Fish dainties / by H. Wicken

Creator
Wicken, H
Call Number
N 641.692 W636
Created/Published
Melbourne : Mutual Provedoring Co. Ltd., 1892
Images
68
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Contents

FISH DAINTIES 1
FISH DAINTIES 5
PREFACE. 7
Consommé of Whiting. 9
FISH DAINTIES. 9
Fish Balls for Consomme. 10
Fish Soup. 10
Oyster Soup. 11
Scalloped Oysters. 11
Fish à la Colbert. 12
Mock Whitebait. 12
Whiting à la Parisienne. 12
Broiled Fish. 13
Kedgeree. 13
Oysters in Batter. 13
American Oyster Stew. 14
Baked Fish and Egg Sauce. 14
Lobster Cutlets. 14
Boiled Fish and White Sauce. 15
Fried Fillets of Fish. 15
Fish à la Creme. 16
Kromskies of Lobster. 16
Oyster Patties. 16
Fillets of Cods’ Roes. 17
Fish Pudding. 17
Blue Cod Pie. 18
Butterfish Pudding. 18
Fish Cakes. 19
Fish Patties. 19
Salmon Pudding. 19
SAUCE. 19
Croquettes of Fish. 20
Fish in Tomato Sauce. 20
Fish Pie. 21
Fish à la Saumarez. 21
Fish and Maître d’Hotel Sauce. 22
Fish Balls. 22
Scalloped Fish. 23
Stewed Fish and Egg Sauce. 23
Fish au Beurre. 24
Grilled Fish. 24
Salt Fish. 24
Salmon Steaks. 25
Schnapper. 25
Salmon (to cook.) 26
Whitebait 26
Baked Barracouta. 27
Schnapper in Aspic. 27
Steamed Moki and Piquante Sauce. 27
Curried Whario. 28
Fish in Batter. 28
Fish Vol au Vent. 29
Fried Bream. 29
Smoked Fish Cakes. 29
Lobster (Fried.) 30
Potted Fish. 30
Fish Cream. 31
Oysters and Macaroni. 31
Tartlets of Dried Fish (Savoury.) 31
Lobster in Aspic. 32
Salmon in Aspic Jelly. 32
Salmon Cakes. 33
Fried Oysters. 34
To Cook Dried Fish. 34
Whiting à I’Orly. 34
Fish Salad, Moulded. 35
Pigeons and Prawns; or, “Ragout de Crevettes.” 35
Fillets of Fish and White Sauce. 36
Prawn Savoury. 36
Kromskies of Oysters. 37
Mayonnaise of Lobster. 37
Boudins of Whiting. 38
Fricassee of Butterfish. 38
Cold Prawn Curry. 39
Cray Fish au Gratin. 39
Potted Salmon. 39
Fillets of Soles and Mayonnaise. 40
Potato and Fish Pudding. 40
Oyster Boudinettes. 41
Ravalois of Smoked Cod. 41
Curry of Prawns and Tomatoes. 42
Oyster Souffle. 42
Scalloped Lobster. 43
To Boil Rice. 43
To Thaw Frozen Fish. 43
Curry Sauce for Fish. 44
Green Butter. 44
French Batter. 45
To Fry Fish. 45
Aspic Jelly. 47
Aspic Meat Jelly.—No. 2. 47
Bechamel Sauce. 48
Egg Sauce. 49
White Sauce. 49
French Melted Butter. 50
Horseradish Sauce. 50
Mayonnaise Sauce. 50
Maître d’Hotel Sauce. 51
Piquant Sauce. 51
Tartare Sauce. 51
Dutch Sauce. 52
Parsley Sauce. 53
Tomato Sauce. 53
Oyster Sauce. 54
Puff Pastry (for Oyster Patties.) 54
Italian Sauce. 55
Prawn Sauce. 55
Garnishing Fish. 56
Sharp Maître d’Hotel Sauce. 56
Yellow Sauce. 56
INDEX. 58
[Chapter heading not available] 61

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http://nla.gov.au/nla.obj-2835852382

APA citation

Wicken, H. (1892). Fish dainties Retrieved December 9, 2022, from http://nla.gov.au/nla.obj-2835852382

MLA citation

Wicken, H. Fish dainties Melbourne: Mutual Provedoring Co. Ltd, 1892. Web. 9 December 2022 <http://nla.gov.au/nla.obj-2835852382>

Harvard/Australian citation

Wicken, H. 1892, Fish dainties Mutual Provedoring Co. Ltd, Melbourne viewed 9 December 2022 http://nla.gov.au/nla.obj-2835852382

Wikipedia citation

{{Citation
  | author1=Wicken, H.
  | title=Fish dainties
  | year=1892
  | section=56 p. ; 18 cm.
  | location=Melbourne
  | publisher=Mutual Provedoring Co. Ltd
  | url=http://nla.gov.au/nla.obj-2835852382
  | id=nla.obj-2835852382
  | access-date=9 December 2022
  | via=Trove
}}

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Created/Published Date is Before 1955

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1892
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Literary Dramatic Musical
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1892
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