636. Whitings

May be cooked as soles; they should be sent to table with tail to mouth, or passed through the eyes.

637. Curry Of Soles And Whitings, Etc

Cut in smaller pieces than for cutlets, and proceed to make your curry as before for salmon.

638. Curry Of Whitings

This fish must be sauteed after you have cut it in the sized pieces for your curry, then proceed exactly as before.

639. Fillets Of Whitings, Maitre D'Hotel

This fish is much tenderer than soles, therefore you must not beat them so hard in forming them, and be careful in turning them, proceed exactly as for the fillets of soles, and likewise the sauce.

640. Quenelles Or Puddings Of Whitings

This fish makes the best quenelles. Proceed exactly as for the other quenelles of white fish.