Whitebait à la Tartare Allemande

Ingredients

• Prepare 2 pounds of fish
• Mix the yolks of 2 eggs
• with ½ cupful milk
• ½ teaspoonful salt
• 1 teaspoonful melted butter
• 2 tablespoonfuls flour

Method

1. 1

   Mix egg yolks with milk, salt, melted butter, and flour, then fold in beaten egg whites.

2. 2

   Dust fish with flour, dip in batter, and fry in boiling fat.

3. 3

   Serve garnished with parsley and sauce Tartare allemande.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 140. The excerpt below is the record exactly as published.

Whitebait k la Tartare Allemande.— Prepare 2 pounds of fish the same as for broiling. Mix the yolks of 2 eggs with V, cup- iul milk, Vi teaspoonful salt, 1 teaspoonful melted butter, 2 table- spoonfuls flour, and the whites beaten to a stiff froth ; wipe the fish dry, dust with fiour, dip in the batter, and fry in boiling fat ; serve on a warm dish, garnish with parsley, and serve with sauce Tartare allemande. Whitebait^ Fried. — Glean, wash, and wipe the fish dry, sea- son with salt, roll in fiour, and fry in hot fat. Dress on a warm dish, add to 2 ounces melted butter, the juice of 1 lemon, and I tea- spoonful chopped parsley ; pour this over the fish, and serve with white and brown bread and butter, or with German fried potatoes. Whitebait, BroUed. — Season the well-cleaned fish with salt, pepper, and lemon juice, add 1 sliced onion, let marinate 1 hour ; then wipe dry, dip in melted butter, roll in fresh grated bread crumbs, lay on a hot broiler, and broil over a moderate, clear fire 5 minutes on each side. Dress on a warm dish, spread a little maitre d'hdtel butter over each fish, and serve either with white and brown bread or French fried potatoes. Another way is to dust the fish with fiour, dip into beaten egg, roll in cracker crumbs, and fry in hot fat 310 SEA FOOD, Bra WHITEFISBL Where founds etc. — A member of the salmon family, it ia found in the Great Lakes, from Lake Erie to the Arctic Sea, in Lake Ghamplain, in the small lakes of Canada connected vith the St Lawrence on the south side, and in the Mackenzie and other rivers flowing into the icy sea. It attains a length of ly, to 27, feet and a weight of 3 to 10 pounds, becoming very large and fat in the clear water of Lake Superior ; its general appearance is shad- like, whence it is called lake shad at Burlington, Yt. It is bluish gray on the back, lighter on the sides, and white below ; the flesh is bluish white, changing to a pure white when cooked. In October it enters the rivers to spawn, returning in 3 or 4 weeks. Whiteflsh^ Broiled. — Split a well-cleaned white fish through the back, wash and wipe dry ; brush over with a little melted butter or oil, lay the fish with the meat side downward on a broiler, and broil over a clear fire, 10 minutes on the meat side and 5 minutes on the skin side. When done remove the fish to a hot dish ; mix 2 ounces butter with 1 even tablespoonful seasoning salt, add the juice of Vs lemon, spread this over the fish, and serve with baked pota- toes and boiled tomatoes. Weakfish can be prepared the same way. WEAKFISH. In season from the middle of June to the end of October. Where founds etc. — A spiny-rayed fish, of the genus Otolithus^ resembling the perch ; the common weakfish is from 1 to 2 feet long. This was formerly one of the most common marine fishes in Vineyard and Long Island Sounds, but is now less abundant ; it has been taken in the Gulf of St. Lawrence and the Oulf of Mexico ; it often accompanies the bass. Fish ik la Bothsehlld. — Take either weakfish or carp ; choose a fish of 2Vs pounds, remove head and tail, cut the fish into 6 pieces, lay on a dish, sprinkle over 1 tablespoonful salt, let stand 30 min- WBAKFISH. 211 utee ; then place in a saucepan, cover with ly, pint water, Yg pint white vinegar, 2 fine-cut onions, 1 bay leaf, 3 cloves, 8 whole pep- pers, 1 blade of mace, a handful of seedless raisins, small stick of oixinamon, and Yt lemon cut into lengths or slices and freed from the pits ; as soon as it begins to boil draw the saucepan to side of stove and let simmer till done ; then carefully remove to a warm dish. Mix lYt tablespoonf ul butter with lYt tablespoonf ul flour,

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