upon it, cover with crumbs, dot with butter, squeeze over the juice
of half a lemon, and bake, adding enough water to keep from burning.
Brown a tablespoonful of flour in butter, add the liquid drained
from the fish, one cupful each of mushroom and oyster liquor, and
a wineglassful of Madeira. Cook until thick, stirring constantly,
take from the fire, and add a few cooked oysters, shrimps, and
mushrooms. Season with salt and pepper and serve separately.
BAKED TROUT WITH POLISH SAUCE
Put a cleaned trout into a buttered baking-pan,
[Page 420]
rub with butter, and season with salt and pepper. Fry a chopped onion
in butter, add half a cupful of white wine and two tablespoonfuls
of minced parsley, and pour over the fish. Sprinkle with crumbs,
dot with butter, and bake slowly until done. Melt one and one-half
cupfuls of butter and add a tablespoonful of minced parsley, and
three hard-boiled eggs chopped very fine. Serve the sauce separately.
STUFFED TROUT
Clean, split, and stuff a trout, using seasoned crumbs or chopped
oysters. Put in a buttered baking-dish, lay in the fish, season
with salt and pepper, cover with crumbs, dot with butter, pour
over a little white wine, and bake in the oven. Serve in the dish
in which they were baked.
TROUT BAKED IN PAPERS
Stuff trout with seasoned crumbs, cover each one with a thin slice
of salt pork, and wrap in buttered paper, fastening the papers
securely; bake and serve in the papers.
BROOK-TROUT IN PAPER CASES
Stuff the fish with seasoned crumbs or chopped oysters or raw fish
pounded to a pulp and mixed to a paste with the beaten white of egg
[Page 421]
and a little cream. Lay a very thin slice of salt pork on each fish
and wrap in buttered paper. Bake in a hot oven. Remove the string
and serve in the paper. Serve any preferred sauce separately.
TROUT IN CASES
Clean, parboil, and trim the fish, wrap in buttered paper, bake,
and serve with Fine Herb Sauce.
TROUT À L'AURORE
Boil and skin the fish, put on a serving-dish, cover with Allemande
Sauce, and the chopped yolks of hard-boiled eggs. Brown in the
oven and serve with Aurora Sauce.
TROUT À LA CAMBACERES
Prepare six trout according to directions given in the recipe for
Trout with Shrimp Sauce. Serve with one cupful of Spanish Sauce,
adding two chopped truffles, half a dozen chopped mushrooms, a dozen
chopped olives, and three tablespoonfuls of stewed and strained
tomato. Pour over the fish and serve.
[Page 422]
TROUT À LA CHAMBORD
Stuff cleaned trout with chopped oysters or seasoned crumbs, and
put into a buttered baking-dish. Add half a wineglassful of white
wine, a sprig of celery, a bay-leaf, a sprig of thyme, two cloves,
and salt and pepper to season. Bake in the oven, basting frequently.
Take up the fish, strain the liquid, and add it to a cupful of Spanish
Sauce, with a chopped truffle, four cooked mushrooms, chopped, and
a dozen cooked oysters. Pour the sauce over the fish and serve.
TROUT À LA CHEVALIÈRE
Boil, skin, trim the fish, cover with very thick Cream Sauce and let
cool. Dip in crumbs, then in egg, then in crumbs, sprinkle thickly
with grated Parmesan cheese, and bake in a buttered baking-dish,
basting with melted butter as required. Serve with Allemande Sauce,
seasoned with white wine, chopped cooked mushrooms, and anchovy
essence.
TROUT À LA GENEVA
Dip the trout in a marinade of oil and lemon-juice seasoned with
salt, pepper, and grated onion. Broil carefully. Heat one cupful
[Page 423]
of stock with a teaspoonful of anchovy essence and a tablespoonful
each of minced parsley and Claret. Pour over the fish and serve.
TROUT À LA GASCONNE
Prepare the fish according to directions given in the recipe for
trout à l'Italienne, and pour over it a Sauce à la Gasconne.
TROUT À LA HUSSAR
Stuff a cleaned trout through the mouth with butter mixed with finely
chopped sweet herbs. Dip in seasoned oil and broil.
TROUT À L'ITALIENNE
Boil a large sea-trout in salted water, drain, skin, and serve
with Italian Sauce, seasoned with butter, anchovy paste, nutmeg,
and lemon-juice.
