Bread Panada ~ Quenelle Forcemeat of Veal ~ Of Whitings ~ Lobster Quenelles ~ Forcemeat of Liver and Ham, for Raised Pies ~ For Preserving Game ~ Godiveau. Turbot, plain Boiled ~ a la Parisienne ~ Grilled a la Vatel ~ a la Normande ~ With Cream au Gratin ~ a la Bechamel ~ Fillets of Turbot ~ Brill ~ John Dory. Salmon, Plain ~ Grilled ~ a la Tartar ~ a la Regence ~ Matelotte of Salmon ~ Fillets of Salmon a l'Indienne ~ a la Marechale ~ a laTartare ~ a la Ravigote ~ Salmon Boiled after the Scotch Fashion. Trout, plain Boiled ~ Grilled, with Epicurean Sauce ~ With Genoese Sauce ~ a l'Aurore ~ Fillets of Trout. Sturgeon a la Cardinal ~ a la Bourguignotte ~ a la Royale ~ Grilled, Piqnante Sauce. Cod-fish, Baked and Stuffed ~ Crimped-Cod, Oyster Sauce ~ Cod a la Dieppose ~ Fried, a la Portugaise ~ Grilled, a la Colbert ~ a la Religieuse ~ a la Creme ~ Rice, Plain, Boiled for Curries ~ Baked Cod's head. Haddock, Egg Sauce ~ Baked ~ Grilled ~ Fillets of Haddock. Soles, Boiled ~ Fried ~ a la Colbert ~ au Gratin ~ with Fine-herbs ~ a l'Aurore ~ Normande ~ a la Cardinal ~ Fillets of Sole ~ a la Tartare ~ a la Rouennaise ~ Fried ~ Fillets of Fish, Fried in Batter. Gurnet, Boiled ~ Baked ~ Fillets of Gurnet. Mackerel, Boiled a la Maitre d'Hotel ~ Grilled, with Brown Butter Sauce ~ Fillets of Mackerel a la Maitre d'Hotel. Red Mullets, Grilled ~ with Fine-herbs ~ In Papers ~ a la Chesterfield. Whitings, Boiled ~ Fried ~ Broiled ~ Au Gratin ~ a la Francaise ~ Fillets of Whiting a la Horly. Char, Grilled ~ Water Souchet of. Lampreys, Stewed ~ Smelts, Fried ~ Baked. Eels, Spitchcocked ~ Stewed ~ a la Tartare ~ White. Carp, Fried ~ Stewed ~ Stuffed and Baked. Tench, Stewed ~ Barbel, Roach, and Dace ~ Pike, Baked ~ Perch ~ Skate Crimped, with Brown Butter. White-bait ~ Devilled. Oysters, Scolloped ~ Muscles, Scolloped ~ Lobster, Scolloped ~ Collops, Scolloped ~ Cockles, Scolloped.