A part of the above marinade may be made at any time, and almost any kind of fish remaining from a previous dinner may be done the same, and eaten cold.
Marinated; but the nature of this marinade is not quite clear; a spicy marinade of wine and herbs and spices would be appropriate for certain game birds, but chicken ordinarily requires no marinade except some oil before frying.
If rabbits are very plenty and very fat, put down a jar of hindquarters in marinade for three days, then wipe, and hang in a cold, dry place.
Put it on a flat dish and lay any cooked or raw meat in the marinade for an hour or more before using, turning the pieces often.
Add a little lemon-juice to the marinadeif desired.
Wipe dry, marinade in oil and lemon-juice, and broil as usual.
Serve plain, or with a sauce of melted butter, lemon-juice, and minced parsley, or with the remaining marinade heated and poured over the kidneys.
Soak for half an hour in a marinade of olive-oil seasoned with salt and pepper.
Let the grouse soak in this for three days, turning them two or three times daily, and pouring the marinade over them.
Cut up a brace of cold grouse, and let them marinade in two tablespoonfuls of salad oil and the juice of a lemon, with a little salt and pepper, and let them remain in this for three hours.
Take a large piece of sturgeon, or a whole small one, clean and skin it properly, lard it with eel and anchovies, and marinade it in a white wine marmalade.
Fasten it to the spit and roast it, basting frequently with the marinade strained.
Oeuffs Au Soliel Poach eight fresh eggs then take them out and place in cold water until cool; lay them for a quarter of an hour to marinade in a glass of white wine with sweet herbs.
Stir oysters into this and let stand 10 minutes, then drain off any of the marinade that has not been absorbed.
The marinade is made as follows: Take 1 part melted Crisco and 3 of vinegar, with salt and pepper to taste.
Remove both from stewpan, put in flour, and fry until it acquires a nut-brown color; add stock and wine marinade in which meat was soaked, and stir until boiling.
Remove chicken from marinade and cut into 3/4-inch cubes; reserve marinade.
If you want to grill some vegetables at the same time, reserve some of the marinade and baste the vegetables with it.
Pour half of marinade mixture in cavity of chicken.
Turn and baste with marinade every 10 to 15 minutes.
Meanwhile, in small saucepan over medium heat, combine marinade with sugar and cornstarch; bring to a boil.
Baste kebabs with marinadeand grill 4 to 5 inches above medium-hot coals for 6 to 8 minutes until chicken is lightly browned and cooked through.
Place chicken in marinadeand spoon some marinade between skin and flesh.
If you plan to use marinade as a sauce to be served with chicken during the meal, be sure to cook it before using.
To grill, drain poultry and use marinade for basting.
Cut a fresh pike into slices and marinade each slice separately with a sauce made of sufficient olive oil, black pepper, a minced onion, finely cut mushrooms and chopped parsley.
Prepare six fresh perch and marinade them with two tablespoonfuls of olive oil, a sprig of parsley, a little pepper and salt and allspice, bayleaf and other strong spices chopped fine.
Marinade the required number of small filets mignon of mutton in butter seasoned with salt and chervil.
Use only enough marinade to season the meat or fish.
Dip each cutlet into thismarinade twice over, and fry them.
Pour this marinade over the fish, cover it, and let it stand half an hour.
Beat the yolks of two eggs, add a teaspoonful of made mustard and the marinade drained from the fish.
Drain, wipe dry, and soak for an hour in a marinade of oil and vinegar.
Soak in the marinade for an hour or more and broil, basting with the marinade.
Soak for an hour in a marinade of oil and lemon-juice, seasoned with salt, pepper, onion, and parsley.
Trim your haunch and lard the fillet of the loin and the leg as you would a fricandeau, put it for a week in a marinade (No.
Procure a small haunch of mutton of about twelve pounds in weight, beat it well with a rolling-pin, lay it in an earthen pan, and cover with a marinade as prepared for fillet of beef (No.
You can also braise the fillet in a baking dish in the oven with the marinade it is pickled in.
Truss and lard a young leveret as above, then prepare a marinade as for filet de bœuf à la Bohémienne (No.
