Catering by a personal chef

Catering by your own Personal Chef

Services Menus Testimonials About Us Prices FAQ
Personal Chef Recipe SPRATS FRIED IN BATTER.
More Recipes...
Full Recipe List
BUTTERED PRAWNS OR SHRIMPS.
BOILED SKATE.
CRIMPED SKATE.
SKATE WITH CAPER SAUCE (a la Francaise)
SMALL SKATE FRIED.
TO BAKE SMELTS.
TO FRY SMELTS.
BAKED SOLES.
BOILED SOLES.
SOLE OR COD PIE.
SOLES WITH CREAM SAUCE.
FILLETED SOLES A L'ITALIENNE.
FRICASSEED SOLES.
FRIED SOLES.
SOLES WITH MUSHROOMS.
SPRATS FRIED IN BATTER.
BAKED STURGEON.
ROAST STURGEON.
MATELOT OF TENCH.
TENCH STEWED WITH WINE.
STEWED TROUT.
BOILED TURBOT.
BAKED FILLETS OF TURBOT.
FILLETS OF TURBOT A L'ITALIENNE.
TURBOT A LA CREME.
TURBOT AU GRATIN.
BOILED WHITING.
BROILED WHITING.
FRIED WHITING.
WHITING AU GRATIN, or BAKED WHITING.
TO DRESS WHITEBAIT.

Personal Chef Recipes - by Mrs Beeton

SPRATS FRIED IN BATTER.

Ingredients:2 eggs
flour
bread crumbs; seasoning of salt and pepper to taste.
Method:Wipe the sprats, and dip them in a batter made of the above ingredients. Fry of a nice brown, serve very hot, and garnish with fried parsley. Sprats may be baked like herrings. (_See_ No. 268.) DRIED SPRATS. 331. Dried sprats should be put into a basin, and boiling water poured over them; they may then be skinned and served, and this will be found a much better way than boiling them. _Pic_
Time: 2 eggs, flour, bread crumbs; seasoning of salt and pepper to taste.
Notes:
Back to Recipe List

Source: The Book of Household Management Mrs. Isabella Mary Beeton
contact faq sitemap articles consultation recipes links terms
Personal Chef and Catering Services by Cooks At Home