Dressed Fish

61 recipes in this part of High-Class Cookery Recipes, A to Z.

B C D F G I L M N O P S T

B

• Bay-leaf
• Beards of the Oysters
• Bouquet Garni (Few pieces of Carrot Turnip)
• Bread-crumbs (Half a gill of Tomato Sauce)
• Bread-crumbs (Parsley Remove all the flesh)
• Bread-crumbs (Separate the salmon in flakes)
• Browned Bread-crumbs (One ounce of Butter)
• Browned Crumbs
• Browned Crumbs (Skin the sole cut off the fins)

C

• Cayenne Pepper (Little Salt)
• Cayenne Pepper (Salt One gill of Stock)
• Chopped Truffles (Skin and fillet the soles lay)
• Curry Powder
• Côtelettes aux Huîtres à (La Cr me)

D

• Darne de Turbot Parisienne
• Dishes

F

• Fish Cakes
• Fish Liquor
• For the Batter
• Four Button Mushrooms
• Four Eggs (Take the meat of the whitings)
• Four Mushrooms
• Frying Fat

G

• General Remarks on Curries

I

• Ingredients for the Quenelles

L

• Lemon Juice (Half a gill of Cream)
• Lemon Juice (Wash and dry sole remove skin)
• Lemon-juice (Fillet the soles fold them)
• Lemon-juice (Two tablespoonfuls)

M

• Mâtelotte of Eels

N

• Normande

O

• One Bay-leaf
• One Clove Garlic
• One Egg (Two ounces of Bread-crumbs)
• One Hen Lobster
• One Hen Lobster (Gill of Cream)
• One Hen Lobster (Ounce and a half of Butter)
• One Onion (Tablespoonful of Curry Powder)
• One Shalot (Half a teaspoonful of Parsley)
• One Sole
• One Sole (Tablespoonful of Salad Oil)
• One Yolk of Egg (Blanch the oysters in their)

P

• Pepper and Salt (One tablespoonful of Lemon)
• Pepper, Salt, and Cayenne (Little Chopped Parsley)

S

• Salt and Cayenne (Cook the flour well)
• Salt and Cayenne (Shred the raw salmon)
• Salt and Pepper (One teaspoonful of chopped)
• Sauce Anchovois
• Scollops of Turbot
• Slice of Salmon Baked
• Soufflé de Saumon
• Stewed Eels
• Stewed Oysters
• Suprême de Crabe à la Tomate
• Sweet Herbs

T

• The Beards of the Oysters
• Three Eggs (Two ounces of Flour)
• Twelve Allspice
• Twelve Peppercorns (Two tablespoonfuls of Mushroom)
• Two Trout
• Two Truffles (Eggs hard-boiled)