No. 327 Smelts à la Juive.
Egg and bread-crumb the fish as before, fry in salad oil (very hot), dress them on a napkin, garnish with parsley, and serve without sauce.
The Gastronomic Regenerator
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332 of 1380 · Contents · Download EPUB
Egg and bread-crumb the fish as before, fry in salad oil (very hot), dress them on a napkin, garnish with parsley, and serve without sauce.