Fish with Bread Crumbs
A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).
A historical recipe
The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups, by Maria Gentile (1919). Project Gutenberg eBook #24407.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- This, which can also be served as a side-dish, is made especially when you have boiled fish of good quality left over.
- Cut it into little pieces, remove carefully all the bones, then put it in the balsamella (No.
- 54) and season with enough salt, grated cheese and some mushrooms chopped fine.
- If dried mushrooms soften in water first.
- Then take a fireproof plate, grease it evenly with butter and dust with bread crumbs ground fine;
- pour into it the fish prepared as above and cover with a thin layer of bread crumbs.
- Finally put over a piece of butter, brown in the oven and serve hot.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Grater