLOUNDER À LA CHIVRY
- FLOUNDER WITH WHITE WINE SAUCE
- FLOUNDER AU GRATIN
- TWENTY-SEVEN WAYS TO COOK FROG LEGS
- FRIED FROG LEGS—I
- FRIED FROG LEGS—II
- FRIED FROG LEGS—III
- FRIED FROG LEGS—IV
- FRIED FROG LEGS—V
- FRIED FROG LEGS—VI
- FROG LEGS SAUTÉ
- SOUTHERN FRIED FROG LEGS
- FRIED FROG LEGS À L'ANGLAISE
- FRIED FROG LEGS À LA FRANÇAISE
- BROILED FROG LEGS
- BAKED FROG LEGS
- FRICASSÉE OF FROG LEGS—I
- FRICASSÉE OF FROG LEGS—II
- FRICASSÉE OF FROG LEGS—III
- BROWN FRICASSÉE OF FROG LEGS
- STEWED FROG LEGS—I
- STEWED FROG LEGS—II
- STEWED FROG LEGS—III
- STEWED FROG LEGS—IV
- FROG LEGS À LA HOLLANDAISE
- FROG LEGS À LA PROVENÇALE
- FROG LEGS AU BEURRE NOIR
- FROG LEGS À LA POULETTE—I
- FROG LEGS À LA POULETTE—II
- FROG LEGS PATTIES
- FROG LEGS À LA CREOLE
- TWENTY-TWO WAYS TO COOK HADDOCK
- BROILED HADDOCK—I
- BROILED HADDOCK—II
- BROILED HADDOCK À LA MAÎTRE D'HÔTEL
- BROILED SMOKED HADDOCK
- FRIED FILLETS OF HADDOCK—I
- FRIED FILLETS OF HADDOCK—II
- FRIED SMOKED HADDOCK
- BAKED HADDOCK—I
- BAKED HADDOCK—II
- BAKED HADDOCK—III
- BAKED FILLETS OF HADDOCK
- BAKED HADDOCK WITH SAUCE
- BAKED HADDOCK WITH OYSTER STUFFING
- HADDOCK RAREBIT
- BOILED HADDOCK WITH WHITE SAUCE
- BOILED HADDOCK WITH EGG SAUCE
- BOILED HADDOCK WITH LOBSTER SAUCE
- STEWED HADDOCK
- HADDOCK AND OYSTERS
- FILLETS OF HADDOCK À LA ROYALE
- HADDOCK À LA CRÈME
- HADDOCK CUTLETS
- EIGHTY WAYS TO COOK HALIBUT
- BROILED HALIBUT—I
- BROILED HALIBUT—II
- BROILED HALIBUT—III
- BROILED HALIBUT—IV
- BROILED HALIBUT—V
- BROILED HALIBUT À LA BOSTON
- HALIBUT À LA RAREBIT
- HALIBUT À LA MAJESTIC
- HALIBUT À LA CONANT
- HALIBUT À LA MAÎTRE D'HÔTEL
- HALIBUT À LA CREOLE—I
- HALIBUT À LA CREOLE—II
- HALIBUT À LA CREOLE—III
- BAKED HALIBUT—I
- BAKED HALIBUT—II
- BAKED HALIBUT—III
- BAKED HALIBUT—IV
- BAKED HALIBUT—V
- BAKED HALIBUT WITH LOBSTER SAUCE
- BAKED HALIBUT WITH TOMATO SAUCE
- BAKED HALIBUT WITH CREAM
- BAKED FILLETS OF HALIBUT AU GRATIN
- BAKED HALIBUT STEAKS WITH OYSTERS
- BAKED FILLETS OF HALIBUT
- BAKED HALIBUT STEAKS—I
- BAKED HALIBUT STEAKS—II
- BAKED HALIBUT STEAKS—III
- BAKED CHICKEN HALIBUT
- BAKED HALIBUT STEAKS WITH TOMATOES
- DEVILLED HALIBUT—I
- DEVILLED HALIBUT—II
- MOULDED HALIBUT WITH GREEN PEAS
- SANDWICHES OF CHICKEN HALIBUT
- TURBANS OF HALIBUT
- HALIBUT AND LOBSTER À LA HOLLANDAISE
- HALIBUT STEAK À LA JARDINIÈRE—I
- HALIBUT À LA JARDINIÈRE—II
- HALIBUT IN CUCUMBERS
- HALIBUT WITH ANCHOVY SAUCE
- HALIBUT AU GRATIN
- ESCALLOPED HALIBUT
- HALIBUT STEAK À LA FLAMANDE
- CREAMED HALIBUT
- HALIBUT SALAD
- TURKISH HALIBUT
- HALIBUT PIE
- STEAMED HALIBUT
- HALIBUT MOUSSELINES
- HALIBUT STEAKS À LA MAÎTRE D'HÔTEL
- TIMBALE OF HALIBUT
- FILLETS OF HALIBUT À LA POULETTE
- COLD HALIBUT FILLET
- FILLETS OF HALIBUT WITH TOMATO SAUCE
- FILLETS OF HALIBUT STUFFED WITH OYSTERS
- FILLETS OF HALIBUT WITH BROWN SAUCE
- FILLETS OF HALIBUT WITH POTATO BALLS
- FRIED FILLETS OF HALIBUT—I
- FRIED FILLETS OF HALIBUT—II
