Whitings Or Sole A La Prevoyante

Cut your fish into fillets and marine it thus: - Lay them two hours before cooking in a flat dish, and pour over them one spoonful of vinegar, one of oil, six or eight onions sliced, a few sprigs of thyme, a little parsley, and four or five bay-leaves, pepper, and salt. Set the dish in a cool larder. To prepare the batter in which they are to be cooked, put into a bason two tablespoonfuls of flour, equal quantities of small beer and water, and one tablespoonful of oil; beat it well up, keeping it quite thin. It should be about the consistency of thick cream. Whisk the white of a raw egg to a froth, and add it to the batter just as you are ready to use it. Have your hot lard ready; take up the fillets of fish separately, and dab them about in the batter till they are covered with it; as each is done, drop them into the hot lard and fry of a fine golden colour. It is a good guide to know if the lard is of the proper heat, to put in a few parsley leaves, and if it immediately crisps it is right.

Tomato-sauce should be served with this, but separately.

Whitings A L'Italienne

Having cleaned the whitings, lay them on a silver or metal dish with a small piece of butter, two shallots, and some parsley minced very fine; put them to cook in a moderate oven. While they are doing pour over them a glass of white wine and one of stock. When they are nearly ready, put them carefully, so as not to break them, into a saucepan; add to the sauce a spoonful of cullis, a piece of butter, a very little essence of anchovy, and the squeeze of a lemon. Keep them on the fire a few minutes and arrange them on the dish they are to be served on.

Whitings As In Scotland

Choose small perfectly fresh fish, rub them in flour till it adheres; lay them in a fryingpan with a good bit of butter; saute them very slowly. They should not be dry or coloured. Mince some parsley and green onions or chives very fine; put them into some good broth and about two tablespoonfuls of cream; mix it well together and pour it over the whitings before they are quite finished cooking; move them about very gently, not to break them, till they are done. They are very delicate and excellent done in this way, which, though simple, requires great care. No butter should be used but what is required to fry them.

Fried Fillets Of Whiting

Cut about six small whitings in two from top to bottom, take the fillets, lay them to marinade for about an hour, in equal proportions of vinegar, white wine, and water; add salt, green onions, a few blades of mace, and some whole pepper; dry them; toss them in a heap of fine flour. Have ready a pan of hot lard, and fry all together on a brisk fire. Fry some parsley crisp and green, and serve your fish upon it. They should be eaten with the following sauce: - To a large spoonful of the best vinegar and the same quantity of water add a little salt, some shallot and parsley minced fine, and the juice of an orange or lemon.

Whitings In Sauce

Clean your fish, and lay them in salt and water. Take as much fish stock (or stock made from a fowl will do) as you require for the quantity of sauce, season it with salt, whole white pepper, two or three cloves, a blade or two of mace, and a bit of lemon-peel; let it boil five minutes; strain and return it to the pan; thicken with a piece of butter rolled in flour. When it boils add some parsley and chives or green onions minced fine; let it boil a few minutes, and put in your fish. When nearly done add the yolks of two eggs, a little cream, a glass of white wine, and the squeeze of a lemon, previously well mixed with some of the sauce. Do not let it boil after this is added, but shake it well over the fire.

Whitings A L'Italienne

Wash, clean, and skin them; cut off the tails and fins, and lay them in a marinade for four hours, made with oil, lemon-juice, slices of onion, and whole parsley leaves. Strain them, egg and bread-crumb them, and fry them of a fine golden colour - this is best done with oil. (A real Italian recipe.)