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Magnificent sturgeons, nine to ten meters long and extremely fast, banged their powerful tails against the glass of our panels, showing bluish backs with small brown spots; they resemble sharks, without equaling their strength, and are encountered in every sea; in the spring they delight in swimming up the great rivers, fighting the currents of the Volga, Danube, Po, Rhine, Loire, and Oder, while feeding on herring, mackerel, salmon, and codfish; although they belong to the class of cartilaginous fish, they rate as a delicacy; they're eaten fresh, dried, marinated, or salt-preserved, and in olden times they were borne in triumph to the table of the Roman epicure Lucullus.
From the butterfish genus, whose oval bodies are very flat, I observed several adorned in brilliant colors and sporting a dorsal fin like a sickle, edible fish that, when dried and marinated, make an excellent dish known by the name "karawade"; then some sea poachers, fish belonging to the genus Aspidophoroides, whose bodies are covered with scaly armor divided into eight lengthwise sections.
"It was interested, as you may believe. I made myself the subject of a course of toxicological research, and, studying my food as it went down, I identified the frightful ingredients masking the mixtures of tannin and powdered carbon with which the fish was embalmed; and I penetrated the disguise of the marinated meats, painted with sauces the colour of sewage; and I diagnosed the wine as being coloured with fuscin, perfumed with furfurol, and enforced with molasses and plaster.
Put the garnishing around the fillets and put on ice to get in jelly. When ready to serve decorate around the dish with any kind of salad you like, and with beets, capers, olives and marinated mushrooms. This must be served very cold and you may serve mayonnaise sauce on the side. We asked Dauviller what he considered his most delicate salad and he gave us this recipe: Palace Grill Salad
Gunner Oke had strapped an accordion on top of his knapsack. Gunner Polwarne staggered under a barrel of marinated pilchards. Gunner Spettigew travelled light with a pack of cards, for fortune-telling and Pope Joan.
In this way they will remain dry and cold, and will keep nicely for a week. The dressing is added only at the moment of serving, as the salad wilts if allowed to stand after the dressing is added. Meat of any kind used for salads should be cut into dice, but not smaller than one-half inch, or it will seem like hash. It should be marinated before being mixed with the other parts of the salad.
She made this demand in form when O.P. appeared, smelling strongly of pitch, and taking his seat on the locker opposite, helped himself to marinated pilchards. "But I don't know any sentiments, ma'am." "Nonsense. Didn't they learn you any poetry at school?"
With singular dexterity and almost without shifting her posture she slipped one of the seamen's bags from somewhere beneath her shoulders, drew it upon her lap, and produced a miscellaneous feast a cheek of pork, a loaf, a saffron cake; a covered jar which, being opened, diffused the fragrance of marinated pilchards; a bagful of periwinkles, a bunch of enormous radishes, a dish of cream wrapped about in cabbage-leaves, a basket of raspberries similarly wrapped; finally, two bottles of stout.
In this room, wider towards the door, many beer pumps stood on a counter, near hams having the color of old violins, red lobsters, marinated mackerel, with onions and carrots, slices of lemon, bunches of laurel and thym, juniper berries and long peppers swimming in thick sauce. One of these boxes was unoccupied.
Red and pale hip- Fritters. Storks. pocras. Cakes, sixteen sorts. Woodcocks. Gold-peaches. Crisp wafers. Snipes. Artichokes. Quince tarts. Ortolans. Dry and wet sweet- Curds and cream. Turkey cocks, hen meats, seventy- Whipped cream. turkeys, and turkey eight sorts. Preserved mirabo- poots. Boiled hens, and fat lans. Stock-doves, and capons marinated. Jellies. wood-culvers. Pullets, with eggs.
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