Chapter XIV · Fish · No. 992
Built upon: No. 174Anglaise (for Egg-and-bread-crumbing)No. 66Butter Sauce
992—Cabillaud Frit
Cut some slices of fresh cod, from one inch to one and one-half inches thick. Season them, treat them No. 174, Anglaise (for Egg-and-bread-crumbing), and fry them sufficiently to allow of their being well cooked all through. Dish them on a napkin with fried parsley and lemon, and send a butter sauce (No. 66, Butter Sauce), a tartare sauce, or a tomato sauce to the table at the same time as the fish.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 992, p. 336. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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