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Gurnet, Fillets Of

Run the edge of a knife along the side of the spine, lift the flesh from the bone, and having thus removed the fillets, cut them into neat pieces, rub some flour over them, dip them in beaten egg, and roll them in bread-crumbs. Fry them in hot fat till they are brightly browned. Drain them on a cloth, to free them from grease, and dish them neatly. Send any of the fish sauces to table in a tureen. Time, ten minutes to fry. Probable cost, uncertain. Sufficient, a moderate-sized gurnet for three persons.

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