No. 300. _Fillets of Whitings à la Hollandaise._

Fillet six whitings as above, cut them in halves, then butter a

sauté-pan, and lay in the fillets skin side downwards; season with a

little pepper, salt, and lemon juice, place them over a slow fire five

minutes, turn them and place them again on the fire; when done, dish

them round on a dish, and pour some sauce Hollandaise (No. 66) over

them.