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in Cacciucco alla livornese 401–3

and Coconut Curry 404–5

in Paella 506–8

in Sambal Goreng Cumi-cumi 403–4

Stuffed in its own Ink 405–8

Summer Borshch with 408–9

Stale fish 3

Stargazy Pie 331–2

Steak and Kidney Pudding, Oysters in 258

Steaks, grilling 5

Steaming fish 5–6

Stevenson, Mrs 35

Stews, Fish 502–22

method 474–5

Sauce à la créole for 32

Marinara Sauce for 33–4

Stobart, Tom 496

Stock 9–10

Shellfish 11–12

Stockfish 97–8

cooking method 99

Strata 121

Stuffat tal-garnet 471–2

Stuffings:

Egg and Mushroom 422–3

for Gurnard 469

Salmon Soufflé 482–3

Soft Herring Roe 190

Sturgeon:

with Blini 528

Roe 524

Suet Puddings:

Mussel or Oyster 245–6

Oysters, in Steak and Kidney Pudding 258

Summer Borshch with Squid 408–9

Summer Isles Hotel 113

Sunfish 472–6

with Béarnaise Sauce 27–8

in Cream 475–6

à la créole 474–5

Poached 473–4

Scalloped 474

Surmulets aux aubergines 297–8

Survey of Cornwall (Carew) 328

Sutton, Henry 192

Swift, Jonathan 259

Swordfish 410–15

preparing 411

Gratin on Toast 414

in Impanata de pesce spada 412–13

Steak with Soft-shelled Crab, George Lang’s 413

Steaks with Fennel 415

Swper Scadan 187–8

Tahina:

Cream Salads 43–4

and Walnut Sauce, with Mussels 247–8

Tai Shioyaki 363–4

Tancarville, Hôtel de la Marine 353–4

Taramasalata 530–1

Tarator Sauce 44–5

Tartare Sauce 41

Tarte soufflée au crabe 117–18

Taylor, John Neufville 125

Tempura 289–91

Batter 13, 291

Tench:

in Meurette à la bourguignonne 505–6

Stuffing for 422–3

Tennyson, Frederick 444

Terrine de poisson 512–13

Basic 447–50

Thackeray, W. M. 439

Thai cooking 48

Thornbury Castle 308

‘To the Immortal Memory of the Halibut…’ (Cowper) 170

Toklas, Alice B. 350

Tomato/es:

dried 52

Fresh, Sauce 36

Marinara Sauce 33–4

Salad with Salted Herrings 198

Sauce à la créole 31–2

Sauce à l’américaine 28–9

Tope 369–70

en Brochette 372

Torbay Sole 375

with Parmesan 384

Torry smokers 323, 324

Tour through Great Britain (Defoe) 127

Tours market 440

Tourte des Terre-Neuvas 106–7

Trianon Sauce 27

Troisgros brothers 309

Trôo 134, 421, 431

Trout 416–24

colouring 416–17

farmed 417

Baked in Soufflé Cheese Sauce 419–20

Baked Loir Style 421–2

Blue, A. J. McClane’s 420

Caviare Sauce for 27

Dill-cured 310–12

du gave 424

en Papillote 61–2

with Horseradish and Walnut Sauce 41–2

with Mushroom and Wine Sauce 423–4

with Mustard and Dill Mayonnaise 40

Crème Normande Sauce for 25

Stuffing for 422–3

in White Wine Jelly 421

Truffle-hunting 50–1

Truite du gave 424

Trumpeter Whiting in Sashimi 364–7

Tuna 427–32

canned 428

paleolithic 427

preparing 429

types 427, 428

with Béarnaise Sauce 27–8

in Crostini de tonno fresco 430

in Curé’s Omelette 430

Fishmonger’s 431–2

Gratin on Toast 414

in Impanata de pesce spada 412–13

and Potato Stew, Basque 429–30

Quiche 314

in Salade Niçoise 428

in Sashimi 364–7

with Sauce Andalouse 22

Tunny 427–32

Turbot 433–1

choosing 434

court bouillon for 9

preparing 434–5

à l’américaine 214–15

with Beurre Blanc 30–1

à la bonne femme 386–7

in Bourride 521–2

with Bresse Bleu Cheese 351

Caviare Sauce for 27

à la crème 436

Eggs, in Homemade ‘Caviare’ 527

Fillets with Cream and Mushroom Sauce 383

with Green Mayonnaise 39

with Lobster or Shrimp Sauce 438–40

Mousseline 448–50

with Mushroom Ragoût 440–1

en Papillote 61–2

Poached with Horseradish 435–6

au Poivre 436–7

with Saffron Sauce 42–3

Salad 437

With Tahina Cream Salads 44

Vallée d’ Auge 437–8

in Vol-au-vent à la normande 395–6

Turkey with Oyster Stuffing and Sauce 263–4

Twaite Shad 483–6

Ullswater Sharrow Bay Hotel 419–20

United Nations 3

Velouté de Poisson 21, 501–2

Vendace 418

Vendôme market 440

Vermouth, for cooking fish 67

Verral, William 492, 493

Versenyi Batyus Ponty 75–6

Verte de Chausey Sauce 25–6

Vin Blanc Sauce 24

Vinaigrette 45–6

Vitello tonnato, Anchovy with 53