Fried Cod Cutlets a la Heine

Ingredients

• about 2lb. of Cod
• 1 breakfast-cupful of good brown beef-gravy
• 1 wine-glassful of brown sherry
• the strained juice of half a lemon
• 1 table-spoonful of chopped parsley
• 1 teaspoonful of mushroom ketchup
• an egg
• lard

Method

1. 1

   Prepare sauce by blending gravy, sherry, lemon juice, parsley, onion, ketchup, and flour.

2. 2

   Boil for 10 minutes.

3. 3

   Cut Cod into strips, season, dip in egg, roll in breadcrumbs, and fry in lard.

4. 4

   Serve with sauce.

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.

bout 2Jlb. of Cod cut into fin. slices across the fish, cut each slice into strips about ljin. wide, and wipe them dry with a clean cloth. Beat up an egg, and have some fine breadcrumbs ready. Bub the pieces of fish lightly with a mixture of salt and pepper, dip them in the beaten egg, roll them in the breadcrumbs till covered, and fry in lard, taking care that they are covered with it, and that the lard is boiling hot when they are put into it. Lard does not boil till the bubbling goes off and it becomes quite still. When the cutlets are done, lay them on a sheet of paper to drain, put them on a dish-paper on a hot dish, and serve at once, garnished with fried parsley. (2) Procure the tail end of a fish, cut off slices about lin. thick, rub them well with lemon, season with salt and pepper, ] dry on a cloth, dip them into yolk of egg, and sprinkle over breadcrumbs seasoned with dried and sifted parsley. Put the cutlets into a frying-basket, and place this in a frying- pan with boiling fat. When the cutlets are done — this can be ascertained by sticking a skewer or fork into one ; if the flesh is firm, it is done — take them out, put them on a strainer to drain, and they are then ready for serving. A little egg sauce may be dished up with them. Fried Cod Cutlets a la Heine. — First prepare the sauce : To 1 breakfast- cupful of good brown beef-gravy, add 1 wine- | glassful of brown sherry, the strained juice of half a lemon, I 1 table-spoonful of chopped parsley, a very little chopped onion (not more than a saltspoonful), 1 teaspoonful of mush- room ketchup (or if preferred, 1 teaspoonful of anchovy sluice), I Codfish— continued. and pepper and salt to taste. Blend in smoothly 1 table- spoonful of browned flour, put the mixture into a saucepan over the fire, stir till it boils, and let it boil for ten minutes, stirring occasionally. Take about 211b. of Cod cut into Jin. slices across the fish, cut each slice into strips about l|in. wide, and wipe them dry with a clean cloth. Beat up an egg, and have some fine breadcrumbs ready. Bub the pieces of fish lightly with a mixture of salt and pepper, then dip them in the beaten egg, roll in the breadcrumbs till covered, and fry in lard

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