BROILED POMPANO--III
Clean and split the fish, rub with oil, sprinkle with salt and pepper,
roll in crumbs, and broil.
BROILED POMPANO A LA MAITRE D'HOTEL
Clean and split the fish, rub with salt, pepper, and olive-oil,
and broil. Serve with Maitre d'Hotel Sauce.
[Page 254]
FRIED POMPANO--I
Cut the cleaned fish into slices, dredge with flour, and fry brown
in butter. Serve with any preferred sauce.
FRIED POMPANO--II
Cut the cleaned fish into strips, season with salt, pepper, and
nutmeg, dip in egg and crumbs and fry in fat to cover.
FILLETS OF POMPANO
Cut a prepared and cleaned pompano into strips. Marinate for an
hour in oil and vinegar, seasoned with salt and pepper. Drain,
dip in crumbs, then in egg, then in crumbs, and put in a buttered
paper and bake until done. Serve with Tomato Sauce.
FILLETS OF POMPANO A LA DUCHESSE
Cut a cleaned pompano into strips, sprinkle with salt, pepper, and
onion-juice, and put into a small baking-pan. Steam until done,
take up carefully and spread each one with seasoned mashed potato
mixed with well-beaten egg. Bake in the oven until puffed and brown
and serve immediately.
[Page 255]
FILLETS OF POMPANO AU GRATIN
Split the fish in two lengthwise, and remove the bone and skin.
Pages:
174
175
176
177
178
179
180
181
182
183
184
185
186
187
188
189
190
191
192
193
194
195
196
197
198