The Jewish Manual - Practical Information in Jewish and Modern Cookery with a Collection - of Valuable Recipes & Hints Relating to the Toilette by Judith Cohen Montefiore
page 51 of 210 (24%)
page 51 of 210 (24%)
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of a light brown, or enclose them first in thin paste and then fry
them. The roes of fish or the livers are particularly nice prepared in this way. * * * * * FISH OMELET. Shred finely any cold fish, season it, and mix with beaten eggs; make it into a paste, fry in thin cakes like pancakes, and serve hot on a napkin; there should be plenty of boiling butter in the pan, as they should be moist and rich; there should be more eggs in the preparation for omelets than for fritters. * * * * * SCALLOPED FISH. Take any dressed fish, break it in small pieces, put it into tin scallops, with a few crumbs of bread, a good piece of butter, a little cream if approved, white pepper, salt, and nutmeg; bake in an oven for ten minutes, or brown before the fire; two or three mushrooms mixed, or an anchovy will be found an improvement. * * * * * ANOTHER WAY. Break the fish into pieces, pour over the beaten yolk of an egg, sprinkle with pepper and salt, strew with bread crumbs, chopped |
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