n papers, 420
Boiled, Nos. I, II, 412; brook, 412, 413
Broiled, Nos. I, II, 411; a la maitre
d'hotel, 411; brook, 411; with bacon, 412
en papillotes, 427
Escalloped, 427
Fillets of, a l'aurore, 415
Fried, Nos. I, II, III, 413, 414; brook,
414; fillets of trout, Nos. I, II, 414;
with mushroom sauce, 414
in cases, 420, 421
Steamed, 426
Stuffed, 420
Tenderloin of, 426
with fine herbs, 419
with remoulade sauce, 415
with shrimp sauce, 425
TURBOT, in season, 7; fifteen ways to cook, 429 _ff_.
a la Bechamel, 430
a la creme, Nos. I, II, 431
a la Hollandaise, 432
au beurre noir, 430
au gratin, Nos. I, II, 431, 432
Baked, 430
Boiled, 429
Broiled, 429; a la Provence, 429
Fillets of, a l'Indienne, 432; a la marechale,
433; a la ravigote, 433; with cream, 433

WEAKFISH, in season, 7; five ways to cook, 435 _ff_.
Baked, Nos. I, II, 435
Fillets of, in cases, 436; a l'Orly, 436; a la Havraise, 436
Fried, 435
Turbans of, 437
WHITEBAIT, in season, 7; four ways to cook, 439 _ff_.
Devilled, 440
Fried, Nos. I, II, III, 439
WHITEFISH, in season, 7; twenty-five ways to cook, 441 _ff_.
a la creme, Nos. I, II, 445
a la maitre d'hotel, 446
a la Point Shirley, 447
au gratin, Nos. I, II, 446
Baked, Nos. I, II, III, 442, 443; fillets of,
443; a la Bordeaux, 444
Boiled, 441; a la Mackinac, 441
Broiled, Nos. I, II, III, 442
Creamed, a la Madison, 448
Croquettes, 448
Fried, Nos. I, II, III, 441, 442
Jellied, 448
Planked, Nos. I, II, 447
Stuffed, 444; with oyster sauce, 444
with fine herbs, 449
WHITING, eight ways to cook, 451 _ff_.
Boiled, 451
Broiled, 451
Fillets of, a la maitre d'hotel, 451; a la
marechale, 451; a l'Orly, 452; a la
royale, 452
Fried, 451
with fine herbs, 452

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