CHAPTER VIII.--ON FISH.

Fish naturally most voracious, 145. As a diet wholesome and palatable, 146. Fish rarely served as an entrée in England, 146. Various ways of serving turbot in France, 146–7. Turbot of Mediterranean, 148. Sturgeon, 148. Caviare, 149. French modes of dressing sturgeon, 149. Modes of dressing sturgeon in England, 149. Sturgeon à la Napoleon, according to Carème, 150. American sturgeon soup, 150. Salmon, 151. French mode of dressing salmon, 151. Nonnius on salmon, 152. Cod-fish, 152. Galen on haddock, 152. Nonnius and Pliny on haddock, 152. The sole, 153. French modes of dressing, 153. Red mullet, 154. Red mullet en caisse, and à la Cardinale, 154. John Dory and lamprey, 154. Quin, the actor, 154. Receipts for dressing lamprey, 155. The Reformation and fish diet, 155. Carème on lenten diet and Murat’s kitchen, 155. Fish dinners in Paris, 157. Dinner at the Rocher de Cancale, 1828, 157. Wine at 14 frs. and 25 frs. the bottle, 158–9.