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

Salmon & Trout

26 recipes

  1. 1133Carp Stuffed a la Champenoise-Salmon
  2. 1237Salmon a l'Argentine
  3. 1238Salmon a la d'Artois—Fillets
  4. 1239Salmon a la Daumont
  5. 1240Salmon a la Duperre—Darne
  6. 1241Salmon, French Style
  7. 1242Salmon a la Moderne
  8. 1243Salmon a la Victoria
  9. 1244Salmon-Broiled Slices-Bearnaise Sauce
  10. 1245Salmon Marinade Sauce
  11. 1246Salmon—Quarter—Genevoise Sauce
  12. 1247Salmon Salted, a la Bedlow
  13. 1248Salmon-Smoked American Style
  14. 1290Trout a la Beaufort
  15. 1291Trout a la Cambaceres
  16. 1292Trout a l'Hoteliere
  17. 1293Trout a la Hussarde
  18. 1294Trout a la Joan of Arc
  19. 1295Trout a la Meuniere
  20. 1296Trout a la Montagnarde
  21. 1297Trout au Bleu-Small
  22. 1298Trout, Cooked in Court Bouillon and Served with Different Sauces
  23. 1299Trout, Fried-Small
  24. 1300Trout, Lausanne Style
  25. 1301Trout, Stuffed
  26. 1302Salmon Trout-a l'Antoinette
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