Читать книгу Breakfast, Luncheon and Tea - Marion Harland - Страница 37

Table of Contents

Cut slices from the middle of the fish, an inch thick.

1 table-spoonful butter to each slice, for frying.

Beaten egg and fine cracker crumbs, powdered to dust, and peppered with cayenne.

Wipe the fish dry, and salt slightly. Dip in egg, then in cracker crumbs, fry very quickly in hot butter. Drain off every drop of grease, and serve upon a dish lined with hot, clean paper, fringed at the ends.

Sprinkle green parsley in bunches over it.

The French use the best salad-oil in this receipt, instead of butter.