Filleted Plaice

Ingredients

• Well wash the fillets
• dust the fillets in flour
• roll in egg
• roll in bread-crumbs
• garnished with parsley

Method

1. 1

   Well wash the fillets, and place them in a clean cloth to remove the water.

2. 2

   When thoroughly dry, dust the fillets in flour, then roll in egg and bread-crumbs, and fry brown in boiling fat.

3. 3

   Drain on a paper until thoroughly dry, then serve on a dish-paper garnished with parsley.

4. 4

   Filleted plaice may be served with or without white sauce.

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 7. The excerpt below is the record exactly as published.

Filleted Plaice Well wash the fillets, and place them in a clean cloth to remove the water. When tho- roughly dry, dust the fillets in flour, then roll in egg and bread-crumbs, and fry brown in PLAIN COOKING 3i boiling fat. Drain on a paper until thoroughly dry, then serve on a dish-paper garnished with parsley

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