37. – HADDOCKS (TO FRY) (Fr. Eglefins Frits.) Required— Haddocks. A little Flour. Pepper and Salt. Egg and Bread Crumbs. Frying Fat. Parsley to garnish. Method— Haddocks when small may be fried whole. Wash and clean the fish, then skin and dry them thoroughly. Coat the fish lightly with flour, then egg and bread crumb [...]
October, 2005
135. – MAÎTRE D’HÔTEL BUTTER Required— 1 oz. Butter. 1 teasp. chopped Parsley. 1 teaspoonful Lemon Juice. Method— Put all on to a plate, and with a knife work them well together, to form a neat pat. Stand the plate slightly on end, that the lemon juice may run out of the butter again; and [...]
