Serve with Maitre d'Hotel Sauce and garnish with
hard-boiled eggs.
FRIED WHITEFISH--I
Clean and trim the fish and cut into convenient pieces for serving.
Dip in seasoned flour and saute in hot lard in a frying-pan.
FRIED WHITEFISH--II
Cut the fish in slices, dip in beaten egg, then in seasoned crumbs,
and fry in fat to cover. Serve with any preferred sauce.
[Page 442]
FRIED WHITEFISH--III
Clean and dry the fish, cut into fillets, dip in seasoned crumbs,
then in egg, then in crumbs, and fry quickly in fat to cover. Serve
with Tartar Sauce.
BROILED WHITEFISH--I
Clean, trim, and split a large whitefish, season with salt, pepper,
and oil, and broil. Garnish with lemon and parsley and serve with
Tartar Sauce.
BROILED WHITEFISH--II
Put a cleaned and split whitefish on a wire broiler, season with
salt and cayenne, lay a few thin slices of bacon on top, put the
broiler on a baking-pan, and cook in the oven without turning.
Put on a platter, add a little butter, and rub hard-boiled eggs
through a sieve over the fish. Garnish with parsley and lemon.
BROILED WHITEFISH--III
Clean and split the fish, season with salt and pepper, sprinkle
with lemon-juice, and broil. Pour over melted butter and serve.
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