Posts

CRAYFISH BISQUE: A CREOLE DISH

CLAM SOUP. (Directions for Cookery, 1851)

OYSTER STEW

OYSTER SOUP

FRENCH OYSTER SOUP

LOBSTER SOUP. (Directions for Cookery, 1851)

CUCUMBER SAUCE. (Boston Cooking-School Cook Book, 1896)

ANCHOVY CATCHUP. (Directions for Cookery, 1851)

SHRIMP CHATNEY (Modern Cookery, 1845)

Salmon Special Steaks with Grapefruit

Barbeque Sauce for Salmon

Pecan-crusted Salmon with Honey-mustard glaze

Sesame Great Ahi Tuna

Maple Salmon

Smoked Salmon Sushi Roll

Seafood Pasta Salad