The Epicurean
A Treatise on the Culinary Art — Charles Ranhofer of Delmonico’s — 1894
VI

Bass, Blackfish & Bluefish

30 recipes

  1. 1095Black Bass a la Narragansett
  2. 1096Black Bass Aiguillettes with Oyster Crabs
  3. 1097Black Bass with Sweet Peppers
  4. 1098Red Bass. Water Fish
  5. 1099Sea Bass a la Villeroi
  6. 1100Sea Bass with Almond Butter
  7. 1101Striped or Rock Bass a la Bercy
  8. 1102Striped Bass a la Conti
  9. 1103Striped Bass a la Laguipierre
  10. 1104Striped Bass a la Long Branch
  11. 1105Striped Bass a la Maintenon
  12. 1106Striped Bass a la Massena—Whole
  13. 1107Striped Bass a la Mornay
  14. 1108Striped Bass a la Rouennaise
  15. 1109Striped Bass a la Whitney
  16. 1110Striped Bass Boiled with Hollandaise Modern Sauce
  17. 1111Striped Bass, Shrimp Sauce with Fried Scallops
  18. 1112Striped Bass with Fine Herbs
  19. 1113Striped Bass with White Wine—Baked
  20. 1114Blackfish a la Orly
  21. 1115Blackfish a la Sanford
  22. 1116Blackfish a la Villaret
  23. 1117Bluefish a la Barnave
  24. 1118Bluefish, Havanese Style
  25. 1119Bluefish Deviled
  26. 1120Bluefish in Papers
  27. 1121Bluefish with Mayonnaise and Tarragon
  28. 1202Matelote a la Talabasse
  29. 1308Weakfish a la Brighton
  30. 1309Weakfish a la Pontigny
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