Fishball
From Modern culinary art (1937).
No ratings yet
A historical recipe
Modern culinary art, by Henri-Paul Pellaprat (1937).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
- 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
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- wing (See “4 la Romaine.” Matches with parmesan chee la Mornay.’’ Small boats “’ Chevreuse.’ and pages 423 and following).
- quis “4 la Polonaise.” Poultry rissoles: avdove}.
- Fig.
- | 17.— Matches with anchovies (see page 135}.
- Fig.
- 118.— Small hot pastrie a coffee-spoonful chopped onions, Place these apples in one or two dishes and add herrings fillets, in quarters.
- Sprinkle with a madeira-glassful white wine, some pepper and 2 or 3 spoons olive oil.
- This dish is absolutely delicious.
Plating
Cookware for this recipe
-
Chef's knife
-
Cutting board