Over three thousand recipes from the man who cooked at Delmonico's — French sauces, Italian pastas, Indian curries and American pies, the whole eating world of 1906 in one volume.

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Red Snapper, a L'Ancienne

Prepare and cook a fine, fresh, three-pound red snapper, exactly the same as per bass in Nos. 24 and 25. When ready place the fish on a baking dish, then proceed according to the following:

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Red Snapper, a L'Ancienne

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