Pages 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31
 |
Fish in Sauce with Raisins and Wine
Use small fish, preferably red mullet, white bait, bogue or fish steaks. Fry the fish, but be carefu [...] |
 |
Caribbean Fish Fillet
Remove the skin from the fillet, if necessary, and go over the fillet carefully with your fingers to [...] |
 |
Risotto and Clams with Rice
Steam open the clams, remove from shells and chop, strain the clam juice and set aside.
Bring 5 cup [...] |
 |
Calamari
Preheat oil in a heavy, deep frying pan or pot. Oil should be heated to 365 degrees F (180 degrees C [...] |
|
Salmon With Hollandaise Sauce
Stir the egg yolks and lemon juice vigorously in a 1 1/2-quart saucepan.
Add 1/4 cup of the butter [...] |
 |
Fried Smelts
Clean smelts; remove heads and tails, and wipe with a damp cloth Roll smelts in salted flour or corn [...] |
|
Oysters Casino
Preheat the broiler. Spread 1 inch of rock salt in a shallow baking dish large enough to hold the oy [...] |
|
Stuffed Mushrooms Casino
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
Remove stems f [...] |
 |
Firehouse Clam Bake New England Style
At the beach dig a hole in the sand with the approximate proportions: width = 2 feet, length = 4 fee [...] |
|
Shrimp with Brandy and Tartare Sauce
Place all ingredients in bowl and marinade for 30 minutes at room temp.
Alternate shrimp and bok ch [...] |