17
in egg cups, 318; a la Bearnaise, 318
Rarebit, 319
Salad of, 317
Stuffed, 317
SAUCES, one hundred varieties of, 13 _ff_.
Admiral, 13
Albert, 13
a la Gasconne, 24
Allemande, No. I, 13; No. II, 14
Anchovy butter, 14; Anchovy No. I, 15;
No. II, 15; No. III, 15
Aurora, 15
Avignonnaise, 16
Bearnaise, 16; No. II, 16; No. III, 16;
quick, 17
Bechamel, 17
Bombay, 17
Bordelaise, 17; white, 18
Brown, 18; No. II, 18; butter, 19
Butter, 19
Caper, 19; No. II, 19
Claret, 19
Colbert, 19
Cream, 20
Cucumber, 20; No. II, 20; No. III, 20
Curry, 21
Drawn-butter, 21
Dutch, 21
Duxelles, 22; No. II, 22
Egg, 22; No. II, 22
Espagnole, 23
Fine herb, 23; No. II, 23
Flemish, 23
Garlic, 24
Geneva, 24
Gooseberry, 25
Hessian, 25
Hollandaise, 25; No. II, 25
Horseradish, 26; No. II, 26; No. III, 26
Italian, 27; brown, 27
Japanese, 27
Jersey, 28
Lemon, 28; No. II, 28; with parsley, 33
Livournaise, 28
Lobster, 28; No. II, 29
Maitre d'hotel, 29
Mayonnaise, 29
Milanaise, 30
Mushroom, 30
Nicoise, 31
Nonpareil, 31
Normandy, 31
Olive, 31
Oyster, 32; No. II, 32
Parsley, 32; No. II, 32; with lemon, 33
Persillade, 33
Piquant, 33; No. II, 34
Poor man's, 34
Portuguese, 34
Ravigote, 35; cold, 35
Remoulade, 35
Royale, 35
Sardine, 36
Shad-roe, 36
Shrimp, 36
Sicilian, 36
Spanish, 37
Supreme, 37
Tartar, 37; No. II, 37; No. III, 38
Tomato, 38; No. II, 38; No. III, 38; brown, 39
Veloute, 39
Venitienne, 39; No. II, 39
Vinaigrette, 40
Whipped cream, 40
White, 40
SEA-BASS, a la Buena Vista, 56
a la Francaise, 57
a la poulette, 53
Boiled, with egg sauce, 51; with parsley
sauce, 55; with melted butter sauce, 57
Broiled, 56
Fried, with tartar sauce, 55
Matelote of, 55
Stuffed, 50
with black butter, 58
SHAD, in season, 6; ninety-five ways to cook,
321 _ff_.
Baked, Nos. I, II, III, IV, V, VI, VII,
VIII, IX, X, 325-329; in milk, 329;
a la Virginia, 330; a la Carolina, 330;
with fine herbs, 331; stuffed with
oysters, 331
Boiled, 323; with egg sauce, 323; roe,
323; with Hollandaise sauce, 324;
cold, 324; a la Virginia, 325; salt,
325