large/11381/culture_and_cooking_1709_librivox_64kb_mp3/cultureandcooking_07_owen_64kb_2
large/11381/culture_and_cooking_1709_librivox_64kb_mp3/cultureandcooking_07_owen_64kb
English
11381
Very few minutes will brown them beautifully, if your fat was hot enough, and as a minute too long toughens and shrinks them, be very careful that it browns a cube of bread almost directly, before you begin the oysters. VERY FEW MINUTES WILL BROWN THEM BEAUTIFULLY IF YOUR FAT WAS HOT ENOUGH AND HAS A MINUTE TOO LONG TOUGHENS AND SHRINKS THEM BE VERY CAREFUL THAT IT BROWNS A CUBE OF BREAD ALMOST DIRECTLY BEFORE YOU BEGIN THE OYSTERS
 piece in milk, then in flour. Try if the fat is hot by dropping a crumb into it; if it browns at once, put in the fish. When they are beautifully brown, which will be in about ten minutes, take them up in the colander, and then lay them on a towel to absorb any fat, lay them on a hot dish, and garnish with slices of lemon and parsley or celery tops. Now when this dish made its appearance, my friend's husband, a _bon vivant_, greeted it with, "Aha! _Filets de sole à la Delmonico_," and as nothing to the contrary was said until dinner was over, he ate them under the impression that they were veritable _filets de sole_. Of course I can't pretend to say whether M. Delmonico imports his soles, or uses the homely flounder; but I do know that one of his frequenters knew no difference. Oysters should be laid on a cloth to drain thoroughly, then rolled in fine sifted cracker dust, and dropped into very hot fat; do not put more oysters in the pan than will fry without one overlapping the other. LE YOU WIPE YOUR FISH DRY AND DIP EACH PIECE IN MILK THEN IN FLOUR TRY IF THE FAT IS HOT BY DROPPING A CRUMB INTO IT IF IT BROWNS AT ONCE PUT IN THE FISH WHEN THEY ARE BEAUTIFULLY BROWN WHICH WILL BE IN ABOUT TEN MINUTES TAKE THEM UP IN THE COLANDER AND LAY THEM ON A TOWEL TO ABSORB ANY FAT LAY THEM ON A HOT DISH AND GARNISH WITH SLICES OF LEMON PARSLEY OR CELERY TOPS NOW WHEN THIS DISH MADE ITS APPEARANCE MY FRIEND'S HUSBAND A BON VIVENT GREETED IT WITH AHA FILLET DE SOUL A LA DE LAMONICO AND AS NOTHING TO THE CONTRARY WAS SAID UNTIL DINNER WAS OVER HE ATE THEM UNDER DEPRESSION THAT THEY WERE VERITABLE FILLET DE SOLE OF COURSE I CAN'T PRETEND TO SAY WHETHER MONSIEUR DEL MONICO IMPORTS HIS SOULS OR USES THE HOMELY FLOUNDER BUT I DO KNOW THAT ONE OF HIS FREQUENTERS KNEW NO DIFFERENCE OYSTERS SHOULD BE LAID ON A CLOTH TO DRAIN THOROUGHLY THEN ROLLED IN FINE SIFTED CRACKER DUST AND DROPPED INTO VERY HOT FAT DO NOT PUT MORE OYSTERS IN THE PAN THAN WILL FRY WITHOUT ONE OVERLAPPING THE OTHER
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