Filets de Merlans frits d la Tyrolienne

Ingredients

• five medium-sized whitings (skinned)
• season with salt
• pepper
• lemon-juice
• roll in flour
• egg beaten with a tablespoonful of sweet oil
• roll in fresh bread-crumbs
• fry in clear hot fat
• put some fried parsley on the top
• garnish with quartered lemons
• serve with a well-buttered tomato sauce (No. 271)

Method

1. 1

   Remove fillets, season with salt, pepper, and lemon-juice, roll in flour, dip in egg, and roll in bread-crumbs.

2. 2

   Shape into rings with skewers, fry until light brown, drain, pile on a napkin, garnish with fried parsley and quartered lemons, and serve with tomato sauce.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 183. The excerpt below is the record exactly as published.

Filets de Merlans frits d la Tyrolienne. — Remove the fillets of five medium-sized whitings (skinned) ; season with salt, pepper, and lemon-juice, roll in flour, dip in egg beaten with a table- spoonful of sweet oil, roll in fresh bread-crumbs, smooth them with a knife. Dip the ends of each fillet in egg, thrust a small skewer through each to give them the shape of rings, fry light brown in clear hot fat, drain them carefully on a drainer, pile up on a folded napkin, put some fried parsley on the top, garnish with quartered lemons, and serve with a well-buttered tomato sauce (No. 271)

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