Fry in deep fat and serve
with Tomato Sauce.
FILLETS OF WEAKFISH A LA HAVRAISE
Season the fillets with salt and pepper and fry for a few minutes
in butter. Drain and keep warm. Add to the butter two cupfuls of
Veloute Sauce and a wineglassful of white wine. Boil for five minutes,
take from the fire, add the yolks of three eggs beaten with the
juice of half a lemon, and three tablespoonfuls of butter. Reheat,
but do not boil. Add a few cooked mushrooms or oysters to the sauce,
pour over the fish, and serve.
[Page 437]
TURBANS OF WEAKFISH
Take the fillets of four small weakfish, remove the skin and most
of the bones. Spread with chopped oysters mixed with seasoned crumbs,
roll up, fasten with skewers, put in a buttered baking-pan, cover
with buttered paper, and bake until done. Take out the skewers,
cool, dip in crumbs, then in beaten egg, then in crumbs, fry in
deep fat, drain, and serve with Ravigote Sauce.
[Page 439]
FOUR WAYS TO COOK WHITEBAIT
FRIED WHITEBAIT--I
Heat together one cupful of lard and one cupful of olive-oil. Sprinkle
the whitebait thickly with seasoned flour and shake free of all that
does not adhere readily. Fry quickly in a frying-basket, season
with salt and cayenne, and serve immediately.
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