Recipe or source entry
Crimped Skate with Brown Butter
Boil the skate in water with salt and a little vinegar; and when done, dish it up with some of the liver and fried parsley; pour some carefully-prepared brown butter sauce, No. 54, over it, and serve.
This mode of dressing skate, once tried, will ever after continue a favourite with true epicures.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter04/skate-butter.html- Legacy revision
8531e8373e9b- Source checksum
1f986f6e3e8a63a738e5194acf7e3a63bd47c409666c6ab47d109d8f53db683a- Legacy text checksum
8ba2b05104ed8e8aee238adf86adb7976d296c3bcfef57ef7825def20d5c1426
Cite this page
Crimped Skate with Brown Butter. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter04/skate-butter.html