- MAYONNAISE OF HALIBUT WITH CUCUMBERS
- HALIBUT LOAF
- HALIBUT AND EGGS
- HALIBUT IN RAMEKINS
- HALIBUT FISH BALLS
- BREADED HALIBUT
- COQUILLES OF HALIBUT
- HALIBUT WITH CAPER SAUCE
- HALIBUT PUDDING
- BOILED HALIBUT—I
- BOILED HALIBUT—II
- BOILED HALIBUT STEAKS AU GRATIN
- BOILED HALIBUT STEAKS
- BOILED HALIBUT À LA BECHAMEL
- BOILED HALIBUT WITH PARSLEY SAUCE
- CARBONADE OF HALIBUT
- FRIED HALIBUT—I
- FRIED HALIBUT—II
- FRIED HALIBUT—III
- FRIED HALIBUT WITH TOMATO SAUCE
- ESCALLOPED HALIBUT AU PARMESAN
- BREADED HALIBUT STEAKS
- HALIBUT TIMBALES
- HALIBUT à LA POULETTE
- TWENTY-FIVE WAYS TO COOK HERRING
- STEWED HERRING
- MATELOTE OF HERRING
- BROILED HERRING
- BROILED HERRING WITH MUSTARD SAUCE
- BROILED SMOKED HERRING
- BROILED HERRING WITH CREAM SAUCE
- FRIED HERRING—I
- FRIED HERRING—II
- FRIED HERRING—III
- HERRING À LA NORMANDY
- SMOKED HERRING À LA MARINE
- BOILED HERRING
- HERRING RELISH
- HERRING SALAD
- HERRING SALAD À LA BRENOISE
- SWEDISH HERRING SALAD
- SMOKED HERRING SALAD
- PICKLED HERRING
- HERRING BALLS
- BAKED SMOKED HERRING
- BAKED FRESH HERRING
- MARINADE OF HERRING
- ESCALLOPED HERRING
- GRILLED SMOKED HERRING
- GRILLED FRESH HERRING
- NINE WAYS TO COOK KINGFISH.
- BOILED KINGFISH
- BOILED KINGFISH À LA HOLLANDAISE
- FRIED KINGFISH—I
- FRIED KING FISH—II
- FRIED KINGFISH—III
- BROILED KING FISH
- BAKED KING FISH
- BAKED KING FISH WITH WHITE SAUCE
- KINGFISH À LA MEUNIÈRE
- SIXTY-FIVE WAYS TO COOK MACKEREL
- BROILED SPANISH MACKEREL—I
- BROILED SPANISH MACKEREL—II
- BROILED FRESH MACKEREL—I
- BROILED MACKEREL—II
- BROILED MACKEREL—III
- BROILED MACKEREL WITH ANCHOVY BUTTER
- BROILED MACKEREL AU BEURRE NOIR
- BROILED MACKEREL À LA LIVOURNAISE
- BROILED MACKEREL WITH NORMANDY SAUCE
- BROILED MACKEREL À LA FLEURETTE
- BROILED SALT MACKEREL—I
- BROILED SALT MACKEREL—II
- BROILED SALT MACKEREL—III
- BROILED SALT MACKEREL WITH CREAM
- BROILED MACKEREL WITH TARRAGON SAUCE
- BOILED MACKEREL—I
- BOILED MACKEREL—II
- BOILED MACKEREL-III
- BOILED MACKEREL—IV
- BOILED MACKEREL WITH GOOSEBERRY SAUCE
- BOILED MACKEREL À LA PERSILLADE
- FRESH BOILED MACKEREL
- BOILED MACKEREL À LA BOLONAISE
- BOILED SALT MACKEREL—I
- BOILED SALT MACKEREL—II
- BOILED SALT MACKEREL—III
- BOILED SALT MACKEREL—IV
- BOILED SALT MACKEREL—V
- BOILED SALT MACKEREL—VI
- BOILED SALT MACKEREL—VII
- BAKED MACKEREL—I
- BAKED MACKEREL—II
- BAKED MACKEREL—III
- BAKED MACKEREL—IV
- BAKED FILLET OF MACKEREL
- BAKED FILLETS OF MACKEREL
- BAKED FILLETS OF MACKEREL
- BAKED FILLETS OF MACKEREL WITH CREAM
- MACKEREL BAKED IN CREAM
- BAKED FRESH MACKEREL WITH FINE HERBS
- BAKED SPANISH MACKEREL WITH FINE HERBS
- BAKED MACKEREL WITH OYSTER STUFFING
- BAKED SALT MACKEREL
- BAKED SALT MACKEREL WITH CREAM SAUCE
- FRIED MACKEREL
- FRIED SALT MACKEREL
- MACKEREL À LA HAVRAISE
- SPANISH MACKEREL À LA CASTILLANE
- SPANISH MACKEREL À L'ESPAGNOLE
- SPANISH MACKEREL À LA NASSAU
- SPANISH MACKEREL À LA VÉNITIENNE
- MACKEREL À LA TYROL
