large/11381/culture_and_cooking_1709_librivox_64kb_mp3/cultureandcooking_07_owen_64kb_11
large/11381/culture_and_cooking_1709_librivox_64kb_mp3/cultureandcooking_07_owen_64kb
English
11381
"Flounders!" My friend's pretty nose went up the eighth of an inch, and her confidence in my powers as counselor went down to zero. "Flounders! but they are a very common fish you know." "I know they are very delicious," I answered. "Order them, and trust me; but I must coax the autocrat of your kitchen to allow me to cook and prepare them myself." FLOUNDERS MY FRIEND'S PRETTY NOSE WENT UP AT THE EIGHTH OF AN INCH AND HER CONFIDENCE IN MY POWERS AS COUNSELLOR WENT DOWN TO ZERO FLOUNDERS BUT THEY ARE VERY COMMON FISH YOU KNOW I KNOW THEY ARE DELICIOUS I ANSWERED ORDER THEM AND TRUST ME BUT I MUST COAX THE AUTOCRAT OF YOUR KITCHEN TO ALLOW ME TO COOK AND PREPARE THEM MYSELF
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. 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. "Oh, do tell me what fish to order, I should like something fried, now that you are here to tell cook how to do it; she hasn't the wildest idea, although she would be astounded to hear me say so." "Have you ever had flounders?" I asked.  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 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 OH DO TELL ME WHAT FISH TO ORDER I SHOULD LIKE SOMETHING FRIED NOW THAT YOU ARE HERE TO TELL COOK HOW TO DO IT SHE HASN'T THE WILDEST IDEA ALTHOUGH SHE WOULD BE ASTOUNDED TO HEAR ME SAY SO HAVE YOU EVER HAD FLOUNDERS I ASKED
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