- Tapa blanda: 38 páginas
- Editor: General Books LLC (1 de febrero de 2012)
- Idioma: Inglés
- ISBN-10: 0217509517
- ISBN-13: 978-0217509510
This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1922. Excerpt: ... FISH AND SHELL FISH j ESCALLOPED WHITE FISH:--Four pound white fish, boil in a cloth 20 minutes; (put on in boiling water) let cool and pick up in not too small pieces. Make cream dressing of 1 pint milk, 2 tablespoons flour, 2 tablespoons butter, salt and paprika. Put milk in double boiler, rub flour and butter smooth, add to milk, stirring constantly until thick. Put layer of fish, then layer cream sauce until pan is filled. Put bread crumbs on top, bake 20 minutes. PLANKED WHITEFISH:--Clean and split a threepound whitefish, let stand in salt water 1 hour. Place on plank flat with skin side down; sprinkle top with salt, pepper, little pieces butter and flour. Bake in moderate oven 45 minutes. Have mashed potatoes ready in scroll shape around the fish; put in oven, brown for fifteen minutes longer. Garnish with parsley and lemon; serve on plank. BAKED WHITEFISH:--Clean, wipe and salt the fish, leaving head and tail attached. Fill with dressing, sew together. Dressing: 1 cup bread crumbs, 1 onion chopped fine, cup melted butter, teaspoon salt, 1 teaspoon chopped parsley, 1 beaten egg, little celery salt. Bake in moderate oven 40 minutes. Relative time required for baking, judgment must be used in connection with size of the fish; 40 minutes is sufficient for medium sized fish. OYSTER ROAST:--Clean 1 pint oysters thoroughly. Drain from their liquor. Put in a saucepan and cook until the oysters are plump and their edges begin to curl. Shake the pan frequently to prevent burning. Season with salt, pepper and add 2 tablespoons of butter. Continue shaking until the oysters are well seasoned. Pour over small rounds of buttered toast and garnish with crisp sprigs of parsley. FRIED OYSTERS:--Select large oysters; examine carefully for particles of shell. Dip in...
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