531. CRIMPED SKATE, FRIED.

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

pieces of skate ↝ Fish, carp, raw [Finfish and Shellfish Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
beaten egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
very fine bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
fried parsley ↝ Parsley, raw [Not included in a food category]
sauces recommended for boiled skate ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (4)

With a clean napkin, absorb all the moisture from the pieces of skate intended to be fried.
After which, dip each piece into flour preparatory to its being again dipped in beaten egg, and then rolled in very fine bread-crumbs.
Turn the pieces of skate round into shape again, and fry them of a fine bright colour.
Dish them up on a napkin with a border of fried parsley, and send to table with either of the sauces recommended for boiled skate.

Original Text

531. CRIMPED SKATE, FRIED.
WITH a clean napkin, absorb all the moisture from the pieces of skate intended to be fried; after which, dip each piece into flour preparatory to its being again dipped in beaten egg, and then rolled in very fine bread-crumbs; turn the pieces of skate round into shape again, and fry them of a fine bright colour; dish them up on a napkin with a border of fried parsley, and send to table with either of the sauces recommended for boiled skate.

Notes

—