Attelettes of Fish

Cut a slice of any fish to a little more than half an inch thick, remove the skin,
and divide the slice in two, having removed the bone. Cut the slices into very thin
strips, forming the attelettes, salt, dip them in oil, roll in Hour, and plunge them into
hot fat to fry. As soon as the flesh is firm, take them out with a skimmer, drain,
season them with salt, and dish up with a little fried parsley.
Note that this process is simply one of frying strips of flesh, and may therefore
be applied equally well to almost any kind of fish flesh which may be convenient.
The hot fat must be hotter than boiling water, and a thick batter may be used instead
of oil and flour. Anchovy sauce goes well with these fish attelettes.
For this kind of dish it is well to have small silver skewers, about four inches
long and of the thickness of a packing needle, with a ring or fancy design on the top,
the persons eating what is served on them, taking the head of the skewer with the
thumb and fingers of the left hand and picking it off with a fork.