TROUT À LA PROVENCE
Cook the cleaned trout in salted and acidulated water with a sliced
carrot, a bay-leaf, and a sprig of thyme. Drain, and cover with
a sauce made by boiling for fifteen minutes one cupful of stewed
tomatoes, a chopped onion, two sprigs of parsley, two truffles, and
[Page 424]
half a dozen mushrooms. Strain over the fish, garnish with olives,
and serve.
TROUT À LA ROYALE
Stuff a large trout with seasoned crumbs, and cover it with Claret,
adding mushrooms, parsley, chopped onion, thyme, a bay-leaf,
pepper-corns, and mace to season. Drain the fish and reduce the
liquid by rapid boiling to one cupful. Strain, mix with Allemande
Sauce, seasoning with anchovy paste, red pepper, and lemon-juice.
TROUT À LA VÉNITIENNE
Clean a large trout and score it deeply. Fill the openings with
butter highly seasoned with chopped sweet herbs, and marinate for
an hour in oil. Drain, sprinkle with seasoned bread-crumbs mixed
with chopped sweet herbs, and broil. Serve with any preferred sauce.
TROUT AU GRATIN--I
Parboil, drain, and skin. Put on a buttered baking-dish, season
with pepper, salt, minced parsley, chopped shallots, and chopped
mushrooms. Cover with Brown Sauce, pour over half a cupful of
[Page 425]
Sherry and bake. Sprinkle with crumbs, dot with butter, and brown.
Squeeze lemon-juice over and serve in the same dish.
TROUT AU GRATIN--II
Clean and bone a two-pound trout. Put in a buttered baking-pan,
skin side down. Dot with butter, season with cayenne, sprinkle
with chopped anchovies, cover with half a pound of grated American
cheese, and pour over one cupful of sour cream. Bake for half an
hour, basting as required.
TROUT AU BEURRE NOIR
Clean and score the fish, dip in seasoned flour, sauté in hot butter,
and take up. Brown half a cupful of butter, take from the fire,
add the juice of a lemon and a teaspoonful of minced parsley, pour
over the fish, and serve.
TROUT WITH SHRIMP SAUCE
Put the cleaned trout on the grate in a fish kettle, adding salted
water to cover. Add also a sliced carrot, a sprig of thyme, two
bay-leaves and half a wineglassful of white wine. Simmer until
done, drain, and serve with Shrimp Sauce.
[Page 426]
TENDERLOIN OF TROUT WITH WINE SAUCE
Cut a large sea-trout in pieces and simmer until done in salted
and acidulated boiling water to which a large sliced onion has been
added. Drain and keep warm. Cook together two tablespoonfuls each
of butter and flour and add enough of the liquid drained from the
fish to make a thick sauce. Cook until thick, stirring constantly,
take from the fire, add one cupful of Madeira wine and three eggs
well-beaten. Put the fish in a buttered baking-pan, sprinkle with
seasoned crumbs, cover with mushrooms, then with oysters and shrimps.
Pour the sauce over and bake until the oysters are done. Serve in
the dish in which it was baked.
STEAMED TROUT
Lay the prepared fish in a steamer and place over boiling water,
steam until done and serve with plenty of melted butter or Egg
Sauce.
STEAMED BROOK-TROUT
Clean the fish, season lightly with salt and pepper and steam until
tender. Serve with Hollandaise or Tartar Sauce.
[Page 427]
TROUT EN PAPILLOTES
Stuff cleaned trout with chopped oysters and seasoned crumbs. Wrap
a thin slice of salt pork around each one, season with salt and
pepper, wrap in buttered paper, fasten firmly, and bake in a slow
oven for twenty minutes. Serve in the papers.
ESCALLOPED TROUT
Boil two trout in salted water, drain and flake, removing all the
bones. Fry a small chopped onion in butter, add a tablespoonful of
flour and two cupfuls of milk. Cook until thick, stirring constantly.
Put a layer of the boned fish in a buttered baking-pan, add a layer
of the sauce, sprinkle with minced parsley, and repeat until the
dish is full. Cover with crumbs, dot with butter, and brown in
the oven.
[Page 429]
FIFTEEN WAYS TO COOK TURBOT
BOILED TURBOT
Wash the fish carefully and soak it for an hour in salted water,
drain, and rinse in fresh water. With a sharp knife score the black
skin in a straight line from head to tail. Boil the fish in salted
and acidulated water to cover, drain, garnish with parsley and
lemon, and serve with any preferred sauce.
