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in Winter Artichoke Salad 291–2

Pressed caviare 525

Preston, Robert 443

Proust, Marcel 390

Provatura cheese 53

Prunier, Mme 452

Puavivres grillés, aux feuilles de lauriers, sauce poivrade 493

Quenelles:

de brochet 275–6

Mousseline 276–7

Pike 275–7

Quiche de saumon 314

Quinn, Michael 120

Rabelais, François 146

Raie:

à la crème 488

au beurre noir 487–8

Ramble through Normandy, A (Musgrave) 489

Rascasse in Bouillabaisse 519, 520

Ratcliffe, Peter 163

Ravigote Sauce 41

Ray 486–9

Recettes des Provinces de France (Curnonsky) 516

Recettes Secrètes des Meilleurs Restaurants de France 385

Recipes from Malta (Caruana Galizia) 471

Red Caviare 525

Red Herrings 191–2

Red Mullet 293–8

preparing 294

Andalouse 22, 298

Aubergines with 297–8

Bourguignonne 296–7

in Cornish Bouillabaisse 503–5

Grilled with Fennel 294–5

with Mushrooms 295–6

Red Pepper/s:

with Grilled Scallops 343

Marmalade 478

Red Snapper/s 476–80

Blaff of Bourgeois 477

Créole 479–80

and Guava Salad, Filipino 478–9

Reed, Revd Myron 417

Reform Club 495

Refrigeration, advantages and drawbacks of 497

Reid, Malcolm 394

Rice:

Black 401

in Paella 506–8

Prawns in 288

Rigg, 460–1

Rillettes, Salmon 325–6

Roasting fish 4

Robson, smokers, of Craston 193

Rock Lobster 208

Rock Salmon, 86, 457

Rock Turbot 457

Roden, Claudia 43, 44, 355, 529

Roe/s:

Hard 523–31

Puffs 190 see also individual fish

Rohan, Charles de, Marquis de Soubise 20

Rollmop herrings 200–1

Romesco Sauce 34

Rose, George 443

Rosenzweig, Anne 477

Ross, John 152

Rougaille Sauce 351

Rouget/s:

Grillé au Fenouil 294–5

Barbets à la bourguignonne 296–7

Rouille 42

Royat, La Belle Meunière Hotel 388

Russian Buckwheat Pancakes 527–9

Saffron Sauce 42–3

Sail-fluke 375

Saint Lattier, Lièvre Amoureux 463

Saint-Pierre à l’orange 205–6

Saithe 89

Sauce Verte de Chausey for 25–6

sillocks 496

Salade Niçoise 57–8

Tuna in 428

Salads:

Aioli Garni with Salt Cod 100–1

Anchovy, Paul Bailey’s 52

Artichoke and Shrimp 282–3

Boulonnaise 196, 249–50

Celery and Mussel 240–1

Grapefruit and Crab 118

Livonian 197

Mussel 250

Mustard 197

Niçoise 57–8

Salted Herring 196–8

Turbot 437

Salmon 299–322

choosing 303

cooking methods 8, 304–8

court bouillon for 8–9

farmed 301–2

preparing 303–4

presentation 307–8

Scottish 300

smoking methods 323–4

whole 304–8

Baked in Pastry with Ginger 314–16

with Béarnaise Sauce 27–8

with Beurre Blanc 30–1

Butterfly Grill 316–18

Caveach of 308–9

Cucumber with 308

Dill-cured 310–12

Eggs, in Homemade ‘Caviare’ 527

en Papillote 61–2

Escalope Maître Albert 309–10

Fennel with 308

Ginger with 315

with Green Mayonnaise 39

Head Soup 318–19

Mousse 319

Mousseline 27, 448–50

Pie 312–13

Quiche 314

Rillettes 325–6

Crème Normande Sauce for 25

with Sauce Bercy 29–22

Sauce Verte de Chausey for 25–6

Sauces for 307

Sorrel Sauce for 35–6

Soufflé Stuffing for Sole 482–3

Soufflé 319–20

Steaks in Cream 320–1

Tartare 321–2

with Watercress and Butter Sauce 322–3

Salmon Trout 302–22

choosing 303

cooking methods 304–8

preparation 303–4

presentation 307–8

whole 304–8

with Green Mayonnaise 39

with Horseradish and Walnut Sauce 41–2

Potted 424–5

Crème Normande Sauce for 25

Sauces for 307

Salmoriglio 411

Salt Cod 88, 98–9

cooking method 98–9

court bouillon for 8–9

soaking 98

Aioli Garni with 100–1

Bacalao al pil-pil 101–2

Bacalao in its own sauce 102

Bacalhau à Bras 103–4

Brandade de morue 104–6

Fritters 107–8

Mexican Bacalao 102–3

New England Dinner 106

Newfoundlanders’ Pie 106–7

with Rouille 42

Saltfish and Akee 108–9

Zurrukutana 110

Salt, Sea Bream Baked in 367

Salted fish 191

Salted herring/s 191, 196

à la bruxelloise 198

with Cream 199

à l’irlandaise 199

in Olive Oil 198

Polish Christmas Eve 197–8

with Potatoes and Egg 199

Salads 196–8

Tomato Salad with