Serve with Mayonnaise or Tartar Sauce.
WHITEFISH CROQUETTES
One cupful of cold boiled fish flaked fine.
[Page 449]
Add to it half a cupful of mashed potatoes, half a cupful of
bread-crumbs, half a cupful of cream, the beaten yolks of two eggs,
and salt and pepper to season. Shape into croquettes, dip into
the beaten white of eggs, then into crumbs, and fry in deep fat.
Garnish with parsley and serve with any preferred sauce.
WHITEFISH WITH FINE HERBS
Put a large whitefish in a buttered baking-pan with salt, pepper,
grated nutmeg, minced parsley, chopped onions, and mushrooms to
season. Moisten with white wine and white stock, and bake, basting
frequently. Cover with Veloute Sauce, sprinkle with crumbs, dot
with butter, bake brown, squeeze lemon-juice over, and serve.
[Page 451]
EIGHT WAYS TO COOK WHITING
BROILED WHITINGS
Trim the fish and score on both sides, dip in oil, broil, and serve
with Maitre d'Hotel Sauce.
BOILED WHITINGS
Clean and trim the fish, boil in salted water, drain, and serve
with any preferred sauce.
FRIED WHITINGS
Trim and skin the fish, skewer in a circle, dip into beaten eggs,
then in seasoned crumbs, and fry in fat to cover. Serve with any
preferred sauce.
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