Long Island Seafood Cookbook
DIVNoted gourmet and seafood authority presents more than 400 recipes covering chowders (mussel chowder, oyster chowder, etc.), clams (stuffed clams, soft shell clams Newburg, etc.), flounder (cebiche, cider flounder, etc.), crab (crab curry, crab soup, baked crab, etc.). ... and many more, including bouillabaisse, fish pies, and numerous tasty sauces.
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15 minutes 20 minutes bacon bay leaf black pepper blend bouquet garni bread crumbs broiled brown butter Salt cayenne celery Chablis cheese clam chowder clam liquor clove clove garlic cold water cookery crab cup butter cup Chablis white cup milk cup water diced Drain dry thoroly egg yolks ﬁllets ﬁnely ﬁrst ﬁsh stock Flounder flour fried garlic garnish heat hot oven hot platter lemon juice let simmer lobster Long Island mackerel meat Melt the butter melted butter minced parsley mixture moderate oven mushrooms mussels olive oil onion oyster liquor paprika parsley pieces pilot crackers potatoes quart rice salt and pepper salt pork saucepan scallops seafood season with salt shallots shellﬁsh shrimp slices soft shell Clams soup sprigs parsley sprinkle stirring constantly striped bass tablespoon chopped tablespoons butter tablespoons ﬂour teaspoon pepper teaspoon salt tender thyme toast tomatoes vinegar white wine