BAKED WEAKFISH--I
Arrange the fish on a buttered baking-dish with minced onion, parsley,
and mushrooms, and salt, pepper, and grated nutmeg to season. Moisten
with equal parts of white wine and white stock. Cover with small
bits of butter, bring to the boil, and finish cooking in the oven.
Take up the fish and thicken the sauce with crumbs, dot with butter,
and brown in the oven. Squeeze lemon-juice over and serve in the
baking-dish.
BAKED WEAKFISH--II
Clean and split the fish, season with salt and pepper, and put
into a buttered baking-pan, skin side up. Rub with butter and bake.
Pour over melted butter, sprinkle with minced parsley, and serve.
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FILLETS OF WEAKFISH IN CASES
Spread the fillets with chapped oysters mixed with the unbeaten
white of egg. Season with salt and pepper, sprinkle with chapped
shallots, parsley, and mushrooms. Cover with crumbs, dot with butter,
wrap in buttered paper, and bake slowly far half an hour. Serve
with Veloute Sauce, seasoned with lemon-juice.
FILLETS OF WEAKFISH A L'ORLY
Season the fillets with salt, pepper, and lemon-juice, dip in flour,
then in well-beaten eggs to which two tablespoonfuls of olive-oil
have been added, and then in crumbs.
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