Jane Grigson's Fish Book - Jane Grigson [268]
Kedgeree 157–8
Kenmare, Park Hotel 482
Kettner’s Book of the Table (Dallas) 171
Kind Cooking (Laverty) 161–2
King Mackerel 222
Kingfish 459, 472
Kippers 193–4
cooking methods 193–4
dyeing 193
with Blini 528
Quiche 314
Klipfish 98–9
cooking method 99
Kokotzas 99, 166–7
Kulebiaka 312–13
La Goulaine, château 30
La Morra, Belvedere restaurant 51
La Reynière, Grimod de 104, 105
La Rochelle, great swordfish catch 410
Lake District char 417–18
Lampuga 461
Lang, George 75, 413
Langoustines 218–20, 361–3
à l’écossaise 220
Gratin de 219
in Shellfish Platter 508–10
Lavarets 418
Laverty, Maura 161–2
Law, Peter 285
Lawalu amaama 141–2
Le Brocquy, Louis 161
Le Chartre-sur-Loir, Hotel de France 134
Le Croisic, Brittany 125
Le Guillou, Mlle 333
Leek/s:
with Grilled Scallops 343
in Sole meunière 390–1
Lemon Sole 374–5
with Parmesan 384
Les Rosiers 309
Light Mayonnaise 40
Lime Butter 15
Ling 85, 86
salting 99
Liquamen 48
Livonian Salads 197
Lo, Kenneth 72, 74
Lobanov, Nina 378
Lobster/s 207–18
boiling 5, 209
choosing 207, 209
court bouillon, for 9
cutting up live 209–10
hot dishes 212–15
à l’américaine 213–15
à l’anise 213
à l’armoricaine 213, 215
à l’aurore 213
Bisque 211–12
in Bouillabaisse 520–1
Butter 210
in Catalan Fish Stew 502–3
in Cornish Bouillabaisse 503–5
à la crème 213
Curried 217
in Gin 217
Grilled 216–17
alla marinara 215–16
Mayonnaise 210–11
with Mustard and Dill Mayonnaise 40
Newburg 213
Omelette du Baron de Barante 217–18
Oysters with 217
in Paella 506–8
Sauce with Turbot 438–40
with Sauces 212–13
in Seafood Filling 513–14
in Shellfish Platter 508–10
in Sole Walewska 381–2
Thermidor 217
Lobsters, Crabs and Crawfish (O’Farrell) 208, 209, 278
Loir river 134
Loiseau, Bernard 322
London: Ma Cuisine restaurant 137;
Savoy Hotel 158;
Wheelers 165
Londoners, and whitebait 442–4
Long, Colin 394
Long Island Sea Food Cook Book (Frederick) 59
Lorain family 146
Loti, Pierre 87–8, 106
Lotte:
à l’américaine 229–30
en brochette 230–1
en gigot 231
Lumpfish Caviare 525
Lump-sucker roe 526–7
Lutefisk 100
Lye Fish 100
Lythe 86
McClane, A. J. 152, 162, 221, 417, 420, 428, 470
McGee, Harold 187
Mackerel 221–7
court bouillon for 9
preparing 223
sun-dried 201–2
with Béarnaise Sauce 27–8
Dill-cured 223, 310–12
Escabèche 223–5
with Gooseberry Sauce 32–3
aux groseilles 225–6
Pears, Port and Ginger with 227
with Pernod Remoulade 40–1
in Sashimi 364–7
Sauce Verte de Chausey for 25–6
Sorrel Sauce for 35–6
Soused 201–2
au vin blanc 226
McNeill, F. Marian 58, 495
Maia Hake 167–8
Majado 358, 359
Mako 369
Makrill 310–12
Malley, M. 380
Malossol caviare 524–5
Maltese Mayonnaise 40
Maltese Sauce 27
Malvern, Croque-en-bouche restaurant 151
Mango:
Crab 285–6
Prawns 285–6
Maquereau au vin blanc 226
Maquereaux aux groseilles 225–6
Marais region 146
Margate hake 86
Maria Υ Oroso, Her Life and Work 478
Marin, chef 20
Marinara Sauce 33–4
Mariposa 473
Martial 293
Matelote d’anguille 134–6
de Tante Marie 136–7
Normande 499–500
Matjes herings 194
Mauguin, M. 378
Maupuy, Max 351
Mayonnaise 36–41
beater method 37
blender method 37
curdled, remedy 37
Curry 39
Gastronome 39
Green 39
Jellied 39
Light 40
Maltese 40
Mustard and Dill 40
Paprika 40
Meagres 459–60
Mediterranean Fish Soup 500–1
Mediterranean food 56
Mediterranean Food (David) 232
Mediterranean Seafood (Davidson) 350–1, 411, 412
Megrim 375
Melon and Prawns Vinaigrette 286
Melton Mowbray pork pies 48
Merimée, Prosper 520
Merlons:
à la dieppoise 451–2
filets vallée d’Auge 450–1
à la verdurette 452
au vin rouge 453
Merluza:
al plato 165
con mahonesa y salsa de pimientos 165–6
en salsa verde 164–5
Mérou au bresse bleu 351
Meuille à la charentaise 146
Meurette:
à la bourguignonne 505–6
de carpe 74
Mexican Bacalao 102–3
Middle Eastern Food (Roden) 529
Minchelli,