large/11381/culture_and_cooking_1709_librivox_64kb_mp3/cultureandcooking_07_owen_64kb_35
large/11381/culture_and_cooking_1709_librivox_64kb_mp3/cultureandcooking_07_owen_64kb
English
11381
A dish of _filets de sole_ or cutlets, crisp and golden brown, is an ornament to any table, and is seldom disdained by any one. Apropos of _filets de sole_; it is very high sounding yet very attainable, as I shall show. I was staying with a friend early in spring, a lady always anxious for table novelties. A DISH OF FILLETS DE SOLES OR CUTLETS CRISP AND GOLDEN BROWN IS AN ORNAMENT TO ANY TABLE AND IS SELDOM DISDAINED BY ANY ONE APROPOS OF FILLET DE SOLE IT IS VERY HIGH SOUNDING YET VERY ATTAINABLE AS I SHALL SHOW I WAS STAYING WITH A FRIEND EARLY IN SPRING A LADY ALWAYS ANXIOUS FOR TABLE NOVELTIES
nd takes color directly, quickly put in your articles. These articles, whether cutlets or fish, must have been carefully prepared, or herein may lie the second cause of failure. Any cookery book will give you directions how to crumb, follow them; but what some do not tell you is, that your bread-crumbs should be _finely sifted_; every coarse crumb is liable to drop off and bring with it a good deal of the surrounding surface. I also follow the French plan in using the egg, and mix with it oil and water in the proportion of three eggs, one tablespoonful of oil, one of water, and a little salt, beat together and use. It is a good plan to keep a supply of _panure_ or dried bread-crumbs always ready. Cut any slices of baker's bread, dry them in a cool oven so that they remain quite colorless, or they will not do for the purpose. When as dry as crackers, crush under a rolling-pin, and sift; keep in a jar for use. In no branch of cooking is excellence more appreciated than in that of frying. OF BREAD IN IF IT CRISPS AND TAKES COLOR DIRECTLY QUICKLY PUT IN YOUR ARTICLES THESE ARTICLES WHETHER CUTLETS OR FISH MUST HAVE BEEN CAREFULLY PREPARED OR HEREIN MAY LIE THE SECOND CAUSE OF FAILURE ANY COOKERY BOOK WILL GIVE YOU DIRECTIONS HOW TO CRUMB FOLLOW THEM BUT WHAT SOME DO NOT TELL YOU IS THAT YOUR BREAD CRUMBS SHOULD BE FINELY SIFTED EVERY COARSE CRUMB IS LIABLE TO DROP OFF AND BRING WITH IT A GOOD DEAL OF THE SURROUNDING SURFACE I ALSO FOLLOW THE FRENCH PLAN IN USING THE EGG AND MIX WITH IT OIL AND WATER IN THE PROPORTIONS OF THREE EGGS ONE TABLESPOONFUL OF OIL ONE OF WATER AND A LITTLE SALT BEAT TOGETHER AND USE IT IS A GOOD PLAN TO KEEP A SUPPLY OF PANIURE OR DRIED BREAD CRUMBS ALWAYS READY CUT ANY SLICES OF BAKER'S BREAD DRY THEM IN A COOL OVEN SO THAT THEY REMAIN QUITE COLOURLESS OR THEY WILL NOT DO FOR THE PURPOSE WHEN AS DRY AS CRACKERS CRUSH UNDER A ROLLING PIN AND SIFT KEEP IN A JAR FOR USE AND NO BRANCH OF COOKING IS EXCELLENCE MORE APPRECIATED THAN IN THAT OF FRYING
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