Page:Meier - The Art of German Cooking and Baking.djvu/404

—398—

	No.	Page.
Fried Fresh Herring	43	145
Fried" Mackerel	30	141
Fried" Oysters or Clams	58	150
Fried" Smelt or Sparling	28	140
Fried" Sole	34	142
Fried" Trout	10	132
Herring Salad	47	147
Larded and Stuffed Pickerel	17	136
Larded" Pickerel	16	135
Lobster Croquettes or Cutlets	50	148
Lobster" Ragout in Shells or on Toast	51	148
Marinated Salt Herring	45	146
Marinated" Salt" Herring" a Simple Way	46	146
Oysters	56	150
Oyster or Clam Pudding with Rice	60	151
Oyster or Clam Salad	59	151
Oyster„ Patties	57	150
Pickerel or Codfish Salad	21	138
Pickerel" or Whitefish with Sauerkraut	23	138
Pickerel with Tomato Sauce	20	137
Red Snapper with Red Wine Dressing	27	140
Rolled, Stuffed Fish Fillets	31	141
Salmon, Blue	6	131
Salmon" Salad	7	131
Salmon" Steak	61	385
Salted Codfish Croquettes	41	145
Sliced Salmon Broiled	8	132
Small Fish Ragouts in Shells or Small Molds; Utilizing Remnants of Fish	37	143
Stuffed and Larded Pike	18	136
To Marinate or Pickle Herring	44	146
Turbot Fricassee	25	139

Chapter 9, Nos. 1—12.

HEAD-CHEESE AND GELATINES.

Eel in Jelly	9	156
Fish in Jelly	8	155
Gelatine or Head-Cheese from Poultry Bouillon	3	153
Goose-Liver in Jelly	12	157
Head-Cheese from Goose or Duck	6	154
Head-Cheese from Ox-Tongue	5	154
Head" Cheese" from" Partridge	7	155
Head" Cheese" from" Pigs' Feet and Calf's Tongue	4	153
How to Prepare Gelatine	1	152
Heat Gelatine for Patients	2	152
Oysters and Caviar in Jelly	11	157
Salmon in Jelly	10	156

Chapter 10, Nos. 1—58.

DRESSINGS OR GRAVIES.

	No.	Page.
Apricot Sauce	54	174
Arrack Sauce	46	173
Asparagus Gravy	7	161
Bacon Gravy	26	167
Brown Champignon Sauce	28	167
Burgundy or Madeira Sauce for Ham, Fish or Tongue	25	166
Cocoa Sauce	48	173
Caper Sauce	17	164
Cauliflower Gravy	6	161
Cherry, Currant, Blueberry Sauce	57	175
Cherry Sauce	52	174
Chocolate Sauce	49	173
Cold Caviar Dressing	40	171
Cold" Chive Dressing for Beef	39	171
Cold" Herb Dressing	37	170
Cold" Mustard Dressing for Cold Lamb or Veal Roast	35	170
Cold Remoulade Dressing, very fine	38	171
Cooked Mayonnaise Dressing, very good with Lobster or Chicken Salad	43	172
Crab or Lobster Gravy for Fish, Chicken and Fricassee	19	164
Dill, Chive or Tarragon Gravy.	32	169
Dutch Gravy	2	159
Pine Bearnaise Sauce, for Fillets, Saddle of Mutton, Mutton Cutlets	10	162
Fine Dutch Gravy for Fish or Veal	3	160
Fine Gravy, for Poultry, Meat and Fish	13	163
Fine Mustard Gravy, for Beef and Fish	8	161
Fine Tomato Dressing	12	162
Fruit Puree Sauce	58	175
Good Fish Gravy	5	160
Herb Gravy	27	167
Horse Radish Dressing, Raw	15	163
Horse" Radish" Gravy	14	163
Lemon Sauce	50	174
Maraschino Sauce	51	164
Mayonnaise Dressing No. 1 (Cold)	41	171
Mayonnaise Dressing No. 2	42	172
Mayonnaise Dressing No. 3 for Poultry Salad	44	172
Morel Sauce	30	168
Oil Dressing a la Tartare, for Hard Boiled Eggs, Cold Beef and Head-Cheese	34	169
Onion Gravy, for Boiled Beef	22	165
Oyster Dressing	18	164
Parsley Gravy	31	168
Pearl Onion Gravy	23	166
Pickle Gravy	24	166
Plain Mustard Dressing, for Fish and Beef	9	161
Prune Sauce	53	174
Raspberry Sauce	56	175
Remoulade Sauce	20	165
Sardine Gravy, for Meat and Fish	16	163
Sorrel Gravy	33	169
Strawberry Sauce	55	174
Whipped Dutch Gravy, for Fish, Asparagus, Cauliflower, Oyster Plants and Scorzonera	4	183
Tartare Dressing	36	170
Tomato Gravy	11	162
Truffle Sauce	29	168
Vanilla Sauce	47	173