Fillet a medium-sized whiting, and dip the fillets in flour; season, then dip them in warm butter and breadcrumbs; a very little flour should be mixed with the breadcrumbs. Repeat this, and flat, them with the pallete-knife to make them firm and tidy. Place them in a grill-iron before a clear fire; grill them a nice brown colour, and dish them lengthways on a flat dish. Serve with them the following sauce:

Pound one spoonful of capers, two gherkins, two spring onions, a little tarragon, chervil, and parsley in the mortar, and bruise well; add two tablespoonfuls of thick mayonnaise sauce. Pass all through a hair sieve or muslin, place in a basin, and add two tablespoonfuls of whipped cream. This sauce is a pale green colour, and should be served in a sauce-boat with the fish.