, 270, 271; with
cream sauce, 271; in paper, 271; steaks,
272; cutlets, 272
Banked, 302
Boiled, Nos. I, II, 265, 266; with egg
sauce, 266; with green sauce, 266;
steaks, Nos. I, II, III, 267; a la piquant,
268; a la Waldorf, 268
Box, 293
Broiled, Nos. I, II, III, 263; in paper, 264;
steaks, Nos. I, II, III, 264; a la ravigote, 264
Broiled kippered, 305; salt, 306
Broiled smoked, Nos. I, II, III, IV, V, 304,
305; a la maitre d'hotel, 305
Chartreuse of, 286
Chops, 296
Coquilles of, 301
Creamed, 300; on toast, 286, 300; baked,
300
Croquettes, Nos. I, II, III, IV, V, VI,
293, 294, 295; Swedish, 296
Curried, 286; Nos. I, II, III, 299
Cutlets, in papillotes, 265, 274, 296; with
caper sauce, 265; with parsley sauce,
265; with oyster sauce, 268
Devilled, 302
en casserole, 303
en papillotes, 273
Escalloped, Nos. I, II, 301
Fillets of, en papillotes, 274; a la Horly,
277, 283
Fricassee of, 287, 299
Fried, Nos. I, II, III, 275; steaks, 275;
cutlets, 275, 276; with Milanaise sauce,
276
Fried kippered, 305
in green peppers, 303
Jellied, 288; No. II, 288
Loaf, Nos. I, II, III, IV, 297, 298, 299
Mayonnaise of, 269; with cucumbers, 286
Moulded, 303
Mousse, 284; a la Martinot, 284
on toast, 291
Patties, 289, 301
Pie, 288
Pickled, Nos. I, II, III, 290
Pickled salt, 306
Pressed, 302
Pudding, 269
Salt, in papillotes, 306
Smoked, 305
Souffle, 291
Spiced, 290
Steaks, a la Flamande, 273; with claret
sauce, 285; a la mariniere, 281
Stuffed, 273
Timbales, 291
Turbot, Nos. I, II, 292
with cucumber, 293
with eggs, 287
with oyster sauce, 268
SALMON-TROUT, in season, 6; fourteen ways
to cook, 307 _ff_.
a la Genoise, 310
a la Hollandaise, 310
a la maitre d'hotel, 310
a la Richelieu, 310
Baked, Nos. I, II, III, 309
Boiled, Nos. I, II, III, IV, 307, 308
Fried, cutlets, 307
Pickled, 311
with shrimp sauce, 311
SARDINES, twenty ways to cook, 313 _ff_.
a la Cambridge, 318
a la maitre d'hotel, 316
a la Piedmont, 316
Baked, Nos. I, II, III, IV, 314, 315
Broiled, Nos. I, II, III, 313; on toast, 313
Canapes, 318
Curried, Nos. I, II, 315
Devilled, 316
Fried, 315
in crusts, 3