BROILED TURBOT
Clean a small turbot and marinate for an hour in seasoned oil and
vinegar or lemon-juice. Drain, broil, and serve with any preferred
sauce.
BROILED TURBOT À LA PROVENCE
Soak the fish for four hours in a marinade of oil and lemon-juice,
seasoned with sliced carrot, onion, bay-leaf, thyme, parsley, and
garlic. Drain, broil the fish on one side, and put in a buttered
baking-dish with the marinade. Add two cupfuls of white wine, and
[Page 430]
bake, basting frequently. Take up the fish, and add the remainder
of the bottle of wine to the liquid. Boil for five minutes, rub
through a sieve, thicken with butter and flour cooked together,
season with anchovy paste, minced parsley, and capers. Pour over
the fish and serve.
BAKED TURBOT
Rub a small cleaned turbot with melted butter, sprinkle with minced
parsley, powdered mace, and salt and pepper to season. Let stand
for an hour and put into a buttered baking-dish. Brush with beaten
egg, sprinkle with crumbs, dot with butter, bake, and serve with
any preferred sauce.
TURBOT À LA BÉCHAMEL
Reheat cold flaked turbot in a Béchamel Sauce, adding a few cooked
oysters.
TURBOT AU BEURRE NOIR
Cut cold cooked turbot into small fillets. Brown half a cupful
of butter, add tarragon vinegar to taste, and pepper, salt, and
minced parsley to season. Reheat the fish in the sauce and serve.
[Page 431]
TURBOT À LA CRÈME--I
Reheat cold flaked turbot in a Cream Sauce, seasoning with grated
nutmeg and lemon-juice.
TURBOT À LA CRÈME--II
Cook together three tablespoonfuls each of butter and flour, add
a quart of cream and cook until thick, stirring constantly. Season
with pepper, salt, minced parsley, and grated onion. Butter a
baking-dish, put in a layer of cold cooked turbot flaked fine,
cover with sauce, and repeat until the dish is full, having sauce
on top. Sprinkle with crumbs, dot with butter, and brown in the
oven. Sprinkle with chopped eggs and parsley.
TURBOT AU GRATIN--I
Remove the skin, fat, and bone from cold turbot, and flake fine
with a fork. Fry in butter a slice of onion chopped, a small slice
of carrot minced, a bit of bay-leaf, and a pinch of mace. Add a
tablespoonful of flour, one cupful of milk, and half a cupful of
stock or water. Cook until thick, stirring constantly. Season with
salt and pepper and rub through a sieve. Put a layer of the flaked
fish in the bottom of a buttered baking-dish, spread with the sauce,
[Page 432]
sprinkle with grated Parmesan cheese, and repeat until the dish is
full. Cover with crumbs, sprinkle with cheese, dot with butter, and
brown in the oven.
TURBOT AU GRATIN--II
Boil a fish, drain, and cool. Flake with a fork, and mix with Bechamel
Sauce to which has been added the yolks of four eggs well-beaten,
half a cupful of grated Parmesan cheese, and lemon-juice and grated
nutmeg to season. Mix lightly, put into a buttered baking-dish,
cover with crumbs, sprinkle with Parmesan cheese, dot with butter,
and brown in the oven. Cream may be poured over the fish before
sprinkling with the crumbs.
TURBOT À LA HOLLANDAISE
Clean a medium sized turbot and make a deep incision down the back
from head to tail. Rub with lemon-juice and boil in salted and
acidulated water until tender. Drain and serve with Hollandaise
Sauce.
FILLETS OF TURBOT À L'INDIENNE
Cut a small turbot into fillets and fry in butter with a little
curry powder to season. Serve with Velouté Sauce.
[Page 433]
FILLETS OF TURBOT À LA MARÉCHALE
Clean and boil the fish and cut into convenient pieces for serving.
Cool, cover with a very stiff Cream Sauce, sprinkle with crumbs,
dip in beaten egg, then in seasoned crumbs, and fry. Serve with
any preferred sauce.
FILLETS OF TURBOT À LA RAVIGOTE
Sauté the prepared fillets in butter, seasoning with salt, pepper,
and lemon-juice. Drain, and serve with Ravigote Sauce.
FILLETS OF TURBOT
Soak a medium sized turbot in salted water for half an hour, drain,
rinse in fresh water, and cut into fillets. Dip in seasoned melted
butter and broil or sauté in melted butter. Serve with Maître d'Hôtel
Sauce.
