Fish in Egg with Bread-Crumbs
From The new century cookery book, 1901
Serves 4
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 170. The excerpt below is the record exactly as published.
fish in egg, cover well with bread-crumbs, and fry in hot fat a golden colour ; drain and dish up. In the mean- time prepare a garnish consisting of gherkins, hard-boiled white of egg, and piccalilli, all cut up into Julienne strips. Warmup in a little butter, moisten with fish stock
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