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 Sheepshead

Remove the fillets and dip them in salted milk, and roll them in flour and then in egg and fresh breadcrumbs, and fry them in hot fat. Arrange them on a napkin on a hot dish, overlapping one another, and serve them with Bearnaise, Mayonnaise or Tartare sauce.

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