ib.
----, in Court Bouillon 77
----, fricandeau ib.
----, German way of dressing ib.
----, to pot ib.
----, to roast 78
----, au souvenir ib.
----, a la Tatare ib.
Salmon, to dress ib.
----, en caisses ib.
----, a la poele 79
Scallops ib.
Shrimps, to pot ib.
Smelts, to fry ib.
----, to pickle ib.
----, to pot 80
Soles, to boil ib.
----, to boil a-la-Francaise ib.
----, to stew ib.
Water Souchi ib.
Sprats, to bake 81
Sturgeon, to roast ib.
Turbot, to dress ib.
----, plain boiled 82
----, to boil ib.
----, to boil in gravy ib.
----, to boil in Court Bouillon with capers ib.
----, to fry 83
---- or barbel, glazed ib.
----, en gras ib.
----, or barbel, en maigre ib.
Turtle, to dress 84
Whiting, to dry ib.

MADE DISHES.

Asparagus forced in French rolls 85
Eggs, to dress