FILLETS OF WHITING A LA MAITRE D'HOTEL
Saute the prepared fillets in fresh butter, seasoning with pepper
and salt. Drain, and serve with Maitre d'Hotel Sauce.
FILLETS OF WHITING A LA MARECHALE
Parboil the prepared fillets, drain, cool, spread with very thick
[Page 452]
Cream Sauce, dip in crumbs, then in beaten eggs, then in crumbs,
and fry in fat to cover. Serve with any preferred sauce.
FILLETS OF WHITING A L'ORLY
Fillet the whitings and remove the skin from each. Marinate for
two hours in oil and vinegar with pepper, salt, thyme, bay-leaf,
parsley, and shallot to season. Drain, dip in flour, and fry in
deep fat.
FILLETS OF WHITING A LA ROYALE
Prepare according to directions given in the recipe for Fillets
of Whiting a l'Orly, dipping in batter before frying.
WHITING WITH FINE HERBS
Clean and skin the fish well and fasten them with their tails in
their mouths. Put on a buttered baking-dish, season with salt,
pepper, and powdered sweet herbs, pour over a little melted butter,
cover, and bake. Allow one fish for each person and serve in the
dish in which they are baked.
[Page 453]
ONE HUNDRED MISCELLANEOUS RECIPES
BAKED FISH
Prepare a Cream Sauce, seasoning with grated onion, minced parsley,
and powdered mace.
Pages:
316
317
318
319
320
321
322
323
324
325
326
327
328
329
330
331
332
333
334
335
336
337
338
339
340