Whole-Egg Anglaise

Name: Whole-Egg Anglaise
Cuisine: France
Ingredients: 1 cup semicoarse fresh or fine dry bread crumbs; 1 cup semicoarse fresh or fine dry bread crumbs; ¼ cup flour of your choice; 1 turn of the mill of white or black pepper; 1 turn of the mill of white or black pepper; Good pinch of salt; 1 teaspoon water; 1 teaspoon unsaturated oil of your choice; 1 large egg

Preparation info

FFR—Sufficient for 12 fish fillets,
12
chicken cutlets chops

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

You need a supple brush that will bend along the fillets or pieces of meat, a small bowl to beat the ingredients together, and two pieces of parchment paper.

Ingredients

1 large egg
1 teaspoon unsaturated oil of your choice
1 teaspoon

Europe
France
Sauce

Method

Mix the egg, oil, water, salt, and pepper together until the mixture is fully liquefied. This mixture is called the anglaise; some people, among which I number, like it well beaten and fluid so the resulting breading is thin and crisp. Others like it beaten only lightly so the egg lies thicker on the fillets and attracts more bread crumbs. The choice of style is yours as well as the choice of f