Smelts à la Davis
A historical recipe from How to Cook Fish, by Myrtle Reed.
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A historical recipe
How to Cook Fish, by Myrtle Reed. Project Gutenberg eBook #18542.
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
- two tablespoonfuls of peanut butter
Method
Chef Wood
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- Prepare and clean the fish, remove the bone, dip in milk, season with salt and pepper, dip in flour, and brown in butter.
- Melt two tablespoonfuls of peanut butter, add to it the juice of a lemon, pour over the fish and serve, garnishing with lemon and parsley.
Plating
Cookware for this recipe
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Saucepan