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Escalopes of Bass Budapest
Escalopes of Bass Budapest Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-3049. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Fish≥70°C; remove bones and keep fish-contact tools clean. Limites : Bass fillet recovery, twelve-piece integrity and crumb coverage untested.
Method
Steps
Step 1
Scale/wash two 1.5lb bass, remove heads, split each through back, remove spines and cut EACH half into three slanting pieces: TWELVE nominal pieces before breakage. Place skin down in lightly buttered dish; season and squeeze lemon.
Step 2
Brown separate ounce butter with three tbsp crumbs, distribute over fish, bake fifteen-minute historical guide to fish centre≥70°C. Serve in same safe dish.
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