Complete Reprint of the Classic Cookbook "The Fish and Oyster Book" by Leon Kientz, originally published by The Hotel Monthy Press in 1906. Leon Kientz was the chef of Rector's, the leading fish and oyster house of America. "The receipts herein contained are intended only for the use of those who will follow them in careful and painstaking manner, and who are ambitious to prepare and serve fish foods in the most wholesome, appetizing and approved manner, as exemplified for many years at Rector's, the leading fish and oyster house of America, where I have had the honor to be the chef." (Leon Kientz) Dedicated as always to all chefs and food lovers. Feel free to take a look at our complete Reprint Catalog of Vintage Cook Books and Vintage Bar Books and Vintage Bar Books at www.VintageCocktailBooks.com
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Inside This Book
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sauce figaro, vin blanc, garnish with whole parsley, buttered sautoir, bread crofltons, besprinkle with melted butter, besprinkle with bread crumbs, moisten with white wine, buttered sauté pan, little sherry wine, parsley branches, split the fish lengthwise, chopped lobster coral, blanched oysters, oyster broiler, hot frying fat, garnish with fried parsley, incorporate slowly, dozen shallots, small julienne, cover with white wine, slack oven, hazelnut color, buttered gratin dish, dozen large oysters Key Phrases - Capitalized Phrases (CAPs): (learn more)
Filets de Sole, Viande de Crabes, Sauce Hollandaise, Cuisses de Grenouilles, Lucines Orangées, Sauce Colbert, Filets de Bass Noir, New York Counts, Perches Frites, Blue Points, Filets de Flétan, Roast Partridges, Marchand de Vin, Sauce Tartare Browse Sample Pages:
Front Cover | First Pages | Index | Back Cover | Surprise Me!
sauce figaro, vin blanc, garnish with whole parsley, buttered sautoir, bread crofltons, besprinkle with melted butter, besprinkle with bread crumbs, moisten with white wine, buttered sauté pan, little sherry wine, parsley branches, split the fish lengthwise, chopped lobster coral, blanched oysters, oyster broiler, hot frying fat, garnish with fried parsley, incorporate slowly, dozen shallots, small julienne, cover with white wine, slack oven, hazelnut color, buttered gratin dish, dozen large oysters Key Phrases - Capitalized Phrases (CAPs): (learn more)
Filets de Sole, Viande de Crabes, Sauce Hollandaise, Cuisses de Grenouilles, Lucines Orangées, Sauce Colbert, Filets de Bass Noir, New York Counts, Perches Frites, Blue Points, Filets de Flétan, Roast Partridges, Marchand de Vin, Sauce Tartare Browse Sample Pages:
Front Cover | First Pages | Index | Back Cover | Surprise Me!
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