FILLETS OF TURBOT WITH CREAM
Separate cold cooked turbot into fillets and reheat in a Cream Sauce.
[Page 435]
FIVE WAYS TO COOK WEAKFISH
FRIED WEAKFISH
Clean, wash, wipe dry, dip in milk, roll in flour, fry in hot fat
to cover, and serve with any preferred sauce.
BAKED WEAKFISH--I
Arrange the fish on a buttered baking-dish with minced onion, parsley,
and mushrooms, and salt, pepper, and grated nutmeg to season. Moisten
with equal parts of white wine and white stock. Cover with small
bits of butter, bring to the boil, and finish cooking in the oven.
Take up the fish and thicken the sauce with crumbs, dot with butter,
and brown in the oven. Squeeze lemon-juice over and serve in the
baking-dish.
BAKED WEAKFISH--II
Clean and split the fish, season with salt and pepper, and put
into a buttered baking-pan, skin side up. Rub with butter and bake.
Pour over melted butter, sprinkle with minced parsley, and serve.
[Page 436]
FILLETS OF WEAKFISH IN CASES
Spread the fillets with chapped oysters mixed with the unbeaten
white of egg. Season with salt and pepper, sprinkle with chapped
shallots, parsley, and mushrooms. Cover with crumbs, dot with butter,
wrap in buttered paper, and bake slowly far half an hour. Serve
with Velouté Sauce, seasoned with lemon-juice.
FILLETS OF WEAKFISH À L'ORLY
Season the fillets with salt, pepper, and lemon-juice, dip in flour,
then in well-beaten eggs to which two tablespoonfuls of olive-oil
have been added, and then in crumbs. Fry in deep fat and serve
with Tomato Sauce.
FILLETS OF WEAKFISH À LA HAVRAISE
Season the fillets with salt and pepper and fry for a few minutes
in butter. Drain and keep warm. Add to the butter two cupfuls of
Velouté Sauce and a wineglassful of white wine. Boil for five minutes,
take from the fire, add the yolks of three eggs beaten with the
juice of half a lemon, and three tablespoonfuls of butter. Reheat,
but do not boil. Add a few cooked mushrooms or oysters to the sauce,
pour over the fish, and serve.
[Page 437]
TURBANS OF WEAKFISH
Take the fillets of four small weakfish, remove the skin and most
of the bones. Spread with chopped oysters mixed with seasoned crumbs,
roll up, fasten with skewers, put in a buttered baking-pan, cover
with buttered paper, and bake until done. Take out the skewers,
cool, dip in crumbs, then in beaten egg, then in crumbs, fry in
deep fat, drain, and serve with Ravigote Sauce.
[Page 439]
FOUR WAYS TO COOK WHITEBAIT
FRIED WHITEBAIT--I
Heat together one cupful of lard and one cupful of olive-oil. Sprinkle
the whitebait thickly with seasoned flour and shake free of all that
does not adhere readily. Fry quickly in a frying-basket, season
with salt and cayenne, and serve immediately.
FRIED WHITEBAIT--II
Wash the whitebait in ice-water, drain, wipe dry, dip in milk,
then in equal parts of cracker dust and seasoned flour. Fry in deep
fat, season with salt and cayenne, and serve.
FRIED WHITEBAIT--III
Cover the fish with cold water, drain, and throw them into a cloth
strewn with sifted flour. Shake them in the cloth to make the flour
adhere to them, then toss them in a sieve. The fish will not stick
together if they are fresh. Have ready plenty of boiling beef fat,
and fry the whitebait in a wire basket, a few at a time. When they
are crisp without being brown they are done enough. Drain, sprinkle
[Page 440]
with salt, and serve immediately.
DEVILLED WHITEBAIT
Fry the whitebait according to directions previously given, season
very highly with cayenne pepper, and serve.
[Page 441]
TWENTY-FIVE WAYS TO COOK WHITEFISH
BOILED WHITEFISH
Boil a large whitefish in salted and acidulated water, adding a
bunch of parsley and a sliced onion to the water. Drain, and serve
with any preferred sauce.
BOILED WHITEFISH À LA MACKINAC
Clean and split the fish and put into a buttered dripping-pan,
skin-side down. Add enough salted water barely to cover, and simmer
for half an hour. Serve with Maître d'Hôtel Sauce and garnish with
hard-boiled eggs.
FRIED WHITEFISH--I
Clean and trim the fish and cut into convenient pieces for serving.
