am sauce, 96; a la Hollandaise,
96; with caper sauce, 96; No. II, 97;
creamed, 97
Boiled tongue of, with egg sauce, 103
Broiled salt, 101, 110
Creamed and baked, 92, 100
Devilled, 104
Escalloped, with macaroni, 99; with cheese, 100
Fricasseed salt, 100
Fillets of, 109; fried, 110
Fried, 110; a la maitre d'hotel, 110
Fried tongue of, 103
Fritters, 104
Matelote of, 109
Pie, 110
Puffs, 99
Salt, a la brandade, 106; with brown butter, 107
Souffle, 101
Steak, 107; broiled with bacon, 107;
No. II, 108; breaded, 108; fried, 108;
a la Narragansett, 108
Stewed, a la Lincoln, 102; a la Shrewsbury,
106; with oysters, 106, 109
Tongue of, a la poulette, 103; a la beurre
noir, 103
with macaroni, 101
Court bouillons, eleven varieties of, 8-11

EELS, in season, 6; forty-five ways to cook,
113 _ff_.
a la Indienne, 117
a la London, 118
a la Lyonnaise, 116
a la Normandy, 118
a la poulette, 119
a la Reine, 119
a la Tartar, 117
a la Villeroy, 116
Baked, 128; with tartar sauce, 128
Boiled, 127
Broiled, No. I, No. II, 113, 114; with sour sauce, 114
Collared, 129
Creamed, 130
English pie, 129
Fricassee of, 119, 120
Fried, No. I, No. II, No. III, No. IV, 115;
in batter, 116
Green, 127
Matelote of, Nos. I, II, III, 124, 125;
a la Parisienne, 125; a la Genoise, 126;
a la Bordelaise, 127
Pickled, 127
Stewed, with cucumbers, 120; No. I,
120; Nos. II, III, IV, 121, 122; a l'Anglaise
122; a l'Americaine, 122; a
la poulette, 123; a la canotiere, 123; a
la Genevoise, 123
Stuffed, a la Italienne, 118

FINNAN-HADDIE, fifteen ways to cook, 131 _ff_.
a la Delmonico, 133
Baked, Nos. I, II, 132
Boiled, Nos. I, II, 131
Broiled, Nos. I, II, III, IV, 131, 132
Creamed, 135
Escalloped, 133
Hash, 134
Savory, 134
Toasted, 133
with tomatoes, 134
Fish, unshelled, the catching of, 1 _ff_; in season, 6
Fish sauces, one hundred varieties of, 13 _ff_.
FLOUNDER, in season, 6; thirty-two ways to
cook, 137 _ff_.
a la Francaise, 141
a la Janin, 141
a la Provencale, 142
au gratin, 150
Baked, 137; a la Italienne, 137; a la
Bonvallet, 138; a la Parisienne, 138;
a la St. Malo, 139; fillets of, in wine,
139, 140
Brea