- FILLETS OF MACKEREL À LA HORLY
- FILLETS OF MACKEREL À L'INDIENNE
- MACKEREL À LA BRETONNE
- SALT MACKEREL À LA BRETONNE
- SCOTCH MACKEREL PIE
- TOASTED SALT MACKEREL
- MACKEREL EN PAPILLOTES
- POTTED MACKEREL
- FILLETS OF MACKEREL WITH RAVIGOTE SAUCE
- MACKEREL WITH WHITE WINE SAUCE
- SPANISH MACKEREL SALAD
- STUFFED MACKEREL WITH ANCHOVY SAUCE
- GERMAN PICKLED MACKEREL
- FIVE WAYS TO COOK MULLET
- BROILED MULLET
- BROILED MULLETS WITH MELTED BUTTER
- MULLET À LA MAÎTRE D'HÔTEL
- BAKED MULLET
- FRIED MULLET
- FIFTEEN WAYS TO COOK PERCH
- FRIED PERCH—I
- FRIED PERCH—II
- FRIED PERCH—III
- BROILED PERCH
- BOILED PERCH
- BOILED PERCH WITH OYSTER SAUCE
- PERCH À L'ALLEMANDE
- STEWED PERCH À LA BATELIÈRE
- PERCH À LA FRANÇAISE
- PERCH À LA MAÎTRE D'HÔTEL
- PERCH À LA NORMANDY
- PERCH À LA SICILY
- PERCH À LA STANLEY
- BAKED PERCH
- PERCH SALAD
- TEN WAYS TO COOK PICKEREL
- BROILED PICKEREL À LA MAÎTRE D'HÔTEL
- FRIED PICKEREL—I
- FRIED PICKEREL—II
- FRIED PICKEREL WITH TOMATO SAUCE
- FRIED PICKEREL À LA CRÈME
- BAKED PICKEREL—I
- BAKED PICKEREL—II
- BAKED PICKEREL WITH OYSTER SAUCE
- BAKED PICKEREL WITH EGG SAUCE
- STUFFED PICKEREL
- PICKEREL À LA BABETTE
- TWENTY WAYS TO COOK PIKE.
- FRIED PIKE—I
- FRIED PIKE—II
- FRIED PIKE À LA HOLLANDAISE
- BOILED PIKE WITH MELTED BUTTER
- BOILED PIKE WITH CAPER SAUCE
- BOILED PIKE WITH HORSERADISH SAUCE
- BOILED PIKE WITH EGG SAUCE
- BOILED PIKE À LA DUBOIS
- BAKED PIKE—I
- BAKED PIKE—II
- BAKED PIKE À LA FRANÇAISE
- STUFFED AND BAKED PIKE
- PIKE BAKED IN SOUR CREAM.
- PIKE SALAD
- ROASTED PIKE
- PIKE À L'ALLEMANDE
- CRIMPED PIKE À LA HOLLANDAISE
- PIKE À LA FRANÇAISE
- PIKE À LA NORMANDY
- PICKLED PIKE
- TEN WAYS TO COOK POMPANO
- BROILED POMPANO—I
- BROILED POMPANO—II
- BROILED POMPANO—III
- BROILED POMPANO À LA MAÎTRE D'HÔTEL
- FRIED POMPANO—I
- FRIED POMPANO—II
- FILLETS OF POMPANO
- FILLETS OF POMPANO À LA DUCHESSE
- FILLETS OF POMPANO AU GRATIN
- POMPANO À LA CARDINAL
- THIRTEEN WAYS TO COOK RED SNAPPER
- FRIED RED SNAPPER
- BOILED RED SNAPPER—I
- BOILED RED SNAPPER—II
- BAKED RED SNAPPER—I
- BAKED RED SNAPPER—II
- BAKED RED SNAPPER—III
- BAKED RED SNAPPER WITH TOMATO SAUCE
- BAKED RED SNAPPER À LA CRÉOLE
- STUFFED RED SNAPPER
- STUFFED RED SNAPPER À LA CRÉOLE
- STEAMED RED SNAPPER
- RED SNAPPER À LA BABETTE
- RED SNAPPER À LA BEAUFORT
- ONE HUNDRED AND THIRTY WAYS TO COOK SALMON
- BROILED SALMON—I
- BROILED SALMON—II
- BROILED SALMON—III
- SALMON BROILED IN PAPER
- BROILED SALMON STEAKS—I
- BROILED SALMON STEAKS—II
- BROILED SALMON STEAKS—III
- BROILED SALMON À LA RAVIGOTE
- SALMON CUTLETS IN PAPILLOTES
- SALMON CUTLETS WITH CAPER SAUCE
- SALMON STEAKS WITH PARSLEY SAUCE
- BOILED SALMON—I
- BOILED SALMON—II
- BOILED SALMON WITH EGG SAUCE
- BOILED SALMON WITH GREEN SAUCE
- BOILED SALMON STEAKS—I
- BOILED SALMON STEAKS—II
- BOILED SALMON STEAKS—III
- BOILED SALMON À LA PIQUANT
- BOILED SALMON À LA WALDORF
- SALMON WITH OYSTER SAUCE
- SALMON CUTLETS WITH OYSTER SAUCE
