Fried Cod a la Maitre d’Hotel
From The encyclopædia of practical cookery, 1890
Serves 1
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 425. The excerpt below is the record exactly as published.
Fried Cod a la Maitre d’Hotel. — Take as many fillets of Cod as may be required, trim them, and dip them in flour. Next rub some breadcrumbs through a wire sieve, and whisk up two or three eggs, adding a pinch of salt ; dip the fillets of Cod in the eggs, pass them through the breadcrumbs, and fry them a golden brown. Build them round upon a fancy dish-paper so that they overlap each other and form a circle, garnish with a bunch of fried parsley in the centre and one at each end, and serve with maitre-d’hotel sauce
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