Fried, with bacon, 54; black, 54; with tartar sauce, 55
Matelote of, 55
Stewed, with tomatoes, 53
Stuffed, 47; a la Newport, 48; a la Manhattan,
48; with tomatoes, 48; a la
babette, 49; fillets, 49; a la Montmorency,
49; sea, 50
BLACKFISH, in season, 6; eight ways to cook,
65 _ff_.
a l'Americaine, 65
Baked, No. I, 67; No. II, 68
Broiled, with Chili sauce, 66
Matelote of, 66
Stewed, a la Newport, 67
with fine herbs, 65
with port wine sauce, 68
BLUEFISH, in season, 6; twenty-six ways to
cook, 69 _ff_.
a la Icarienne, 76
a la Venetienne, 76
Baked, No. I, 69; No. II, 70; No. III, 70;
No. IV, 71; No. V, 71; No. VI, 71;
a la Italienne, 69; a la Naples, 72
Boiled, 73
Broiled, 73; No. II, 73; a la beurre noir,
74; with mustard sauce, 74;
Escalloped, 75
Fillets of, a 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_.
a l'Allemande, 83
a la Bordelaise, 84
a la bourguinotte, 87
a la Coblentz, 85
a la Francaise, 85
a la Italienne, 83
a la Lyons, 88
a la Perigueux, 87
a la Provencale, 88
Baked, Nos. I, II, 81; a la mariniere, 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_.
a la Beauregard, 102
a la Bechamel, 105
a la bonne femme, 101
a la Creole, No. I, No. II, 98
a la flamande, 105
a la Seville, 104
au gratin, 99
Baked, No. I, No. II, No. III, 91, 92;
salt, 92; a la Montreal, 93; a la Nantucket,
93; with cheese sauce, 93;
quick, 94; rock, with dressing, 94;
a 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 cre