SKATE, A LA ROYALE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Instructions (9)
  1. Boil the skate till it is half done, drain it, and after allowing it to cool, cut it into pieces about two inches long.
  2. Place these in a basin and marinate them in oil, vinegar, pepper, and salt.
  3. Twenty minutes before dinner, drain the pieces of skate on a napkin.
  4. Dip each piece separately in some frying batter prepared for the purpose.
  5. Fry them of a fine colour in plenty of hogs-lard, heated for the purpose.
  6. Dish the skate up in a pyramidal form.
  7. Sauce round with Ravigotte or Poivrade sauce.
  8. Garnish the dish with alternate groups of fried parsley and pieces of the liver.
  9. Serve.
Original Text
SKATE, A LA ROYALE. BOIL the skate till it is half done, drain it, and after allowing it to cool, cut it into pieces about two inches long; place these in a basin and marinate them in oil, vinegar, pepper, and salt. Twenty minutes before dinner, drain the pieces of skate on a napkin, and then having first dipped each piece separately in some frying batter prepared for the purpose, fry them of a fine colour in plenty of hogs-lard, heated for the purpose; dish the skate up in a pyramidal form, sauce round with Ravigotte or Poivrade sauce, garnish the dish with alternate groups of fried parsley and pieces of the liver, and serve.
Notes
—