Fish a la Chevaliere

Ingredients

• Split the fish
• season with fine salt
• cayenne
• drops of lemon juice
• 2 cups cracker meal
• 1 cup grated or finely minced cheese
• Dip the sides of the fish in beaten egg
• Spread a baking pan with soft butter
• basting once with melted butter

Method

1. 1

   Split the fish, remove all bones, season with fine salt, cayenne, and drops of lemon juice.

2. 2

   Mix together cracker meal and grated cheese.

3. 3

   Dip the sides of the fish in beaten egg, then in the cracker mixture and let lie.

4. 4

   Spread a baking pan with soft butter, lay the fish in and bake slowly, basting once with melted butter.

5. 5

   Serve hot and crisp without sauce, but with potatoes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 208. The excerpt below is the record exactly as published.

is a la chevaliere, a trout breaded and fried is a la chevaliere, too. The deco- rations vary ,the breading is the one perma- nent feature. There is a refinement in this however, which requires grated cheese —Parmesan— to be mixed with the bre d currnbs used to coat the morsel. It may easily be imagined how some epicurean rover sitting down to breakfast with the sleek abbot found a surprise and a revel- ation in his first dish of capon bread- crumbed and fried in oil ; how he labored to reproduce the dish when he returned come, and how it came to be called the chevalier's. It should be observed that although the masculine chevalier does not termi- nate with <?, a peculiarity of the French language requires a terminal e to be added and makes it feminine in the menu, as are all the words which follow "a la mode." Parisian style potatoes as- sume the feminine Parisienne; macaroni Italian style becomes ItaUenne, and so with all designations after *'a la" except the proper names of persons. 670— Ti out, a la Chevaliere. Split the fish, remove all bones, sea- son with fine salt, cayenne and drops of lemon juice. Mix together 2 cups cracker meal and i cup grated or finely minced cheese (any kind.) Dip the sides of the fish in beaten egg in a shallow pan, then in the cracker dust mixture and let lie in it awhile. Spread a baking pan with soft butter, lay the fish in and bake slowly, basting once with melted butter

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