The Cook Book by “Oscar” of the Waldorf

Three thousand recipes from the maitre d'hotel of the Waldorf — the hotel kitchen that taught Gilded Age America how to dine, from beef tea to watermelon with champagne.

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Fried Fillets of Pike

Cut the fillets carefully off a pike, wash and dry them well, then dip them in beaten egg and breadcrumbs and fry in plenty of oil. When nicely browned drain the fillets, arrange them in a circle on a hot dish, fill the center with matelote sauce and serve.

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