One Hundred Ways of Cooking Fish

add half Allemande sauce baking-dish boiled lobster bouquet bowl broil broiler cayenne pepper chafing-dish chervil chopped parsley clams clarified butter cloves Crabs Demi-Glace drain Espagnole sauce fifteen minutes fine herbs fish five minutes folded napkin forcemeat fresh bread-crumbs garnishing gill of maitre glassful of white good-sized half a glassful half a lemon half a pinch half an ounce hot dish hot fat hot range juice of half let cook lobster mackerel Madeira wine maitre d'hotel medium-sized minutes longer moderate fire moisten with half mushroom liquor nutmeg onion ounce of butter oven oysters parsley-greens pieces pinch of pepper pinch of salt pint of Espagnole potatoes pounds salmon salt and half saucepan season with half shallot shells six slices smelts stewpan stir tablespoonful of salt tablespoonfuls of cooked tablespoonfuls of mushroom teaspoonful terrapin three minutes three tablespoonfuls trout truffle twelve veloute white wine whole peppers