Fried Tomcods
From The Hotel St. Francis cook book, 1919
Serves 4
Presented as published in 1919. 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 Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 48. The excerpt below is the record exactly as published.
Fried tomcods, Tartar sauce Dry toast Turkeys' livers en brochette Chocolate with whipped cream Flageolet beans French pastry Coffee DINNER Consomme royal Soft clams, bateliere Roast turkey, cranberry sauce Sweet potato croquettes Asparagus Hollandaise Chiffonnade salad Mince pie American cheese Coffee Spanish omelet. Make a plain omelet and pour one cup of Creole sauce around it. Fried tomcods. Clean eight tomcods, wash well, and dry with a towel. Roll in milk, then in flour, and fry in swimming fat for about five minutes, or until nice and brown. The fat must be very hot. Serve on a napkin with fried parsley, quartered lemons, and Tartar sauce separate
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