ed salt, 229
with white wine sauce, 230
Miscellaneous recipes, one hundred, 453 _ff_.
MULLET, in season, 6; five ways to cook, 233 _f_.
a la maitre d'hotel, 233
Baked, 233
Broiled, 233; with melted butter, 233
Fried, 234

PERCH, in season, 6; fifteen ways to cook,
235 _ff_.
a l'Allemande, 236
a la Francaise, 237
a la maitre d'hotel, 237
a la Normandy, 237
a la Sicily, 238
a la Stanley, 238
Baked, 239
Boiled, 235; with oyster sauce, 236
Broiled, 235
Fried, Nos. I, II, III, 235
Salad, 239
Stewed, a la bateliere, 236
PICKEREL, in season, 6; ten ways to cook,
241 _ff_.
a la Babette, 244
Baked, Nos. I, II, 242; with oyster sauce,
243; with egg sauce, 243
Broiled, a la maitre d'hotel, 241
Fried, Nos. I, II, 241; with tomato sauce,
242; a la creme, 242
Stuffed, 243
PIKE, in season, 6; twenty ways to cook, 245 _ff_.
a l'Allemande, 250
a la Francaise, 251
a la Normandy, 251
Baked, Nos. I, II, 247, 248; a la Francaise,
248; stuffed, 248; in sour cream, 249
Boiled, with melted butter, 246; with
caper sauce, 246; with horseradish
sauce, 246; with egg sauce, 246; a la
Duboise, 247
Crimped a la Hollandaise, 250
Fried, Nos. I, II, 245; a la Hollandaise, 245
Pickled, 251
Roasted, 250
Salad, 249
POMPANO, in season, 6; ten ways to cook,
253 _ff_.
a la Cardinal, 255
Broiled, Nos. I, II, III, 253; a la maitre
d'hotel, 253
Fillets of, 254; a la Duchesse, 254; au
gratin, 255
Fried, Nos. I, II, 254

Recipes, one hundred miscellaneous, 453 _ff_.
RED SNAPPER, in season, 6; thirteen ways to
cook, 257 _ff_.
a la Babette, 260
a la Beaufort, 261
Baked, Nos. I, II, III, 257, 258; with
tomato sauce, 258; a la Creole, 259
Boiled, Nos. I, II, 257
Fried, 257
Steamed, 260
Stuffed, 259; a la Creole, 260

SALMON, in season, 6; one hundred and thirty
ways to cook, 263 _ff_.
a l'amiral, 277
a l'Allemande, 277
a la Bordeaux, 278
a la Candace, 278
a la Chambord, 279
a la Espagnole, 279
a la Genoise, 280
a la Italienne, 280
a la Lyons, 276
a la Marseilles, 281
a la Maryland, 281
a la Naples, 282
a la Provencale, 282
a la Provence, 282
a la supreme, 269
a la Waldorf, 283
a la Windsor, 272
Baked, Nos. I, II, III