The official handbook for the National Training School for Cookery

7. We put each fillet separately on a plate, and rub it over with, flour. 8. We take a wire sieve and stand it over a piece of paper. 9. We take some crumb of bread and rub it through the sieve. 10. We take one egg and beat it on a plate with a knife. 11. We lay the fillets in the egg, and egg them well all over with a brush. Lessons on Cooking Fish, — -Fried Fillets of Sole. 223 12. We then put them in the bread crumbs, and cover them well. We should be careful to finger them as little as possible. 13. We take a saucepan, and put in it one pound and a half of lard or clarified dripping. Now we must make the Butter Sauce with Anchovy (see below). 14. We put the saucepan on the fire to heat the fat. Test the heat of it by throwing in a piece of bread, and if it makes a fizzing noise it is ready. N.B. The heat is tested best by a frimometer ; the heat should rise to 3450. 15. We take a frying basket, and place in it the fillets. 16. The fillets should be slightly bent, or folded over, to prevent their being quite flat when fried. 17. When the fat is quite hot, we put in the frying basket, with the fillets, for three minutes. 18. We put a piece of whitey-brown paper on a plate. 19. When the fillets are done, they should be a pale brown : we turn them out on to the paper on the plate, to drain off the grease. 20. We serve them in a hot dish on a napkin, garnished with a little fried parsley [Refer to " Fish," Lesson No. 7, Note 41]. For Anchovy Saitce. 1. We take a stewpan, and put in it one ounce of butter and half an ounce of flour. 2. We mix them well with a wooden spoon. 3. We add one gill and a half of cold water. 4. We put the stewpan on the fire, and stir well with a wooden spoon until the mixture is quite smooth and boils. 5. We take the stewpan off the fire, and stand it on a piece of paper on the table. N.B. — About a quarter of an ounce of butter stirred into the sauce at the last, very much improves it. 6. We now add one tablespoonful of anchovy sauce, and stir it well into the butter sauce. 7. For serving, we pour it into a sauceboat. 2 24 National Training School for Cookery. Lesson No. 7. LOBSTER CUTLETS. Average cost of " Lobster Cutlets' {about seven). s. d. 1 lobster 2 o o l\ o A ik oz. of butter 1 tablespoonful of cream Seasoning- and flavouring 1 oz. of flour o 1 O Or 1 egg . Bread . Parsley o O Or O Or Time required about three hours. Now we will show you how to make Lobster Cutlets. 1. We take a small lobster — it should be a hen lobster if possible. 2. We put the lobster on a board. 3. We take a chopper and break the shell of the lobster by hitting it with the blade of the chopper, not with the edge ; 1st, because it would cut the lobster in pieces, and 2nd, because it would spoil the edge of the chopper. 4. We break all the shell off the claws and back with our fingers and take out all the flesh. 5. We cut this flesh up in pieces, with a sharp knife to the size of dice. 6. If the lobster is a hen lobster we shall find a bit of coral in the neck, and a strip of it down the back. 7. We take all this coral out of the lobster and wash it carefully in cold water in a small basin.