Frying Fish a la Savarin

Ingredients

• any of those trout weighing scarcely more than quarter of a pound
• the smelt
• the very finest olive-oil
• slices of lemon

Method

1. 1

   Don’t forget to fry them in the very finest olive-oil you have.

2. 2

   This simple dish, properly served up with slices of lemon, is worthy of a cardinal.

As published

This recipe was extracted from The bachelor and the chafing dish (1895) by Deshler Welch, page 36. The excerpt below is the record exactly as published.

Frying Fish a la Savarin.— Brillat Savarin, in his Physiologie du GoAt , which was, according to Balzac, a veritable decalogue of gastronomers, irref- ragable as the laws of Kepler, wrote : “ The beauty of a good fry is in carbonizing or browning the surface by sudden immersion — the process known as the ‘surprise.’ It forms a sort of vault to enclose all that is valuable, prevents the fat from reaching it, and concentrates the juices so as best to develop the alimentary qualities. Don’t forget when you have any of those trout weighing scarcely more than 1 68 The Bachelor arid the Chafing-dish. quarter of a pound, and fetched from streams that murmur far from the capital — don’t forget,*! say, to fry them in the very finest olive-oil you have. This simple dish, properly served up with slices of lemon, is worthy of a cardinal. In exactly the same way you should treat smelts, of which adepts think so much. The smelt

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