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

Eels, Pike, Carp & Sturgeon

27 recipes

  1. 1128Carp
  2. 1129Carp a la Chambord—Common Carp
  3. 1130Carp Breaded and Broiled, Maitre d'Hotel
  4. 1131Carp Fried, Garnished with Parsley
  5. 1132German Carp with Sauerkraut
  6. 1149Eels a la Marechale
  7. 1150Eels, Broiled or Fried, Tartar Sauce
  8. 1151Eels, Fried with Butter and Fine Herbs
  9. 1189Lamprey a la Rabelais
  10. 1204Matelote of Carp, Miroir
  11. 1206Mullets with d'Antin Sauce
  12. 1208Perch, Polish Style
  13. 1209Perch, Sauce Valois—Boiled
  14. 1210Perch, Stuffed and Baked
  15. 1211Perch, with Parsley Water, Celery Root and Parsnips
  16. 1212Pickerel, Tomato Andalouse Sauce
  17. 1213Pike Perch or Wall Eyed Pike a la Durance
  18. 1214Pike Perch or Wall Eyed Pike a la Financiere
  19. 1215Pike Perch or Wall Eyed Pike a la Geraldin
  20. 1216Pike Perch or Wall Eyed Pike a la Royal
  21. 1217Pike Perch or Wall-Eyed Pike, Russian Style
  22. 1218Pike Perch or Wall-Eyed Pike Continental Style-Fillets
  23. 1219Pike with Hazelnut Butter Sauce
  24. 1263Skate a la Lechartier
  25. 1264Skate, with Hazelnut or Black Butter
  26. 1288Sturgeon Fricandeau, with Sorrel or with Green Peas
  27. 1289Sturgeon or Sterlet with Quenelles and Olives-Small
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