Culture and Cooking; Or, Art in the Kitchen
Chapter 6
FRYING.
Why you fail.--Panure or bread-crumbs, to prepare.--How to prepare flounders as filets de sole.--Fried oysters.--To clarify dripping for frying.--Remarks.--Pâte à frire à la Carême.--Same, à la Provençale.--Broiling 55