Orlys

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905
Source
Common-sense cookery for English households : with twenty menus worked out in detail
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
main ingredients
marinade
batter
garnish and sauce
Instructions (7)
  1. Trim chicken and fish into neat fillets.
  2. Marinade the fillets for two hours (as described for angels on horseback).
  3. Drain and wipe the fillets.
  4. Dip the fillets in batter.
  5. Fry the fillets.
  6. Drain and dry the fried fillets carefully.
  7. Serve with fried parsley and tomato sauce.
Original Text
ORLYS. Orlys, or dishes à la Orly, as they are sometimes called, are also of this school. They are made of chicken, fish (soles especially), oysters, &c. The two former having been trimmed in neat fillets, are marinaded (as described for angels on horseback) for two hours, then drained, wiped, dipped in batter, and fried. Careful draining and drying must follow and fried parsley and tomato sauce are the correct concomitants.
Notes
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