FoodNetArchive

Miss Parloa's kitchen companion

1887

Page 502

Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Halibut a la Creole . . Halibut a la maitre d'hotel Halibut au gratin . . . Halibut, baked ..... Halibut, boiled Halibut, broiled Halibut, carbonade .... Halibut, chicken, baked . . . Halibut, fillets of, a la poulette Halibut, fillets of, baked, with cream sauce Halibut, fillets of, breaded . . Halibut fish balls Herring, smoked Lake trout, boiled Lobster, curry of Lobster cutlets Lobster, deviled Lobster, fricassee of .... Lobster Newburg Mackerel, baked salt, cream sauce Mullet, baked Mullet, broiled 179 OYSTERS 205 Ovsters a la Duxelles . ... 216 Oysters a la poulette . . . '. 209 Oysters a la villeroi .... 217 < )vsters au gratin 211 ( )Vsters, baked, a la Duxelles . 216 < >ysters, broiled 213 ( fysters cooked in chafing-dish 219 ( >ysters, curried 208 Oyster cutlets 210 Oysters, escaloped . • . . . . 212 Oysters, fried 208 Oysters, griddled . . . / . 214 Oyster kabobs 218 Oysters on toast 214 I Page Oysters, raw, how to serve . . 207 Oysters, saut<§ ...... 207 Oysters, spindled ..... 213 Oysters, stewed ...... 207 Oysters, stuffed ...... 215 Prawn, deviled ...... 224 Red snapper, baked Red snapper, boiled 178 177 191 201 200 198 201 199 Rock-bass, fillet of, breaded Salmon, smoked, broiled . . Salmon, spiced Salt fish and eggs in cream . . Salt fish, broiled Salt fish in cream Salt fish in cream, with puree of potatoes 198 Scallops, deviled ..... 220 Scallops, fried 221 Scallops fried in batter ... 221 Shad, baked 179 Shad, broiled ISC Shad roe, baked in tomato sauce 204 Shad roe, baked with cream sauce , . 204 Shad roe, fried 204 Sheep's-head 180 Sheep's-head, boiled .... 191 Shrimps baked in bell peppers 226 Shrimps, deviled 224 Shrimps, escaloped .... 227 Smelts, broiled 191 Smelts, stuffed 192 225 | Sprats, dried 201 | Sturgeon 175 200 | Sturgeon, baked 176 179 ! Sturgeon, boiled 175 Sturgeon cutlets 177 Sturgeon, sauce for .... *176 Sturgeon steaks 177 Terrapin 228 Terrapin au gratin .... 231 Terrapin brown stew .... 230 Terrapin white stew .... 229 Toast, fish 200 Turbans of fish, with oysters . 188 Turbot 192 Turbot au gratin 194 Turbot, boiled 193 White-fish 180 White-fish, boiled 191 White-fish, fillet of, breaded . 191 950 INDEX. VARIOUS MODES OF COOKING MEAT. Page INTRODUCTION 232 Bacon, fried 273 Bacon, fried, Southern fashion . 273 Beef collops, savory .... 249 Beef, corned, hashed .... 278 Beef, creamed 256 Beef, curry of 261 Beef, curry of, simple . . . 254 Beef, frica'ssee of cold roast . 255 Beef, frizzled 256 Beef, frozen, shaved .... 250 Beef, hashed, on toast ... 256 Beef pastie 252 Beef, rolled flank of, cold . . 247 Beef, rolled flank of, hot . . 248 Beef sausages 250 Beef, savory 246 Beef stew 244 Beefsteak pie 251 Boiling 234 Braising 243 BROILING 237 Clear coals needed .... 237 Time of cooking .... 238 Brunswick stew 271 Force-meat cakes 281 Fricandelles 249 FRYING 238 Clarifying, processes of . . 239 Fat, hot 243 Fat, how to keep .... 242 Fat, how to use 240 Prying-basket 241 Time of cooking various arti- cles 241 GAME 294 Birds, small, in crumbs . . 304 Ducks, roast 301 Grouse, broiled 304 Partridge, broiled .... 304 Partridge, roast 302