King-Fish, Sherry Sauce
From French dishes for American tables, 1886
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 20. The excerpt below is the record exactly as published.
King-Fish, Sherry Sauce. Clean four medium-sized king-fish, split them in two, and broil them on a gentle fire. Put half a pint of Spanish sauce (Art. 80) in a saucepan, add a wineglass of sherry
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