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
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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.
To Pickle Melon Mangoes.
A Cherry Batter Pudding.
Sweetbreads Stewed Brown.
A Vol-au-vent Of Fruit.
Turkey Boned And Forced.
Mutton Stewed With Celery.
See Blankette Of Veal.
Common Veal, Stuffing.
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