CRIMPED SKATE, A LA PASCALINE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (8)
  1. Turn the pieces of skate round in the usual manner.
  2. Boil the skate.
  3. Drain the skate.
  4. Dish up the skate.
  5. Pour over the fish a well-seasoned sauce à la Pascaline (No. 15) made rather piquante.
  6. Garnish round with glazed croûtons of fried bread.
  7. Place a neatly-trimmed piece of the liver on each croûton.
  8. Send to table.
Original Text
CRIMPED SKATE, A LA PASCALINE. TURN the pieces of skate round in the usual manner, boil, drain, and dish them up; then pour over the fish a well-seasoned sauce à la Pascaline (No. 15) made rather piquante; garnish round with glazed croûtons of fried bread, on which should be placed a neatly-trimmed piece of the liver, and send to table.
Notes
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