Fillets of Gurnet en Matelotes

Ingredients

• four small fish
• egg
• breadcrumbs
• frying-pan of boiling oil

Method

1. 1

   Remove the skin from four small fish and cut off the fillets, cut each one in halves, dip them first in egg and then in breadcrumbs, and fry in boiling oil until done and light brown.

2. 2

   Put a border of mashed potatoes on a dish, arrange the fillets in the center, pour matelote sauce over them, and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 23. The excerpt below is the record exactly as published.

Fillets of Gurnet en Matelotes. — Remove the skin from four small fish and cut off the fillets, cut each one again in halves, dip them first in egg and then in breadcrumbs, plunge them into a frying-pan of boiling oil

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