Soyer's standard cookery

Sturgeon, To Roast .... 91 Tench, Stewed ..... 91 with Anchovy Butter ... 92 Trout ........ 9.3 a la Burton ...... 94 a la Soyer (Paper-Bag) . . in a la Twickenham .... 93 Salmon ....... 92 Stuffed ....... 94 Truite a la Cambaceres . . 92 Tunny ........ 94 Turbot ........ 94 (Paper-Bag) ...... no a la Creme ...... 95 a la Frangaise ..... 95 Stewed ....... 95 White Fish, Light, (Paper-Bag) 112 Whitebait ...... 96, 97 Deviled ....... 97 Whiting a la Normande (Paper-Bag) . . . . . . 111 au Gratin ....... 97 Fines Herbes (Paper-Bag) . in Fried ....'...• 97 FISH SAUCES: — Anchovy Butter ..... 104 Sauce . . . . 101 Cream Sauce ..... 103 Egg Sauce ...... 101 Fennel Sauce ..... 101 Lobster Butter ..... 104 Sauce ..... ioi " a la Creme . . 102 " (Economical) . . 102 Maitre d'Hotel Butter ... 105 Matelote Sauce ..... 104 Melted Butter ..... 100 Mussel Sauce ..... 103 Oyster Sauces .... 102, 103 Ravigote Butter ..... 105 Shrimp Sauce ..... 101 FRUITS: FRESH AND PRE- SERVED. (See also under " JELLIES ). Apple Ginger ...... 320 Apple Sauce Apples, Baked Bananas, Baked Sauted Canteloupes, To prepare . . . Cranberry Jelly Sauce Fruit Cocktail Salad Grape Fruit, To prepare . . . with Apricot Brandy with Sloe Gin . . Grapes, To prepare .... Oranges, To prepare .... Peaches, Baked Pears, Baked Pears, Border of Prunes, Stewed ., Quinces, Baked Rhubarb Sauce Strawberries, To prepare . HORS-D'CEUVRES, WITH VARIOUS BUTTERS. Anchovies, Rolled Anchovy Allumettes .... Fillets Paupiettes of with Pimentos Aries Sausages Artichoke Bottoms .... Blinis of Caviare Bologne Sausages Brains Nievise Canapes and Toast .... Caviare, Blinis of .... Duchesses Toast Celeriac Celery, a la Grecque .... " Bpnne-Femme " Cherries a 1'AIlemande . Christiana Toast Creams, Molded Cucumber a la Nevegrode . Salad Stuffed ....... Duchesses 330, Eel, au Vert with White Wine and Paprika Eggs, Hard-boiled as a basis for Hors-d'CEuvres Elena Toast Fennel a la Grecque .... Fote-Gras Sausages Goose, Smoked Breast of . . Hamburg Beef, Smoked . Herrings a la Russe .... a la Simone Filleted Salted, Salad of . . Herrings, Fresh, Marinaded in White Wine Lucas Paysanne Jannette, various Lark Pate Lyons Sausages Melon with Port, etc Norwegian Duchesses .... 32S 3.32 Olives, Plain 333 Stuffed 333 Oysters 332 Red Mullet a la Greque . . . 334 Salami 334 Salmon, Smoked 335 Duchesses . . . 331 Shrimp Toast 327 Soyer's Sauce Ravigote, or Mayonnaise without Eggs . 336 Sprats 335 Tartlets and Barquettes . . . 335 Tomatoes a 1'Americaine . . . 336 Monegasque 336 Quartered 336 Tongue Toast 327 Trout, Marinaded 336 Tunny in Oil 335