2 pounds small frying fish 3 Tablespoons flour 4 sprigs of parsley 2 cloves of garlic 3 Tablespoons olive oil 2 Tablespoons vinegar
instructions:
Clean and wash the fish; remove the heads. Pat dry. Roll into flour to coat completely.
Chop the garlic and parsley together.
Heat the oil in a shallow saucepan. Add the fish. Pack them together so that they will stick to one another.
After 5 to 6 minutes, they will form a sort of pancake; turn it over. Cook for 2 to 3 minutes on the other side.
To serve: Sprinkle with the garlic and parsley mixture and cover with the boiling vinegar.
The sartadagnano, also called sartgnato in some small Mediterranean ports, can only be made with tiny fish whose bones are edible. To serve, slice like a cake.
ingredients: 8 blanched mutton feet 2 onions 1 clove 3 Tablespoons graisse normandie (See recipe No. 1 Step No. 1) 1 fresh sprig or ½ teaspoon dried thyme 1 bay leaf salt, pepper 1 Tablespoon flour 3 Tablespoons vinegar 3 quarts of water 4 sprigs of parsley 1 Tablespoon butter 1 pork caul 4 ounces sausage meat 1 egg 4 Tablespoons dried breadcrumbs
Instructions:
Singe the feet that are already blanched. To blanch: Scrub the feet well. Rinse under cold running water. Place the feet in a saucepan. Add cold water to cover. Slowly bring the water to a boil. As soon as it begins to boil, remove the feet and immediately rinse under cold water. Remove any remaining hair, especially the small ball of wool situated in the inner portion of the foot, between the two hoofs.
Sauté the whole onion, stuck with the clove in the graisse normande. Add thyme and bay leave. Salt and pepper. Sprinkle with the flour. Stir. Brown lightly.
Sprinkle with vinegar and add the water. When the liquid boils, add the feet. Cook, covered, for 3 to 4 hours at a very slow boil. Add more water if necessary.
Chop the second onion and the parsley. Sauté in butter. Add the sausage meat.
Drain the feet. Bone, taking care not to break the flesh. Stuff each food with some of the mixture. Wrap in a piece of pork caul.
Beat the egg in a dish. Put the breadcrumbs in another dish. Dip the feet into the egg, then roll in the crumbs. Deep fry in hot fat.
Serve very hot.
This is a very popular dish from Rouen. To make the graisse normande, see recipe No. 1, step No. 1
Graisse Normande (Normandy Fat) Dice 2 parts beef kidney suet. Melt it in a large saucepan with 1 part lard over very low heat. When everything has melted completely, add cleaned and diced vegetables: 1 each onion, leek, carrot, celery stalk, sprig of parsley and 2 cloves of garlic. Salt and pepper. Simmer for 2 hours without browning. Strain through a very fine sieve.
ingredients: 2 plump young partridges 4 Tablespoons butter ⅓ cup dry white wine salt and pepper 1 onion 10 small bacon cubes ½ cup shredded Swiss cheese ½ cup thin vermicelli 2 cups beef or chicken stock
instructions: 1. Clean the partridges and sauté them lightly in butter on all sides without allowing them to brown. 2. Add the wine. Salt and pepper. Cover and cook over low heat for 20 minutes. Remove from the heat and slit them in half. 3. Chop the onion. Scald the bacon cubes in boiling water. Add the onions and bacon cubes to the saucepan. Add the Swiss cheese and vermicelli. 4. Place the halved partridges in the saucepan, cover with the stock, and cook 20 minutes.
The Savoyards, who eat a good deal of pasta, are particularly fond of fidés, or thin vermicelli. It is best to use a small saucepan; otherwise you must increase the quantity of stock.
ingredients: 2 pounds of eels fresh herbs, as many of the following as possible (amounts are approximate): 5 ounces sorrel or watercress 2 ounces parsley 2 ounces chevril 1 sprig tarragon 1 sprig mint 1 sprig sage 1 handful spinach 2 ounces new leaves of white nettle 5 tablespoons butter 1 cup dry white wine salt, pepper 2 egg yolks 1 tablespoon heavy cream
instructions: 1. Clean and skin the eels; remove heads and tails. Cut into 2-inch lengths. 2. Wash and chop together all the herbs. Cook slowly in a large saucepan in butter. Add the eels and sauté 5 minutes. Add wine to cover the contents, salt and pepper to taste. Cook 15 minutes. 3. Remove from heat and thicken the sauce with a mixture of the egg yolks and cream. Add the lemon juice at the very last. Serve either hot or cold.
The more herbs you use, the better the dish will be. In Flandre, during some seasons, they use as many as fourteen varieties, including the young nettle leaves, which are traditional. The eels must be small.
Shufunotomo Co., Ltd., Japan, 1971 Published in the United States and Canada by BOBLEY PUBLISHING a division of Illustrated World Encyclopedia, Inc. Printed in Japan
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