Other Recipes from Fish.Preliminary Remarks.
Fish Fried In Oil.
Fish Stewed White.
Fish Stewed Brown.
Fillets Of Fish.
Baked Mackarel With Vinegar.
A Dutch Fricandelle.
Breakfast Dish Of Beef
Roulades Of Beef
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
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.
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.
Filletti Di Pesce Alla Villeroy Fillets Of FishIngredients: 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
Viewed 1937 times.
Most Viewed Recipes from The Jewish ManualMuligatawny Soup.
Another Excellent Receipt.
Cocoa Nut Pudding.
Calf's Feet Jelly.
A Simple White Soup.
A Very Fine Emmolient Drink.
A Rich Brown Gravy.
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Cutlets A La FranÇaise.
Stock Or ConsommÉ.
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Rich Plum Cake.
Lamb And Sprew.
See Blankette Of Veal.
To Pickle Mushrooms.
Sweetbreads Stewed Brown.
Turkey Boned And Forced.
To Pickle Melon Mangoes.
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