- SALMON À LA SUPRÊME
- MAYONNAISE OF SALMON
- SALMON PUDDING
- BAKED SALMON—I
- BAKED SALMON—II
- BAKED SALMON—III
- BAKED SALMON WITH CREAM SAUCE
- SALMON BAKED IN PAPER
- BAKED SALMON STEAKS
- BAKED SALMON CUTLETS
- SALMON À LA WINDSOR
- STUFFED SALMON
- SALMON STEAKS À LA FLAMANDE
- SALMON EN PAPILLOTES
- FILLETS OF SALMON EN PAPILLOTES
- SALMON CUTLETS EN PAPILLOTES
- FRIED SALMON—I
- FRIED SALMON—II
- FRIED SALMON—III
- FRIED SALMON STEAKS
- FRIED SALMON CUTLETS—I
- FRIED SALMON CUTLETS—II
- FRIED SALMON CUTLETS—III
- SALMON CUTLETS À L'ANGLAISE
- SALMON À LA LYONS
- SALMON CUTLETS WITH MILANAISE SAUCE
- FILLETS OF SALMON À L'ORLY
- SALMON À L'ALLEMANDE
- SALMON À L'ADMIRAL
- SALMON À LA BORDEAUX
- SALMON À LA CANDACE
- SALMON À LA CHAMBORD
- SALMON À L'ESPAGNOLE
- SALMON À LA GENOISE
- SALMON À L'ITALIENNE
- SALMON STEAKS À LA MARINIÈRE
- SALMON À LA MARSEILLES
- SALMON À LA MARYLAND
- SALMON À LA NAPLES
- SALMON À LA PROVENCE
- SALMON À LA PROVENÇALE
- FILLETS OF SALMON À LA VÉNITIENNE
- SALMON À LA WALDORF
- SALMON MOUSSE
- SALMON MOUSSE À LA MARTINOT
- SALMON STEAKS WITH CLARET SAUCE
- SALMON MAYONNAISE WITH CUCUMBERS
- CREAMED SALMON ON TOAST
- CURRIED SALMON
- CHARTREUSE OF SALMON
- FRICASSEE OF SALMON
- SALMON WITH EGGS
- JELLIED SALMON—I
- JELLIED SALMON—II
- SALMON PIE
- COLD SALMON PATTIES
- PICKLED SALMON—I
- PICKLED SALMON—II
- PICKLED SALMON—III
- SPICED SALMON
- SALMON SOUFFLÉ
- SALMON ON TOAST
- SALMON TIMBALES
- SALMON TURBOT—I
- SALMON TURBOT—II
- SALMON BOX
- SALMON WITH CUCUMBER SAUCE
- SALMON CROQUETTES—I
- SALMON CROQUETTES—II
- SALMON CROQUETTES—III
- SALMON CROQUETTES—IV
- SALMON CROQUETTES—V
- SALMON CROQUETTES—VI
- SWEDISH SALMON CROQUETTES
- SALMON CUTLETS
- SALMON CHOPS
- BAKED SALMON LOAF—I
- SALMON LOAF—II
- SALMON LOAF—III
- SALMON LOAF—IV
- FRICASSEED SALMON
- CURRIED SALMON—I
- CURRIED SALMON—II
- CURRIED SALMON—III
- CREAMED SALMON
- CREAMED SALMON ON TOAST
- BAKED CREAMED SALMON
- SALMON PATTIES
- ESCALLOPED SALMON—I
- ESCALLOPED SALMON—II
- COQUILLES OF SALMON
- DEVILLED SALMON
- BANKED SALMON
- PRESSED SALMON
- MOULDED SALMON
- SALMON IN GREEN PEPPERS
- SALMON EN CASSEROLE
- BROILED SMOKED SALMON—I
- BROILED SMOKED SALMON—II
- BROILED SMOKED SALMON—III
- BROILED SMOKED SALMON—IV
- BROILED SMOKED SALMON—V
- BROILED SALMON À LA MAÎTRE D'HÔTEL
- SMOKED SALMON
- BROILED KIPPERED SALMON
- FRIED KIPPERED SALMON
- BROILED SALT SALMON
- BOILED SALT SALMON
- PICKLED SALT SALMON
- SALT SALMON IN PAPILLOTES
- FOURTEEN WAYS TO COOK SALMON-TROUT
- FRIED SALMON-TROUT CUTLETS
- BOILED SALMON-TROUT—I
- BOILED SALMON-TROUT—II
- BOILED SALMON-TROUT—III
- BOILED SALMON-TROUT—IV
- BAKED SALMON-TROUT—I
- BAKED SALMON-TROUT—II
- BAKED SALMON-TROUT—III
- SALMON-TROUT À LA GENOISE
- SALMON-TROUT À LA HOLLANDAISE
- SALMON-TROUT À LA MAÎTRE D'HÔTEL
- SALMON-TROUT À LA RICHELIEU
- PICKLED SALMON-TROUT
- SALMON-TROUT WITH SHRIMP SAUCE
- TWENTY WAYS TO COOK SARDINES.
