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

Shad, Herring & Mackerel

33 recipes

  1. 1163Gudgeons or Whitebait Fried in Butter
  2. 1174Herrings, Fresh, a la Calaisienne
  3. 1175Herrings, Fresh, Mustard or Thickened Maitre d'Hotel Sauce
  4. 1176Herrings, Fresh, Paupiettes with Milts
  5. 1177Herrings, Salt, with Mashed Potatoes
  6. 1178Herrings—Smoked and Salted—with Cream
  7. 1190Fresh Mackerel
  8. 1191Fresh Mackerel, Bonnefoy—Fillets
  9. 1192Fresh Mackerel in Papers, Mephisto
  10. 1193Fresh Mackerel, Maitre d'Hotel
  11. 1194Fresh Mackerel, with White Piquante Sauce
  12. 1195Mackerel, Cream Horseradish Sauce—Salt and Smoked
  13. 1196Spanish Mackerel a la Perigord
  14. 1197Spanish Mackerel a la Viennet
  15. 1198Spanish Mackerel with Crawfish—Fillets
  16. 1199Spanish Mackerel with Gooseberries—Stuffeed
  17. 1200Spanish Mackerel with Green Peas
  18. 1249Sardines Broiled. Anchovies Fried, Silver Fish in Papers
  19. 1250Shad Broiled, Ravigote Butter
  20. 1251Shad a la Creole
  21. 1252Shad a la Evers Garnished with Shad Roe Shells
  22. 1253Shad, Brussels Style
  23. 1254Shad, Irish Style, Garnished with Shad Roe Croquettes
  24. 1255Planked Shad, Ravigote Butter
  25. 1256Shad, with Sorrel Puree and Sorrel Leaves
  26. 1265Smelts a l'Alexandria
  27. 1266Smelts a la Gondoliere
  28. 1267Smelts a la Norfolk
  29. 1268Smelts, Diplomatic
  30. 1269Fried Smelts, on Skewers, Tartar Truffle Sauce
  31. 1270Smelts in Dauphin a la Hamlin
  32. 1303Tunny Fish or Horse Mackerel-Fried-with Arrowroot Mayonnaise Sauce
  33. 1310Whitebait Fried Greenwich Style and Deviled
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