Fillets de Perches a la Villeroi

Ingredients

• a well-cleaned fish
• a little salt
• butter
• fine bread crumbs
• beaten egg

Method

1. 1

   Remove the skin and bones of the fish, cut the meat into small fillets about 2 inches square, sprinkle with salt, and fry slowly in butter half done.

2. 2

   After cooling off, dip each piece first into thickly boiled Villeroi sauce, then in fine bread crumbs, next in beaten egg, and lastly into fine bread crumbs again; fry them in boiling fat to a fine golden color.

3. 3

   Lay the fillets for a few minutes on blotting paper to absorb the grease; serve on a warm dish and garnish with fried parsley.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 143. The excerpt below is the record exactly as published.

Fillets de Perches it la Villeroi.— Remove the skin and bones of a well-cleaned fish, cut the meat into small fillets about 2 inches square, sprinkle with a little salt, and fry slowly in biittei PERCH. 215 haU done. After cooling off dip each piece first into thickly boiled Yilleroi sauce, then in fine bread crumbs, next in beaten egg, and lastly into fine bread crumbs again ; fry them in boiling fat to a fine golden color. Lay the fillets for a few minutes on blotting paper to absorb the grease ; serve on a warm dish and garnish with fried parsley. All fish of delicate meat may be prepared in the same way. Perch an Gratin. — Clean, wash, and dry the fish, lay in thick- ly butter

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