ded turban of, 142; with anchovies,
142; with oysters, 143
Broiled, 149
Fillets of, au gratin, 144; a la Lyons,
144; a la Normandy, 145; with green
peas, 146; stuffed, Nos. I, II, 146;
steamed, 147; rolled, 148; broiled,
148
Fricassee of, 143
Fried, 143; fillets of, 144
Pie a la Normandy, 149
with fine herbs, 140
with wine sauce, 149
FROG LEGS, twenty-seven ways to cook,
151 _ff_.
a la Creole, 159
a la Hollandaise, 157
a la poulette, Nos. I, II, 158
a la Provencale, 157
au beurre noir, 157
Baked, 153
Broiled, 153
Fricassee of, Nos. I, II, III, 154; brown, 155
Fried, Nos. I, II, III, IV, V, VI, 151, 152;
southern, 152; a l'Anglaise, 153; a la
Francaise, 153
Patties, 158
Saute, 152
Southern fried, 152
Stewed, Nos. I, II, III, IV, 155, 156

HADDOCK, in season, 6; twenty ways to cook,
161 _ff_.
a la creme, 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, a la maitre d'hotel, 161;
smoked, 161
Cutlets, 168
Fillets of, a 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_.
a la Conant, 171
a la Creole, Nos. I, II, III, 172
a la maitre d'hotel, 171
a la majestic, 170
a la poulette, 196
a 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; a la Bechamel, 193; with
parsley sauce, 193
Breaded, 190; steaks of, 195
Broiled, Nos. I, II, III, IV, V, 169, 170;
a la Boston, 170
Carbonade of, 193
Coquilles of, 190
Creamed, 183
Devilled, Nos. I, II, 178, 179
Escalloped, 182; au parmesan, 195
Fillets of, a 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