May, 2009

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• Categories:
  • 60 Ways of Preparing Shellfish
  • Fish and How to Cook It
  • Fish and How to Cook It
  • Fish and How to Cook It
  • Fish and How to Cook It
  • Fish Recipes
  • Fish Sauces
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  • General Cooking Rules
  • Miscellaneous Recipes
  • Recipes Tried and True
  • Recipes Tried and True
  • Recipes Tried and True
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  • Weights & Measures


• Pages:
  • Canned Fish
  • Clams
  • Common Market Forms (of Fish)
  • Different Kinds of Fish
  • Fat Content of Fish
  • General Rule for Selecting Fish
  • How to Boil and Shell Lobster
  • How to Buy: A General Guide for Selecting and Preparing Fish
  • How to Choose Fish
  • How to Choose Fish by Mrs. C. S. Peel
  • How to Clean Fish
  • How To Fillet Fish by Mrs. C. S. Peel
  • How to Kill Lobsters and Crabs by Mrs. C. S. Peel
  • How To Prepare Fresh Fish by Mrs. C. S. Peel
  • How to Prepare Hard-Shell Crabs
  • How To Prepare Salt Fish by Mrs. C. S. Peel
  • How to Prepare Soft-Shelled Crabs
  • How to Purchase and Prepare Mussels
  • How to Purchase and Prepare Oysters
  • How to Purchase and Prepare Scallops
  • How to Purchase and Prepare Shrimp
  • How to Purchase Crabs
  • How to Purchase Lobsters
  • Nutritive Value of Fish and Shellfish
  • Oysters – An Excellent Food
  • Salt or Smoked Fish
  • Sauces and Garnishes
  • Typical Florida Seafood Menus
  • When to Buy: A General Guide for Selecting and Preparing Fish


