SAUCES WITH FISH.
Cod, —Oyster, parsley, egg cr shrasp if boiled, tomato, white, cream, anchovy, or urtare ii fr.ed. j Salmon.—Boiled : Parsiev, Holiaudaise, ' lobster or shrimp, Grilled: Maatre J d'bcteL Urtare, lobster. ;
Soles. —Steamed: White or cream sauca, ; anchovy, shrimp. j MackereL —Fennel, parsley or gooss- > berry, mustard. i Herrings.—Grilled: Mustard. j Trout. —Bailed or Grilled: Oiled bntter, i Hollandaise.
Red Mallet. —-Tomato, piqaante, or j parsle'v. \ Wcitiag.—Whits or ancitorv. ]
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https://paperspast.natlib.govt.nz/newspapers/NZH19290921.2.179.61.8
Bibliographic details
New Zealand Herald, Volume LXVI, Issue 20366, 21 September 1929, Page 7 (Supplement)
Word Count
70SAUCES WITH FISH. New Zealand Herald, Volume LXVI, Issue 20366, 21 September 1929, Page 7 (Supplement)
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