Whitings Fried

According to the French fashion, you must not flay the whitings; only slit and dip them in flour, and then fry them in very hot dripping, and serve them without any sauce. In England they take off the skin, and fasten the tail in the mouth; they are then dipped into an omelette, then in a little flour and crumbs of bread. Fry them of a fine colour, and serve them up on a cloth, garnished with parsley, and send the shrimp sauce in a boat. Shrimp sauce as follows: put into a stew-pan a quarter of a pound of fresh butter, a tea-spoonful of flour, a small glass of water, some salt and pepper, and a spoonful of essence of anchovies; put this on the stove; as soon as the sauce is thick, take it off, and put in the shrimps, after having well washed them.

How To Cook Fillets Of Whiting

Fillets Of Whitings A La Orlie

After having scaled, emptied, and washed the whitings, take up the fillets. Pare them nicely on both sides, without damaging the skin. Cut each fillet in two pieces of an equal size, and put them into an earthen-pan with a few stalks of parsley, and a few shalots shredded, some salt, pepper, and the juice of a lemon; stir the whole in the lemon-juice. Let it marinade for about three hours. Then drain the fillets on a clean towel. Next beat the whites of two eggs, so that they may stick to the fillets. Mix some crumbs of bread and flour, dip the fillets into the whites of eggs, and in the crumbs of bread and flour, and fry the whole just before they are wanted, in very hot dripping, that they may be served up hot, with white sharp sauce. (No. 25, page 11.).

Fillets Of Whiting Broiled A La Maitre D'Hotel

Take up the fillets of four whitings, after having washed them clean. Cut each fillet in two, brush them with yolks of eggs, seasoned with pepper and salt, and dip them into crumbs of bread, and next into clarified butter. Broil them of a fine brown, dish them en miroton, and sauce them with the maitre d'hotel.

N.B. - Fillets of whitings never answer when sautez, as they have not substance enough; and indeed I do not altogether approve of their being dressed in that style.

Paupiettes Of Fillets Of Whiting

Take up the fillets of four whitings, and pare them equally. Spread some farce a quenelles over the white side; then roll the fillets. Erect a small dome with some of the same farce, in the dish you mean to send up your fish in. Lay one row of fillets round the dish. Put farce enough to support the second middle row, and finally put one or three fillets in the centre of the dish, according to the space that is left. Sprinkle a little salt over, then cover the fish with buttered paper, that the fillets may bake without getting dry. They will be done in the course of twenty minutes. Then take them out of the oven, and wipe the dish clean. Put a good lump of butter, about a quarter of a pound, into an Italienne, with a little essence of anchovies; work the sauce, season it Well, and mask the fillets with it.

How To Cook Soles

Soles Au Water Suchet

Take some very fresh soles; scale the white side, and skin the black one. Empty out all the intestines, and wash the fish in several waters. When they are quite clean, boil them in a water suchet, which is made as follows:

Take some roots of parsley, and cut them into slices as for a julienne, about an eighth of an inch thick, and an inch long. Put these roots into some water with a bunch of parsley, green onions, and a little salt, and let them stew for an hour; then stew the soles in this water. When they are done, have ready some leaves of parsley, (without stalks,) which have been blanched separately in salt and water. Drain the soles, and mind that the parsley-roots, cut into slips as above-mentioned, must be preserved. Then put the soles into a tureen, or a deep dish, with some of the liquor in which they have been stewed, and which you strain through a silk sieve. Throw in the roots of parsley, and the leaves likewise, and send up the water suchet without any bread in it, but in a separate plate send up a few slices of rye-bread and butter. This broth must be salt, like sea-water.

Soles A La Miromesnil

Take three soles, scale them on both sides, and empty them nicely without injuring the flesh. Make an incision on the black side. Fry them without dipping them into flour. When they are done, drain them on a clean cloth; open the place where you have made the incision, cut the bone near the head and tail, and draw it out. Let the fish cool. Make a maitre d'hotel cold; that is to say, mix a lump of butter with some parsley chopped very fine, pepper, salt, and the juice of a lemon. Divide the butter into three equal parts, and put one part into the opening of each sole, close the opening, and make the whole stick by means of the yolk of an egg; put a few crumbs of bread at the joint. Then dip the soles into an omelette of two eggs, and next into crumbs of bread, equally on all sides. When dinner-time is come, fry the soles in hot dripping, They are done as soon as they have got a colour. The sauce is found in the sole itself. This is what we call in France an entree bourgeoise.