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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
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