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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