large/11381/culture_and_cooking_1709_librivox_64kb_mp3/cultureandcooking_07_owen_64kb_1
large/11381/culture_and_cooking_1709_librivox_64kb_mp3/cultureandcooking_07_owen_64kb
English
11381
Carefully save veal, lamb, beef, and pork drippings. Keep a crock to put it in, and, clarified as I shall direct, it is much better than lard for many purposes, and for frying especially; it does not leave the dark look that is sometimes seen on articles fried in lard. CAREFULLY SAVE VEAL LAMB BEEF AND PORK DRIPPINGS KEEP A CROCK TO PUT IT IN AND CLARIFIED AS I SHALL DIRECT IT IS MUCH BETTER THAN LARD FOR MANY PURPOSES AND FOR FRYING ESPECIALLY IT DOES NOT LEAVE THAT DARK LOOK THAT IS SOMETIMES SEEN ON ARTICLES FRIED IN LARD
s 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. 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. Egg and bread-crumb may be used instead of cracker dust, but it is not the proper thing, and is a great deal more trouble. Should you be desirous of using it, however, the oysters must be carefully wiped _dry_ before dipping them; while for cracker dust they are not wiped, but only drained well. Fish of any kind, fried in batter _à la Carême_ (see recipe), is very easy to do, and very nice. SSION 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 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 EGG AND BREAD CRUMB MAY BE USED INSTEAD OF CRACKER DUST BUT IS NOT THE PROPER THING AND IS A GREAT DEAL MORE TROUBLE SHOULD YOU BE DESIROUS OF USING IT HOWEVER THE OYSTERS MUST BE CAREFULLY WIPED DRY BEFORE DIPPING THEM WHILE FOR CRACKER DUST THEY ARE NOT WIPED BUT ONLY DRAINED WELL FISH OF ANY KIND FRIED IN BATTER ALL LA CAREAM IS VERY EASY TO DO AND VERY NICE
large/11381/culture_and_cooking_1709_librivox_64kb_mp3/cultureandcooking_07_owen_64kb
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