|
muscles
|
|
— |
—
|
— |
—
|
A second Way
|
|
muscles
|
|
— |
—
|
— |
—
|
To boil Soals
|
|
muscles
Cleanse, wash, beard, and blanch or parboil
|
2.0 |
quarts |
—
|
— |
—
|
52. MUSCLE SAUCE
|
|
muscles
|
|
— |
—
|
— |
—
|
ROUENAISE RAGOUT
|
|
muscles
blanched
|
36.0 |
dozen |
—
|
— |
—
|
337. SOUP OF FILLETS OF SOL...
|
|
muscles
fried in batter
|
|
border |
—
|
— |
—
|
427. TROUT A L'AURORE
|
|
muscles
|
|
— |
—
|
— |
—
|
FILLETS OF WHITINGS, A LA M...
|
|
muscles
fried in batter
|
|
— |
—
|
— |
—
|
508. EELS, A LA VENITIENNE.
|
|
muscles
fried in batter
|
|
groups |
—
|
— |
—
|
516. CARP, A LA PROVENCALE.
|
|
muscles
|
|
— |
—
|
— |
—
|
805. PLAIN RUMP STEAK
|
|
muscles
|
|
— |
—
|
— |
—
|
808. FILLETS, OR SCOLLOPS, ...
|
|
muscles
|
|
— |
—
|
— |
—
|
Chickens Sautéed, with Oyst...
|
|
muscles
blanched
|
|
— |
—
|
— |
—
|
402. TURBOT AS MATELOTTE NO...
|
|
muscles
fried in batter
|
|
groups |
—
|
— |
—
|
399. BROILED TURBOT A LA PR...
|