Filleted Plaice or Soles

Ingredients

• i Plaice
• i Egg
• yz lb. Bread Crumbs
• i tablespoonful of Flour
• clarified Fat sufficient to cover

Method

1. 1

   Well dry the fillets in the flour, whip up the egg on a plate with a knife, take a brush and cover each fillet well with the egg, take a large sheet of kitchen paper and put the bread crumbs on, then lay each fillet carefully in the bread crumbs and toss the crumbs well over till every part is covered, press the crumbs firmly on with a broad-bladed knife.

2. 2

   Be careful that the fat is boiling; if so, it will be quite still and a faint blue fume coming from it.

3. 3

   Then put the fillets in and fry them a golden brown; take them out with a fish slice and lay them on a piece of paper to drain.

4. 4

   Then pile the fillets high on a dish and serve with fried parsley.

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 6. The excerpt below is the record exactly as published.

i Egg, X lb- fine Bread Crumbs. Method. — The fish should be chopped up finely, then melt I oz. of butter in a stewpan, add the flour and mix smoothly ; then gradually add the stock or water, and stirring all the time, boil it till it forms a smooth thick white sauce and clings in a ball round the spoon, leaving the sides of the stewpan perfectly clean ; then add the fish, anchovy essence, and sea- soning ; mix all well together and turn out on to a plate to cool. When cold, shape this mixture into cutlet form, egg and bread crumb each one and lay them in a frying basket, and plunge them into boiling fat and fry a light brown ; insert a parsley stalk in the thin end of each cutlet, dish in a circle, and garnish with parsley. 22 FISH AND FISH ENTREES. tfrlefc plaice or Soles dfilletefc). Ingredients. — i Plaice, i Egg, yz lb. Bread Crumbs, i tablespoonful of Flour, clarified Fat sufficient to cover

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