Chapter XIV · Fish · No. 1001
1001—Fresh Haddock (Eglefin)
This fish is chiefly eaten smoked, under the name of haddock.
When it is fresh, it may be prepared after the recipes given for cod, to which it is quite equal in the matter of delicacy.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1001, p. 338. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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