Chapter XIV · Fish · No. 758
758—Dorado
served boiled with any of the English fish
sauces; but, in my opinion, it is best grilled, after the manner
generally adopted in the South of France.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 758, p. 261. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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