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Pompano, Bateliere
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 136. The excerpt below is the record exactly as published.
Pompano, Bateliere. Roll four small California pompano in flour, and season with salt and pepper. Put three ounces of butter in a frying pan, heat, add the fish, and saute until nice and brown. Then put the fish on a platter ; and in the pan put two ounces of butter, heat until the color of hazelnuts, and pour oser the fish. Sprinkle with chopped parsley, and garnish with two lemons cut in half
Cook this with the app: pantry check, scaling, and the assistant.