- BROILED SARDINES—I
- BROILED SARDINES—II
- BROILED SARDINES—III
- BROILED SARDINES ON TOAST
- BAKED SARDINES—I
- BAKED SARDINES—II
- BAKED SARDINES—III
- BAKED SARDINES—IV
- FRIED SARDINES
- CURRIED SARDINES—I
- CURRIED SARDINES—II
- DEVILLED SARDINES
- SARDINES À LA MAÎTRE D'HÔTEL
- SARDINES À LA PIEDMONT
- STUFFED SARDINES
- SARDINE SALAD
- SARDINES IN CRUSTS
- SARDINE CANAPES
- SARDINE IN EGG CUPS
- SARDINE EGG CUPS À LA BEARNAISE
- SARDINES À LA CAMBRIDGE
- SARDINE RAREBIT
- NINETY-FIVE WAYS TO COOK SHAD
- BROILED SHAD—I
- BROILED SHAD—II
- BROILED SHAD—III
- BROILED SHAD—IV
- BROILED SHAD—V
- BROILED SALT SHAD
- FRIED SHAD—I
- FRIED SHAD—II
- BONED FRIED SHAD
- SHAD CUTLETS
- BOILED SHAD
- BOILED SHAD WITH EGG SAUCE
- BOILED ROE SHAD
- BOILED SHAD WITH HOLLANDAISE SAUCE
- SHAD IN COURT-BOUILLON
- COLD BOILED SHAD
- BOILED SHAD À LA VIRGINIA
- BOILED SALT SHAD
- BAKED SHAD—I
- BAKED SHAD—II
- BAKED SHAD—III
- BAKED SHAD—IV
- BAKED SHAD—V
- BAKED SHAD—VI
- BAKED SHAD—VII
- BAKED SHAD—VIII
- BAKED SHAD—IX
- BAKED SHAD—X
- SHAD BAKED IN MILK
- BAKED SHAD À LA VIRGINIA
- BAKED SHAD À LA CAROLINA
- BAKED SHAD WITH FINE HERBS
- BAKED SHAD STUFFED WITH OYSTERS
- STUFFED SHAD—I
- STUFFED SHAD—II
- STUFFED SHAD—III
- ROASTED SHAD
- TOASTED SHAD
- PLANKED SHAD—I
- PLANKED SHAD—II
- PLANKED SHAD—III
- PLANKED SHAD—IV
- PANNED SHAD
- STEWED SHAD
- PICKLED SHAD—I
- PICKLED SHAD—II
- CREAMED SHAD
- SHAD VERT-PRÉ
- BROILED SHAD ROE—I
- BROILED SHAD ROE—II
- BROILED SHAD ROE—III
- BROILED SHAD ROE—IV
- BROILED SHAD ROE—V
- BROILED SHAD ROE WITH BACON
- FRIED SHAD ROE—I
- FRIED SHAD ROE—II
- FRIED SHAD ROE—III
- FRIED SHAD ROE—IV
- FRIED SHAD ROE—V
- FRIED SHAD ROE—VI
- FRIED SHAD ROE—VII
- SHAD ROE SAUTÉ
- BAKED SHAD ROE—I
- BAKED SHAD ROE—II
- BAKED SHAD ROE—III
- BAKED SHAD ROE—IV
- BAKED SHAD ROE—V
- BAKED SHAD ROE—VI
- SHAD ROE BAKED WITH BACON
- SHAD ROE BAKED IN TOMATO SAUCE
- SHAD ROE BAKED WITH CREAM SAUCE
- ESCALLOPED SHAD ROE—I
- ESCALLOPED SHAD ROE—II
- ESCALLOPED SHAD ROE—III
- ESCALLOPED SHAD ROE—IV
- SHAD ROE CROQUETTES—I
- SHAD ROE CROQUETTES—II
- SHAD ROE CROQUETTES—III
- SHAD ROE CROQUETTES—IV
- SHAD ROE CROQUETTES—V
- SHAD ROE CROQUETTES—VI
- SHAD ROE CROQUETTES—VII
- SHAD ROE CROQUETTES—VIII
- SHAD ROE À LA BALTIMORE
- SHAD ROE À LA BROOKE
- SHAD ROE À LA MAÎTRE D'HÔTEL
- SHAD ROE À LA MARYLAND
- PANNED SHAD ROE
- SHAD ROES EN BROCHETTE
- SHAD ROE KROMESKIES
- SHAD ROES WITH BROWN BUTTER SAUCE
- SHAD ROE WITH MUSHROOMS
- CREAMED SHAD ROE WITH MUSHROOMS
- SHAD ROE WITH EGGS
- SHAD ROE WITH OYSTERS
- SHAD ROE WITH BROWN SAUCE
- SIXTEEN WAYS TO COOK SHEEPSHEAD
- BOILED SHEEPSHEAD
- BOILED SHEEPSHEAD WITH OYSTER SAUCE
- BROILED SHEEPSHEAD
- FRIED FILLETS OF SHEEPSHEAD
- SHEEPSHEAD WITH CAPER SAUCE
- SHEEPSHEAD WITH DRAWN BUTTER
- SHEEPSHEAD WITH PARSLEY SAUCE
- SHEEP SHEAD À LA BAHAMA
- SHEEPSHEAD À LA BIRMINGHAM