Dip in seasoned flour and sauté in hot lard in a frying-pan.
FRIED WHITEFISH--II
Cut the fish in slices, dip in beaten egg, then in seasoned crumbs,
and fry in fat to cover. Serve with any preferred sauce.
[Page 442]
FRIED WHITEFISH--III
Clean and dry the fish, cut into fillets, dip in seasoned crumbs,
then in egg, then in crumbs, and fry quickly in fat to cover. Serve
with Tartar Sauce.
BROILED WHITEFISH--I
Clean, trim, and split a large whitefish, season with salt, pepper,
and oil, and broil. Garnish with lemon and parsley and serve with
Tartar Sauce.
BROILED WHITEFISH--II
Put a cleaned and split whitefish on a wire broiler, season with
salt and cayenne, lay a few thin slices of bacon on top, put the
broiler on a baking-pan, and cook in the oven without turning.
Put on a platter, add a little butter, and rub hard-boiled eggs
through a sieve over the fish. Garnish with parsley and lemon.
BROILED WHITEFISH--III
Clean and split the fish, season with salt and pepper, sprinkle
with lemon-juice, and broil. Pour over melted butter and serve.
BAKED WHITEFISH--I
Clean and split a large fish, remove the bone, and put in a buttered
baking-pan skin-side down. Season with salt, cayenne, and lemon-juice,
[Page 443]
sprinkle with crumbs, dot with butter, and bake. Serve with any
preferred sauce.
BAKED WHITEFISH--II
Make a stuffing of one and one-half cupfuls of dry bread-crumbs,
seasoning with salt and pepper. Add a heaping tablespoonful of
butter and one egg well-beaten. Stuff the fish and sew it up. Put
in a buttered baking-pan, pour in one cupful of vinegar, and bake
until done, basting with butter and hot water. Take up the fish
and thicken the gravy with two tablespoonfuls of flour browned
in butter and rubbed smooth with a little cold water.
BAKED WHITE FISH--III
Dip the fillets of whitefish in beaten egg, then in crumbs, then in
egg, then in crumbs, and lastly in beaten egg. Bake in a buttered
dripping-pan for twenty-five minutes and serve with Cream Sauce.
BAKED FILLETS OF WHITEFISH
Cut a large cleaned whitefish into fillets, removing as much as
possible of the bone. Season with salt and pepper, dip into beaten
egg, then in crumbs, then in beaten egg, then in crumbs, and lastly
[Page 444]
in beaten egg. Bake in a thickly buttered baking-dish, drain on
brown paper, garnish with fried parsley, and serve with Parsley
Sauce.
BAKED WHITEFISH À LA BORDEAUX
Stuff a large whitefish with seasoned crumbs, put into a buttered
baking-pan, rub with butter, dredge with seasoned flour, add one
cupful of Claret, and bake. Take up the fish, strain the liquid,
add a little more Claret, thicken with flour, brown in butter,
season with red pepper, and serve separately.
STUFFED WHITEFISH
Make a stuffing of bread-crumbs, seasoning with salt, pepper, sweet
herbs, and melted butter. Add a beaten egg to bind, stuff the fish,
and sew up. Bake slowly, basting with melted butter and water,
and serve with Tartar Sauce.
STUFFED WHITEFISH WITH OYSTER SAUCE
Make a stuffing of two cupfuls of bread-crumbs, half a cupful of
chopped salt pork fried crisp, a chopped hard-boiled egg, half a
cupful of vinegar, and salt, pepper, butter, sage, and mustard
to season. Stuff the fish, tie in mosquito netting, and steam until
[Page 445]
done. Pour over a Cream Sauce to which cooked oysters and a little
lemon-juice and minced parsley have been added.
WHITEFISH À LA CRÈME--I
Cook the fish until done in boiling salted water, drain, and remove
the large bones. Cook together two tablespoonfuls each of butter
and flour, add two cupfuls of milk, and cook until thick, stirring
constantly. Season with salt, pepper, grated onion, minced parsley,
and grated nutmeg, take from the fire and add half a cupful of
butter. Add also the white of an egg well-beaten. Put the fish on
a serving-dish, spread the sauce over it and brown in the oven.
WHITEFISH À LA CRÈME--II
Clean a whitefish and simmer until done in salted, boiling water.
Drain, remove the large bones. Put into a buttered baking-pan,
sprinkle with chopped onion and minced parsley, seasoning with
grated nutmeg, salt, and pepper. Cover with Cream Sauce to which
three tablespoonfuls of butter have been added, and put into a
hot oven for ten or fifteen minutes.
