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• Classic-Fiction

Minchelli, Paul 321, 326, 415, 453

Minot, M. 273

Mitcham, Howard 335, 336

Moby Dick (Melville) 79

Modern Cookery (Acton) 17, 258

Molyneux, Joyce 314

Monet, Claude 377

Monkfish 228–36

choosing 229

à l’américaine 214–15, 229–30

in Bouillabaisse 520–1

in Bourride 521–2

with Bresse Bleu Cheese 351

in Catalan Fish Stew 502–3

in Cornish Bouillabaisse 503–5

en Brochette 230–1

en Gigot 231

Fillets with Cream and Mushroom Sauce 383

Fritters with Skordalia 232–3

in Impanata de pesce spada 412–13

Padang Sour-Sharp 235–6

in Paella 506–8

à la palavasienne 231–2

Peppered 436–7

in Seafood Filling 513–14

Steaks with Bacon 234–5

Thornbury Castle Style 233–4

Montaigne, Michel Eyquem de 132

Montmorillon, Hôtel de France 219

Montoire market 2, 405, 410, 440

Montpellier butter 16

Moonfish 472–6

Morand, Simone 469, 517

Morecambe shrimps 278

Morels, Whitefish with 425–6

Morisse, M. 354

Mornay Sauce 20, 22

Morue 98

sèche 98

verte 98

Mostarda di Cremona 132

Mouclade:

Charentaise 242

au fenouil 241

Mouilleron, Guy 130, 137

Moules: Bordelaise 243

Farcies 244

Marinière 244–5

à la poulette 243

Moulines farcies à la fécampoise 469–70

Mousseline 448–50

Quenelles 276–7

Sauce 27

Mowinkle, Mr 301

Mulet aux olives 143–5

Mullet:

with Anchovy and Mushroom Sauce 50

Eggs, in Homemade ‘Caviare’ 527 see also Grey mullet; Red mullet

Mulloway 459

Multilingual Dictionary of Fish and Fish Products (FAO) 3, 218–19

Musgrave, Revd George 490

Mushroom/s:

and Anchovy Sauce 50

Butter 16

Cod with 92

and Egg Stuffing 422–3

Herrings with 185

in Merlons à la dieppoise 451–2

Ragoût with Turbot 440–1

Sauce 20

Muskellunge 270

Mussel/s:

opening 239

Bordelaise 243

Boulonnaise 249–50

in Bouillabaisse 520–1

Catalan Soup 240

and Celery Salad 240–1

in Chipirones a la bilbaina 407

in Cornish Bouillabaisse 503–5

Farcies 244

with Lobster 217

Marinière 244–5

in Merlans à la dieppoise 451–2

Mouclade au fenouil 241

Mouclade charentaise 242

Omelette 257–8

in Paella 506–8

with Pasta and Orange 248–9

Pebble-roasted 361–3

Poulette 23, 243

and Prawns in Cream Sauce 286–7

Pudding 245–6

Salad 250

in Shellfish Platter 508–10

in Sole Normande 375–7

in Sole sur le plat 394

Soup 262

and Spinach Gratin 246–7

with Tahina Cream Salads 44

with Tarator Sauce 44–5

in Tempura 289–91

in Vol-au-vent à la normande 395–6

with Walnut and Tahina Sauce 247–8

Mustard:

Butter 16

and Dill Mayonnaise 40

and Dill Sauce for Gravadlax 311

Salad 197

Sauce 20, 22

Nashe, Thomas 191

Navarro, Merce 401

Needlenose 467

Nephrops norvegicus 219

Nereus of Chios 458

New England Salt Cod Dinner 106

New Orleans, Antoine’s restaurant 59, 62, 261

New York: Arcadia Restaurant 477;

Café des Artistes 413;

Rector’s Restaurant 377–8

Newfoundlanders’ Pie 106–7

Nignon, Edouard de 218

Nixon, Bronwen 418

Norman, J. R. 373, 527

Normande Sauce 22

Normandy butter 14

North Atlantic Seafood (Davidson) 34, 100, 106, 161, 163, 172

Norway haddock 357

Norway lobsters 218–20

Nott, John 315

Ocean Leader magazine 96

Ocean Perch 357

O’Connors of Beara 482

Octopus 470–2

cooking methods 471

preparing 471

Stew 471–2

O’Daly, Colin 482

O’Farrell, R. C. 278

Oliver, Raymond 520

Omelette and a Glass of Wine, An (David) 333

Omelettes:

Arnold Bennet 158–9

Curé’s 430–1

du Baron de Barante 217–18

aux huitres (ou moules) 257–8

Normande 258

with Soft Herring Roes 189

On Food and Cooking (McGee) 187

Onions in Pissaladière 56–7

Opah 472–6

Dill-pickled 473

Stroganoff 473

Orange:

Butter 16

Sauce with John Dory 205–6

Original, The (Walker) 443

Ormeaux au Muscadet 456

Ormers 455–6

au Muscadet 456

Osetr caviare 524, 525

Owen, Sri 48, 403–4

Oyster/s 252–64

choosing 252

Guinness with 254

opening 254

wine with 254

in Angels on Horseback 255

and Chicken Gumbo 255–6

Farcies grillées 256–7

on the Half-shell 253