• Recent Posts:
• 08/23/2009: How to Make Fish Rissoles
• 08/02/2009: Mousse of Lobster (Elaborate Iced Soufflé) | Ch V – How to Make Soufflés, Mousses, Quenelles and Moulds of Fish, and to Make Rissoles
• 07/19/2009: Mousse of Lobster (Iced) | Ch V – How to Make Soufflés, Mousses, Quenelles and Moulds of Fish, and to Make Rissoles
• 07/05/2009: Mousse of Salmon (Iced) | Ch V – How to Make Soufflés, Mousses, Quenelles and Moulds of Fish, and to Make Rissoles
• 06/14/2009: Timbale de Merlan aux Epinards | Ch V – How to Make Soufflés, Mousses, Quenelles and Moulds of Fish, and to Make Rissoles
• 05/31/2009: Soufflé d’Homard à la Princesse | Ch V – How to Make Soufflés, Mousses, Quenelles and Moulds of Fish, and to Make Rissoles
• 05/17/2009: Soufflé de Merlan au Champignons | Ch V – How to Make Soufflés, Mousses, Quenelles and Moulds of Fish, and to Make Rissoles
• 04/26/2009: Soufflé à l’Indienne | Ch V – How to Make Soufflés, Mousses, Quenelles and Moulds of Fish, and to Make Rissoles
• 04/05/2009: A Plainer Fish Mould (made with Cooked Fish), (Hot) | Ch V – How to Make Soufflés, Mousses, Quenelles and Moulds of Fish, and to Make Rissoles
• 03/29/2009: Recipe for Fish Cream (often called Timbale of Fish) and for Quenelles (Hot) – Part 2 | Ch V – How to Make Soufflés, Mousses, Quenelles and Moulds of Fish, and to Make Rissoles
• 03/15/2009: Recipe for Fish Cream (often called Timbale of Fish) and for Quenelles (Hot) | Ch V – How to Make Soufflés, Mousses, Quenelles and Moulds of Fish, and to Make Rissoles
• 03/01/2009: Mousse of Oysters (Hot) | Ch V – How to Make Soufflés, Mousses, Quenelles and Moulds of Fish, and to Make Rissoles
• 02/15/2009: Mousse of Fish (Hot) | Ch V – How to Make Soufflés, Mousses, Quenelles and Moulds of Fish, and to Make Rissoles
• 02/01/2009: Oyster Soufflé (Hot) | Ch V – How to Make Soufflés, Mousses, Quenelles and Moulds of Fish, and to Make Rissoles
• 01/25/2009: Steamed Soufflé | Ch V – How to Make Soufflés, Mousses, Quenelles and Moulds of Fish, and to Make Rissoles
• 01/11/2009: Baked Soufflé (Hot) | Ch V – How to Make Soufflés, Mousses, Quenelles and Moulds of Fish, and to Make Rissoles
• 12/28/2008: Fish Soufflé (Hot) | Ch V – How to Make Soufflés, Mousses, Quenelles and Moulds of Fish, and to Make Rissoles
• 12/21/2008: To Roast Fish | Ch IV – To Boil, Bake, Steam, Poach, Fry, Grill, Stew and Roast, and To Cook Fish “En Pappilotte” – Marinade and Stuffing for Baked Fish – Time Table for Cooking Fish – Oven Temperature
• 12/14/2008: To Fry Parsley for Garnishing | Ch IV – To Boil, Bake, Steam, Poach, Fry, Grill, Stew and Roast, and To Cook Fish “En Pappilotte” – Marinade and Stuffing for Baked Fish – Time Table for Cooking Fish – Oven Temperature
• 12/07/2008: Batter for Frying Fish | Ch IV – To Boil, Bake, Steam, Poach, Fry, Grill, Stew and Roast, and To Cook Fish “En Pappilotte” – Marinade and Stuffing for Baked Fish – Time Table for Cooking Fish – Oven Temperature
• 11/30/2008: How to Fry Whitebait | Ch IV – To Boil, Bake, Steam, Poach, Fry, Grill, Stew and Roast, and To Cook Fish “En Pappilotte” – Marinade and Stuffing for Baked Fish – Time Table for Cooking Fish – Oven Temperature
• 11/23/2008: To Fry Fish | Ch IV – To Boil, Bake, Steam, Poach, Fry, Grill, Stew and Roast, and To Cook Fish “En Pappilotte” – Marinade and Stuffing for Baked Fish – Time Table for Cooking Fish – Oven Temperature
• 11/16/2008: To Cook Fish “en Pappilotte” | Ch IV – To Boil, Bake, Steam, Poach, Fry, Grill, Stew and Roast, and To Cook Fish “En Pappilotte” – Marinade and Stuffing for Baked Fish – Time Table for Cooking Fish – Oven Temperature
• 11/09/2008: To Grill or Broil Fish | Ch IV – To Boil, Bake, Steam, Poach, Fry, Grill, Stew and Roast, and To Cook Fish “En Pappilotte” – Marinade and Stuffing for Baked Fish – Time Table for Cooking Fish – Oven Temperature
• 11/02/2008: Forcemeat Stuffing for Baked Fish | Ch IV – To Boil, Bake, Steam, Poach, Fry, Grill, Stew and Roast, and To Cook Fish “En Pappilotte” – Marinade and Stuffing for Baked Fish – Time Table for Cooking Fish – Oven Temperature
• 10/26/2008: Marinade | Ch IV – To Boil, Bake, Steam, Poach, Fry, Grill, Stew and Roast, and To Cook Fish “En Pappilotte” – Marinade and Stuffing for Baked Fish – Time Table for Cooking Fish – Oven Temperature
• 10/19/2008: To Bake Fish | Ch IV – To Boil, Bake, Steam, Poach, Fry, Grill, Stew and Roast, and To Cook Fish “En Pappilotte” – Marinade and Stuffing for Baked Fish – Time Table for Cooking Fish – Oven Temperature
• 10/12/2008: To Stew Fish | Ch IV – To Boil, Bake, Steam, Poach, Fry, Grill, Stew and Roast, and To Cook Fish “En Pappilotte” – Marinade and Stuffing for Baked Fish – Time Table for Cooking Fish – Oven Temperature
• 10/05/2008: To Poach Fish | Ch IV – To Boil, Bake, Steam, Poach, Fry, Grill, Stew and Roast, and To Cook Fish “En Pappilotte” – Marinade and Stuffing for Baked Fish – Time Table for Cooking Fish – Oven Temperature
• 09/28/2008: To Steam Fish | Ch IV – To Boil, Bake, Steam, Poach, Fry, Grill, Stew and Roast, and To Cook Fish “En Pappilotte” – Marinade and Stuffing for Baked Fish – Time Table for Cooking Fish – Oven Temperature
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