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All Manner of Food (Field) 209

Allemande Sauce 21–2

Allen, Betty 155

Allis shad 483–6

Almonds in Tarator Sauce 44–5

Almost as good as category 64–5

Alose:

à l’oseille 484

Farcie à l’angevine 485

Ambleside, Rothay Manor Hotel 418

Américaine Sauce 28–9

American Heritage Cookbook 81

American shad 483–6

Anchoiade de Croze 54–5

Anchovy/ies 47–58

in meat cookery 48

in Bagna Cauda 50–2

Butter 49

in Canapés à crème 52–3

Crostini alla provatura 53

Garlic and Caper Sauce 49

in Haricots à l’anchoiade 53–4

in Jansson’s Temptation 55–6

and Mushroom Sauce 50

in Pissaladière 56–7

Salad, Paul Bailey’s 52

in Salade Niçoise 57–8

Sauce 49

in Scotch Woodcock 58

Andalouse Sauce 22

Andrews, James M. 378

Angels on Horseback 255

Angler-fish 228–36

in Cream 320–1

Anguilla anguilla 124, 125

Anguilla rostrata 124, 125

Anguille au vert 130–1

Anise:

Butter 15

Sauce 18

Apicius 458, 520

Appert, Nicolas 333

Apple/s:

and Beetroot, Herrings with 183–4

in Turbot vallée d’Auge 437–8

Arbroath smokies 159–60

in Caisses à la Florence 153–4

Arctic char 417

Ardron, Skeffington 15

Argentine 490

Aristotle 123, 523

Arroz Negro 401

Art of Cookery (Glasse) 223, 341, 493, 495

Art of Simple French Cookery (Watt) 129

Artichoke and Shrimp Salad 282–3

Aspic Jelly 10–11

Aston Clinton, Bell Inn 159

Atlantic halibut 171

Atlas of the Living Resources of the Sea (FAO) 3

Aubergine/s:

with Red Mullet 297–8

in Two Fashions with Whiting 453–4

Auchmithie 159

Augereau, Albert 309

Aurore Sauce 18

Avis, Helen 394

Avocado/es:

Baked with Shrimps, Prawns or Crab 283

Sauce 38

Babinski, Henry (Ali-Bab) 155

Bacalao:

al pil-pil 101–2

Ligado 102

Bacalhau à Bras 103–4

Bagna Cauda 50–2

Bailey, Paul 52

Baking fish 4

Ball, Kenneth 308

Bananas with Sole Fillets 382

Bar en croûte 353–4

Barante, Baron de 218

Barbecued Shark 370–1

Barbel, Stuffing for 422–3

Barcelona, Roig Robi restaurant 401

Basque Tuna and Potato Stew 429–30

Bass:

Caviare Sauce for 27

en Papillote 61–2

with Saffron Sauce 42–3

with Sauce Bercy 29–30

with Tarator Sauce 44–5 see also Sea Bass

Bath, Hole in the Wall restaurant 314

Batter 12–13

Egg White 12–13

Egg, Whole 13

Tempura 13, 291

Béarnaise Sauce 27–8

Béchamel Sauce 17–18

Beeton, Isabella 58, 90, 99, 258, 436

Bell, Kenneth 233, 234

Beluga caviare 524, 525

Bennett, Arnold 158

Bercy Sauce 29–30

Bergen Fish Soup 90–2

Bergen salmon-farming 301

Berkowitz, George 87

Berners, Dame Juliana 416

Besugo:

al horno 358–60

Relleno al horno 359–60

Beurre:

Blanc 30–1

Colbert 15

Maître d’hôtel 15

Manié 14

Noisette 15

Billioux, Jean-Paul 129

Bismarck herrings 200–1

Bisque de homard 211–12

Bissell, Frances 312

Black herrings 192

Black pollack 86

Black Rice 401

Blackwall, Lovegrove’s restaurant 443

Blaff of Bourgeois 477

Blair, Dr 170

Blawns 495

Bligh, Captain 108

Blini 527–9

Bloaters 192–3

Blue Dod in Cream 320–1

Bluefish 59–60

Bustanoby 59–60

Grilled 60

Boiling fish 4

Bokken 497

Bombay Duck 496

and Brinjal Curry 496–7

Boni, Ada 53, 330, 411

Bonito 428

Bonnaure, André 71

Book of Middle Eastern Food (Roden) 43, 44, 355

Boomla begga ka salna 496

Boston scallops 335, 336

Boston School Cookbook (Farmer) 79

Boston Women’s Culinary Guild 175

Boswell, James 495

Botargo 529–30

Bouillabaisse 519–21

Cornish 503–5

Bouilleture de Loire 134

Boulogne dishes 249

Boulonnaise Salads 196

Bourride 519–21

Brady, Diamond Jim 377

Braising fish 4

Brandade de morue 104–6

Brandt, Mogens 473

Bratheringe and Soused Herrings 201–2

Bream:

à la vendangeuse 352–3

in Meurette à la bourguignonne 505–6

with Sauce Bercy 29–30

Stuffing for 422–3

with Tarator Sauce 355 see also Sea Bream

Brennan, Jennifer 48

Bresse Bleu Cheese Sauce 351

Breton Conger Eel Soup 458–9

Brill 64–7

court bouillon for 9

preparing 65–6

Baked in Portuguese Style 66–7

with Beurre Blanc 30–1

en Papillote 61–2

Vallée d’Auge 437–8

with Vermouth 67

in Vol-au-vent à