Fillets of Plaice à la Duchesse from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Skin a nice plaice and remove the fillets; cut these across into pieces each sufficient for one person, bat them out with a wet knife, trim them neatly and put them into a buttered sauté pan,...
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Ingredients
- salt
- lemon juice
- fish
- fillets of anchovy
- yolk of egg
- water
- buttered paper
- butter
- carmine
- parsley
- cooked lobster coral
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