Tomcods, Meuniere
From The Hotel St. Francis cook book, 1919
Serves 2
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 23. The excerpt below is the record exactly as published.
Tomcods, meuniere Dry toast Broiled fresh spareribs, with lentils Coffee Vanilla bavarois, with Bar le Due Cookies Demi tasse DINNER Consomme Doria Scallops, Jerusalem Spring lamb tenderloin, Thomas Fried egg plant Chicory and escarole salad Homemade apple pudding Coffee Tomcods, meuniere. Season six tomcods with salt and pepper, and roll in flour. Melt four ounces of butter in a frying pan, put in the tomcods and fry. When done put on platter and sprinkle with chopped parsley and the juice of two lemons
Cook this with the app: pantry check, scaling, and the assistant.