Soles au Plat from Modern Cookery for Private Families by Eliza Acton
Clarify from two to three ounces of fresh butter, and pour it into the dish in which the fish are to be served; add to it a little salt, some cayenne, a teaspoonful of essence of anchovies, and fro...
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Ingredients
- butter
- water
- pale gravy
- parsley
- fish
- fresh butter
- cayenne
- salt
- clarified butter
- moisten
- lemon-juice
- shrimps
- sherry
- essence of anchovies
- bread-crumbs
- dry white wine
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