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

Cod, Haddock & Halibut

26 recipes

  1. 1135Codfish
  2. 1136Fresh Codfish, a la Duxelle, Baked
  3. 1137Fresh Codfish, Norwegian Style
  4. 1138Fresh Codfish, Broiled with Bacon or Ham
  5. 1139Fresh Cod's Head, Egg Sauce
  6. 1140Fresh Codfish, Slices a la Hollandaise
  7. 1141Fresh Cod's Tongues with Black Butter or Chopped Sauce
  8. 1142Salt Codfish, Spanish Style
  9. 1143Salt Codfish Lyonnese Style
  10. 1144Salt Codfish a la Villageoise—Baked
  11. 1145Codfish Cakes and Balls
  12. 1146Brandade of Salt Cod
  13. 1147Salt Codfish, Faraday Crowns
  14. 1148Picked Up Codfish with Cream
  15. 1159Frostfish or Whiting, Cherbourg Style
  16. 1160Frostfish or Whiting, Fried
  17. 1161Frost Fish or Whiting Baked
  18. 1164Haddock, Ancient Style
  19. 1165Haddock, Holland Style
  20. 1167Halibut, Admiral
  21. 1168Halibut a la Coligny
  22. 1169Halibut a la Richmond
  23. 1170Halibut Kadgiori
  24. 1171Halibut, with Fine Herbs a la Reynal
  25. 1172Chicken Halibut Baked and with Parmesan
  26. 1173Chicken Halibut with Carrot Sauce
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