Chapter XIV · Fish · No. 771
771—Skate
generally served boiled, with caper sauce;
occasionally with brown butter. The smaller specimens are better
fried. Often offered for sale, crimped.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 771, p. 262. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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