Phosphated or granulated gelatine cannot be used for frying. Chapter XI - FISH 208

Clean six selected smelts, and cut five diagonal gashes on each side. Season with salt, pepper, and lemon juice, cover, and let stand ten minutes. Roll in cream, dip in flour, and sauté in butter.

Add to butter in pan two tablespoons flour, one cup White Stock, one and one-third teaspoons

Anchovy Essence, and a few drops lemon juice. Just before sauce is poured around smelts, add one add one-half tablespoons butter and one teaspoon finely chopped parsley.

Was this article helpful?

0 0

Post a comment