Crimped Skate à la Hollandaise (Raie à la Hollandaise)

Ingredients

• Skate
• liver
• hollandaise sauce

Method

1. 1

   Wash and brush the skate, remove the skin, and cut the flesh into strips.

2. 2

   Soak in cold water until firm.

3. 3

   Roll each strip with a piece of liver inside and secure with a skewer.

4. 4

   Steam or boil until ready, then serve garnished with parsley and lemon, with hollandaise sauce separately.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 155. The excerpt below is the record exactly as published.

Crimped Skate & la Hollandaise (Raie a la Hollandaise) Although in towns skate can generally be bought ready crimped, the following directions may be useful to those who, in country districts, have to deal with the whole fish. First wash and brush the fish thoroughly, then lay it flat on the table and remove the skin from both sides. Now with a very sharp knife raise the fleshy part from the back bone on both sides of the fish, and then cut the flesh in long narrow Crimped Skate strips, from 1J to 2 inches wide. Let these pieces lie in cold water until they are quite firm and crisp. The water ought to be changed several times, and be as cold as possible. Then roll up each strip firmly, placing a piece of liver in the centre, and fasten the end with a small wooden skewer. Crimped skate may either be steamed or boiled (General Directions, p. 78). When ready, drain it well and serve on a folded serviette, garnished with parsley and cut lemon. Serve hollandaise sauce

Cook this with the app: pantry check, scaling, and the assistant.