The Cookery Book of Lady Clark of Tillypronie

A great Victorian hostess's private recipe collection, gathered from the cooks, ambassadors and country houses of a lifetime — never meant for publication, and published after her death exactly as she kept it, attributions and all.

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Soles a la Matelote

Normande 99 Sole au gratin 99 Sole fillets (five ways) 101 Sole, Matropolitan sole 101 Sole, Ritualistic sole 101 Sole, other of cooking Bouchet, wasal see Salmon souchet No. 1 Voisin 100 Souchet 101 Speldings, see Haddock, various names for Tench, boiled 101 Trout 101 our native kind 101 souchet No. 1 101 souchet No. 2101 Turbot with lobster sauce 101 other ways of cooking 101 Water souchet 102 Wet fish, see Haddock, various names for Whiting, creamed, see Haddock creamed notes on 102 croquettes, see Haddock croquettes with curry sauce the Learney recipe quenelles No. 1 102, 103 quenelles No. 2103 rizzared, see Haddock rizzared whitebait 103 Note by Sir George Birdwood Bombay Ducks (Bumaloes)

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