Fried Skate

Ingredients

• a large piece of skate
• soak for five hours in vinegar and melted butter
• salt
• pepper
• a head of garlic blanched and pounded
• chopped parsley and chives

Method

1. 1

   Blanch a large piece of skate, cut it up into fillets, and soak for five hours in vinegar and melted butter, seasoned with chopped herbs, salt and pepper; dry them in a cloth, dip into milk, sprinkle with flour, fry over a quick fire, and serve, garnished with fried celery leaves.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 94. The excerpt below is the record exactly as published.

Fried skate. Canards sauvages rôtis. Roast wild duck. Haricots blancs à la moelle. Haricot beans and marrow. Croûte aux abricots. Fried slices of brioche with apricots, Fried skate. Blanch a large piece of skate, cut it up into fillets, and soak for five hours in vinegar and melted butter, seasoned with chopped herbs, salt and pepper; dry them in a cloth, dip into milk, sprinkle with flour, fry over a quick fire, and serve, garnished with fried celery lgaves. Haricot beans and marrow. Boil some fresh haricot beans in salt and water with an onion; when done, drain, and warm them in beef marrow ; season with salt, black pepper, and the juice of a lemori. Spanish sauce. People often think that this sauce is very expensive to make, . but the following recipe will show how simple it is to prepare. Cut up some trimmings and giblets of fowl, a little veal, and a slice of ham; warm in butter until brown, moisten with a tumblerful of white wine and the juice of a lemon, add a little stock, and simmer by the side of the fire for several hours; pass through a tammy, clear off all grease, and thicken with a little meat glaze, 236 THE 366 BILLS OF FARE. AUGUST 23. Potage bisque d'écrevisses Crayfish soup. Moëlle à la Orly. Marrow à la Orly. Poularde en tortue. Stuffed pullet, turtle fashion. Filet de bœuf piqué rôti. Roast larded fillet of beef. Céleri au jus. Stewed celery. Compote de poires. Compote of pears. Stuffed pullet, turtle fashion. This is a very pretty entrée, and easy to dress. Bone your pullet, stuff it with forcemeat (see 6th of April) and savory forcemeat (see 28th of August), sew it up, turn the skin of the neck half over the head, and cut off part of the comb, which will give it the appearance of a turtle’s head; blanch and singe four chicken's feet, cut off the claws, and stick two where the wings ought to be, and two in the thighs, so as to look like turtle’s feet; stew the pullet (see 26th of September); when done, cut the string with which it was sewn, lay it on its back in a dish, garnish the breast with sliced truffes, cut in the shape of shells, and place a crayfish tail to represent the turtle’s tail. Hand any sauce which may be fancied with this dish, Velouté sauce. Prepare the same as Spanish sauce, but do not brown the ingredients; add a little flour, moisten with either stock or boiling water ; season with pepper, salt, and a bouquet of mixed herbs ; when cooked, pass through a tammy, and keep in a covered jar until required. n:< ME: a és sie cTndon *,9 THE 366 BILLS OF FARE.. 237 D — — AUGUST 24. Potage de riz à la purée de laitues. Rice soup with purée of lettuce. Éperlans à l'anglaise. Smelts à l’anglaise. Sarcelles aux olives. Stewed teal and olives. . Porc frais rôti. Roast pork. Pommes de terre sautées. Fried potatoes. Tourte de cerises. Cherry tart. Smelts à l'anglaise. Clean, scale, wash, and dry the smelts ; boil them in equal quantities of white wine and water, two tablespoonsful of olive oil, and season with salt, pepper, and half a lemon, peeled and sliced ; when done, dish up covered with the following sauce. Take two tumblersful of white wine, a lump of butter mixed with a little flour, salt, pepper, the juice of a lemon, a head of garlic blanched and pounded, and chopped parsley and chives

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