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When you dish them up, put some of the liquor over them; garnish the dish with fennel, sliced lemon, barberries, and horseradish. If you have any fried fish cold, you may put it into this marinate. To fricassee soles white.
The interest which Des Esseintes felt for the Latin language did not pause at this period which found it drooping, thoroughly putrid, losing its members and dropping its pus, and barely preserving through all the corruption of its body, those still firm elements which the Christians detached to marinate in the brine of their new language.
Or skin and wash a pair of large soles very clean, dry them in a cloth, wash them with the yolk of an egg on both sides, and strew over them a little flour, and a few bread crumbs; fry them of a fine gold colour, in Florence oil, enough to cover them; when done, drain them, and lay them into an earthen dish that will hold them at length, and set them by to cool; then make the marinate with a pint of the best vinegar, half a pint of sherry, some salt, pepper, nutmeg, two cloves, and a blade of mace; boil all together for about ten minutes, then pour it over the fish hot, the next day they will be fit for use.
Take one pound cold boiled fish left over from the day previous, or boil fresh fish and let cool, then skin, bone and flake. If fresh fish is used, mix two tablespoons of vinegar, a pinch of salt and pepper with the fish. Serve either with or without lettuce leaves. Boil four pounds of halibut, cool and shred fish. Marinate the fish as directed.
Sprinkle with grated nuts or nutmeg and heap white mayonnaise in the center. Garnish with maraschino cherries. Mix together equal parts of banana, orange, pineapple, grapefruit and one-half cup of chopped nuts. Marinate with French dressing. Fill apple or orange skins with mixture. Arrange on a bed of watercress or lettuce leaves. Sprinkle with paprika. Make a plain grape-fruit salad.
*To Marinate.* Take one part of oil and three of vinegar, with pepper and salt for taste; stir them into the meat, and let it stand a couple of hours; drain off any of the marinade which has not been absorbed before combining the meat with the other parts of the salad. Use only enough marinade to season the meat or fish.
Lobsters are done when they assume a red color, which will only require a few minutes hard boiling. Remove the skin and bones, pick to pieces with a fork, marinate them, i.e., place in a dish and season with salt, pepper and a little oil, plenty of vinegar and a little onion cut up; then cover and let stand two or three hours.
The vegetables belonging to the bean family; namely, beans, peas, and lentils. Lentils. A variety of the class of vegetables called legumes. A mixture of green vegetables. A pickle used for seasoning meat or fish before cooking. Marinate. To pickle in vinegar or French dressing, as meat or fish is seasoned. Chestnuts. Menu. A bill of fare.
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