God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
Even though [the Bible] is an ancient document, every person in every situation in every society that’s ever existed can find in this book things that endure forever. Here’s a book that never needs another edition. It never needs to be edited, never has to be updated, is never out of date or obsolete. It speaks to us as pointedly and directly as it ever has to anyone in any century since it was written. It’s so pure that it lasts forever.
John MacArthur
Brook Trout Meuniere
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Seafood, Dairy, Grains
Fish
9
Servings
INGREDIENTS
6
Brook trout
Milk
1/3
c
Flour
1/2
ts
Salt
Pepper
Peanut oil
2/3
c
Butter
Lemon slices
Chopped parsley
INSTRUCTIONS
Clean the trout, remove the fins, but leave the head and tails on. Dip in
milk and drain well.
Mix flour, salt, and pepper. Roll fish in mixture.
Heat enough peanut oil in a skillet to cover the bottom to a depth of
about 1/4 inch. When hot, add trout and brown well on both sides. When
cooked, remove to a hot serving platter.
Pour off the fat from the skillet and wipe well with paper towels. Add the
butter and cook until it is hazelnut brown. Pour the butter over the trout.
Garnish with lemon and parsley.
The New York Times Menu Cook Book, by Criag Claiborne, Harper and Row, NY,
1966.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Been falsely accused of the most awful things? Then you know how God feels”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!