[Page 446]
WHITEFISH AU GRATIN--I
Boil a whitefish in salted water and flake fine with a fork. Bring
to the boil two cupfuls of milk and thicken it with a tablespoonful
of corn-starch rubbed smooth in a little cold water. Take from
the fire, add salt and pepper to season, two tablespoonfuls of
butter, and two eggs well-beaten. Butter a baking-dish, put in a
layer of fish, cover with sauce, season with grated nutmeg, and
repeat until the dish is full. Cover with crumbs, dot with butter,
and brown in the oven.
WHITEFISH AU GRATIN--II
Skin and bone the fish, cut into small squares, and season with salt
and pepper. Brown two tablespoonfuls of flour in butter, and add
gradually two cupfuls of stock or milk. Cook until thick, stirring
constantly, seasoning with salt, pepper, lemon-juice, minced parsley,
grated onion, and a tablespoonful of vinegar. Butter a baking-dish,
put in a layer of the fish, cover with sauce, and repeat until
the dish is full. Cover with crumbs, dot with butter, and brown
in the oven.
WHITEFISH À LA MAÎTRE D'HÔTEL
Clean, split, and bone a large whitefish, dip in seasoned oil, broil,
[Page 447]
and serve with Maître d'Hôtel Sauce.
WHITEFISH À LA POINT SHIRLEY
Clean, split, and bone the fish, and put into a buttered baking-pan,
skin-side down. Season with salt, red pepper, and lemon-juice, add
enough boiling water to keep from burning, and bake. Serve with
Maître d'Hôtel Sauce.
PLANKED WHITEFISH--I
Butter a fish-plank and tack a large cleaned and split whitefish on
it, skin side down. Rub with butter, season with salt and pepper,
and cook in the oven or under a gas flame. Put a border of mashed
potato mixed with the beaten white of egg around the fish, using
a pastry tube and forcing bag. Put into the oven for a few minutes
to brown the potato, and serve with a garnish of lemon and parsley.
PLANKED WHITEFISH--II
Clean and split a large whitefish, remove the bone, and tack on
a buttered fish-plank, skin-side down. Season with salt, pepper,
butter, and lemon-juice, and bake in the oven.
[Page 448]
CREAMED WHITEFISH À LA MADISON
Steam a large whitefish until tender, take out the bones, and flake
fine. Cook together one tablespoonful of butter and two of flour,
add two cupfuls of milk, and cook until thick, stirring constantly.
Season with parsley, thyme, grated onion, salt, and pepper, take
from the fire, add two eggs well-beaten, and three tablespoonfuls
of butter. Put in a buttered baking-dish a layer of fish, then a
layer of sauce, and repeat until the dish is full, having crumbs
and butter on top. Brown in the oven.
JELLIED WHITEFISH
Boil two pounds of whitefish in salted and acidulated water, with
four bay-leaves, a tablespoonful of pepper-corns, and half a dozen
cloves. Take out the fish, strain the liquid, and reduce by rapid
boiling to a quantity barely sufficient to cover the fish. Add
the juice of a lemon and two ounces of dissolved gelatine. Flake
the fish with a fork, removing all skin, fat, and bone, mix with
the liquid, pour into a fish mould, wet with cold water, and put
on ice until firm. Serve with Mayonnaise or Tartar Sauce.
WHITEFISH CROQUETTES
One cupful of cold boiled fish flaked fine.
[Page 449]
Add to it half a cupful of mashed potatoes, half a cupful of
bread-crumbs, half a cupful of cream, the beaten yolks of two eggs,
and salt and pepper to season. Shape into croquettes, dip into
the beaten white of eggs, then into crumbs, and fry in deep fat.
Garnish with parsley and serve with any preferred sauce.
WHITEFISH WITH FINE HERBS
Put a large whitefish in a buttered baking-pan with salt, pepper,
grated nutmeg, minced parsley, chopped onions, and mushrooms to
season. Moisten with white wine and white stock, and bake, basting
frequently. Cover with Velouté Sauce, sprinkle with crumbs, dot
with butter, bake brown, squeeze lemon-juice over, and serve.
[Page 451]
EIGHT WAYS TO COOK WHITING
BROILED WHITINGS
Trim the fish and score on both sides, dip in oil, broil, and serve
with Maître d'Hôtel Sauce.
BOILED WHITINGS