Chapter III Fish
| 115. | Boiled striped bass à la Venétienne | 46 |
| 123. | Black bass, Burgundy sauce | 47 |
| 124. | Baked blue-fish, tomato sauce | 47 |
| 119. | Boiled codfish, oyster sauce | 47 |
| 170. | Codfish au gratin | 64 |
| 137. | Eels en matelote | 53 |
| 128. | Eels à la Tartare | 49 |
| 125. | Baked fillet of sole (or flounder) | 48 |
| 169. | Fish-balls | 63 |
| 118. | Halibut, lobster sauce | 46 |
| 135. | Halibut, sauce suprême | 52 |
| 127. | Chicken halibut aux fines herbes | 48 |
| 129. | King-fish, sherry sauce | 49 |
| 122. | Pickerel, anchovy sauce | 47 |
| 116. | Boiled red snapper with butter sauce | 46 |
| 138. | Red snapper à la Chambord | 53 |
| 139. | Ray, with caper sauce | 54 |
| 140. | Ray, au beurre noir | 54 |
| 117. | Boiled salmon, madeira sauce | 46 |
| 136. | Scallops of white-fish à la Provençale | 52 |
| 120. | Sheep’s head, shrimp sauce | 47 |
| 130. | Fillet of shad with purée of sorrel | 50 |
| 131. | Broiled shad à la maître d’hôtel | 50 |
| 141. | Fried smelts | 55 |
| 142. | Farcied smelts | 55 |
| 133. | Trout à la Génevoise | 51 |
| 132. | Long Island brook trout | 50 |
| 121. | Salmon trout, sauce Hollandaise | 47 |
| 134. | Scallops of trout | 51 |
| 126. | Weak-fish, Italian sauce | 48 |
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