- SHEEPSHEAD À LA CAROLINE
- SHEEPSHEAD À LA CRÉOLE
- SHEEPSHEAD À LA HOLLANDAISE
- SHEEP SHEAD À L'INDIENNE
- SHEEPSHEAD À LA LOUISIANNE
- SHEEPSHEAD À LA MAJESTIC
- SHEEPSHEAD À LA MOBILE
- NINE WAYS TO COOK SKATE
- FRIED SKATE
- BOILED SKATE
- BOILED SKATE WITH BLACK BUTTER
- BOILED SKATE WITH CAPER SAUCE
- BOILED SKATE WITH OYSTER SAUCE
- BAKED SKATE
- SKATE WITH FINE HERBS
- SKATE À L'ITALIENNE
- SKATE À LA ROYALE
- THIRTY-FIVE WAYS TO COOK SMELTS
- BROILED SMELTS—I
- BROILED SMELTS—II
- BROILED SMELTS—III
- BROILED SMELTS—IV
- BROILED SMELTS—V
- BROILED BONED SMELTS À LA BEARNAISE
- BROILED SMELTS WITH ONION SAUCE
- BAKED SMELTS—I
- BAKED SMELTS—II
- BAKED SMELTS—III
- BAKED SMELTS À LA DUXELLES
- BAKED SMELTS À LA MANTON
- FRIED SMELTS—I
- FRIED SMELTS—II
- FRIED SMELTS—III
- FRIED SMELTS—IV
- FRIED SMELTS—V
- FRIED SMELTS—VI
- FRIED SMELTS À L'ANGLAISE
- FRIED SMELTS AU BEURRE NOIR
- FRIED SMELTS À LA PARISIENNE
- FRIED SMELTS WITH SALT PORK
- STUFFED SMELTS—I
- STUFFED SMELTS—II
- STUFFED SMELTS—III
- STUFFED SMELTS À L'ITALIENNE
- STUFFED SMELTS AU GRATIN
- SMELTS AU GRATIN
- SMELTS AU BEURRE NOIR
- SMELTS À LA BOULANGER
- SMELTS À LA DAVIS
- SMELTS À LA TOULOUSE
- SMELTS À LA DRESDEN
- BOILED SMELTS
- SMELTS WITH MAYONNAISE
- STEWED SMELTS
- SMELTS WITH FINE HERBS
- SMELT CROQUETTES
- SMELTS IN MATELOTE
- FIFTY-FIVE WAYS TO COOK SOLES
- BOILED SOLES
- BROILED SOLE—I
- BROILED SOLE—II
- BAKED FILLETS OF SOLE—I
- BAKED FILLETS OF SOLE—II
- FILLETS OF SOLE BAKED IN WHITE WINE
- BAKED SOLE WITH WINE SAUCE
- FRIED SOLE—I
- FRIED SOLE—II
- FRIED FILLETS OF SOLE—I
- FRIED FILLETS OF SOLE—II
- FRIED FILLETS OF SOLE À L'ORLY
- FRIED SOLE À L'ANGLAISE
- FRIED SOLE À LA COLBERT—I
- FRIED SOLE À LA COLBERT—II
- FRIED SOLES WITH SHRIMP SAUCE
- SOLE À L'AURORE
- FILLETS OF SOLE À LA BERCY
- FILLETS OF SOLE À LA BORDEAUX
- SOLES À LA COLBERT
- FILLETS OF SOLE À LA CRÈME
- SOLE À LA DIEPPOISE
- FILLETS OF SOLE À LA FRANÇAISE
- FILLETS OF SOLE À L'ITALIENNE
- FILLETS OF SOLE À LA JOINVILLE
- FILLETS OF SOLE À LA JOINVILLE—II
- SOLE À LA MAÎTRE D'HÔTEL
- FILLETS OF SOLE À LA MAÎTRE D'HÔTEL
- FILLETS OF SOLE À LA MARÉCHALE
- SOLE À LA NORMANDY—I
- SOLE À LA NORMANDY—II
- SOLE À LA NORMANDY—III
- SOLE À LA NORMANDY—IV
- FILLETS OF SOLE À LA NORMANDY
- FILLETS OF SOLE À L'ORLY
- FILLETS OF SOLE À LA PROVENCE
- FILLETS OF SOLE À LA ROUEN
- FILLETS OF SOLE À LA TROUVILLE
- FILLETS OF SOLE À LA VÉNITIENNE—I
- FILLETS OF SOLE À LA VÉNITIENNE—II
- SOLE AU GRATIN—I
- SOLE AU GRATIN—II
- SOLE AU GRATIN—III
- SOLE AU GRATIN—IV
- STEWED SOLES WITH OYSTER SAUCE
- FILLETS OF SOLE WITH ANCHOVIES
- FILLETS OF SOLE IN CASES
- FILLETS OF SOLE WITH FINE HERBS
- SOLES WITH FINE HERBS
- FILLETS OF SOLE WITH MUSHROOMS
- FILLETS OF SOLE WITH OYSTERS
- FILLETS OF SOLE WITH RAVIGOTE SAUCE
- FILLETS OF SOLE IN TURBANS
- FILLETS OF SOLE WITH WINE
