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WHITE SAUCE
TEN WAYS TO SERVE ANCHOVIES
I
II
III
IV
V
VI
VII
VIII
IX
X
FORTY-FIVE WAYS TO COOK BASS
BAKED BASS—I
BAKED BASS—II
BAKED BASS—III
BAKED BASS—IV
BAKED BASS WITH WHITE WINE
BAKED BASS WITH SHRIMP SAUCE
BAKED AND STUFFED BLACK BASS
BAKED BASS À LA NEWPORT
BAKED BASS À LA MANHATTAN
BAKED BASS AND TOMATOES
BAKED BLACK BASS À LA BABETTE
BAKED FILLETS OF BASS
BLACK BASS À LA MONTMORENCY
STUFFED SEA-BASS
BASS À LA BORDELAISE
BOILED BASS
BOILED SEA-BASS WITH EGG SAUCE
BOILED BASS WITH MUSHROOMS
BOILED BLACK BASS WITH CREAM SAUCE
BLACK SEA-BASS À LA POULETTE
COLD BASS WITH TARTAR SAUCE
BROILED BASS
BROILED BLACK BASS
BASS STEWED WITH TOMATOES
FRIED BASS WITH BACON
FRIED BLACK BASS
BREADED FILLET OF BASS
BREADED BASS WITH BACON
BOILED SEA-BASS WITH PARSLEY SAUCE
FRIED SEA-BASS WITH TARTAR SAUCE
MATELOTE OF SEA-BASS
BROILED SEA-BASS
SEA-BASS À LA BUENA VISTA
BOILED SEA-BASS WITH MELTED BUTTER SAUCE
SEA-BASS À LA FRANCAISE
SEA-BASS WITH BLACK BUTTER
STRIPED BASS WITH SHAD ROE
FILLETS OF STRIPED BASS À LA BORDELAISE
FILLETS OF STRIPED BASS À LA MANHATTAN
STRIPED BASS WITH CAPER SAUCE
STRIPED BASS À LA DAUPHINE
STRIPED BASS À LA CARDINAL
STRIPED BASS À LA HOLLANDAISE
STRIPED BASS À LA COMMODORE
STRIPED BASS À L'AMERICAINE
STRIPED Скачать книгу
