Fried Fillets of Haddock à la Cologne from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take the fillets of a fresh haddock as in the foregoing recipe, and cut them in long strips and about one inch wide, season them with a little mignonette pepper, a sprinkling of anchovy essence, sa...
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Stove
- Plate
- Mixing bowl
- Fork
- Whisk
- Measuring spoon
- Slotted spoon
- Paper towel
Ingredients
- white breadcrumbs
- fresh haddock
- anchovy essence
- mignonette pepper
- parsley
- salad oil
- egg
- flour
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