- ROLLED FILLETS OF SOLE
- STUFFED FILLETS OF SOLE
- CHAUDFROID OF SOLES
- FRITTERS OF SOLE
- TWENTY-FIVE WAYS TO COOK STURGEON
- BOILED STURGEON—I
- BOILED STURGEON—II
- BROILED STURGEON STEAKS—I
- BROILED STURGEON STEAKS—II
- BROILED STURGEON STEAKS—III
- FRIED STURGEON—I
- FRIED STURGEON—II
- FRIED STURGEON—III
- BAKED STURGEON—I
- BAKED STURGEON—II
- BAKED STURGEON—III
- BAKED STURGEON—IV
- BAKED STURGEON—V
- STURGEON À LA CARDINAL
- STURGEON À LA FRANÇAISE
- STURGEON À LA NORMANDY
- STURGEON À LA RUSSE
- STEWED STURGEON—I
- STEWED STURGEON—II
- STURGEON STEAK—I
- STURGEON STEAK—II
- GRILLED STURGEON
- PANNED STURGEON
- PICKLED STURGEON
- ROASTED STURGEON
- FIFTY WAYS TO COOK TROUT
- BROILED TROUT—I
- BROILED TROUT—II
- BROILED TROUT À LA MAÎTRE D'HÔTEL
- BROILED BROOK-TROUT
- BROILED TROUT WITH BACON
- BOILED TROUT—I
- BOILED TROUT—II
- BOILED BROOK-TROUT—I
- BOILED BROOK-TROUT—II
- FRIED TROUT—I
- FRIED TROUT—II
- FRIED TROUT—III
- FRIED BROOK-TROUT
- FRIED FILLETS OF TROUT—I
- FRIED FILLETS OF TROUT—II
- FRIED TROUT WITH MUSHROOM SAUCE
- TROUT WITH REMOULADE SAUCE
- FILLETS OF TROUT À L'AURORE
- BAKED TROUT—I
- BAKED TROUT—II
- BAKED TROUT—III
- BAKED BROOK-TROUT—I
- BAKED BROOK-TROUT—II
- BAKED BROOK-TROUT—III
- BAKED TROUT WITH WHITE WINE—I
- BAKED TROUT WITH WHITE WINE—II
- BAKED TROUT À LA CHAMBORD
- TROUT WITH FINE HERBS
- BAKED TROUT WITH MUSHROOM SAUCE
- BAKED TROUT WITH POLISH SAUCE
- STUFFED TROUT
- TROUT BAKED IN PAPERS
- BROOK-TROUT IN PAPER CASES
- TROUT IN CASES
- TROUT À L'AURORE
- TROUT À LA CAMBACERES
- TROUT À LA CHAMBORD
- TROUT À LA CHEVALIÈRE
- TROUT À LA GENEVA
- TROUT À LA GASCONNE
- TROUT À LA HUSSAR
- TROUT À L'ITALIENNE
- TROUT À LA PROVENCE
- TROUT À LA ROYALE
- TROUT À LA VÉNITIENNE
- TROUT AU GRATIN—I
- TROUT AU GRATIN—II
- TROUT AU BEURRE NOIR
- TROUT WITH SHRIMP SAUCE
- TENDERLOIN OF TROUT WITH WINE SAUCE
- STEAMED TROUT
- STEAMED BROOK-TROUT
- TROUT EN PAPILLOTES
- ESCALLOPED TROUT
- FIFTEEN WAYS TO COOK TURBOT
- BOILED TURBOT
- BROILED TURBOT
- BROILED TURBOT À LA PROVENCE
- BAKED TURBOT
- TURBOT À LA BÉCHAMEL
- TURBOT AU BEURRE NOIR
- TURBOT À LA CRÈME—I
- TURBOT À LA CRÈME—II
- TURBOT AU GRATIN—I
- TURBOT AU GRATIN—II
- TURBOT À LA HOLLANDAISE
- FILLETS OF TURBOT À L'INDIENNE
- FILLETS OF TURBOT À LA MARÉCHALE
- FILLETS OF TURBOT À LA RAVIGOTE
- FILLETS OF TURBOT
- FILLETS OF TURBOT WITH CREAM
- FIVE WAYS TO COOK WEAKFISH
- FRIED WEAKFISH
- BAKED WEAKFISH—I
- BAKED WEAKFISH—II
- FILLETS OF WEAKFISH IN CASES
- FILLETS OF WEAKFISH À L'ORLY
- FILLETS OF WEAKFISH À LA HAVRAISE
- TURBANS OF WEAKFISH
- FOUR WAYS TO COOK WHITEBAIT
- FRIED WHITEBAIT—I
- FRIED WHITEBAIT—II
- FRIED WHITEBAIT—III
- DEVILLED WHITEBAIT
- TWENTY-FIVE WAYS TO COOK WHITEFISH
- BOILED WHITEFISH
- BOILED WHITEFISH À LA MACKINAC
- FRIED WHITEFISH—I
- FRIED WHITEFISH—II
- FRIED WHITEFISH—III
- BROILED WHITEFISH—I
