1
Prepare and clean the fish, stuff with seasoned crumbs, and sew up.
2
Stuff with seasoned crumbs, sew up, and put into a deep baking-pan.
3
Clean, split, and stuff a trout, using seasoned crumbs or chopped oysters.
4
Roll in seasoned crumbs, then in beaten egg, then in crumbs.
5
Drain, dredge with seasoned flour, dip in beaten egg, then in seasoned crumbs.
6
Stuff the cleaned fish with seasoned crumbs made very rich with melted butter.
7
Stuff a fish with seasoned crumbs made smooth with melted butter.
8
Prepare according to directions given above, stuffing with chopped oysters and seasoned crumbs.
9
Fill a flounder with seasoned crumbs mixed with chopped mushrooms, shallots, and parsley.
10
Prepare a large fish, stuff with seasoned crumbs, and sew up.
11
Remove the back-bone and stuff with seasoned crumbs, mixed with minced parsley and mushrooms.
12
Stuff the prepared fish with seasoned crumbs mixed with chopped shallots, parsley, and mushrooms.
13
Then coat chicken on both sides-firstwith egg substitute and then with seasoned crumbs.
14
Dip chicken in milk; then roll in seasoned crumbs.
15
Drain, dip in beaten egg, then in seasoned crumbs, and fry brown in deep fat.
16
Cut cutlets from a large salmon-trout, dip in seasoned crumbs, and sauté in hot fat.
