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Brillat-Savarin, Anthelme 430–1, 434

Brisling 332

Brissenden, Rosemary 48

Brochet with Beurre Blanc 30–1

Brody, Lora 175

Brown, Catherine 495–6

Brown, M. E. 416

Brown, Marion 62

Buckland, Frank 68, 460, 481

Buckling 194

Bummelow 496

Burmister, Mrs 378

Butter/s 13–16

clarified 14

concentrated 14

in fish cookery 13–14

kneaded 14

unsalted 13–14

Anchovy 49

Anise 15

Colbert 15

and Egg Sauces 26–8

Garlic 15

Lime 15

Lobster 210

Maître d’hôtel 15

Manié 14

Montpellier 16

Mushroom 16

Mustard 16

Noisette 15

Orange 16

Prawn 280

Savoury 15–16

Shrimp 280

Smoked Salmon 325

Cabillaud 98

Cabot, Sebastian 98

Cacciucco 519–20

alla livornese 401–3

Café des Artistes Cook Book (Lang) 413

Caisses à la Florence 153–4

Calamares en su tinta 405–8

Californian halibut 171

Camarão no forno 284

Canapés à la crème 52–3

Capelin 489

Capitone arrostito 133

Carew, Richard 328

Carp 68–76

choosing 69

preparing 69

roes 69

au bleu with Horseradish Sauce 70

in Catigot 71–2

Chinese with Chicken Fat Sauce 72–3

in Halaszlé Kalocsai 73

à la juive 74–5

in Karp na szaro 73–4

Meurette de 74

Stuffed with Chestnuts 70–1

in Versenyi Batyus Ponty 75–6

Carpet-shells 456

Caspian Sea sturgeon 524

Catalan Fish Stew 502–3

Catfish 457

eggs, in Homemade ‘Caviare’ 527

with Fennel and Beurre Noisette 457

Catigot 71–2

Caveach of Salmon 308–9

Caviare 523–9

grades 524–5

lumpfish 525

origins 523–4

pressed 525

producers 524

red 525

serving 526

storage 525

types 524

with Blini 527–9

Homemade 526–7 Sauce 27

Cebiche 348–9

Celeri en salade aux moules 240–1

Celery and Mussel Salad 240–1

Ceps:

in Merlans à la verdurette 452

in Truite du gave 424

and Wine Sauce with Trout 423–4

Cero 222

Ceviche 348–9

Chambord, château 68

Char 417–18

with Horseradish and Walnut Sauce 41–2

Potted, Mrs Nixon’s 424–5

Charpentier, publisher 114–15

Chateau-Renault market 431

Chaudfroid 39–40

Chaudrée 516–17

Cheese and Halibut Gratin 173

Chicken:

with Crayfish 463–4

with Eels in the Digoin style 129–30

with Oyster Stuffing and Sauce 263–4

and Oyster Gumbo 255–6

in Paella 506–8

Chicken Halibut 172–3

à la bonne femme 386–7

Chicken Turbot 434

Chikuwa 96, 97

Chipirones a la bilbaina 407

Chivry Sauce 19

Choosing fish 3

Choron Sauce 28

Chowder 514–16

Cod and Shellfish 515–16

Cider:

in Filets de merlan vallée d’Auge 450–1

Sole with 394–5

Sauce 23–4

Clam/s 77–84

preparing 78

types 77

Chowder 79–80

Colchester, with Samphire 82–4

Farcies 80–1

Fritters 81–2

with Lobster 217

Mornay 82

au Naturel 78–9

in Shellfish Platter 508–10

Soup 262

Spaghetti alle vongole 84

Clarified butter 14

Clark, Eleanor 253

Clark, Lady, of Tillypronie 154

Cleaning fish 4

Clémence, cook 30

Coalfish 86, 89

sillocks 496

Cockles:

in Shellfish Platter 508–10

Soup 262

Cock-Paddles 527

Coconut:

and Halibut Curry 174–5

and Squid Curry 404–5

Cod 85–97

cheeks or tongues 99–100

choosing 89

eggs, in Homemade ‘Caviare’ 527

heads in Fish Soup 163

new rarity 85–6

preparing 89–90

salting 99

Fillets with Cream and Mushroom Sauce 383

in Fiskepudding 92–3

Fritters with Rouille 42

with Mushrooms 92

Norwegian Style 95

Peppered 436–7

Roes in Botargo 529

and Shellfish Chowder 515–16

with Tahina Cream Salads 44

with Tarator Sauce 44–5

Codling Poached with Oyster Sauce and Melted Butter 93–5

Cod’s cheeks 99–100

Cod’s tongues 99–100

Colchester Clams with Samphire 82–4

Coley 85, 86, 89

salting 99

in Bergen Fish Soup 90–2

Colin, Joseph 333

Collioure, near Perpignan 47–8

Colomba (Merimée) 520

Commacchio 125

Compleat Angler (Walton) 270, 271

Complete Book of Curries (Day) 496

Concentrated butter 14

Conger Eel 458–9

in Bouillabaisse 520–1

Breton Soup 458–9

Cook and Housewife’s Manual (Dods) 154, 171

Cooking of Japan (Steinberg) 363n

Cook’s and Confectioner’s Dictionary (Nott) 315