with fine herbs, 377
with mayonnaise, 377
SOLE, in season, 7; fifty-five ways to cook,
379 _ff_.
Baked fillets of, Nos. I, II, 380; with
wine sauce, 381
Boiled, 379
Broiled, Nos. I, II, 379
Chaudfroid of, 399
Fillets of, in white wine, 381; a la
Percy, 384; a la Bordeaux, 384; a la
creme, 385; a la Francaise, 386; a
l'Italienne, 386; a la Joinville, 386;
a la marechale, 388; a la Provence,
391; a la Trouville, 392; with anchovies,
395; a la Venetienne, Nos. I, II,
392, 393; in cases, 395; with fine herbs,
396; with mushrooms, 396; with oysters,
397; with ravigote sauce, 397;
in turbans, 397; with wine, 398; rolled,
398; stuffed, 399
Fried, Nos. I, II, 382; fillets of, Nos. I, II,
382; a la Horly, 383; a l'Anglaise, 383;
a la Colbert, Nos. I, II, 383; with
shrimp sauce, 383
STRIPED BASS, with shad-roe, 58
a l'Americaine, 62
a l'aurore, 384
a la cardinal, 60
a la Colbert, 385
a la commodore, 61
a la Conti, 63
a la Dauphine, 60
a la Dieppoise, 385
a la maitre d'hotel, 387
a la Marseilles, 63
a la Normandy, Nos. I, II, III, IV, 388-390;
fillets of, 390
au gratin, Nos. I, II, III, IV, 394
Fillets of, a la Bordelaise, 58; a la Manhattan, 59
Fritters of, 400
Stewed, with oyster sauce, 395
with caper sauce, 60
with fine herbs, 396
STURGEON, in season, 7; twenty-five ways to
cook, 401 _ff_.
a la cardinal, 405
a la Francaise, 405
a la Normandy, 406
a la Russe, 407
Baked, Nos. I, II, III, IV, 404
Boiled, Nos. I, II, 401; steaks, Nos. I, II,
III, 401, 402
Fried, Nos. I, II, III, 402, 403
Grilled, 409
Panned, 409
Pickled, 409
Roasted, 410
Steak, Nos. I, II, 408
Stewed, Nos. I, II, 407

TROUT, in season, 7; fifty ways to cook, 411 _ff_.
a l'aurore, 421
a la Cambaceres, 421
a la Chambord, 422
a la chevaliere, 422
a la Gasconne, 423
a la Geneva, 422
a la Hussar, 423
a l'Italienne, 423
a la Provence, 423
a la royale, 424
a la Venitienne, 424
au beurre noir, 425
au gratin, Nos. I, II, 424, 425
Baked, Nos. I, II, III, 415, 416; brook,
Nos. I, II, III, 416, 417; with white
wine, Nos. I, II, 418; a la Chambord,
418; with mushroom sauce, 419; with
Polish sauce, 419; i