Kingfish Saute with Fine Heresy
From Louis' every woman's cook book, 1910
Presented as published in 1910. 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 Louis' every woman's cook book (1910) by Louis Muckensturm, page 21. The excerpt below is the record exactly as published.
KINGFISH SAUTE WITH FINE HERESY Cut off the heads and tails of three kingfish. Split the fish in two, and remove the bones. Dip them in flour, and fry in butter. When cooked, dish them up. Add the juice of a lemon to the butter the fish has been cooked in, and also a little chopped parsley, chives, chervil, and tarragon. Pour this over the fish, and surround it with slices of lemon
Cook this with the app: pantry check, scaling, and the assistant.