- BROILED WHITEFISH—II
- BROILED WHITEFISH—III
- BAKED WHITEFISH—I
- BAKED WHITEFISH—II
- BAKED WHITE FISH—III
- BAKED FILLETS OF WHITEFISH
- BAKED WHITEFISH À LA BORDEAUX
- STUFFED WHITEFISH
- STUFFED WHITEFISH WITH OYSTER SAUCE
- WHITEFISH À LA CRÈME—I
- WHITEFISH À LA CRÈME—II
- WHITEFISH AU GRATIN—I
- WHITEFISH AU GRATIN—II
- WHITEFISH À LA MAÎTRE D'HÔTEL
- WHITEFISH À LA POINT SHIRLEY
- PLANKED WHITEFISH—I
- PLANKED WHITEFISH—II
- CREAMED WHITEFISH À LA MADISON
- JELLIED WHITEFISH
- WHITEFISH CROQUETTES
- WHITEFISH WITH FINE HERBS
- EIGHT WAYS TO COOK WHITING
- BROILED WHITINGS
- BOILED WHITINGS
- FRIED WHITINGS
- FILLETS OF WHITING À LA MAÎTRE D'HÔTEL
- FILLETS OF WHITING À LA MARÉCHALE
- FILLETS OF WHITING À L'ORLY
- FILLETS OF WHITING À LA ROYALE
- WHITING WITH FINE HERBS
- ONE HUNDRED MISCELLANEOUS RECIPES
- BAKED FISH
- FISH BALLS
- COLD BOILED FISH
- FISH À LA BRUNSWICK
- FISH AUX BOUILLABAISSE
- BOUILLABAISSE—I
- BOUILLABAISSE—II
- CANAPES OF FISH
- FISH CAKES—I
- FISH CAKES—II
- FISH CHOPS
- CHARTREUSE OF FISH—I
- CHARTREUSE OF FISH—II
- FISH CHOWDER
- COQUILLES OF FISH
- COURT BOUILLON FISH
- FISH À LA CRÈME—I
- FISH À LA CRÈME—II
- FISH À LA CRÈME—III
- CREAMED FISH
- CREAMED FISH WITH OYSTERS
- CREAMED FISH ON TOAST
- FISH À LA CRÈOLE
- FISH CROQUETTES—I
- FISH CROQUETTES—II
- CURRIED FISH—I
- CURRIED FISH—II
- CURRIED FISH—III
- CURRIED FISH—IV
- CURRIED FISH IN RAMEKINS
- FISH CUTLETS
- DEVILLED FISH—I
- DEVILLED FISH—II
- DEVILLED FISH—III
- ESCALLOPED FISH—I
- ESCALLOPED FISH—II
- ESCALLOPED FISH—III
- ESCALLOPED FISH—IV
- ESCALLOPED FISH AU GRATIN
- ESCALLOPED FISH IN SHELLS
- FILLED FISH
- FISH FRITTERS
- FISH IN GREEN PEPPERS
- FISH HASH
- JELLIED FISH SALAD
- KEDJEREE—I
- KEDJEREE—II
- CRÉOLE KEDJEREE—I
- CRÉOLE KEDJEREE—II
- FISH LOAF
- FISH WITH LEMON SAUCE
- BAKED FISH WITH LEMON SAUCE
- CREAM LEMON FISH
- MASKED FISH
- STEWED FISH À LA MARSEILLES
- FISH EN MATELOTE—I
- FISH EN MATELOTE—II
- MATELOTE OF FISH À LA NORMANDY
- FISH MOUSSELINES
- MOULD OF FISH
- FISH PATTIES—I
- FISH PATTIES—II
- FISH AND OYSTER PIE
- FISH PIE
- NORMANDY FISH PIE
- FISH PIQUANT
- PICKLED FISH—I
- PICKLED FISH—II
- POTTED FISH—I
- POTTED FISH—II
- POTTED FISH—III
- RÉCHAUFFÉ OF FISH—I
- RÉCHAUFFÉ OF FISH—II
- RÉCHAUFFÉ OF FISH—III
- RÉCHAUFFÉ OF FISH—IV
- RÉCHAUFFÉ OF FISH—V
- RÉCHAUFFÉ OF FISH—VI
- FISH À LA REINE—I
- FISH À LA REINE—II
- FISH RISSOLES—I
- FISH RISSOLES—II
- FISH SALAD
- FISH SALAD À LA TYROLIENNE
- STEWED FISH—I
- STEWED FISH—II
- STEWED OR SHARP FISH
- SWEET SOUR FISH
- SWEET SOUR FISH WITH WINE
- SPICED FISH—I
- SPICED FISH—II
- FISH TIMBALES
- FISH TIMBALE—I
- FISH TIMBALE—II
- FISH TIMBALES—III
- FISH TIMBALE—IV
- TURBAN OF FISH—I
- TURBAN OF FISH—II
- FISH TURBOT
- FISH TOAST
- FISH À LA VINAIGRETTE
- BACK TALK
- INDEX
- Page iii
- Page iv
- Page v
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