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FILLETS OF FISH

(Fish.) - (The Jewish Manual)







Fillets of salmon, soles, &c., fried of a delicate brown according to
the receipt already given, and served with a fine gravy is a very nice
dish.
If required to be very savory, make a fish force-meat, and lay it
thickly on the fish before frying; fillets dressed in this way are
usually arranged round the dish, and served with a sauce made of good
stock, thickened and seasoned with cayenne pepper, lemon juice, and
mushroom essence; piccalilli are sometimes added cut small.

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No. 44. Filletti di Pesce alla Villeroy (Fillets of Fish)

Ingredients: Fish, flour, butter, Villeroy.
Any sort of fish will do, turbot, sole, trout, &c. Cut it into
fillets, flour them over and cook them in butter in a covered
stewpan; then make a Villeroy (No. 18), dip the fillets into it and
fry them in clarified butter.

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Filletti Di Pesce Alla Villeroy Fillets Of Fish

Ingredients: Fish, flour, butter, Villeroy.



Any sort of fish will do, turbot, sole, trout Cut it into fillets,

flour them over and cook them in butter in a covered stewpan; then make

a Villeroy (No. 18), dip the fillets into it and fry them in clarified

butter.









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