Reverse - Text
Left half:
THE FOUR POINTS
Right half:
COOKING NOTES.
Trout. |
A Greek cook says: "I cooked a
pan fish so exquisitely that it
turned me an admiring, grateful
look from the frying pan."
This is the way he did it:
The
fish, after being nicely cleaned,
was rolled in bread crumbs
pounded fine (some prefer corn
meal); plenty of lard to cover
the fish was brought to boiling
point; the fish was then plunged
in and turned frequently and
carefully, watched tenderly,
until a light brown color;
removed with a perforated flat
dipper, and served upon a hot
dish, with a napkin folded neatly
in the bottom.
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FRIED TROUT.--Another good way to fry
trout is as follows:
Wash,
gut and scale them; then dry
them, and lay them on a board,
dusting them at the same time
with some flour. Fry them finely
brown with fresh dripping. Serve
with crimp, parsley and melted
butter.
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TROUT A LA CREME. -- Cut the heads and
tails off, and put the fish in
boiling, slightly salted water;
simmer slowly for five minutes;
take out and drain. Put the fish
back in stew pan with as much
rich cream as will cover them;
season with pepper, salt (if
necessary), powdered mace, and
nutmeg; add the yellow rind of a
lemon cut in small pieces. Keep
the pan covered, and let the fish
stew for ten minutes after it has
commenced to boil. Put the fish
in dish and keep hot while you
make a sauce with a little milk
and a teaspoonful of arrowroot;
add this to the boiled cream,
stir well, add juice of one
lemon, pour sauce over fish, and
serve.
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