One Hundred Ways of Cooking Fish

add half Allemande sauce baking-dish bouquet broil broiler buttered paper cayenne pepper chervil chopped parsley clarified butter cloves Codfish-tongues crabs deep dish drain Espagnole sauce fifteen minutes fine herbs fish balls five minutes folded napkin forcemeat fresh bread-crumbs garnishing gill of maître glassful of white good-sized gravy half a glassful half a lemon half a pinch half an ounce hot dish hot range juice of half let cook lobster mackerel Madeira wine maître d'hôtel medium-sized moderate fire moderate oven moisten with half mushroom liquor nutmeg ounce of butter oysters parsley-greens pieces pinch of pepper pinch of salt pint of Allemande pint of Espagnole potatoes pounds salt and half saucepan season with half serve with six shallot shells six heart-shaped six slices smelts stewpan stir tablespoonful of butter tablespoonfuls of cooked tablespoonfuls of mushroom terrapin three minutes three tablespoonfuls truffle twelve velouté white wine whole peppers