How to Cook Fish. Reed Myrtle

AU GRATIN—IV

       STEWED SOLES WITH OYSTER SAUCE

       FILLETS OF SOLE WITH ANCHOVIES

       FILLETS OF SOLE IN CASES

       FILLETS OF SOLE WITH FINE HERBS

       SOLES WITH FINE HERBS

       FILLETS OF SOLE WITH MUSHROOMS

       FILLETS OF SOLE WITH OYSTERS

       FILLETS OF SOLE WITH RAVIGOTE SAUCE

       FILLETS OF SOLE IN TURBANS

       FILLETS OF SOLE WITH WINE

       ROLLED FILLETS OF SOLE

       STUFFED FILLETS OF SOLE

       CHAUDFROID OF SOLES

       FRITTERS OF SOLE

       TWENTY-FIVE WAYS TO COOK STURGEON

       BOILED STURGEON—I

       BOILED STURGEON—II

       BROILED STURGEON STEAKS—I

       BROILED STURGEON STEAKS—II

       BROILED STURGEON STEAKS—III

       FRIED STURGEON—I

       FRIED STURGEON—II

       FRIED STURGEON—III

       BAKED STURGEON—I

       BAKED STURGEON—II

       BAKED STURGEON—III

       BAKED STURGEON—IV

       BAKED STURGEON—V

       STURGEON À LA CARDINAL

       STURGEON À LA FRANÇAISE

       STURGEON À LA NORMANDY

       STURGEON À LA RUSSE

       STEWED STURGEON—I

       STEWED STURGEON—II

       STURGEON STEAK—I

       STURGEON STEAK—II

       GRILLED STURGEON

       PANNED STURGEON

       PICKLED STURGEON

       ROASTED STURGEON

       FIFTY WAYS TO COOK TROUT

       BROILED TROUT—I

       BROILED TROUT—II

       BROILED TROUT À LA MAÎTRE D'HÔTEL

       BROILED BROOK-TROUT

       BROILED TROUT WITH BACON

       BOILED TROUT—I

       BOILED TROUT—II

       BOILED BROOK-TROUT—I

       BOILED BROOK-TROUT—II

       FRIED TROUT—I

       FRIED TROUT—II

       FRIED TROUT—III

       FRIED BROOK-TROUT

       FRIED FILLETS OF TROUT—I

       FRIED FILLETS OF TROUT—II

       FRIED TROUT WITH MUSHROOM SAUCE

       TROUT

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